Beer Braised Brats with Mango & Jicama Slaw
10
Minutes Prep Time
20
Minutes Cook Time
4
Servings
Here’s another great recipe for your friends and family to enjoy while supporting your favorite sports team. It’s the latest in our Game Day Grub series from Chef Tony. Braised brats with mango and jicama slaw – a flavorful combo that will please the crowd and is simple to prepare.
INGREDIENTS
2 tablespoon olive oil
1 large Vidalia onion
1 teaspoon whole black peppercorns
1 bay leaf
2 pounds bratwurst
1 pint beer
1 mango, julienned
1 small jicama, peeled & julienned
1 red bell pepper, seeded & julienned
1 jalapeño, julienned thin
¼ cup cilantro, chopped
½ cup fresh lime juice
2 tablespoons sugar
Kosher salt & ground black pepper
4 soft hot dog buns
Spicy mustard
INSTRUCTIONS
In a Dutch oven over medium heat, add oil, onions, peppercorns and bay leaf. Add brats and sauté until sausages begin to brown and onions soften.
Add ale and cook on low 15 minutes.
Add all remaining ingredients, except buns, in a mixing bowl and refrigerate until ready to serve.
Serve bratwurst with slaw on soft rolls with spicy mustard.
NOTES
All recipes are courtesy of Publix Aprons Cooking School.
Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.
Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.
Kim Mallory wife of Mike Mallory, Special Teams Coordinator for the Jaguars.
