If you’re craving a meal that bursts with bold flavors and a touch of Southern charm, this Cajun Beer Brats with Apple Coleslaw Recipe is exactly what you need. Juicy bratwursts infused with a lively Cajun spice blend and simmered in beer create a succulent base, while the crisp, tangy apple coleslaw adds a refreshing crunch and a subtle sweetness that perfectly balances the spiciness. This dish is a wonderful way to elevate a casual cookout or weeknight dinner with minimal effort but maximum flavor impact.
Ingredients You’ll Need
The magic of this Cajun Beer Brats with Apple Coleslaw Recipe lies in its simple yet purposeful ingredients. Each one plays a crucial role, whether it’s the brats that bring hearty satisfaction, the beer that adds depth, or the fresh apple in the slaw that brightens every bite.
- Bratwurst sausages (1 package): The star protein that’s juicy and flavorful, soaking up every bit of the beer and seasoning.
- Onion (1/2 medium, sliced): Adds a sweet, mellow undertone when simmered with the brats.
- Beer (3 cups or 24 oz., lager recommended): Infuses the brats with a subtle maltiness and tenderizes them beautifully.
- Tony Chachere’s Original Creole Seasoning (1/2 tablespoon for brats, 1 teaspoon for slaw): Brings authentic Cajun heat and complexity to both the brats and the slaw dressing.
- Hot dog buns (4-5): Soft and perfect for cuddling the juicy brats and crunchy slaw.
- Coleslaw mix (7 ounces): A vibrant, crunchy base for the apple coleslaw that adds texture and freshness.
- Granny Smith apple (1/2, chopped): Adds a crisp, tart contrast that elevates the slaw’s flavor profile.
- Scallions (1/3 cup, chopped): Provides a mild onion bite and a pop of color in the slaw.
- Mayo (1/2 cup): Binds the slaw ingredients together with creamy richness.
- Sugar (1/2 teaspoon): Balances the acidity and spice in the slaw dressing.
- Lime juice (1 teaspoon): Adds brightness and a refreshing zing.
- White vinegar (1 teaspoon): Gives the slaw its perfect tangy bite.
- Dijon mustard (1 teaspoon): Offers subtle sharpness and depth to the dressing.
How to Make Cajun Beer Brats with Apple Coleslaw Recipe
Step 1: Simmer the Brats in Beer and Onions
Begin by pouring the beer and sliced onions into a deep skillet or pot and bringing it to a boil over high heat. Stir in the Tony Chachere’s Creole seasoning for that unmistakable Cajun punch. Nestle the bratwursts gently into the beer mixture, reduce the heat, and let them simmer delicately for 10 minutes. It’s key not to pierce the sausages here so they stay juicy and tender, absorbing all the flavorful goodness without drying out.
Step 2: Prepare the Apple Coleslaw
While the brats simmer, toss the coleslaw mix, chopped Granny Smith apple, and scallions in a large salad bowl. In a smaller bowl, whisk together the mayo, sugar, lime juice, white vinegar, Dijon mustard, and a teaspoon of Tony Chachere’s seasoning. Pour the dressing over the slaw and mix well, but save tossing it vigorously until just before serving to keep the slaw crisp and fresh.
Step 3: Fire Up the Grill
Preheat your grill to medium-high heat. It’s time to add that deliciously smoky char and caramelization to the brats, lifting their flavors even higher.
Step 4: Grill the Brats
Using tongs, carefully remove the brats from the beer mixture and place them on the hot grill. Grill for about 10 minutes, turning once, with the lid down to seal in all the flavors and juices. This step gives the brats a perfectly crisp exterior while keeping the insides tender.
Step 5: Toast the Buns and Assemble
If you like, place the hot dog buns on the grill for a quick toast just before serving. This adds a little extra texture and warmth that makes the meal feel even more special. Slide each brat into a toasted bun and pile on a generous helping of the tangy apple coleslaw. And there you have it—a plate of pure, mouthwatering joy.
How to Serve Cajun Beer Brats with Apple Coleslaw Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley or extra scallions on top of the slaw can brighten the presentation and add a little fresh bite. You can also serve with classic yellow mustard or your favorite hot sauce for an added kick if desired.
Side Dishes
This Cajun Beer Brats with Apple Coleslaw Recipe pairs wonderfully with crispy kettle chips, grilled corn on the cob, or a light, chilled cucumber salad. These sides complement the richness of the brats and the tang of the slaw without overpowering the main event.
Creative Ways to Present
For a fun twist at your next gathering, arrange the brats and buns on a large serving board with the slaw in small bowls alongside a tray of assorted toppings like pickled jalapeños, diced tomatoes, or shredded cheese. This invites guests to customize their own brats, making the meal interactive and festive.
