Beer Poached Bratwurst And Pepper Sandwiches

SAMMICH!

I love warm sandwiches. Other than soup, I think a delicious, warm sandwich is the perfect meal. Everything you need - bread, meat, vegetables - is right there on your plate in an easy to consume package. With the nerds coming over for some gaming and good cheer, I decided to work with bratwurst, since I don't cook with sausages, well, ever.

These sandwiches take a while to put together and there's a lot to do, but they are really worth it. Give yourself an hour and you'll be fine. Just be sure to multi-task to ensure that your brats, peppers and bread are finished at or around the same time.

Beer Poached Bratwurst And Pepper Sandwiches

Ingredients
1 package of bratwurst (1 brat for each sandwich)
1 bottle of your favorite pale ale or other beer.
2 yellow onions, sliced
1 red onion, sliced
3-5 tablespoons olive oil
3-4 tablespoons balsamic vinegar
1 jalapeno chili
baguettes or a roll of french bread
mayonnaise
horseradish
Dijon mustard
1 red bell pepper
1 yellow bell pepper

Directions

1. In a large skillet add enough olive oil to coat the bottom, then add 1 additional tablespoon. Heat the skillet on medium until the oil is hot.

2. Add the onions all at once and toss with a spatula until all the slices are coated in oil.

3. Continue to turn the onions every 8 to 10 minutes. If some of the onion appears to be burning, move the onions to the side and add more oil (one or two tablespoons at a time) and stir the onions into the fresh oil. You may also need to reduce the heat to medium-low.

4. Continue to toss the onion with the spatula until all the onion slices have reached a dark, rich brown color, about 25 to 30 minutes.

5. Remove the onions, turn off the heat and add 3-4 tablespoons of balsamic vinegar to deglaze the pan. Stir the resulting glaze into the onions.

6. Meanwhile, roast the orange and red bell peppers over an open flame. Wash off the blackened skin, and slice into strips. (see notes) When done, add pepper slices to onions and cover with foil.

7. While the peppers are chilling, add the bottle of beer and en equal amount of water to a sauce pan. Add salt and pepper, a few slices of onion and the jalapeno. Score the jalapeno a few times with a knife so that it releases some of its oil.

8. Bring to a simmer and add sausages. Simmer for 15 minutes.

9. Mix 2-3 tablespoons of mayonnaise with an equal amount of horseradish. Reserve.

10. Grill bratwursts on a grill pan over high heat. Grill for 5 minutes or until grill marks appear, then turn and repeat.

11. Meanwhile, heat bread in oven.

12. Spread Dijon mustard and mayonnaise-horseradish on bread, slice bratwursts in half and place one on each roll. Add onions and peppers and serve.

Notes
To roast the peppers, place on an open, high flame on the stove. Roast until a side is blackened, then turn until all sides are black. Let rest for 20 minutes to cool. Next, run the peppers under cold water and peel away the skin. Then slice open the peppers to remove the stem, seeds and veins.

poaching liquid...not for drinking!