BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 3 2011

Southern Roadhouse BBQ

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2 pkg. (16 oz. each) Johnsonville Smoked Brats
2 large onions, sliced into 1/2-in. rings
6 garlic cloves, thinly sliced
1/4 cup olive oil
2 cups barbecue sauce
2 lbs. coleslaw
12 hoagie rolls

Cut sausage into 1/2-in. bias slices; set aside.

In a large skillet, saute onions and garlic in oil until tender and golden.

Transfer to a slow cooker.

Add sausage and barbecue sauce.

Cover and cook on high for 1 hour.

Reduce heat to low until serving.

Place 1/2 cup barbecue mixture on a roll. Top with 3 tablespoons coleslaw. Serve hot.