Brat Hoagies with Coleslaw |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Served with a side of potato salad and pickles, these sandwiches are a standby on our lunch menu. For a little lighter version you can substitute turkey bratwurst. Ingredients:
4 uncooked johnsonville® original bratwurst |
3 tablespoons water |
4 tablespoons butter, divided |
1 tablespoon sugar |
1-1/2 teaspoons lemon juice |
3 cups shredded cabbage |
1/4 cup chopped onion |
1/2 teaspoon salt |
1/4 cup sour cream |
4 brat or hoagie buns, split |
1/4 teaspoon garlic salt |
4 slices brick cheese, halved |
Directions:
1. Place bratwurst and water in a skillet, cover and cook over medium heat for 10-12 minutes. Uncover; turn bratwurst and cook 13-17 minutes longer or until browned and centers are no longer pink. Cut bratwurst in half lengthwise; set aside and keep warm.
2. Meanwhile, in another skillet, cook 2 tablespoons butter, sugar and lemon juice over medium heat until sugar is dissolved. Add cabbage, onion and salt. Cook and stir for 3-5 minutes or until cabbage is crisp-tender; drain. Remove from the heat; stir in sour cream. Set aside and keep warm.
3. Spread cut sides of rolls with remaining butter; sprinkle with garlic salt. Broil 5 in. from the heat for 1-2 minutes or until golden brown. Divide cabbage mixture between roll halves. Place on bratwurst half, cut side down, on each half; top with cheese. Broil 1-2 minutes or until cheese is melted. Yield: 4 servings.
|
|