Game Day Turkey Beer Brats
turkey sausages, red cabbage, yellow onion, parsley, banana peppers, vegetable oil, beer, hot dog buns, brown mustard
Barbeque, Latest Recipes, Main Event
We can’t get enough of grilling during the spring and summertime, especially when it comes to homegates, baseball park picnics, and NASCAR tailgates. This recipe was actually inspired by one of our Hungry Fan Throwdown teams’ cook-off dishes for a NASCAR Fan Fest at the Pocono Raceway.
We took the Throwdown hot dog recipe and put our own spin on it, including adding in our favorite preparation of turkey, the Great American Turkey Co.’s Cheddar + Beer Turkey Sausages. Aside from the great taste and texture, we really like the turkey brats because they contain no antibiotics, msg, gluten, or preservatives. So while you’re cooking up game day food, it’s actually healthy and high-quality. And let’s face it—they had us at “Cheddar + Beer.”
Red cabbage, separated into 4 individual leaves
1 yellow onion, sliced into half moons about ¼-inch thick
¼–⅓ cup Italian parsley, finely chopped
Banana peppers, to taste
2 tablespoons vegetable oil
250 milliliters beer, or more to taste
4 potato hot dog buns
Brown mustard, to taste
Oil and preheat your grill.
Add the vegetable oil to a medium or large skillet atop your grill*. Add in your onions and sauté until translucent and starting to brown. Add in half the beer (a good splash if you don’t feel like measuring—but not enough to fill the entire bottom of the skillet) and continue to caramelize the onions for another 2–3 minutes.
Add four brats to the skillet along with the rest of the beer (another good splash) and sauté, moving the onions on and around the brats. Turn the heat down so the liquid simmers. Partially cover for 10 minutes to help brats cook, making sure not to burn the onions. Remove the lid and cook brats for another 5 - 10 minutes. Remove from heat when the brats are fully cooked.
Optional: At this point, you can remove the brats from the heat, along with the onions, leaving the remaining beer “jus” in the bottom of the skillet. Place your cabbage leaves into the skillet and let wilt a bit in the hot beer “jus” over the grill’s heat. This will make it easier to do the next step, but just a bit messier.
Using toothpicks to help hold, wrap each brat in a cabbage leaf and place on the grill. Grill on both sides until the cabbage is more pliant and you’ve got grill marks. Remove from the heat and take out the toothpicks.
Grill the insides of your buns and remove from heat once nicely browned but not burned.
To serve, place a cabbage-wrapped brat in a bun. Top with a healthy serving of caramelized onions, some banana peppers, a drizzling of mustard, and a sprinkle of parsley. Repeat with the remaining three brats. Enjoy!
Pro Tip 1:
Don’t be afraid to cook in a skillet on the grill. It works just as well as a skillet on your range at home!
Pro Tip 2:
Watch this recipe get made on our Instagram page and follow us for more great video recipes!