This bratwurst, peppers, and onions recipe isn’t like any that you’ve seen before! With perfectly cooked bratwurst sausages, caramelized peppers and onions, and sweet and buttery King’s Hawaiian slider buns, these brat sliders will be the hit at your next gathering!
Bratwurst, peppers, and onions are a match made in heaven. And this classic dish is also synonymous with griddle cooking. Just roam down the food stalls at your local county fair, and you’ll smell the sizzling brats and sweet onions cooking on large flat top grills.
But this bratwurst recipe goes one step further… Instead of loading up a hoagie roll or hot dog bun, we turn this bratwurst sausage classic into the perfect party food – sliders!
King’s Hawaiian rolls get griddled to golden, buttery perfection and cut on top for the perfect balance between sweet and savory. Add a slather of your favorite mustard and a handful of vinegary banana peppers, and you’ll wonder why little buns don’t always get the big spotlight.
These will be some of the best – and easiest – sausage sliders that you’ve ever made. But enough hype. Let’s get you cooking.
*And be sure to check out these brat burger sliders with a homemade cheese sauce next – another great way to cook bratwursts for your backyard barbecue!
The Secret to the BEST Brat Sliders
Three words: King’s Hawaiian Rolls.
Even my wife, who stays away from carbs and typically just eats her sausages on a plate with a knife and fork, was chowing down on these sliders, bun and all! The sweetness from the Hawaiian rolls pairs perfectly with the bold sausages and mustard. Especially when you toast them up on the griddle in some butter to get them extra soft on the inside and golden-brown crispy on the sides.
This method for making hot dog or sausage sliders really is the best, and I’ll definitely be doing it again for the perfect finger food!
You’ll need the classic 12-pack of the Original Hawaiian Sweet Rolls. And then you’ll cut them into sections that are 3 rolls wide (see the photo above). Butter and toast each side (the cut sides) until they’re golden brown.
To turn the toasted rolls into mini hot dog buns, slice them on the TOP of the roll, about 1/2 to 3/4 through, leaving the bottom of the roll attached. Think of it like a top-sliced hot dog bun that you sometimes see in the grocery store… you’re creating the same effect but with mini Hawaiian rolls.
The Essentials
- Bratwurst: I used classic Johnsonville brats, but don’t be afraid to mix it up. Beer brats, hot brats, cheese brats… pick your favorite flavor.
- Beer: Grab your favorite lager. I like something not too hoppy, but whatever’s in your fridge will do. You can also omit the beer altogether and boil the brats in water instead.
- Peppers and Onions: A mix of sliced bell peppers and sweet onions. Green peppers are the more traditional choice, but feel free to mix it up to add some color to the dish.
- King’s Hawaiian Rolls: For my “rolls turned into mini hot dog buns” method, you’ll need the classic 12-pack.
- Mustard: A spicy brown or classic yellow works great. I personally love the Woeber’s Sweet ‘n Spicy Mustard. It’s a staple in our fridge!
- Butter: For that rich, buttery toast on the Hawaiian rolls.
- Banana Peppers: Optional, but the tangy kick is pure gold on top.
- Salt, Pepper, Garlic Powder: The holy trinity for vegetables and brats. You can substitute your favorite all-purpose seasoning, like our Shake That All-Purpose Seasoning, if you prefer.
Step-by-Step: How to Make Bratwurst Sliders with Peppers and Onions
We made our bratwurst sliders on an outdoor griddle, but this recipe can easily be made inside in a few stovetop skillets. Just follow these steps for the best sausage sliders:
Step 1: Boil the brats in some beer. Place the brats in a small aluminum foil pan on the griddle. Pop open a cold beer and pour it into the pan or tray – add enough so the brats are mostly submerged. Let the bratwursts simmer gently.
Step 2: Cook the peppers and onions. While the brats are simmering away, add the sliced bell peppers and onions to the griddle. Season generously with salt, pepper, and garlic powder – or our own Shake That All-Purpose Seasoning if you have it. Sauté the veggies until tender, fragrant, and caramelized.
