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
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.