TURKEY BRATS WITH SLAW

Turkey Brats with Slaw image

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!

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 10 servings.

Number Of Ingredients 11

Previous Next

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 544 calories, Fat 23g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 1529mg sodium, Carbohydrate 58g carbohydrate (21g sugars, Fiber 3g fiber), Protein 26g protein.