*TIP – You can also add a splash of beer to the peppers and onions to help them cook down and pick up even more flavor. Adding the beer to the hot griddle surface will create steam and help to cook the vegetables a bit faster.
Step 3: Finish the bratwursts on the griddle. Remove the brats from the beer bath and place directly onto the hot griddle. Sear on all sides to get that nice golden-brown color and slight crisp. Cook until the internal temperature of the brats reaches 160°F for pork brats.
Step 4: Toast the King’s Hawaiian rolls. Cut the King’s Hawaiian slider buns into strips that are 3 buns wide – so you should have flat surfaces on both sides. Then cut a slit down the middle tops of the buns (similar to a top sliced hot dog bun). Butter each side and toast on the griddle until golden brown.
*TIP – I highly recommend toasting the buns in butter. The sweet Hawaiian slider rolls get extra sweet, soft, and buttery – the perfect compliment to the salty sausages and mustard.
Step 5: Assemble your bratwursts, peppers, and onions on buns. Place one brat in each row of 3 Hawaiian rolls. Layer on the sautéed peppers and onions, add a bit of mustard, and, for the adventurous, a spoonful of banana peppers or a dash of vinegar hot sauce.
Step 6: Cut the Hawaiian rolls into individual sliders and serve. Cut in between the rolls to separate the sliders (follow those King’s Hawaiian lines—nature’s slider guide).
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Brat Sliders with Peppers and Onions
Ingredients
- 4 bratwursts like Johnsonville Original Brats
- 12 oz beer optional, see notes
- 12 pack King's Hawaiian Original Sweet Hawaiian Rolls
- 3-4 tablespoons butter for toasting the Hawaiian rolls
- 1 tablespoon cooking oil
- 1 bell pepper sliced thin
- ½ sweet onion sliced thin
- salt and pepper or all-purpose seasoning like Shake That All-Purpose Seasoning
- sweet 'n spicy mustard, pickled banana peppers, or your favorite bratwurst toppings
Instructions
- Heat griddle to medium-low heat, about 375-400℉. *NOTE – This recipe can also be cooked in a skillet on the stovetop.
- Place the brats in a saucepan or loaf-style foil pan on the griddle. Pour in enough beer to cover the brats. Allow the brats to simmer gently about 15-18 minutes while the other items cook.
- While the brats are simmering, cut the Hawaiian rolls into sections that are 3 rolls wide. Then, slice across the middle top side about 1/2 to 3/4 through, leaving the bottom of the rolls attached. Think of it like a top-sliced hot dog bun. Butter both sides of the 3 roll sections, and toast on the the griddle until golden brown. Then set aside.
- When the rolls are toasted, and while the brats are still simmering, add about ½ tablespoon of high-heat cooking oil to the griddle surface. Add the sliced peppers and onions to the oiled surface. Season with salt and pepper or all-purpose seasoning, and sauté until tender and done to your liking. Then move to the side of the griddle to keep warm.
- Add about ½ tablespoon of oil to a clear area on the griddle. Remove the brats from the beer bath and place directly onto the hot oiled griddle. Sear on all sides to get a nice golden-brown color and slight crisp. Season the brats with salt and pepper or all-purpose seasoning. Cook until the internal temperature of the brats reaches 160°F, about 7-8 minutes depending on your griddle temp. *You can also add a bit of the beer from the pan to the brats to create steam and help them cook more quickly.
- Place one cooked brat in each row of 3 Hawaiian rolls. Layer on the sautéed peppers and onions. Add mustard, pickled banana peppers, vinegar hot sauce, or your favorite toppings.
- Cut in between the Hawaiian rolls to separate into individual sliders, and serve warm.
Video
Notes
- For the Beer – The amount of beer that you need will depend on the size of the pan in which you are boiling the brats. You can also omit the beer and boil the brats in water instead.
- Cooking Times – The cooking times are provided as a guide only and may vary based on the temperature of your griddle or skillet. You should always cook pork sausages and brats to an internal temperature of 160°F.
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