How to make it

  • Slice half of a large onion into rings, then cut those in half and separate them from eachother.
  • Julien (slice into quarter inch strips) about half of a green, a yellow and a red pepper. You want the total of these to be roughly the same amount as, or slightly more than the onions.
  • Put the onions, peppers and brats into a container and add enough beer to cover. Exactly how much beer depends on your container but the brats should be swimming in a pool just deep enough to submerge them. Three to four 12-ounce beers will generally do the trick.
  • Choose a good beer. For best results use a strong, robust beer. An amber lager is my choice but if you're not picky about the beer you drink then don't be picky here. The more flavorful the better though; it should be noticed amongst the taste of the meat, the veggies and the bun you'll serve it on.
  • Let them marinade in the refrigerator overnight at the least, a week at the most. Two to five days is best.
  • Grill.

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