BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 3 2011
Southern Roadhouse BBQ
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.