Cajun Beer Brats
These grilled Cajun beer brats are a tasty summer treat topped with a homemade slaw with a Cajun kick! Perfect for a cookout.
Servings: 5
Ingredients
Brats:
- 1 package bratwurst sausages (usually contains 4-5 brats)
- 1/2 medium onion sliced
- 3 cups (24 oz.) beer (I used a lager)
- 1/2 tablespoon Tony Chachere's Original Creole Seasoning
- 4-5 hot dog buns
Cajun slaw:
- 7 ounces coleslaw mix
- 1/2 Granny Smith apple chopped
- 1/3 cup scallions chopped
- 1/2 cup mayo
- 1/2 teaspoon sugar
- 1 teaspoon lime juice
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Tony Chachere's Original Creole Seasoning
Instructions
- Add the beer and onions to a deep skillet or pot. Bring it to a boil over high heat. Stir in the Tony's seasoning. Add the sausages, then reduce the heat and simmer for 10 minutes (do NOT pierce the sausages - they will end up dry and overcooked).
- Meanwhile, add the coleslaw, apple, and scallions to a salad bowl. In a smaller bowl, combine the dressing ingredients (mayo, sugar, lime juice, vinegar, mustard, and Tony's seasoning). Add the dressing and toss a few minutes prior to serving.
- Preheat your BBQ/grill to medium-high heat.
- Take the sausages out of the beer mixture and transfer to a plate (use tongs to do this easily). Grill over medium-high heat for 10 minutes, flipping once. I use a gas BBQ with the lid down.
- If desired, toast the buns on the grill just prior to serving. Serve brats in the buns with the slaw on top.
Notes
- Tony Chachere's Original Creole Seasoning contains salt, so you do not need to add extra to this recipe. If sensitive to salt, use Tony Chachere's Lite Creole Seasoning.
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