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1
Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat.
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2
Add the bacon and cook until browned and crispy, 3 to 5 minutes.
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3
Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned.
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4
Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan.
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5
Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking.
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6
Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through.
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7
Preheat a grill or cast-iron griddle to medium-high heat.
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8
Remove the brats from the pot; let the braising liquid continue to simmer and reduce.
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9
Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled).
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10
Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked.
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11
When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter.
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12
Taste and adjust the seasoning with salt and pepper.
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13
To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter.
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14
Set the grilled brats on top and drizzle with the remaining sauce.
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15
Garnish with chopped parsley and serve.
