Combine coleslaw mix, apple, red cabbage and green onions in a large bowl.
Searching for a true taste of Deutschland this Oktoberfest? One taste of these beer brats will transport your tastebuds straight to the biergarten.
Servings and Ingredients
|1 c.||Hy-Vee coleslaw mix|
|1||medium sweet red apple, such as Honeycrisp or Pink Lady, , cored and cut into matchsticks|
|½ c.||finely shredded red cabbage|
|¼ c.||sliced green onions|
|¼ c.||Hy-Vee Select extra virgin olive oil|
|3 tbsp.||Hy-Vee apple cider vinegar|
|1 tsp.||Hy-Vee stone-ground Dijon mustard|
|1 tsp.||Hy-Vee honey|
|¼ tsp.||caraway seeds|
|⅛ tsp.||Hy-Vee kosher sea salt|
|6||Hy-Vee Bakery brat buns, split|
|1||Hy-Vee large egg|
|½ tsp.||black sesame seeds|
|6 c.||Hy-Vee frozen crinkle-cut French fries, optional|
|6||Hy-Vee uncooked beer bratwursts (1-1/2 lb.)|
Things To Grab
- Large bowl
- Baking sheet
- Silicone pastry brush
- Charcoal or gas grill
Combine oil, vinegar, mustard, honey, garlic, caraway seeds and salt in a blender. Cover and blend until smooth. Pour over coleslaw mixture and toss to combine. Set aside.
Preheat oven to 350°F. Place buns, cut sides down, on a baking sheet. Whisk together egg and water in small bowl. Brush egg mixture over buns. Sprinkle with sesame seeds. Bake for 5 minutes or until lightly toasted. Prepare crinkle-cut fries, if using, according to package directions.
Prepare a charcoal or gas grill for direct cooking over medium heat. Grill brats for 15 to 20 minutes or until no longer pink and juices run clear (165°F), turning halfway through.
Serve brats in buns with coleslaw. If desired, serve cornichons and fries on the side.
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 90mg
- Sodium: 830mg
- Total Carbohydrates: 14g
- Protein: 16g
Brewed in Munich, this authentic quaff is crisp and refreshing and goes down easily.