Recipe: Beer-Braised Pork Brats with Cabbage-Apple Caraway Salad

BEER-BRAISED PORK BRATS WITH CABBAGE-APPLE CARAWAY SALAD

"Along with its crowd-pleasing value, pork pairs perfectly with a wide range of flavors. Here, Symon creates extra sizzle by uniting the sweet and savory traits of apple, cabbage, mustard and bourbon - touchdown!"

FOR THE BRATS:
8 pork bratwurst
1 (12 oz) bottle pilsner
4 ounces bourbon
1 onion, minced (1 cup)
2 tablespoons caraway seeds
2 cloves garlic, minced
FOR THE MUSTARD SAUCE:
3 tablespoons butter, unsalted, room temperature
3 tablespoons coarse-grained mustard
FOR THE DRESSING:
2 limes, juice and zest (3 to 4 tablespoons)
4 ounces olive oil
FOR THE SALAD:
2 granny smith apples, julienned
1 head savory cabbage, sliced thin (6 to 8 cups)
1/2 cup picked fresh 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.

To make the mustard sauce, whisk butter and mustard together in small bowl; set aside.

To make the dressing, combine olive oil and lime juice in a small bowl. Season to taste with salt and pepper; set aside.

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.

SERVING SUGGESTIONS:
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.

Makes 8 servings
Source: Michael Symon, on behalf of The National Pork Board