• 8 bratwurst
  • 1 12-oz bottle pilsner
  • 4 ounces bourbon
  • 1 onion, minced (1 cup)
  • 2 tablespoons caraway seed
  • 2 cloves garlic, minced
  • 3 tablespoons butter, unsalted
  • 3 tablespoons coarse-grained mustard
  • 2 limes, juice and zest (3 to 4 tablespoons)
  • 4 ounces olive oil
  • 2 Granny Smith apples, julienned
  • 1 head savoy cabbage, sliced thin (6 to 8 cups)
  • 1/2 cup picked parsley leaves, if desired
Grill or griddle the brats until golden brown about 10 minutes. Place them in a pot with pilsner, bourbon, onion, caraway and garlic. Bring to very low simmer, cover and simmer for 45 minutes.
Once done, remove brats and set aside. Whisk butter and mustard together in small bowl. Combine olive oil and lime juice in a small bowl. Season to taste with salt and pepper. Mix cabbage and apples in a large bowl and add dressing to taste. Place on platter and top with brats.
Top brats with mustard sauce and serve.
 
Yield: 8 servings
 
Recipes courtesy of Michael Symon on behalf of The National Pork Board
The brats are easy to cook ahead of time. Dress the salad before you serve to ensure the cabbage and apples stay crunchy. Serve with side dishes like German Potato Salad or a seasonal fruit.
Recipe courtesy of Michael Symon on behalf of The National Pork Board

Calories: 510 calories

Protein: 24 grams

Fat: 42 grams

Sodium: 900 milligrams

Cholesterol: 70 milligrams

Saturated Fat: 10 grams

Carbohydrates: 20 grams

Fiber: 4 grams