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Janni's coleslaw stew with bratwurst

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Ingredients for 2 servings:

  • 4 sausages, boiled
  • 250 ml salsa or ketchup
  • 50 ml mustard, medium hot
  • 500 g coleslaw (1 pack)
  • salt and pepper
  • oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

ideal for leftovers the day after the barbecue

Someone really lazy always shows up at a barbecue with a package of ready-made coleslaw, which then stays sealed until the end, and you usually have too many sausages anyway. My grandma used to call these leftover stews “pig buckets.” Drain the coleslaw through a sieve. Cut the sausage into pieces about the thickness of your thumb. Fry the sausage pieces in a pot with oil over high heat. When the sausage pieces are well browned, reduce the heat and add the coleslaw. Add the mustard and salsa and simmer with the lid on for a good 4 minutes. Season with salt and pepper. Serve with a baguette or a roll, or with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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