Johnsonville Spicy Black Pepper Brats

The brats themselves are traditional, but this topping offers a twist … and some heat if you want it. Think about trying it with a supply of good Wisconsin beer … Leinenkugel’s or a Spotted Cow, anyone?

Johnsonville Spicy Black Pepper Brats
  • 1 5-pack of Johnsonville Original Bratwurst
  • 2 Tbsp. olive oil
  • 1 large onion, cut into ¼-inch thick round slices
  • 3 large sweet bell peppers (mix and match colors for eye appeal)
  • 1-2 jalapeno peppers (optional)
  • 1 Tbsp. fresh ground black pepper
  • 5 brat buns, split (better yet, genuine Sheboygan County hard rolls if you can get them!)
  1. On the grate over your campfire, grill the bratwurst until they are piping hot throughout with some charring on the outside.
  2. In the meantime, heat your cast iron skillet or Dutch oven and brush onion slices with oil. When skillet is hot, fry the onions until golden brown on both sides. Remove from heat.
  3. Place the bell and jalapeno peppers on the grate close to the fire or even directly in the coals, turn often until evenly charred and skin is blistered on all sides.
  4. Remove peppers to a large bowl and cover with plastic wrap or aluminum foil. Set aside for at least 10 minutes.
  5. When peppers are cool enough to handle, remove charred skin, stems, seeds, and ribs inside peppers. Discard.
  6. Slice peppers in to ¼-inch wide slices and add into skillet with onions. Add ground pepper sprinkled evenly across the top. Stir to pull onions apart and combine well with peppers.
  7. Place one bratwurst on each roll and cover with pepper/onion mixture. Serve hot.