Just wanted to share this fabulous recipe. 8)
It sounds great. Have you made it? Seems like the yield would be a lot more than just 6 servings
Looks nice. But what is it served with? Potatoes? Rice or pasta?
On crusty italian bread… Mmmm that would be good.
Yes I thought so to…I haven’t made it but want to give it a try. I am subscribed to allrecipes.com and got this recipe through email for the recipe of the day. Since it had beer in it, I thought I would post it. 
I think I’d sweat the onions and peppers down a bit before adding the liquids (think milliard reaction). The onions will deglaze the brownings.
Sounds good - a variation of a dish I make now.
Yes. Mr. Maillard enlightened us all in 1910. 
I also like to saute’ my vegetables prior to additional cooking as a general rule. It helps develop flavor and brings out the sugars in the vegetables.
I make sausage and peppers all the time.
3-5 bell peppers. I like using red, yellow and green for the color.
2 TBSP of OO
4 brats
1 small to med. yellow onion.
1 teaspoon of Italian seasoning herbs.
Salt and pepper to taste
I have never really followed a recipe for it, I am a scratch cook.
Follow that recipe for most of it and it is definitely a French baguette
filling, kinda a meatball sandwich style meal. I never added any liquid as
the peppers release a good amount of liquid and I cover and simmer.
the peppers reduce to a gooey mess. Bread is a must to soak up the
juice.
Now I am hungry…
Why, oh why did you not bring that to the airport?
We’re on the same page here.
And we cook sausage, peppers and onions the same way too- Ba Da Bing (some will get it, some won’t ::))
I love the aroma of peppers and onions sauteeing alongside of some Italian Sausage.
Than throw in a bottle of some good German Lager and … :o
mouth watering goodness.