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1
In a smaller bowl, whisk together the vinegar and lemon juice while streaming in 1/4 cup of olive oil. Add the mustard and salt and pepper to taste. Pour the dressing over the slaw.
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2
Preheat the oven to broil. For the bratwursts, heat a tablespoon of olive oil in a KitchenAid(R) Tri-Ply Copper 3.5-Quart Saute with Lid over medium high heat. Brown the brats on each side. Remove the sausages and add the onions to the pan. Saute the onions until they are soft and are slightly browned.
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3
Pour the beer into the pan. This will deglaze the pan. Scrape the brown bits from the bottom of the pan.
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4
Put the sausages back into the pan. Boil for two minutes.
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5
Turn down the heat to low and simmer covered for 5-7 minutes or until the brats are cooked through.
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6
Cut open the pretzel buns. Smear butter and sea salt on top. Cover a KitchenAid(R) Professional-Grade Nonstick Sheet Pan with parchment paper and broil until browned.
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7
First, chop the cabbage, apples, green onions, and parsley. Add to a mixing bowl. In a smaller bowl, whisk together the vinegar and lemon juice while streaming in 1/4 cup of olive oil. Add the mustard and salt and pepper to taste. Pour the dressing over the slaw.
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8
For the brats
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9
Preheat the oven to broil. For the bratwursts, heat a tablespoon of olive oil in a KitchenAid(R) Tri-Ply Copper 3.5-Quart Saute with Lid over medium high heat. Brown the brats on each side.
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10
Remove the sausages and add the onions to the pan. Saute the onions until they are soft and are slightly browned. Pour the beer into the pan. This will deglaze the pan. Scrape the brown bits from the bottom of the pan. Put the sausages back into the pan. Boil for two minutes. Turn down the heat to low and simmer for 5-7 minutes or until the brats are cooked through.
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11
Cut open the pretzel buns. Smear butter and sea salt on top. Cover a KitchenAid(R) Professional-Grade Nonstick Sheet Pan with parchment paper and broil until browned. Top the pretzel buns with sauteed onions, bratwursts, and a couple of spoonfuls of the apple slaw. Wrap in parchment paper and embellish with a sticker and/or the flags. Serve right away.
