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.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Main Course
Cuisine: American, German
Servings: 10
- 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
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.
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.
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