Lunch: Beer Brat Skewers with Spicy Slaw

Bite-size bratwurst slices alternate with veggies in this kebab version of the Sheboygan, WI, classic, which is basted in a beer—brown sugar sauce.

Ingredients

4 tbsp. cider vinegar
3 tbsp. packed brown sugar
1 tsp. packed brown sugar
salt
Pepper
1/4 tsp. crushed red pepper
1/2 head cabbage
1/2 c. beer
2 tsp. lower-sodium soy sauce
2 medium onions
2 large red peppers
6 fully cooked bratwurst sausages

Instructions

In large bowl, stir 3 tablespoons vinegar, 1 teaspoon brown sugar, 1/4 teaspoon salt, 1/8 teaspoon crushed red pepper, and 1/8 teaspoon freshly ground black pepper until sugar dissolves. Add cabbage; toss to coat. Let stand.
Prepare grill for direct grilling on medium-low.
In 3-quart saucepan, combine beer, soy sauce, and remaining 3 tablespoons brown sugar, 1 tablespoon vinegar, and 1/8 teaspoon crushed red pepper. Heat to boiling on medium-high, stirring. Reduce heat to maintain simmer and cook 15 minutes or until reduced to 1/3 cup, stirring often.
While sauce simmers, cut onions, peppers, and sausages into 1-inch chunks; thread onto skewers. Grill 10 to 12 minutes or until onions are tender and grill marks appear on sausages, turning occasionally. Brush two-thirds of sauce all over skewers and grill 5 minutes or until sauce caramelizes, turning. Transfer to serving plates; brush with remaining sauce. Serve with slaw.

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