- 40 minutes
- 20 minutes
Are you planning to get the grill out this weekend? Bratwursts are a great option for a savory protein that comes in a variety of flavors. Speaking of which, this recipe includes a creamy coleslaw topping that adds a little crunch and is mixed with Dijon mustard for a little spice, white wine vinegar for tanginess and a bit of sugar for sweetness. Give this bratwurst dish a try for your next summer dinner or Labor Day meal.
- Whisk together the mayonnaise, mustard, vinegar, sugar, salt and pepper in a medium bowl. Add the cabbage and carrot and toss to combine. Refrigerate for 30 minutes.
- Preheat the grill to medium. Grease the grill grates with oil to prevent sticking. Grill the bratwursts, rotating occasionally, for 15-20 minutes until the internal temperature reaches 160°F. Remove from the grill and allow to cool for 5 minutes.
- Place the bratwursts into the hot dog buns and top with the coleslaw. Enjoy immediately.
- Recipe Tip: For a juicy beer brats twist, first cover brats with beer in a pot and simmer for 10 minutes. Finish on the grill for a crispy exterior.