Bratwurst with Fresh Granny Smith Slaw

This recipe brings together savory bratwursts and a bright, crisp apple slaw to create a perfect combination of flavors and textures. The trick to getting juicy, tender brats with a crisp outer layer is boiling them before browning—whether you choose beer or water, this step is essential. Pair them with tangy green apple slaw and a toasted hoagie roll for a delicious bite.

Ingredients:

For the Bratwurst:
- 4 bratwursts
- 4 hoagie rolls
- Butter, softened
- Granulated garlic, to taste
- Dijon mustard, for serving
For the Fresh Apple Slaw:
- 3 cups chopped cabbage
- 1 ½ Granny Smith apples, julienned
- 3 carrots, grated
- 3 green onions, chopped
- ½ cup mayo
- 1 tbsp. rice wine vinegar
- Salt and pepper, to taste

Instructions:

Prepare the Slaw:

In a large bowl, combine the chopped cabbage, julienned apples, grated carrots, and chopped green onions.
In a separate small bowl, whisk together the mayo, rice wine vinegar, salt, and pepper.
Pour the dressing over the slaw mixture and toss until everything is evenly coated.
Set aside in the fridge to chill while you prepare the bratwursts.

Cook the Bratwurst:

Bring a pot of water or beer to a boil.
Carefully add the bratwursts and reduce the heat to a simmer. Cook for 10-12 minutes until the bratwursts are plump and fully cooked through.
Remove the bratwursts from the liquid and allow them to rest for a couple of minutes.
Heat a grill or skillet over medium-high heat and brown the bratwursts for 3-4 minutes on each side until the casing is crisp and golden.

Prepare the Hoagie Rolls:

Split the hoagie rolls in half and spread each side with softened butter.
Sprinkle lightly with granulated garlic.
Toast the rolls on the grill or in a skillet until golden brown and slightly crispy.