Cookout Classics: Beer Bratwursts with Dijon Coleslaw

Although Memorial Day isn’t for another week- I thought I’d get the Summertime/outdoor grilling recipes started a little early with a quick and easy, beer-infused lunch (or dinner!) dish that is sure to be a favorite among your freshly-vaccinated friends and family at your next gathering! While I’m a big fan of the traditional hamburgers and hot dogs at backyard BBQs and cookouts- these bratwursts have a more decadent and filling flavor and texture to them- and given the past year or so we’ve collectively had- I think we’ve all earned a little decadence.

Add in your choice of sides (I stuck with the classic crinkle fries and dill pickles for mine!) and this is taking those Summer feasts to a whole new level.



For The Dijon Coleslaw:

  • ⅓ cup mayonnaise
  • 4 teaspoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon pickle juice
  • 3 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups red cabbage, sliced thin (optional)
  • 2 cups green cabbage, sliced thin

For The Beer BratWURSTS:

  • 8 bratwursts
  • 24 ounces lager
  • 1 tablespoon butter
  • hot dog buns


Make The Coleslaw: In a large bowl, whisk together mayonnaise, both mustards, pickle juice, white wine vinegar, sugar, salt, and black pepper. Add in red and green cabbage and toss to coat thoroughly. Set aside.

Make The Beer Brats: In a deep saucepan, heat the lager until it simmers. Add in bratwursts and cook for 8-10 minutes over low heat. Remove from saucepan and place in a large nonstick skillet with 1 tablespoon of butter until cooked through. Lightly toast the hot dog buns and stuff with coleslaw and the bratwursts.

Serve with French fries or potato chips!


I served these bratwursts and fries with freshly squeezed lemonade and some small, homemade strawberry shortcakes to add a little sweetness to the saltiness and tanginess of the main course- and the whole meal had myself and my guests ready to kick off he Summer season right then and there.

This is one of those recipes I’ll happily make more than once and to satisfy a large crowd now that we’re so close to being able to gather in large crowds again!


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Hi! I'm Ashley. I'm a blogger and a radio personality with a makeup and shoe addiction based out of Boston and the Pioneer Valley. These are my (mis)adventures.

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