These grilled Cajun beer brats are a tasty summer treat topped with a homemade slaw with a Cajun kick! Perfect for a cookout.
This post is sponsored by our long-term partner Tony Chachere’s – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
If you're looking for something a little different and incredibly tasty for your next backyard BBQ, these Cajun beer brats are a fantastic choice. To perfect this recipe, I tested it on three occasions, and it was incredibly tempting to eat more than one brat each time (they're nice and filling)!
The secret to making these extra delicious (other than using Tony's Original Creole Seasoning, of course) is simmering the brats in beer on the stove prior to throwing them on the grill. The little bit of extra effort is well worth it... trust me. It infuses them with flavor and moisture, and, most importantly, ensures that they don't end up overcooked on the outside and undercooked on the inside.
If you're not familiar, Tony Chachere's is a family-owned company that's based in Louisiana, and their seasonings are extremely versatile. I always have some on my kitchen counter, and I will often use it in place of salt when I want to add an extra little something-something to whatever I happen to be eating, including coleslaw!
Let's talk about that slaw. It has a mouthwatering mayo-based dressing that's easy to whip up. It's savory, creamy, a little sweet, and has that fabulous blend of Cajun spices from Tony's seasoning. I included scallions and apples in the slaw to take the flavor over the top. It's the perfect topping for these brats.
Recipe notes & tips:
- Don't skip the stovetop step - it adds so much moisture and flavor to the brats. The grilling step crisps up the skin without overcooking them.
- The coleslaw will work for more than 5 brats (depending on how much you top them), so you can definitely grill up more than 5 if needed. Leftover slaw will last in the fridge for a few days.
- Buy uncooked bratwurst sausages for best results, and be sure not to pierce them.
- I recommend using a fairly tart apple (that's why I used Granny Smith) for this recipe vs. a very sweet one.
- I used brioche hot dog buns for this recipe. To toast them, I sprayed them with an olive oil spray and popped them on the grill for a couple of minutes (watch them closely).
- Tony Chachere's Original Creole Seasoning contains salt, so you do not need to add extra to this recipe. If sensitive to salt, use Tony Chachere's Lite Creole Seasoning.
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Questions about these Cajun beer brats? Let me know in the comments below.
Cajun Beer Brats
- 1 package bratwurst sausages (usually contains 4-5 brats)
- 1/2 medium onion sliced
- 3 cups (24 oz.) beer (I used a lager)
- 1/2 tablespoon Tony Chachere's Original Creole Seasoning
- 4-5 hot dog buns
- 7 ounces coleslaw mix
- 1/2 Granny Smith apple chopped
- 1/3 cup scallions chopped
- 1/2 cup mayo
- 1/2 teaspoon sugar
- 1 teaspoon lime juice
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Tony Chachere's Original Creole Seasoning
- Add the beer and onions to a deep skillet or pot. Bring it to a boil over high heat. Stir in the Tony's seasoning. Add the sausages, then reduce the heat and simmer for 10 minutes (do NOT pierce the sausages - they will end up dry and overcooked).
- Meanwhile, add the coleslaw, apple, and scallions to a salad bowl. In a smaller bowl, combine the dressing ingredients (mayo, sugar, lime juice, vinegar, mustard, and Tony's seasoning). Add the dressing and toss a few minutes prior to serving.
- Preheat your BBQ/grill to medium-high heat.
- Take the sausages out of the beer mixture and transfer to a plate (use tongs to do this easily). Grill over medium-high heat for 10 minutes, flipping once. I use a gas BBQ with the lid down.
- If desired, toast the buns on the grill just prior to serving. Serve brats in the buns with the slaw on top.