Coleslaw adds refreshing crunch to juicy grilled bratwurst made extra
Flavorful by a marinade of beer (or beef broth), steak sauce and paprika.

Prep: 30 minutes  
Marinate: 6 to 24 hours
Cook:  10 minutes. 
Grill: 5 minutes

Ingredients

• 1    12-ounce bottle or can dark German
• beer, your favorite beer or l ½ cups beef broth
• ½ cup coarsely chopped onion
• 3Tablespoons Satchel Creek Steak sauce
• ½ teaspoons smoked paprika or sweet paprika
• 4 cloves garlic, coarsely chopped
• 5 uncooked Satchel Creek Steaks Bratwursts (l pounds)
• 5 slices uncooked Satchel Creek Steaks Brisket Bacon
• 5 round hard rolls, bratwurst buns, hoagie
• buns or other crusty rolls, split
• Tangy Midwest Slaw (recipe follows)

1. For marinade:  In large resealable plastic bag set in a shallow dish or bowl, combine beer, onion, steak sauce, paprika and garlic.  Use the tines of a fork to pierce several holes in each bratwurst.  Add bratwursts to marinade.  Seal bag and marinate bratwursts in the refrigerator for 6 to 24 hours, turning the bag occasionally.
    
2. In a large saucepan, bring marinade and bratwursts to boiling, reduce heat.  Cover and simmer for 10 minutes.
    
3. Meanwhile, in a large skillet cook slices of bacon until browned but not crisp.  Drain on paper towels.
    
4. Using tongs, remove the bratwursts from marinade; discard the marinade.  Let the bratwursts cool slightly.  Wrap each brat with a slice of bacon and secure with a wooden toothpick.
    
5. For a charcoal grill:  Grill bacon-wrapped bratwursts on the rack of an uncovered grill directly over medium coals about 5 minutes or until skins are browned and bacon in crisp, turning often. (For a gas grill:  Preheat grill.  Reduce heat to medium.  Grill bacon-wrapped bratwursts on rack over heat.  Cover and grill as above.)
    
6. During the last 1 to 2 minutes of grilling, open the rolls and place them cut sides down on the grill to lightly toast.  Remove bratwursts and rolls from grill.  Remove the toothpicks from bratwursts.
    
7. Place bratwursts in the rolls and top with Tangy Midwest Slaw.  Makes 5 sandwiches.
   
    

Tangy Midwest Slaw

In a medium bowl, combine 1/3 cup mayonnaise, 1 tablespoon
Rice vinegar or white wine vinegar, 1 tablespoon
Sweet pickle juice, ¼ teaspoon celery seeds, and
1/8 teaspoon bottled hot pepper sauce.  Add
2 ½ cups packaged shredded cabbage with carrot (coleslaw
mix) or ½ of a small head green cabbage, shredded.  Toss
to coat evenly.  Makes about 2 cups.