Brat Hoagies With Coleslaw Food

ONE-PAN BRATS AND CABBAGE

Steps:

• Place a large cast-iron skillet over medium-high heat. Add vegetable oil and heat until shimmering.
• Carefully place the brats in the skillet and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Add apple juice and reduce heat to medium-low. Cover the skillet and cook until the sausages are cooked through, about 10 minutes more. Remove the sausages and set aside, leaving any cooking liquids in the skillet.
• Add the onions and cook, stirring occasionally, until they have softened and browned slightly, about 5 minutes. Add the coleslaw mix, apple cider vinegar, caraway seeds and red pepper flakes, then season with salt and pepper and stir to combine. Cook, stirring occasionally, until the coleslaw is wilted, about 5 minutes more. Stir in the sliced apples and let cook until warmed through, another 2 minutes.
• Return the cooked sausages to the skillet and serve.

HONEY BRATS WITH SWEET-AND-SPICY SLAW

Steps:

• Pierce each brat with a fork, and place in a large saucepan. Top with onion and coleslaw mix; sprinkle with caraway seeds. Pour apple cider over cabbage mixture; bring to a boil. Cover, reduce heat to medium, and cook 20 minutes or until cabbage is tender. Remove brats, and set aside.
• Drain cabbage mixture well, reserving 2 tablespoons cooking liquid. Discard remaining cooking liquid. Combine cabbage mixture, reserved cooking liquid, and Thousand Island dressing in a large bowl; toss to coat. Cover and chill.
• Combine mustard and honey in a small bowl; set aside. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add brats to pan; cook about 6 minutes or until golden brown on all sides, turning often and basting with honey mixture. For grown up servings, place 1 brat in a bun with 1/3 cup slaw. For plain servings, server brats in bun without the slaw.