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Turkey Brats with Slaw

 Turkey Brats with Slaw
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!
10 ServingsPrep: 15 min. Cook: 35 min.


  • 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


  • 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.
Nutritional Facts: 1 bratwurst with bun and 1/3 cup coleslaw equals 544 calories,

2 of 2

Turkey Brats with Slaw (continued)

Nutritional Facts: 23 g fat (5 g saturated fat), 78 mg cholesterol, 1,529 mg sodium, 58 g carbohydrate, 3 g fiber, 26 g protein.