When I think of grilling I think of last summer, visiting Alex in Ann Arbor. He and his friends rented a house on the outskirts of town, situated between a tree-lined street and railroad tracks.
It was so peaceful out there. You could walk to town in 10 minutes, and yet when you went out back it felt like you were in the middle of nowhere. A canopy of trees swayed gently overhead while the breeze rustled the leaves, creating a pleasant whoosh.
In the summertime Alex and I would buy a six pack of Oberon and sip it as we grilled on the large red deck at the back of the house. We’d make big juicy hamburgers, citrusy chili lime chicken skewers, and hot dogs.
Hot dogs (or as my sister and I call them, hutt duggs) have always been a guilty pleasure of mine. Though I typically enjoy thoughtfully-prepared dishes with fresh twists, I have quite a fondness for good old fashioned hot dogs.
So today, I’m combining the two. Upscale hot dogs, if you will. Bratwursts cooked in beer for flavor and moisture, paired with a tangy dijon coleslaw from my friends at Maille.
The coleslaw is so good that I ate it on its own as a side dish. It’s crunchy and creamy, but at the same time has this great kick from the dijon mustard. I’m a mustard fanatic, and I was SO into Maille’s dijon. Like a spread-it-on-my-sandwich-every-day-since-I-got-it fan.
The coleslaw will keep for over a week in the fridge. Just make sure to seal it in an air-tight container.
Now who’s ready for grilling season? 🙂
- ⅓ cup mayonnaise
- 4 teaspoons Maille original dijon mustard
- 1 tablespoon Maille whole grain mustard
- 1 tablespoon pickle juice
- 3 tablespoons white wine vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups red cabbage, sliced thin
- 2 cups green cabbage, sliced thin
- 8 bratwursts
- 24 oz lager
- 1 tablespoon butter
- hot dog buns
- jalapeños, for garnish (optional)
- In a large bowl, whisk together mayo, both mustards, pickle juice, white wine vinegar, sugar, salt, and black pepper. Add in red and green cabbage and toss to coat thoroughly. Set aside.
- In a deep saucepan, heat beer until it simmers. Add in brats and cook for 8-10 minutes over low heat. Remove from saucepan and place in a large nonstick skillet with 1 tablespoon of butter until cooked through.
- Toast hot dog buns and stuff with coleslaw and beer brats! Top with jalapeño and serve with french fries!
This post is in partnership with Maille. All text and opinions are 100% my own. Thank you for supporting the brands that help make Broma Bakery possible!