Beer mayo:

• 125 mL (½ c.) of stout
• 80 mL (⅓ c.) of mayonnaise
• 5 mL (1 tsp.) of dry mustard
• 5 mL (1 tsp.) of honey or maple syrup
• Salt and fresh ground pepper

Apple coleslaw:

• 375 mL (1½ c.) of green cabbage, grated
• 1 small apple, grated
• 30 mL (2 tbsp.) of fresh parsley, chopped
• 1 green onion, chopped
• 30 mL (2 tbsp.) of canola oil
• 30 mL (2 tbsp.) of cider vinegar
• Salt and fresh ground pepper

• 1 package of 4 duBreton Bratwurst Fully Cooked Sausages
• 4 large hot dog buns

1. In a small pan, bring the beer to a boil and continue boiling until it is reduced by three-quarters, about 5 minutes. Transfer to a bowl and let cool.
2. Meanwhile, in another bowl, mix all the coleslaw ingredients, season and let stand.
3. To the cooled beer, add the mayo, dry mustard and honey. Season to taste.
4. Preheat the barbecue to medium heat or the oven to 425°F (210°C) and grill or bake the sausages for 5–7 minutes.
5. Heat the buns and garnish each with a sausage, beer mayo and some apple coleslaw. Serve with well-chilled beer and chips.