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Brat Hoagies with Coleslaw Recipe

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Served with a side of potato salad and pickles, these sandwiches are a standby on our lunch menu. For a little lighter version you can substitute turkey bratwurst.
TOTAL TIME: Prep: 35 min. Broil: 5 min.
MAKES:4 servings
TOTAL TIME: Prep: 35 min. Broil: 5 min.
MAKES: 4 servings

Ingredients

  • 4 uncooked Johnsonville® Original Bratwurst
  • 3 tablespoons water
  • 4 tablespoons butter, divided
  • 1 tablespoon sugar
  • 1-1/2 teaspoons lemon juice
  • 3 cups shredded cabbage
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 cup sour cream
  • 4 brat or hoagie buns, split
  • 1/4 teaspoon garlic salt
  • 4 slices brick cheese, halved

Nutritional Facts

1 serving (1 each) equals 739 calories, 50 g fat (25 g saturated fat), 121 mg cholesterol, 1,537 mg sodium, 45 g carbohydrate, 3 g fiber, 28 g protein.

Directions

  1. Place bratwurst and water in a skillet, cover and cook over medium heat for 10-12 minutes. Uncover; turn bratwurst and cook 13-17 minutes longer or until browned and centers are no longer pink. Cut bratwurst in half lengthwise; set aside and keep warm.
  2. Meanwhile, in another skillet, cook 2 tablespoons butter, sugar and lemon juice over medium heat until sugar is dissolved. Add cabbage, onion and salt. Cook and stir for 3-5 minutes or until cabbage is crisp-tender; drain. Remove from the heat; stir in sour cream. Set aside and keep warm.
  3. Spread cut sides of rolls with remaining butter; sprinkle with garlic salt. Broil 5 in. from the heat for 1-2 minutes or until golden brown. Divide cabbage mixture between roll halves. Place on bratwurst half, cut side down, on each half; top with cheese. Broil 1-2 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Brat Hoagies with Coleslaw in Country Pork 1996, p30

Nutritional Facts

1 serving (1 each) equals 739 calories, 50 g fat (25 g saturated fat), 121 mg cholesterol, 1,537 mg sodium, 45 g carbohydrate, 3 g fiber, 28 g protein.

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