Turkey Brats with Slaw Recipe
Turkey Brats with Slaw Recipe photo by Taste of Home
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Turkey Brats with Slaw Recipe

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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!
Recommended: 20 Slider Recipes
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 10 servings


  • 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

Nutritional Facts

1 each: 544 calories, 23g fat (5g saturated fat), 78mg cholesterol, 1529mg sodium, 58g carbohydrate (21g sugars, 3g fiber), 26g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Turkey Brats with Slaw in Simple & Delicious May/June 2008, p41

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Puglover143 User ID: 6304698 157897
Reviewed Apr. 27, 2012

"I added 1/2 tsp of celery seed, 1/2 tsp fresh ground pepper and 1 tsp kosher salt to the slaw during the last step. My family loved this unique dish and we will certainly make it again."

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