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Cajun beer brats on a golden tray with Tony Chachere's Original Creole Seasoning beside it

Cajun Beer Brats

These grilled Cajun beer brats are a tasty summer treat topped with a homemade slaw with a Cajun kick! Perfect for a cookout.
Course Main Course
Cuisine American, Cajun
Keyword Cajun Beer Brats, Creole Beer Brats
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5



Cajun slaw:

  • 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.