Lunch: Beer Brat Hoagies

These crusty rolls packed with beer-infused brats, onions and peppers and sauerkraut will give you the energy to get through overtime!

Ingredients

4 (about 2 lbs) bratwurst
4 cups beer
1 tablespoon Paula Deen House Seasoning
2 tablespoons butter
1 red bell pepper, cored and sliced
1 Vidalia onion, sliced
kosher salt, to taste
black pepper, to taste
1 cup sauerkraut
4 crusty hoagie rolls, split lengthwise
yellow mustard, for serving
mayonnaise, for serving

Instructions

Use a paring knife to prick the sausages all over. Add to a medium sized pot, cover with beer and toss in a tablespoon of house seasoning.
Bring to a boil, then reduce to a simmer, and cook for 15 minutes, until the sausages are cooked through and firm. Remove the bratwurst to a plate.
Meanwhile, add butter to a large sauté pan over medium high heat. Once melted add the onion and bell pepper and sauté until very soft, about 15 minutes. Season the mixture with salt and pepper. Add the bratwurst to the pan in the last few minutes of cooking.
Heat the sauerkraut in the microwave or in a saucepan placed over medium heat.
Serve the brats on hoagie rolls with sauerkraut and peppers and onions. Add yellow mustard and/or mayonnaise if you wish.

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