Cider Braised Brats, Onions, & Peppers

This lovely recipe is brought to us by Megan Keatley of Health-Bent. Thanks, Megan!

Does a gluten-free lifestyle mean you have to miss out on beer braised bratwurst from now until eternity? Of course not. There’s always the gluten-free hard stuff. But either way, gluten-free or not, I’ve never really thought beer braised brats tasted like much more than just…brats. So we’ve decided to amp up the flavor by using hard apple cider in place of the beer. Hard apple cider is naturally gluten-free and full of delicious caramel, fruity flavor, a near perfect compliment to sausage, onions and peppers.

Cider Braised Brats, Onions and Peppers

The Players

The How-To

In a saute pan, melt the butter over medium low heat and sweat out the onions and peppers.

Meanwhile, heat a grill pan (or an outdoor grill) to medium-high.

Add the apple cider and brats to the onions & peppers in the saute pan. Loosely cover the saute pan and let the brats steam in the cider until they’re just about cooked through.

Once the brats have steamed through, place them on the grill and get them nice and charred.

While the brats are grilling, turn up the heat on the saute pan. Simmer the onion, pepper and cider until the juices have reduced to a nice syrupy consistency.

Add the grilled brats back in and serve.

For recipes and practical instructions for eating this way (dairy-free and grain-free), I highly recommend the PaleoGrubs Cookbook.

It’s the simplest way to get started, and it includes every kind of recipe you’ll ever need (more than 470 of them!).

(Click here to check out the PaleoGrubs Cookbook.)



  1. says

    Just cooked these and they were delicious! I was a bit dubious about cooking my sausages in cider vinegar but after the harsh vinegar smell has evaporated off you are left with a very sweet and tasty sauce.

    Thanks for the recipe.

  2. says

    just got done making them… they look amazing…

    i didn’t know exactly how much a “bottle” equals, so i just juiced 2 small apples and added 3 tablespoon apple cider vinegar to that. smells wonderful… sure to taste mighty fine, too.

    this recipe is a keeper!!!

    • Erik says

      My guess would be 8oz since it says one bottle. If anyone is using cidar vinegar they could probably do half a cup of that and half a cup of water. I’ve seen a similar recipe that used a half cup of balsamic vinegar with 3 and half cups of water but that recipe boiled the brats rather than steaming them and discarded the mixture instead of simmering it to a sauce for the sauteed onions.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>