Here we have the boss of all brats: Grilled Beer Brats with Mustard Jalapeño Slaw:  mastering BBQ’s since 2016.

Not much can top a perfectly cooked, fabulously seasoned beer brat.  No?  Yes.  Yes, something can!

A perfectly cooked, fabulously seasoned beer brat that is smothered in a spicy, crunchy, tangy, mustardy slaw.

Leave the plain jane ketchup and mustard in the fridge, guys.  This slaw will take your brat-ing to an entirely new level.

I’m just going to let the photos speak for themselves here. And please take my word for it…they taste as good as they look.

So.  Much.  Summer-Time-Yum.

Grilled Beer Brats with Mustard Jalapeño Slaw

notes:  any beer will work for this recipe…use one you enjoy drinking.

Ingredients

For the Brats:

8-10 Brats

Beer, to cover

1 Large Yellow Onion, sliced thick

1 Tablespoon Course Ground Black Pepper

Brat Buns

For the Mustard Jalapeño Slaw:

3 Tablespoons Mayonaise

2 Tablespoons Course Ground Mustard

2 Teaspoons Dijon Mustard

2 Teaspoons Honey

1 Teaspoon Cider Vinegar

1/2 Teaspoon Kosher Salt

10-12 Ounces Shredded Red Cabbage

2 Large Jalapeños, sliced (seeds removed for less heat)

2 Tablespoons Chopped Cilantro

Directions

For the Brats:

Preheat grill over high heat.  Place brats, onion and pepper in a large pot and pour in beer until brats are completely submerged.  Bring pot to a boil over high heat.  Once at a boil, reduce heat and simmer until brats are just cooked through.  Remove brats and place on the grill.  Cook, turning occasionally, until brats are nicely charred.  Remove from heat.

For the Mustard Jalapeño Slaw:

Add mayonnaise, ground mustard, dijon, honey, vinegar and salt to a large bowl and whisk until well combined.  Stir in cabbage, jalapeños and cilantro and season to taste with salt and black pepper.

Place brats in buns and top with a generous amount of Mustard Jalapeño Slaw.  Serves 8-10.