Campfire Brats with Peppers & Onions

Ingredients

• 6 Bratwurst links
• 1 tbsp Neutral oil
• 1 large Yellow onion, thinly sliced
• 1 Red bell pepper, sliced
• 1 Green bell pepper, sliced
• 1/2 tsp Kosher salt
• 1/2 tsp Black pepper
• 1 tsp Dijon mustard
• 6 Brat or hoagie buns
• 2 tbsp Butter, softened

Instructions

1. Heat a cast-iron skillet over medium campfire or camp stove heat. Add oil.
2. Add onion and peppers. Season with salt and pepper. Cook approximately 10–12 minutes, stirring occasionally, until softened and browned around the edges.
3. Transfer vegetables to a plate or push to the cooler side of the skillet.
4. Place bratwurst into the skillet. Cook over medium heat, turning regularly, until browned on all sides and cooked through. Raw pork bratwurst should reach at least 160°F.
5. Do not pierce the bratwurst with a fork while cooking.
6. Return peppers and onions to the skillet. Stir in Dijon mustard. Toss gently.
7. Butter the cut sides of the buns. Toast briefly in the skillet or on the campfire grate.
8. Place one brat in each bun. Top generously with peppers and onions. Serve with mustard and optional sauerkraut.

Nutrition

Chef's Notes

DON'T PIERCE THE BRATS: Piercing allows flavorful juices and fat to escape. MODERATE HEAT: Very high heat can burn the casing before the center cooks.

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