Snowy Day Bratwurst

This one isn't a freezer meal, but it's so little work and so few ingredients that it's easy to whip up in a flash. Today, we've got at least 18 inches of snow on the ground and it's still coming down hard and fast. Round one of shoveling is long done, so this was a nice stick-to-your-ribs lunch before heading out for round two.

Feeds three adults and a toddler with some leftovers


8 bratwurst (I like Johnsonville, but whatever you prefer is fine)
1 large yellow onion
1 medium yellow bell pepper
1 sturdy dark beer (we used Brooklyn Brown Ale)

• Peel the onion, discard the ends, cut in half. Cut each half into thin slices, about 1/8" thick.
• Core and de-seed the pepper, cut in half length-wise, and slice as above.
• Heat about 1 tbsp vegetable oil in a deep, heavy-bottom pot. Saute the onions and pepper until lightly carmelized, 7-10 minutes.
  
• Scoot the onions to the side so there's some space for the brats to contact the bottom of the pan. Quickly brown on both sides, then cover with the onions.
• Pour in the beer and cover tightly.
• Bring to a boil, and let it simmer until the brats are cooked through, about 30 minutes.
• Serve on long rolls with a little spicy mustard, if you like (but plain is just fine, too).