These easy campfire brats with peppers and onions are seasoned, cooked in a cast-iron pan, and served with toasted buns. It’s a meal that’s ready in 20 minutes!
Are you a fan of outdoor cooking?
Personally, I like to head outside whenever the weather permits. My destination? Sometimes a beautiful national or state park, but sometimes simply the fire pit in my back yard.
After all, spending time outdoors generally makes us feel better.
Whether we’re camping far away or staying at home, I love pulling out my cast-iron campfire gear, hanging out by the fire until the coals are just right, and then seeing a delicious dinner come together in just a few minutes.
Some of my favorites are campfire pasta with vodka cream sauce, campfire fish lentil stew, a campfire salmon couscous bake, campfire fajitas, and oh, yes, for dessert, the decadent campfire hot chocolate with peanut butter whiskey.
On chilly evenings, there’s also something really satisfying about a good bratwurst (whether your preference is the meat or meatless version!).
These campfire brats with peppers and onions feature ingredients that are easy to find and fast to put together!
Can I Make A Vegan Version of These Brats with Peppers and Onions?
Yes, you can!
I like the vegan bratwurst-style sausages from Beyond Meat, which you may be able to find at your local grocery store.
Can I Make This Gluten-Free?
Sure! You can seek out gluten-free hot dog buns if you’d still like something to hold the bratwurst.
Or simply skip the buns altogether and just enjoy a knife-and-fork meal of brats with peppers and onions.
What Equipment Will I Need for Campfire Brats with Peppers and Onions?
If you’re using uncooked sausages, have a meat thermometer along so you can verify that they’re done. (An instant read thermometer is especially handy.)
Metal tongs will be useful, too. These 16-inch OXO tongs are a good length for keeping you a little ways away from the heat of the campfire.
How To Make Campfire Brats with Peppers and Onions
Once your fire has burned down to hot coals, go ahead and put the cast-iron skillet on the campfire grate.
Add sliced onions, peppers, oil, and Italian seasoning to the pan.
Next, toss the veggies so that they’re well coated by the seasoning and oil.
Add the brats to the skillet.
Cook until the veggies are softened and the brats are cooked through.
You might also notice a little blackening, which is perfect!
Finally, if using buns or bread, you’ll want to toast them just a little!
Either nestle them in the skillet next to the veggies and brats, or you can place them on the grate itself. (Just make sure they’re out of the line of direct heat or flame.)
That’s it! You’re ready to serve your campfire bratwurst with peppers and onions. Just add a little mustard to taste, and dig in!
Campfire Bratwurst with Peppers and Onions
- plates and napkins for serving
- Forks (if omitting hot dog buns)
- 1 onion, cut into ½-inch wedges
- 2 bell peppers (sweet or green), cut into long strips, seeds + membrane removed Or 6 mini bell peppers
- 1 tablespoon oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon sea salt Omit if your Italian seasoning contains salt
- 4 Bratwurst or brat-style sausages, or more as desired See Recipe Notes
- 4 hot dog buns (optional)
- Spicy brown mustard
- Place the cast-iron pan on a hot campfire grate. Add onions, peppers, oil and Italian seasoning. Toss the veggies to incorporate the seasoning.
- Add the brats to the pan. Cook until the veggies are softened and beginning to blacken and the brats are cooked through. For pre-cooked brats: Cook until the brats are heated through.For uncooked brats: Cook until the brats reach the internal temperature indicated on their packaging.
- Toast hot dog buns on indirect heat on the campfire grate, or push the veggies and sausages to the edge of the pan and toast the buns in the pan.
- Serve on toasted buns with mustard, or skip the buns for a lower-carb meal.