Smoked Bratwursts with Beer-Braised Cabbage and Onions
Every tailgate party needs a cooker full of smoked bratwursts. These are made even better with smoked beer-braised cabbage and onions.
Servings: 10
Ingredients
- 14 oz bag coleslaw mix
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 bottle dark or amber beer
- 2 tbsp spicy brown mustard
- 1 tbsp honey
- 1 1/2 tsp caraway seeds
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 10 bratwursts
- 10 French sandwich rolls
- Spicy brown mustard
Instructions
- Heat Smoker: Heat your smoker to 275F degrees with an indirect heat setting. If using a charcoal grill, add 1 wood chunk. If using a gas grill, add a wood chip foil pouch.
- Mix: In a large metal bowl, combine the coleslaw mix, onion, garlic, beer, mustard, honey, caraway seeds, salt and pepper. Place the bowl on the lower rack of the smoker.
- Smoke: Add the brats to the top grill grate. Close the lid and smoke for 1 hour or until the internal temperature reaches at least 165F degrees. If your grill only has one level, smoke the brats next to the cabbage or place a wire rack over the bowl of cabbage.
- Assemble: Remove everything from the grill. Toss the cabbage and onions. Serve the brats on French sandwich rolls with beer-braised cabbage and onions and spicy brown mustard.
Notes
Coleslaw mix is a combination of shredded green cabbage and carrots. If you can't find it in your grocery store, you can shred it yourself. For this recipe, use a combination of 6 cups shredded cabbage and 3/4 cup shredded carrots.
Caraway seeds will give the cabbage and onions the quintessential taste of Germany. If you're not familiar with caraway, it's the signature flavor of rye bread.
Nutrition
Calories: 402kcal | Carbohydrates: 35g | Protein: 15g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 1136mg | Potassium: 319mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1.6mg | Calcium: 81mg | Iron: 2.3mg