27 Sep Try This: Oktoberfest Beer-Braised Bratwurst and Apple, Bacon and Purple Cabbage Slaw With Oktoberfest Sriracha Aioli
The fall brings changing leaves, cooler temperatures and Oktoberfest! Whether or not there’s an Oktoberfest celebration near you, it’s always fun to create your own at home, too. Our executive chef, Danny Salazar, came up with this tasty dish to help ease the way from summer to fall.
- 2 tablespoons vegetable oil
- 4 bacon strips, raw, diced
- 1 tablespoon garlic, chopped
- 1 cup onions, diced fine
- 2 cups purple cabbage, shredded
- 1 cup green apples, cored and julienned
- 24 ounces Oktoberfest beer (Paulaner Marzen or your favorite!)
- 1/4 cup apple cider vinegar
- Salt and pepper, to taste
- 4 bratwurst
- 1 whole star anise
- 4 whole cloves
- 2 bay leaves
- 4 whole juniper berries
- 4 club rolls
- 1/4 pound unsalted butter
- 1 cup mayonnaise
- 1 tablespoon sriracha
- Leftover reduced beer (from cooking bratwurst)
For the apple, bacon and purple cabbage slaw:
- Heat 1 tablespoon vegetable oil in a medium pot.
- Add diced bacon and sauté for about 3 minutes until brown.
- Add garlic and onions and stir for about one minute.
- Add cabbage and apples. Mix well for about two minutes.
- Add 12 ounces of beer and vinegar.
- Add salt and pepper.
- Cover pot and let it simmer for 6 to 8 minutes until cabbage and apples are tender.
- Turn off heat and set aside until needed.
For the bratwurst:
- Heat 1 tablespoon vegetable oil in a medium pan.
- Cook bratwurst for about 1 minute on each side.
- Add the rest of the beer, star anise, cloves, bay leaves and juniper berries.
- Cover pot and let it simmer for about 6 minutes on medium heat.
- Remove bratwurst from the juice and set it aside.
- Reduce leftover juice for about 1 minute until you have 1 tablespoon left.
- Place it to cool in the refrigerator for 5 minutes.
For the aioli:
- In a mixing bowl, combine mayonnaise, sriracha and reduced beer from the pot.
- Melt butter in a small saucepan. Slice rolls all the way through and brush melted butter on the cut side. Lightly sear rolls in the pan until golden brown.
- Remove from heat, drizzle sriracha aioli on rolls, place bratwurst on the roll, top with slaw and enjoy!
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Robert Ryan Catering and Design plans and executes over 400 events each year, boasts a five-star rating on WeddingWire and has received WeddingWire’s Couple’s Choice/Bride’s Choice Award seven years in row. Learn more about Robert Ryan Catering & Design and tour our venues. Subscribe to our e-newsletter for exclusive offers, up-to-date news and recipes from our executive chef.
Photos: Robert Ryan Catering & Design