With a name like “Beer Bratwursts With Dijon Coleslaw,” you know these sausages will pack some serious flavor. These brats are made with your favorite summer flavors, beer and coleslaw, which combine to create an unbeatable sausage recipe that’s perfect for any backyard barbecue or tailgating game day party!.
The “beer coleslaw” is a dish that can be found in many different variations. It is typically made with cabbage and mayonnaise.
When I think about grilling, I remember seeing Alex in Ann Arbor last summer. He and his pals leased a home on the outskirts of town, between train lines and a tree-lined street.
It was very quiet out there. You could walk to town in 10 minutes yet felt like you were in the middle of nowhere when you returned. A gentle wind rustled the leaves, generating a delightful whoosh as a canopy of trees swung softly above.
In the summer, Alex and I would purchase a six-pack of Oberon and drink it while grilling on the back of the house’s enormous red deck. Big juicy hamburgers, zesty chili lime chicken skewers, and hot dogs would be on the menu.
Hot dogs (or “hutt duggs,” as my sister and I refer to them) have always been a guilty favorite of mine. Though I like meticulously prepared foods with innovative twists, I have a soft spot for plain old-fashioned hot dogs.
So I’m mixing the two today. If you will, call them upscale hot dogs. Bratwursts with a tart dijon coleslaw from my pals at Maille, fried in beer for flavor and wetness.
I ate the coleslaw as a side dish since it was that wonderful. It’s crispy and creamy on the outside, but the dijon mustard gives it a nice kick on the inside. I’m a mustard connoisseur, and Maille’s dijon was just up my alley. I’ve been putting it on my sandwich every day since I received it.
The coleslaw can keep in the fridge for up to a week. Simply make sure it’s sealed in an airtight container.
Who’s excited for grilling season? 🙂
for the coleslaw with dijon
- mayonnaise, 1/3 cup
- a quarter teaspoon Original Dijon Mustard from Maille
- 1 tablespoon whole grain Maille mustard
- 1 tablespoon pickling liquid
- white wine vinegar, 3 tblsp.
- 1 teaspoon of sugar
- a half teaspoon of salt
- a quarter teaspoon of black pepper
- 4 cups thinly chopped red cabbage
- 2 cups thinly chopped green cabbage
for the bratwursts made with beer
- a total of 8 bratwursts
- Lager (24 oz)
- 1 tablespoon unsalted butter
- buns for hot dogs
- garnish with jalapeos (optional)
Coleslaw should be made
- Whisk together mayonnaise, both mustards, pickle juice, white wine vinegar, sugar, salt, and black pepper in a large mixing basin. Toss in the red and green cabbage and toss well to coat. Remove from the equation.
make the bratwursts with beer
- Warm the beer in a large saucepan until it begins to boil. Cook for 8-10 minutes over low heat with the brats. Remove from pot and sauté until well done in a large nonstick skillet with 1 tbsp butter.
- Coleslaw and beer brats are stuffed into toasted hot dog buns. Serve with french fries and jalapeos on top!
This content was created in collaboration with Maille. All content and thoughts are all mine. Thank you for supporting the brands that enable us to do what we do!
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