Grilled brat on a poppy seed bun covered with peppers on a white plate.

Honey Mustard Beer Brats

Name: Honey Mustard Beer Brats
Prep time: 5 h
Cook time: 15 min
Yield: 10 Servings
Cuisine: Pork
Ingredients: 10 Fresh Bratwurst Sausages; 1 Green Bell Pepper, sliced into long strips; 1 Red Bell Pepper, sliced into long strips; 1 Large Sweet Onion, sliced into rings and separated; 2 cloves Garlic, sliced; 2 Bay Leaves; 1 tsp Liquid Smoke Flavoring; 2 cups Honey Mustard Barbecue Sauce; 1 (12 oz) can Beer, or as needed; 10 Hoagie Rolls (or your choice of buns), split lengthwise

Recipe and Photo Courtesy of AllRecipes.com

Makes: 10 servings
Prep Time: 4-1/2 - 5-1/2 hours
Cook Time: 10 - 25 minutes

Ingredients:

10	Fresh Bratwurst Sausages
1	Green Bell Pepper, sliced into long strips
1	Red Bell Pepper, sliced into long strips
1	Large Sweet Onion, sliced into rings and separated
2 cloves	Garlic, sliced
2	Bay Leaves
1 tsp	Liquid Smoke Flavoring
2 cups	Honey Mustard Barbecue Sauce
1 (12 oz) can	Beer, or as needed
10	Hoagie Rolls (or your choice of buns), split lengthwise

Directions:

Place half of the bratwurst in the bottom of a 5 quart slow cooker. Arrange half of the green pepper, red pepper, and onion over them. Layer the remaining bratwurst over the top, and top with the remaining red and green bell peppers and onion. Throw in the garlic and bay leaves. In a separate bowl, mix together HALF of the honey mustard sauce, liquid smoke and beer. Pour into the slow cooker. Add more beer if necessary to cover everything in the pot. Cover, and cook on Low for 4 to 5 hours
Preheat an outdoor grill for high heat, and lightly oil grate.
Remove bratwurst from the slow cooker, but leave onions and peppers inside. Place bratwurst on the grill and baste with some of the remaining honey mustard sauce. Turn occasionally until slightly charred.
Place bratwurst on rolls, and use tongs to pull out a few of the onions and peppers from the slow cooker and drape them over the sausage. The onions and peppers are very tasty so don't forget this part!