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Turkey Brats with Slaw Recipe

Photo by: Taste of Home

The cooked slaw-and-cranberry topping on these beer-boiled brats can be served either warm or cold. It makes a tasty and colorful change from kraut or conventional condiments. Thanks to Christy Hinrichs of Parkville, Missouri for the recipe!

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10 Servings
Prep: 15 min. Cook: 35 min.

Ingredients

4 cups beer or nonalcoholic beer
3 teaspoons celery salt, divided
2 teaspoons minced garlic
2 packages (19-1/2 ounces each) turkey bratwurst links
6 cups broccoli coleslaw mix
2/3 cup chopped red onion
4 teaspoons canola oil
2/3 cup dried cranberries
1/4 cup red wine vinegar
2 tablespoons honey
10 brat buns, split

Directions

In a Dutch oven, bring the beer, 2 teaspoons celery salt and garlic to a boil. Add bratwurst. Reduce heat; simmer, uncovered, for 20-25 minutes or until firm and cooked through.
Meanwhile, in a large skillet, saute coleslaw mix and onion in oil for 7-9 minutes or until tender. Stir in the cranberries, vinegar, honey and remaining celery salt; heat through. Set aside.
Drain bratwurst. Grill, covered, over medium heat or broil 4 in. from the heat for 2 to 2-1/2 minutes on each side or until browned. Serve on buns with coleslaw mixture. Yield: 10 servings.

Nutrition Facts: 1 bratwurst with bun and 1/3 cup coleslaw equals 544 calories, 23 g fat (5 g saturated fat), 78 mg cholesterol, 1,529 mg sodium, 58 g carbohydrate, 3 g fiber, 26 g protein.

Turkey Brats with Slaw published in Simple & Delicious May/June 2008, p41

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