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!
dinner, lunch, Main
Chef Billy Parisi
cans of beer
strips of bacon
peeled and thickly sliced large yellow onion
of of coleslaw mix
of red wine vinegar
of Hunt’s® Ketchup
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.