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.