5 ratings

Adam Richman’s Milwaukee Beer-Braised Bratwurst Sandwich With Pittsburgh-Style Slaw

Don’t even consider a Super Bowl without a bratwurst on your plate

What Super Bowl party would be complete without the Midwest classic combination of bratwurst and coleslaw? This dish may be inspired by Milwaukee and Pittsburgh, but its easy execution will make it a favorite across the country.

This recipe is courtesy of Adam Richman.


For the slaw:

  • 1 Pound green cabbage, shredded
  • 1/4 Cup sugar
  • 1/2 Tablespoon kosher salt
  • 1/4 Teaspoon celery seed
  • 1/4 Cup vegetable oil
  • 1/4 Cup apple cider vinegar
  • Freshly ground black pepper to taste

For the sandwiches:

  • 4 bratwurst links
  • 1 onion, sliced
  • 2 12-ounce bottles of beer
  • 4 hoagie rolls, toasted
  • Spicy mustard, to taste (optional)


For the slaw:

In a colander set over a bowl, combine the cabbage, sugar, salt, and celery seed. Let stand for at least 1 hour and up to 4 hours to let the cabbage fully wilt and release its juices.

Transfer the wilted cabbage to a clean bowl. Discard any remaining liquid.

Add the oil and vinegar; toss to coat.

Season with pepper to taste.

For the sandwiches:

In a large Dutch oven, add the bratwurst links and onion and cover with the beer.

Place over high heat and bring to a boil.

Reduce the heat to simmer and cook until the bratwurst are fully cooked, about 20 minutes.

Stuff the toasted rolls with the bratwurst and onions.

Top with the cabbage slaw and some spicy mustard, if desired, and serve.