Bratwurst with Sauteed Peppers and Onions

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Football never tasted so good. Celebrate game day with Bratwurst with Sauteed Peppers and Onions. Score a touchdown with this quick and easy dish!

Bratwurst with Sauteed Peppers and Onions | Good Cheap Eats

As far as football season is concerned, I’m really just here for the food. My husband and boys, however, they love to watch a good game. And if I’m honest, I do love to hear the sound of the game playing from the other room, even if I don’t actually like watching it.

Currently, we’re Charger fans. We do live in San Diego, after all. But, I’ll be honest, I’m really impressed with Stan Kroenke’s spending his own money to build an LA stadium instead of leaning on a city to tax its people to pay for one. Ahem.

Since I grew up in LA County back when the Rams were there originally, I could easily be swayed to trade in my Chargers jersey for a Rams one.

I guess I do know a thing or two about football, football politics, anyway. 😉

But let’s get back to the food. Football season is the perfect opportunity to eat extremely well — without resorting to canned cheese dip and fake foods. In fact, I am often tempted to call it foodball since this time of year is so full of good cheap eats.

My friend Cristina originally introduced us to this dish — and it was instantly a winner. My husband, previously a bratwurst hater, now adores this German sausage. The peppers and onions with a few dollops of mustard give the dish such great flavor.

This recipe for Bratwurst with Sauteed Peppers and Onions is such a simple preparation, but it’s so delicious, making it the perfect addition to any tailgate party. If you’re looking for some more foodball inspiration, check out these:

Other game day recipes we love:

How I make this good:

Whenever possible I like to cook with plain old ingredients. While the convenience of mixes and canned sauces is nice, I feel better about feeding my family just real food whenever possible. (Go here for some of my reasons on all that.)

Not all sausage are created equally, so it’s important when making Bratwurst with Sauteed Peppers and Onions that you read labels. Sprouts has a line of sausages that they create in-house without the ingredients you can’t pronounce. Check around until you find a sausage you feel good about.

Making your own hot dog buns also increases the quality and taste of this dish. While they do take a little more work, they taste amazing.

Bratwurst with Sauteed Peppers and Onions | Good Cheap Eats

How I make this cheap:

Here are some of the strategies I use to make this recipe more economical:

  • Do a price comparison. I know that Costco is the best place to buy ingredients in bulk, like spices, when there isn’t a great sale elsewhere. I keep track of prices so that I know who has the best deal where. Costco also offers the best price on hot dog buns if I don’t have time to make my own. I buy several bags and stash them in the freezer.
  • Stock up on ingredients when they are on sale. For instance, when I see a great price on bratwurst, I buy a lot and store them in the freezer. Then we can enjoy them all season long without worrying about the current price fitting the budget. The same goes for bell peppers and onions as well as hot dog buns.
  • Go halvsies. Sometimes the sausages are bigger than they really need to be. We often split the brats in half lengthwise to stretch our purchase. This also makes portion sizes more wieldy for young children.

Tools I use to make this recipe easy:

Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

0 from 0 votes
Bratwurst with Sauteed Peppers and Onions
Prep Time
10 mins
Cook Time
27 mins
Football never tasted so good. Celebrate game day with Bratwurst with Sauteed Peppers and Onions. Score a touchdown with this quick and easy dish!
Course: Main Course
Cuisine: American
Keyword: bratwurst and peppers, sausage and peppers
Servings: 8
Calories: 364 kcal
Author: Jessica Fisher
  • 1 tablespoon olive oil
  • 1 red bell pepper cored, seeded and thinly sliced
  • 1 green bell pepper cored, seeded and thinly sliced
  • 1/2 onion thinly sliced
  • salt and pepper
  • 1/2 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • 8 hot bratwurst sausages cooked according to your preferences
  • 8 homemade hot dog buns
  1. In a large skillet, heat the oil until shimmering. Add the peppers and onions and saute quickly until tender, but still slightly crisp. Season to taste with salt and pepper.
  2. Stir in the oregano and red wine vinegar.
  3. Serve the mixture hot or warm over the brats in buns.
Recipe Notes

Promptly store leftovers in an airtight container for up to 4 days in the refrigerator.

Nutritional values are approximate and based on 1 bratwurst, bun, and 1/8 of the vegetable mixture.

Nutrition Facts
Bratwurst with Sauteed Peppers and Onions
Amount Per Serving
Calories 364 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Cholesterol 49mg16%
Sodium 772mg34%
Potassium 351mg10%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 4g4%
Protein 14g28%
Vitamin A 521IU10%
Vitamin C 32mg39%
Calcium 97mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This post was updated September 24, 2016.

Bratwurst with Sauteed Peppers and Onions | Good Cheap Eats

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. I’ll definitely be making this during the upcoming football season, thanks so much for the recipe! Go Broncos!! 😉 hehe…

  2. Jessika says

    Oh! This is how my sister-in-law’s family makes them(in SD!) and they are delicious! Enjoy!

  3. If I were to make a batch and keep in the fridge, how long do you think it would last?

    • Jessica says

      I think the onions and peppers would keep well for about three days. That’s my general rule of thumb.

  4. Susan says

    Hi Jessica. Do you think if I made a whole bunch of the onions and peppers (for a crowd of 50+), they would hold in a foil pan over sterno/steam table for a couple of hours? Would you add a liquid? Thanks.

    • I probably wouldn’t add liquid, but I would perhaps cook them a little al dente at the start so that they don’t get too soggy. How fun!

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