Make Ahead and Storage
Storing Leftovers
Leftover brats and slaw can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping the slaw dressing mixed in just before serving preserves its crispness, so consider storing the slaw and dressing separately if possible.
Freezing
If you want to save the brats for longer, you can freeze them after simmering but before grilling in a freezer-safe bag for up to 2 months. Note that the apple coleslaw does not freeze well, as it will lose its texture and freshness.
Reheating
Reheat bratwursts gently on the stove or grill over medium heat until warmed through to maintain moistness. Avoid microwaving if you can, as it can dry them out. Serve with freshly dressed slaw for the best experience.
FAQs
Can I use a different type of sausage for this recipe?
Absolutely! While bratwurst is traditional and juicy, you can substitute with Italian sausage or even chicken sausage for a lighter option. Just adjust the cooking times as needed.
What type of beer is best for simmering the brats?
A lager works beautifully as it lends a mild malt flavor without overpowering the sausages. However, you can experiment with ales or pilsners depending on your taste preferences.
Is Tony Chachere’s seasoning essential?
It does give this Cajun Beer Brats with Apple Coleslaw Recipe its signature Creole kick, but if you can’t find it, a mix of paprika, cayenne, garlic powder, and onion powder can be a good homemade substitute.
Can I make the apple coleslaw dressing dairy-free?
Yes! Simply swap the mayo for a dairy-free alternative or use plain vinaigrette to keep it creamy and tangy without dairy.
How spicy is this recipe?
The recipe offers a noticeable but balanced Cajun heat that complements the sausage and slaw. Adjust the amount of Tony Chachere’s seasoning to tone down or amp up the spice level based on your preference.
Final Thoughts
There’s something incredibly satisfying about the comforting combination of juicy, spicy brats paired with crisp, tangy apple coleslaw, and this Cajun Beer Brats with Apple Coleslaw Recipe captures that magic perfectly. It’s a dish that brings warmth and excitement to any meal, and I can’t wait for you to try it out and share it with your loved ones. Get ready for some serious flavor and smiles around the table!
Print
Cajun Beer Brats with Apple Coleslaw Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Description
This Cajun Beer Brats recipe combines flavorful bratwurst sausages simmered in a seasoned beer broth and finished on the grill, topped with a tangy and crunchy homemade coleslaw. Perfect for a casual BBQ or game day meal, these brats offer a spicy, smoky twist on a classic sausage sandwich.
Ingredients
Sausages and Beer Broth
- 1 package bratwurst sausages (4–5 brats)
- 1/2 medium onion, sliced
- 3 cups (24 oz.) lager beer
- 1/2 tablespoon Tony Chachere’s Original Creole Seasoning
Coleslaw
- 7 ounces coleslaw mix
- 1/2 Granny Smith apple, chopped
- 1/3 cup scallions, chopped
- 1/2 cup mayo
- 1/2 teaspoon sugar
- 1 teaspoon lime juice
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Tony Chachere’s Original Creole Seasoning
Buns
- 4–5 hot dog buns
Instructions
- Simmer Brats: Add the beer and sliced onions to a deep skillet or pot and bring to a boil over high heat. Stir in the Tony Chachere’s Creole seasoning, then add the bratwurst sausages. Reduce the heat and simmer gently for 10 minutes without piercing the sausages to keep them moist.
- Prepare Coleslaw: While the sausages simmer, toss the coleslaw mix, chopped apple, and scallions in a salad bowl. In a separate smaller bowl, combine mayo, sugar, lime juice, white vinegar, Dijon mustard, and Tony Chachere’s seasoning to create the dressing. Add the dressing to the slaw and toss well a few minutes before serving.
- Preheat Grill: Preheat your BBQ or grill to medium-high heat to prepare for grilling the sausages.
- Grill Brats: Remove the sausages from the beer mixture using tongs and transfer them to a plate. Grill the sausages over medium-high heat for 10 minutes, turning once, preferably with the grill lid down for even cooking and a smoky flavor.
- Toast Buns and Serve: Optionally toast the hot dog buns on the grill just before serving. Place the grilled brats in the buns and top generously with the prepared coleslaw. Serve immediately.
Notes
- Do not pierce the bratwurst while simmering as this can dry them out.
- Using a lager beer offers a mild, balanced flavor that complements the Cajun seasoning well.
- The coleslaw can be prepared ahead and refrigerated to let the flavors meld.
- Grilling with the lid down helps the sausages cook evenly and develop a nice smoky flavor.
- For extra spice, add a few dashes of hot sauce to the coleslaw dressing.
