Beer and brauts

These are so yummy!  And so quick for a weeknight dinner.

Brautwurst with sauteed peppers and onions

1 pack Johnsonville beer-flavored brautwurst
1 small onion, sliced
1 jalapeno, sliced (or 1 tbsp. sliced pickled jalapenos)
1 tbsp peppercorns
2 cans of beer, any flavor (cheap is fine so you don't waste the good stuff!)
water
2 bell peppers, any color
1 large onion
3 tbsp butter

Poke holes in the brautwurst all over with a toothpick.  Place brauts in a large pan, then place the onion, jalapeno, and peppercorns on top.  Pour the beer into the pan, then add enough water to cover.  Bring to a slow simmer over medium heat, and simmer for 5 minutes.

Meanwhile, thinly slice the peppers and onions.  Melt butter in a large saute pan.  Place peppers and onions in pan and cook over medium heat until soft, almost caramelized, stirring often.

Preheat a grill or large grill pan over medium high heat.  Cook brauts until golden brown, turning once. Keep a squirt bottle of water handy as you watch for flare-ups.  Serve on outdoor rolls with peppers, onions, and desired toppings.