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.