In a deep skillet, add the Sauteed Onions, brats, and butter and pour over the beer so it just covers the meat. Bring the beer mix to a slow boil, turn the heat to medium-low, and simmer the bratwurst for 10 minutes.
After the bratwurst are par cooked, set them aside and dry well. Strain the onions and set them aside.
Heat a sauté pan with olive oil and sauté the beer-braised onions with Roland roasted red pepper strips. Season with salt, pepper and oregano. Cook until all the liquid has evaporated.
Heat a cast iron or grill with grapeseed oil and fry or grill the bratwurst until browned on both sides, around 3 minutes per side.
To serve, toast the pretzel buns and plate the bratwurst along with the peppers, onions, and Dijon mustard. Top with the Hot Green Chili Crunch.
