Loaded Skillet Naked Bratwurst
Flavors Used:
These Loaded Skillet Naked Bratwurst with Coleslaw and Cheese take everything you love about Dan-O’s grilled naked bratwurst and bring it inside in one big cast iron pan. No buns needed, my friends. We’re peeling the casings off the brats, hitting them with Dan-O’s Preem-O Seasoning, then cooking them down with Guinness onions, cabbage, and melty Monterey Jack cheese. Dan-O’s SPG Tri-O brings that salt, pepper, garlic goodness, the beer helps the onions get rich and bold, and the Dijon at the end gives every bite that extra kick. It’s cheesy, savory, and a straight-up flavor bomb.
Ingredients
- 2 tbsp Dan-O’s Preem-O Seasoning, divided
- 1 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic)
- 1 package bratwurst, about 5 links, casings removed
- 1 tbsp oil
- 1 large Vidalia onion, sliced into thin slivers
- 1 can Guinness Draught beer
- 1 bag coleslaw mix or chopped cabbage
- 2 cups Monterey Jack cheese, shredded
- Dijon mustard, for serving
Preparation Instructions
- Remove the Brat Casings: Use a knife to carefully slice through the casing on each bratwurst. Peel the casing off and discard it, leaving just the bratwurst filling.
- Season the Naked Brats: Drizzle the bratwurst with oil, then season with 2 tbsp Dan-O’s Preem-O Seasoning. Toss until the brats are evenly coated.
- Sear the Brats: Heat a large cast iron pan over high heat. Once the pan is hot, add the seasoned naked brats and sear them, rotating as they cook, until they are browned on all sides.
- Add the Onion: While the brats are cooking, slice the Vidalia onion into thin slivers. Once the brats are browned on all sides, add the sliced onion to the pan.
- Season the Onions: Sprinkle in the Dan-O’s SPG Tri-O. Stir the onions around the brats so everything starts cooking together.
- Add the Guinness: Pour the Guinness Draught beer into the pan. Let it cook with the brats and onions until the beer reduces down and the onions become rich and flavorful, about 10 minutes.
- Add the Cabbage and Cheese: Once the beer has mostly reduced, lower the heat to medium-low. Add the coleslaw mix or chopped cabbage on top and stir it into the brats and onions. Sprinkle the Monterey Jack cheese over the top.
- Cover and Finish Cooking: Place a lid on the pan and let everything cook for about 5 minutes, or until the cabbage softens and the cheese melts. Turn off the heat before serving.
- Serve: Plate the naked brats with the Guinness onions, cabbage, and melted cheese. Add Dijon mustard on top or on the side, then Yum Yum Get Ya Sum!
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