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1
Arrange the brats to sit level in a 5qt.
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2
pot (I use a dutch oven).
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3
Squirt the Dijon mustard onto the brats.
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4
Slice the peppers and onion into thin strips and drop onto the brats.
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5
Sprinkle the other spices on top.
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6
Add a dash each of salt and black pepper.
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7
Pour in one 24 ounce can of beer, enough to cover the brats, but not the vegetables - in other words, low enough to not spash out.
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8
Cover and set aside to marinate.
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9
(The drive to your friend's house is about the right amount of time for this step.
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10
This is why you cover them.)
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11
Invade your buddy's wife's kitchen (well, one burner on the stove, anyway) and simmer the whole mess for at least half an hour.
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12
If you wish to be invited back next year, don't make a mess.
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13
After they've simmered, transfer the brats to an upper grill on the barbeque, over a high flame.
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14
Turn off the flame when the brats start to brown.
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15
Serve on buns (or not, I really don't care).
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16
Pile on the peppers and onions and enjoy them with the game.
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17
Be prepared to be invited back next year to make them again (but only if you cleaned up any mess you made in the kitchen).
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18
Serves 15, unless you have some large friends.
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19
If that's the case, serves 3.
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20
Preparation time: Variable, depending on how far away your friend lives.
