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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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The cooked slaw-and-cranberry topping on these beer-boiled brats can be served either warm or cold. It makes a tasty and colorful change from kraut or conventional condiments. Thanks to Christy Hinrichs of Parkville, Missouri for the recipe! Ingredients:
4 cups beer or nonalcoholic beer |
3 teaspoons celery salt, divided |
2 teaspoons minced garlic |
2 packages (19-1/2 ounces each) turkey bratwurst links |
6 cups broccoli coleslaw mix |
2/3 cup chopped red onion |
4 teaspoons canola oil |
2/3 cup dried cranberries |
1/4 cup red wine vinegar |
2 tablespoons honey |
10 brat buns, split |
Directions:
1. In a Dutch oven, bring the beer, 2 teaspoons celery salt and garlic to a boil. Add bratwurst. Reduce heat; simmer, uncovered, for 20-25 minutes or until firm and cooked through.
2. Meanwhile, in a large skillet, saute coleslaw mix and onion in oil for 7-9 minutes or until tender. Stir in the cranberries, vinegar, honey and remaining celery salt; heat through. Set aside.
3. Drain bratwurst. Grill, covered, over medium heat or broil 4 in. from the heat for 2 to 2-1/2 minutes on each side or until browned. Serve on buns with coleslaw mixture. Yield: 10 servings.
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