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.
We love it. And you've voted. See which is the best American beer city.
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.