Cooking for 8 people
Ingredients
- 1
medium head cabbage, shredded
- 1 tbsp.
celery seed
- 1 tsp.
turmeric
- 2
green tomatoes, diced, (can substitute tomatillos, found in Mexican grocery stores and most produce markets)
- 2
onions, diced
- 2 1/2 cup
sugar
- 3 cup
vinegar
- 4
green bell peppers, diced
- 1/2 cup
salt
- 2 cans
cola (24 oz.)
- 8
hot dog buns
- 8
uncooked bratwurst sausages
1Food Prep
First, in a large container, combine the cabbage, peppers, onions and tomatoes. (The raw vegetables should equal 2½–3 quarts). Then, mix the vegetables with ½ cup of salt, cover them, and let them stand for 4–12 hours. Drain well.
Next, combine the vinegar, sugar, celery seed and turmeric in a large pot and bring to a boil. Then, add the drained vegetables and simmer for 1 hour, stirring occasionally.
Chow-chow can be served as a hot or cold topping. For canning, spoon into sterilized pint canning jars and seal.
Next, pour cola into a small pot. Add the sausages, and bring to a boil. Finally, as soon as the cola turns clear, remove the sausages from the liquid in about 4–5 minutes.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the brats directly over the coals, and heat for 2 minutes on each side until they reach an internal temperature of 160°F on a digital meat thermometer.
To toast your hot dog buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are.
Remove the brats from the grill and place each brat on a toasted hot dog bun. Top with a generous portion of chow-chow and enjoy.
Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
