Kitchen notes · a little help before you start
Cajun Beer Brats
A grilled brat in a bun is a welcome start, and apple slaw makes this one especially appealing. The sausage has a little Creole seasoning behind its savory flavor, with cool crunch piled over the top. Enjoy the sharp apple against the creamy dressing between bites of bratwurst.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 5
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American · Cajun
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Don't poke the brats
Leave the sausages whole while they simmer. Piercing them lets the juices escape, which can make them dry by the time they finish on the grill.
2. Mix the slaw near the end
The slaw comes together while the brats simmer, but wait to toss it with the dressing until a few minutes before serving so it stays crisp.
3. Grill after the beer bath
The brats simmer first, then go onto a medium-high grill for color and a little char. Tongs make the move from pot to plate much easier.
Get to know the ingredients
Beer choice
A lager is a good fit here because it keeps the simmer savory and simple. The brats cook in the beer with onion and seasoning before they go to the grill.
Tony's seasoning
This seasoning goes into both the beer simmer and the slaw dressing. It already contains salt, so don't add extra salt to the recipe.
Apple in the slaw
Chopped Granny Smith apple adds crunch and a tart bite to the creamy slaw. It gets mixed with the coleslaw and scallions before the dressing goes on.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Cajun Beer Brats
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Toast the buns on the grill if you like, then tuck in the brats and spoon the slaw over the top. The slaw is part of the finish here, so don't leave it on the side.
A little more help as you go
A little help before you start
Use a deep skillet or pot for the beer, onions, seasoning, and sausages, since the brats need room to simmer before grilling.
Keep the grill at medium-high
The grill step is short and direct: medium-high heat, flip once, and cook with the lid down if you're using a gas BBQ.
A few questions you might have
Can I skip the beer simmer and just grill the brats?
The recipe starts them in beer with onion and Creole seasoning, then finishes them on the grill. That simmer is where a lot of the flavor gets into the brats before they brown.
Should the onions go on the buns too?
The recipe uses the sliced onion in the beer mixture for simmering. The finished brats are served in buns with the slaw on top.
Why is Tony's seasoning used twice?
It seasons the beer mixture for the brats and also goes into the slaw dressing. Since it contains salt, the recipe doesn't call for extra salt.
When should I dress the slaw?
Toss it a few minutes before serving. That gives the dressing time to coat everything without turning the coleslaw mix soft too soon.
Do I have to toast the buns?
No, it's optional. If you want them toasted, put them on the grill just before serving, then add the brats and slaw.
Any more cooking tips?
Tony Chachere’s Original Creole Seasoning contains salt, so you do not need to add extra to this recipe. If sensitive to salt, use Tony Chachere’s Lite Creole Seasoning.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
