Chicken Brats with Celery Salad

  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4 servings
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2 tablespoons olive oil

4 teaspoons chopped fresh rosemary 

4 links chicken bratwurst

4 cloves garlic, chopped 

1 light lager beer 

1 medium Vidalia onion, thinly sliced 

1 orange bell pepper, thinly sliced 

1 red bell pepper, thinly sliced

1 tablespoon whole-grain Dijon mustard 

Salt and freshly ground black pepper 


2 tablespoons nonfat plain Greek yogurt

Juice and zest of 1 lemon 

1 shallot, finely chopped 

Salt and freshly ground black pepper 

8 celery stalks, thinly sliced 

2 teaspoons cayenne pepper (optional) 

4 whole-wheat hoagie rolls, split lengthwise 

Canola spray 


  1. For the brats: Add the olive oil and rosemary to a medium Dutch oven over medium-high heat. Add the bratwurst, garlic, beer, onion, orange and red bell peppers and mustard and stir to combine. Sprinkle with salt and pepper. Reduce the heat to medium-low and cook, loosely covered, for 20 minutes.
  2. For the salad: Meanwhile, whisk together the yogurt, lemon juice and zest and shallot in a medium bowl. Season with salt and pepper. Add the celery and toss to combine. For an extra kick, mix in the cayenne pepper; but be careful, it packs a wallop.
  3. Place a large saute pan over medium-high heat. Spray the inside of the hoagie rolls with canola spray and set the rolls cut-side-down in the pan. Toast until the rolls are warmed through and beginning to brown, about 1 minute.
  4. To serve, fill each roll with a brat, add some onions and peppers and spoon some of the celery salad over the top.