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Beer Basted Bratwurst and Slaw


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  • 4 tablespoon(s) cider vinegar
  • 3 tablespoon(s) packed brown sugar
  • 1 teaspoon(s) packed brown sugar
  • Salt
  • Pepper
  • 1/4 teaspoon(s) crushed red pepper
  • 1/2 head(s) (medium) cabbage, very thinly sliced, (6 cups)
  • 1/2 cup(s) beer
  • 2 teaspoon(s) lower-sodium soy sauce
  • 2 medium onions
  • 2 large red peppers
  • 6 (1 pound) fully cooked bratwurst sausages


Preparation time 35mins
Cooking time 45mins
Adapted from


Step 1

1. In large bowl, stir 3 tablespoons vinegar, 1 teaspoon brown sugar, 1/4 teaspoon salt, 1/8 teaspoon crushed red pepper, and 1/8 teaspoon freshly ground black pepper until sugar dissolves. Add cabbage; toss to coat. Let stand.

2. Prepare grill for direct grilling on medium-low.

3. In 3-quart saucepan, combine beer, soy sauce, and remaining 3 tablespoons brown sugar, 1 tablespoon vinegar, and 1/8 teaspoon crushed red pepper. Heat to boiling on medium-high, stirring. Reduce heat to maintain simmer and cook 15 minutes or until reduced to 1/3 cup, stirring often.

4. While sauce simmers, cut onions, peppers, and sausages into 1-inch chunks; thread onto skewers. Grill 10 to 12 minutes or until onions are tender and grill marks appear on sausages, turning occasionally. Brush two-thirds of sauce all over skewers and grill 5 minutes or until sauce caramelizes, turning. Transfer to serving plates; brush with remaining sauce. Serve with slaw.

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