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See 5 recipes Download free cookbookStout-Braised Bratwurst Sliders with Mustard Slaw
Stout Bratwurst Sliders
Juicy bratwurst braised with stout and onions, tucked into toasted slider rolls with crisp mustard slaw and dill pickles.
Prep Time:25 minCook Time:35 minTotal Time:60 minServings:6Difficulty:Easy
These sliders bring the best parts of a pub supper into a compact, party-ready format. Bratwurst first pick up a deep sear, then finish gently in dry stout with sweet onions, garlic, caraway, and Worcestershire sauce.
A cool cabbage slaw keeps the rich sausage in balance. Whole-grain mustard, cider vinegar, and a touch of honey make a sharp, lightly creamy dressing that stays lively even after the slaw rests.
The bratwurst and onions can be kept warm in their reduced braising liquid while the rest of the table comes together. Toast the rolls and assemble just before serving so the bread stays crisp at the edges.
Serve two sliders per person as a hearty appetizer, or set out the components and let guests build their own. Dill pickle chips add the final briny snap and make these especially good alongside a cold stout, brown ale, or crisp lager.
Nutrition (per serving)
Calories:690 kcal
Protein:24 g
Carbs:57 g
Fat:39 g
Directions
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1
Combine the green cabbage, red cabbage, and carrot in a large bowl. In a small bowl, whisk the mayonnaise, mustard, vinegar, honey, celery seeds, salt, and pepper until smooth.
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2
Pour the dressing over the vegetables and toss until evenly coated. Refrigerate the slaw while the bratwurst cooks, tossing it once more before serving.
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3
Heat the canola oil in a large skillet over medium-high heat. Add the bratwurst and sear for 6 to 8 minutes, turning occasionally, until well browned on all sides; transfer to a plate.
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4
Reduce the heat to medium, add the onion, and cook for 6 to 7 minutes, stirring often, until softened and golden at the edges. Stir in the garlic and caraway seeds and cook for 30 seconds.
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5
Pour in the stout and Worcestershire sauce, scraping up the browned bits from the skillet. Return the bratwurst to the skillet and bring the liquid to a gentle simmer.
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6
Cover and simmer for 12 to 15 minutes, turning the bratwurst halfway through, until the centers reach 160°F. Transfer the bratwurst to a cutting board.
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7
Simmer the onion mixture uncovered for 4 to 6 minutes, stirring occasionally, until the liquid reduces to a glossy coating. Remove the skillet from the heat.
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8
Brush the cut sides of the slider rolls with melted butter and toast them in a clean skillet or under the broiler for 1 to 2 minutes, until lightly golden. Cut each bratwurst in half crosswise.
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9
Fill each toasted roll with one bratwurst half, a spoonful of stout-braised onions, mustard slaw, and one pickle chip. Serve immediately.
Ingredients
- Fresh Bratwurst Sausages:1 1/2 lb
- Canola Oil:1 tbsp
- Yellow Onion, Thinly Sliced:1 large
- Garlic Cloves, Minced:2
- Dry Stout:12 fl oz
- Worcestershire Sauce:1 tbsp
- Caraway Seeds:1 tsp
- Green Cabbage, Finely Shredded:3 cups
- Red Cabbage, Finely Shredded:1 cup
- Carrot, Coarsely Grated:1 large
- Mayonnaise:1/4 cup
- Whole-Grain Mustard:2 tbsp
- Apple Cider Vinegar:1 tbsp
- Honey:1 tbsp
- Celery Seeds:1/2 tsp
- Kosher Salt:1/2 tsp
- Black Pepper:1/4 tsp
- Slider Rolls, Split:12
- Unsalted Butter, Melted:2 tbsp
- Dill Pickle Chips:12
Tips & Notes
- Choose a dry stout rather than a sweet pastry stout so the braising liquid reduces without becoming sugary.
- The slaw can be made up to 4 hours ahead and kept refrigerated; drain off any excess dressing before assembling.
- Keep the bratwurst and onions warm over very low heat, adding a splash of water if the glaze becomes too thick.
