Pierce the bratwurst in a random pattern with a sharp knife. Begin cooking at a high heat, and then reduce to a low heat. Brown around as much of the sausage as possible (tricky, because of the shape of the sausage). After ten minutes, add the diced onion and peppers. Stir every five minutes or so, and cook under an angled lid for twenty to twenty five minutes.
Since Bratwurst is a German variety of sausage, it can of course be served with German mustard. Delicious in either case!
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