Description

Craving a bold, satisfying dish that’s perfect for a casual dinner or game-day gathering? These Beer Bratwursts with Dijon Coleslaw are your perfect choice! Featuring juicy bratwursts simmered in lager and seared to perfection, paired with a tangy, creamy Dijon coleslaw, this dish is a delightful mix of savory and zesty flavors

Ingredients

Dijon Coleslaw

Mayonnaise (⅓ cup): Creates a creamy, rich base.
Maille Original Dijon Mustard (4 tsp): Adds sharp, tangy flavor.
Maille Whole Grain Mustard (1 Tbsp): Brings textured, spicy depth.
Pickle Juice (1 Tbsp): Enhances tanginess with a briny kick.
White Wine Vinegar (3 Tbsp): Provides bright, acidic balance.
Sugar (1 Tbsp): Adds subtle sweetness to balance acidity.
Salt (½ tsp): Enhances flavors.
Black Pepper (½ tsp): Adds mild heat.
Red Cabbage (4 cups, sliced thin): Offers vibrant color and crunch.
Green Cabbage (2 cups, sliced thin): Adds classic coleslaw texture.

Beer Bratwursts

Bratwursts (8): Provide juicy, savory protein.
Lager (24 oz): Infuses brats with malty, rich flavor.
Butter (1 Tbsp): Enhances browning and richness.
Hot Dog Buns (8): Serve as a soft, toasty base.
Jalapeños (optional, for garnish): Add spicy, fresh crunch.

Substitutions and Variations

Mayonnaise: Swap with Greek yogurt (non-vegan) or vegan mayo for dairy-free.
Mustards: Use any Dijon or whole grain mustard; adjust quantities for milder flavor.
Pickle Juice: Replace with apple cider vinegar or lemon juice.
Cabbage: Swap with shredded kale or broccoli slaw for variety.
Bratwursts: Use vegan sausages or chicken sausages for different flavors.
Lager: Swap with non-alcoholic beer, chicken broth, or apple cider for alcohol-free.
Hot Dog Buns: Use gluten-free buns or lettuce wraps for keto/gluten-free (~2–3g net carbs per serving without buns).
Keto Adjustment: Skip buns, reduce sugar in coleslaw to ½ tsp, and use keto-friendly mayo (~2–3g net carbs per serving).
Gluten-Free Version: Use gluten-free buns; ensure bratwursts and mustards are gluten-free.
Spicy Version: Add ½ tsp cayenne to coleslaw or increase jalapeños for garnish

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Instructions

Step 1: Make the Dijon Coleslaw

In a large bowl, whisk ⅓ cup mayonnaise, 4 tsp Maille original Dijon mustard, 1 Tbsp Maille whole grain mustard, 1 Tbsp pickle juice, 3 Tbsp white wine vinegar, 1 Tbsp sugar, ½ tsp salt, and ½ tsp black pepper until smooth.
Add 4 cups thinly sliced red cabbage and 2 cups thinly sliced green cabbage; toss to coat thoroughly.
Set aside to let flavors meld.

Tip: Slice cabbage thinly (use a mandoline for ease); refrigerate coleslaw for a chilled, crisp texture.

Step 2: Cook the Beer Bratwursts

In a deep saucepan, heat 24 oz lager over medium heat until simmering.
Add 8 bratwursts and cook over low heat for 8–10 minutes.
Remove brats from saucepan and transfer to a large nonstick skillet with 1 Tbsp butter.
Cook over medium heat until browned and cooked through (160°F internally), about 3–5 minutes.

Tip: Simmer brats gently to avoid bursting; pat dry before skillet-searing for better browning.

Step 3: Assemble and Serve

Toast 8 hot dog buns in a toaster or skillet until golden.
Place a portion of Dijon coleslaw in each bun.
Add a bratwurst to each bun.
Garnish with sliced jalapeños (optional) and serve with French fries.

Tip: Toast buns lightly to avoid sogginess; serve immediately for the best texture.