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 Dietz & Watson Whole Grain Mustard and salt and pepper to taste. Pour the dressing over the slaw.
Preheat the oven to broil.
For the bratwursts, heat a tablespoon of olive oil in pan with lid over medium-high heat. Brown the D& W brats on each side.
Remove the sausages and add the onions to the pan. Sauté the onions until they are soft and are slightly browned. Pour the beer into 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.
Cut open the pretzel buns. Brush butter and sea salt on top.
Add pretzel buns to parchment covered pan and broil until browned.
Top the pretzel buns with sautéed onions, D&W bratwursts, and a couple of spoonfuls of the apple slaw