Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
While the inclination to stuff brats into a bun is understandable, treating them like a straight-up sausage has its merits, too. Here, they're pan-fried with bacon, apples, and onions in a mustard sauce and served with parsley-flecked spaetzle—the perfect thing for sopping up the juices.
If you can't find fire-roasted peppers, regular canned ones will work just fine. A little bit of heat is nice here, too, so if you can get your hands on canned, fire-roasted green chilies or jalapeños, consider using them.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.