1 bottle or can {12 ounces} beer
1 medium onion, sliced
1 small red bell pepper, cut into thin strips
1 small green bell pepper, cut into thin strips
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 hoagie or submarine sandwich rolls, split
Spicy brown or Dijon mustard
Hot sport peppers {optional}
1. Combine bratwurst and beer in medium saucepan; bring to a boil over high heat. Reduce heat; simmer, uncovered, 20 to 25 minutes or until bratwurst are no longer pink in center, turning occasionally. Cool in liquid. Drain bratwurst.
2. Combine onion and bell peppers on large sheet of heavy-duty foil. Drizzle with oil and season with salt and black pepper. Place another sheet of foil over vegetables; fold up all edges of foil, forming packet.
3. Prepare grill for direct cooking. Place foil packet on grid over medium coals. Cook 5 minutes. Place bratwurst on grid; turn vegetable packet over. Continue grilling 10 minutes or until bratwurst are heated through and vegetables are tender, turning bratwurst and foil packet once.
4. Place rolls, split sides down, on grid to toast lightly during last 1 to 2 minutes grilling. Serve bratwurst and vegetables in rolls. Serve with mustard and hot peppers, if desired.
Makes 4 servings.
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