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Beer-Braised Bratwursts with Pickle Juice Slaw

Scott Phillips

Servings: 4

A tangy cabbage and carrot slaw is a knockout topping for juicy bratwursts. Long pretzel rolls make an unexpected substitute for the hoagie rolls, if you can find them.


For the slaw

  • 1 cup very thinly sliced red cabbage
  • 1/4 cup mayonnaise
  • 3 Tbs. pickle brine (from a jar of pickles, preferably dill)
  • 4 tsp. cider vinegar
  • 2 tsp. granulated sugar
  • Kosher salt and freshly ground black pepper
  • 2-1/2 cups very thinly sliced green cabbage
  • 1/2 cup grated carrots
  • 1/4 cup finely chopped white onion

For the bratwursts

  • 2 12-oz. bottles lager beer, such as Budweiser
  • 4 uncooked bratwursts
  • 1 cup chopped white onion
  • 4 Tbs. unsalted butter, melted
  • 2 Tbs. spicy brown mustard, such as Gulden’s
  • Vegetable oil for brushing
  • 4 hoagie rolls, split but not all the way through

Nutritional Information

  • Calories (kcal) : 840
  • Fat Calories (kcal): 510
  • Fat (g): 57
  • Saturated Fat (g): 20
  • Polyunsaturated Fat (g): 11
  • Monounsaturated Fat (g): 22
  • Cholesterol (mg): 100
  • Sodium (mg): 1420
  • Carbohydrates (g): 51
  • Fiber (g): 5
  • Protein (g): 21


Make the slaw

  • Soak the red cabbage in a bowl of ice water for 15 minutes to prevent its color from bleeding. Drain and pat dry. In a large bowl, whisk together the mayonnaise, pickle brine, vinegar, sugar, 1/4 tsp. salt, and a grind of pepper. Add the red and green cabbage, carrot, and onion and toss well to combine. Refrigerate for 2 to 4 hours.

Make the bratwursts

  • In a 10- to 11-inch skillet, combine the beer, bratwursts, and onion. Add enough water to barely cover the bratwursts and bring just to a simmer over medium heat. Cover, remove from the heat, and let sit for 10 minutes.
  • Meanwhile, position a rack about 4 inches from the broiler and heat the broiler on high.
  • In a small bowl, combine the butter, mustard, and 4 tsp. of the bratwurst-cooking liquid; set aside.
  • Arrange the bratwursts on a broiler pan and lightly brush them with oil. Broil until goldenbrown, turning once, about 4 minutes total. Transfer to a plate. Put the buns on a baking sheet cut sides up and broil until lightly toasted, about 30 seconds.
  • Spread the insides of the buns with the butter mixture and put the bratwursts in the rolls. Top with the slaw and serve.


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