Eosinophilic Esophagitis Friendly Bratwurst with Peppers and Onions
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Learn more →Ingredients
4 servings
- 4 bratwurst links (about 1 ¼ lb total)
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 1 large yellow onion, halved and sliced ¼-inch thick
- 1 red bell pepper, seeded and sliced ¼-inch thick
- 1 green bell pepper, seeded and sliced ¼-inch thick
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup lager or pilsner beer
- 1 tbsp whole-grain mustard
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 4 hoagie rolls or bratwurst buns, for serving (optional)
Can be omittedbratwurst buns
- additional whole-grain mustard, for serving (optional)
Instructions
- 1
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bratwurst links and sear, turning occasionally with tongs, until deeply browned on all sides, about 6–8 minutes total. Transfer the sausages to a plate and set aside — they will finish cooking in the sauce.
- 2
Reduce the heat to medium. Add the onion to the same skillet and cook, stirring occasionally, until softened and golden at the edges, about 6–8 minutes.
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