Bacon Wrapped Beer Bratwurst with Creamy Coleslaw Sriracha Ketchup
Looking to impress at your next tailgate? Try this Wisconsin inspired Bacon Wrapped Beer Bratwurst with Grilled Onions, Creamy Coleslaw & Sriracha ketchup!
- 10 bratwursts
- 3 cans of beer
- 10 strips of bacon
- 1 peeled and thickly sliced large yellow onion
- 2 cups of of coleslaw mix
- ¼ cup of mayonnaise
- 2 tablespoons of red wine vinegar
- 1 teaspoon of sugar
- 1/3 cup of Hunt’s® Ketchup
- 2 tablespoons of Sriracha
- hot dog buns
- Kosher salt and fresh cracked pepper to taste
Bratwursts: Place the brats, beer, salt and pepper in a medium sized pot and bring to a boil, and then turn down the heat and simmer for 5 to 7 minutes.
Next, wrap each bratwurst in bacon and prepare a grill with PAM® Grill spray and cook the brats on low indirect heat for 20 minutes or until the bacon is crispy.
Toppings: While the brats are cooking place the onion rings onto the hot part of the grill (450° to 550°) and cook until soft and grill marks are formed, about 15 to 20 minutes.
In a separate large bowl whisk the mayonnaise, vinegar and sugar and add in the coleslaw mix and toss until combined. Keep cool.
In another separate bowl whisk together the Hunt’s® Ketchup and Sriracha until combined.
To Plate: Place the cooked brat into a bun and top off with a few tablespoons of creamy sweet coleslaw, add on some grilled onions and top off with some Sriracha ketchup.