Make the Bratwurst: In a large skillet, add beer and bring to boil. Add bratwurst and cook until internal temperature reaches 165 degrees, about 10 to 15 minutes. Remove bratwurst from boiling liquid, discard cooking liquid. Pat bratwursts dry with paper towels. Toss bratwurst with olive oil, parsley, and chives if desired; place on a large foil-lined baking sheet; set aside.
Recipe
Author
Chef Elizabeth, The Braided Apron
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Description
Bratwurst with fresh red cabbage and apple slaw and a creamy dill-cucumber sauce. This recipe is begging to make an appearance at your Oktoberfest celebration.
For more recipes from Chef Elizabeth's Oktoberfest Feast episode, view her Baked Spaetzle with Beer Cheese recipe.
To get even more recipes from Chef Elizabeth, go to HSTV.com.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| Bratwurst | ||
| 1 c. water | ||
| 2 (12-oz.) bottles wheat beer | ||
| 6 Hy-Vee bratwurst, any flavor | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 2 tsp. fresh parsley, chopped | ||
| 2 tsp. fresh chives, chopped | ||
| 6 Hy-Vee Bakery bratwurst buns | ||
| Rotkohl Slaw | ||
| ½ c. apple cider vinegar | ||
| ¼ c. strawberry rhubarb wine | ||
| ¼ c. Hy-Vee granulated sugar | ||
| ½ tsp. kosher salt, plus additional, to taste | ||
| 1 medium red onion, sliced | ||
| 1 (2-inch long) cinnamon stick | ||
| 1 apple, such as a pink lady, peeled, cored, and grated | ||
| ½ c. red cabbage, thinly sliced | ||
| 2 tbsp. fresh basil, chopped | ||
| Hy-Vee ground cinnamon, to taste | ||
| Gerkensauce | ||
| ⅓ c. Hy-Vee mayonnaise | ||
| ⅓ c. Hy-Vee sour cream | ||
| 1 tsp. Hy-Vee granulated sugar | ||
| ⅔ c. English cucumber, finely chopped | ||
| 1 tbsp. fresh dill, chopped | ||
| 1 clove(s) garlic, minced | ||
| Hy-Vee salt, to taste | ||
| Freshly cracked Hy-Vee black pepper, to taste | ||
Things To Grab
- Large skillet
- Meat thermometer
- Paper towels
- Aluminum foil
- Large baking sheet
- Small saucepan
- Small bowl
- 2 medium bowls
Directions
Make the Slaw: Bring vinegar, strawberry rhubarb wine, sugar, salt, and cinnamon stick to a boil. Pour over sliced onions. Allow to cool to room temperature.
Add grated apple, red cabbage, and basil to a medium bowl. Pour onions and brine into medium bowl. Mix well to coat. Season with additional salt and ground cinnamon, to taste; set aside.
Make Gurkensauce: In a medium bowl, mix together mayonnaise, sour cream, sugar, English cucumber, fresh dill, and minced garlic. Season with salt and pepper. Refrigerate until ready to serve.
Preheat broiler to HIGH. Broil precooked bratwurst about 2 to 3 minutes or until the skin turns golden brown and is crispy. Remove from oven.
Assemble Sandwiches: Spread 2 teaspoons Gurkensauce onto bratwurst buns. Top with brat, slaw, and additional Gurkensauce and/or fresh parsley, if desired.
Nutrition facts
Servings
640 Calories per serving
1 sandwich
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 70mg
- Sodium: 1160mg
- Total Carbohydrates: 45g
- Protein: 19g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 4%