Brats with Peppers and Onions

You can switch up the flavors by switching from the classic tri-color peppers with poblano, Anaheim, or even fresh jalapeño. Leftovers of this meal can also be added to an egg scramble the next morning. 


  • 2 tbsp oil
  • 1 yellow onion, half and then sliced
  • 1 red bell pepper, deseeded and sliced lengthwise
  • 1 poblano pepper (optional) deseeded and sliced lengthwise
  • 1 tsp salt
  • 1 lb bratwurst sausage
  • Sandwich rolls or buns
  • Mustard and other condiments of choice


  • cast iron skillet
  • fire safe utensil to stir veggies
  • Tongs


  1. Preheat cast iron skillet over the fire (or camp stove on medium heat). Add oil, onions, peppers, and salt. Cook until veggies just begin to soften, stirring regularly to avoid burning.
  2. Add the brats and make sure they come into contact with the skillet 
  3. Turn the brats and stir veggies occasionally to ensure even cooking (add a little extra oil to the pan if you notice a lot of sticking). About 15-20 minutes. The safe internal temp of a bratwurst should be 160F
  4. Remove from heat and divide brats and veggies between your rolls. Top with condiments and enjoy!

Note: You can toast your rolls over the fire briefly to add some extra texture and flavor! 

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