Brat Hoagies with Coleslaw Recipe

Publisher Photo

Brat Hoagies with Coleslaw Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Broil: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Broil: 5 min.

Ingredients

  • 4 uncooked bratwurst links
  • 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

Directions

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.
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.
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 each: 739 calories, 50g fat (25g saturated fat), 121mg cholesterol, 1537mg sodium, 45g carbohydrate (13g sugars, 3g fiber), 28g protein.

  • 4 uncooked bratwurst links
  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBrat Hoagies with Coleslaw

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review