Midwestern Beer braised Bratwurst with caraway slaw
Memorial day is a celebration of freedom throughout the whole country, not just some states. And regional differences are part of that freedom. Parts of the Midwest region are famous for Slavic and Germanic cooking. Think Lake Wobegon (where all the women are strong, all the men are good looking, and all the children are above average) and how it became a refuge for Norwegians fleeing the great herring famine. Nothing warms the hearts of Bears, Lions, and Packers fans like Midwestern Beer braised Bratwurst. They break down the barriers of team spirit. You can bicker over Lombardi vs Ditka all day long. And Lions fans can… well… Lions fans have pride, like the kid who gets a gold star for showing up. There are definite differences of opinion. But, break out the brats, beer, and cabbage and you’ve got a party, no matter which team you love.
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A few pointers on Midwestern Beer braised Bratwurst
Where most sausages are cured or smoked, bratwurst relies on neither of these preservation concepts. It is made from fresh pork, veal, or beef. Although its origins lie in Germany, American “brats” have grown into their own over time. They are a staple at tailgate parties and barbecues across the country, but, especially in the Midwest where they are a true delicacy. Traditionally, sauerkraut is the topping of choice. But, we wanted to give a fresher flavor to them by using cole slaw. Think of it as the difference between a Reuben and a Rachel. Served on a hearty Pretzel roll, you’ve got a winner for Memorial day and all year round. Don’t skimp on the beer. So, Here is a pretzel recipe that you can use to make your own rolls. Bon Apetit! and Go “Da Bears!“
We use a heavier ale for a deeper flavor. Some people prefer a lager. But, they tend to lack character when it comes to cooking. To each his own though. Try using something that is not too hoppy, as the bitterness intensifies with cooking. If you find the flavor too bitter, you can cut it with sugar or honey. The caramelized onions, beer, and mustard make a sauce for the brats. So, there is no need for other toppings. But, if you want, you can spread some mustard on the bun for an extra layer of flavor. But, it is not necessary. The brats and beer speak for themselves.
Midwestern Beer braised Bratwurst with caraway slaw
Ingredients
- 2 to 3 Lbs Quality Bratwurst
- 2 cups Sliced Sweet Onions
- 2 Bottles Brown ale or Wheat ale (Not too hoppy like IPA)
- 1/4 cup Dijon Mustard
- 1 Tbsp Shaved garlic
- 1 tsp whole allspice
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter
- Salt and Pepper to taste
- olive oil
- For slaw:
- 2 cups shaved green cabbage
- 1/4 cup shaved carrots
- 1/4 cup shaved red onion
- 1/4 cup shave red pepper
- 2 Tbsp Picked parsley leaves
- 1 tsp caraway seed
- 1/2 cup Mayonnaise
- 1 Tbsp cider vinegar
- 2 Tbsp Sugar
- salt and pepper to taste
- Pretzel Rolls for serving the brats
- Whole grain mustard to spread (optional)
Instructions
- Make the slaw: Whisk together caraway, mayo, sugar, vinegar, salt, and pepper. Then toss in the vegetables. Coat evenly, and refrigerate.
- Heat oil in a heavy duty Deep pan over medium high heat. Sear the bratwurst about 1 minute per side to caramelize the skin. Remove from the pan, and add in the onion, garlic, and allspice. Stir, then turn temperature down to medium. Cook the onions slowly until they become caramelized, stirring as needed. remove the allspice seeds. Then add the brats back in. Add in the beer and nutmeg. Bring to a boil. Cook down until the beer is almost a glaze. Then Stir in Dijon and butter. Season with salt and pepper.
- At service time, Mark the brats on a grille at high temp to give color. Serve in a pretzel roll with the beer onions and cole slaw. Add grain mustard or other mustard if you like.