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Grilled Bratwurst with Chow-Chow Relish
Get a tangy burst of garden flavors when you add this chow-chow relish to your brats any time of the year.
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Ingredients
Chow-Chow
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1 medium head cabbage, shredded
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1 tbsp. celery seed
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1 tsp. turmeric
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2 green tomatoes, diced, (can substitute tomatillos, found in Mexican grocery stores and most produce markets)
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2 onions, diced
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2.5 cup sugar
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3 cup vinegar
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4 green bell peppers, diced
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0.5 cup salt
Ingredients
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2 cans cola (24 oz.)
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8 hot dog buns
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8 uncooked bratwurst sausages
1 Food 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.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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.
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