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Recipe Detail Page
The Great Canadian Brat with Maple Bacon & Tangy Slaw
Summer 2023
With a nod to Quebec’s iconic all-dressed steamie, juicy bratwurst sausages are topped with tangy slaw, garlicky pickles and crispy maple bacon. Both the bacon and slaw can be made a few days in advance, so there’s no need to spend all afternoon in the kitchen before dinner.
Serves 4
4 slices thick-cut bacon
2 tbsp (30 mL) pure maple syrup
2 cups (500 mL) grated green cabbage
1/4 cup (60 mL) chopped onion
1 1/2 tsp (7 mL) sugar
Salt to taste
2 tbsp (30 mL) white vinegar
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) grainy mustard
1 tbsp (15 mL) chopped chives, plus more to garnish
4 fresh bratwurst sausages
2 tbsp (30 mL) unsalted butter, softened
4 hot dog buns
1 cup (250 mL) grated old cheddar
2 dill pickles, thinly sliced
1. In a nonstick frying pan over medium-high heat, cook bacon, turning often, until it starts to brown, about 6 minutes. Drain off fat, reserving for another use. Reduce heat to medium and add maple syrup. Cook bacon, turning often, until syrup has darkened and bacon is well glazed, about 6 minutes more. Transfer to a plate and cool completely. Crumble roughly. Transfer maple bacon to an airtight container. Refrigerate for up to 2 days.
2. Using your hands, squeeze cabbage to remove as much juice as possible. Place cabbage in a medium mixing bowl with onion, sugar, salt, vinegar, oil, mustard and chives. Mix thoroughly. Cover and refrigerate at least 1 hour or up to 2 days.
3. Preheat grill to medium-high.
4. Clean and oil grate. Grill sausages, turning occasionally, until cooked through, about 8 minutes. Butter cut sides of bun and toast lightly on the grill, about 20 seconds. Spread a quarter of cheese on toasted side of each bun then return to a cool part of the grill, close lid and cook until cheese has melted, 1 to 2 minutes.
5. Garnish each bun with some cabbage slaw, a grilled sausage, and top with sliced pickles, crumbled maple bacon and a sprinkle of chives.
Serves 4
