Spicy Ginger Bratwurst with Carmelized Red Onions and Apple Slaw

Chef Matt Brophy
Meet the Chef!
Chef Matt Brophy
Chef Matt spends most of his time cooking and creating out of the Wild Thyme Catering Company in San Diego, CA. Food is Matt’s passion and he enjoys nourishing the world with his cuisine. When not cooking, Matt is taking opponents down in the Madden NFL video game. He also ski’s in the winter and SCUBA dives in the summer. Sounds like this original Arizonian is as well balanced as his recipes! Visit Matt and the crew at www.thewildthymecateringcompany.com
Recipe Details

5 each Bratwurst sausage, lightly poked with a skewer

12 ounces Ginger beer (non-alcoholic)

24 ounces Lager/Pale ale beer

1/2 cup KING'S HAWAIIAN Big Island Lava Sauce

1/2 red onion, sliced

1 tablespoon fresh ginger, minced

2 teaspoons olive oil

1 cup mayonnaise

1/3 cup apple cider vinegar

1 Apple, julienned (Gala or Granny Smith)

2 cups Green cabbage, shredded

2 tablespoons Mint

2 tablespoons Cilantro

salt and pepper to taste

Step 1
Bring ginger beer, ale, and KING'S HAWAIIAN Big Island Lava Sauce to a boil, then reduce to simmer. Gently add sausages and simmer slowly for 15 minutes until cooked through. Hold in liquid until ready to grill or sauté
Step 2
While sausages are simmering, heat up the olive oil over medium heat. Add onions and sauté for 4 minutes. Add ginger and sauté for 2 more minutes
Step 3
Reduce heat, as not to burn the vegetables but slowly caramelize them for 10 more minutes. Season with salt and pepper and set aside
Step 4
Mix cabbage, apples, mint, and cilantro to make a slaw. Whisk mayo and vinegar to form a dressing and toss together with slaw. Add dressing to slaw and toss together. Salt and pepper to taste. Set aside for topping or side dish
Step 5
To prepare, sauté or grill your bratwursts over medium heat so they are browned nicely on the outside; once cooked, split your brat in half almost all the way through so that they are butterflied open
Step 6
If preferred, toast your hot dog buns; place sausage in the buns with the middle open. Generously add toppings on top of the sausages and serve warm

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In this recipe!
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