Let's get grilling

1 In a large container, combine chow-chow ingredients, cabbage, peppers, onions and tomatoes (raw vegetables should equal 2½ to 3 quarts). Mix vegetables with ½ cup of salt, cover them, and let them stand for 4–12 hours. Drain well.
2 Pour cola into small pot. Add sausages to the pot. Bring to a boil. As soon as the cola turns clear remove the sausages from the liquid (about 4–5 minutes).
3 Combine vinegar, sugar, celery seed and turmeric in a large pot and bring to a boil. Add 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. (Makes 3 pints.)
4 Preheat charcoal grill to 400°F. Place bratwursts on hot grate over direct heat for 2 minutes on each side. Remove bratwurst from grill and place on hotdog bun. Top with a generous helping of chow-chow.
Cooking for 8 people

Ingredients


Chow-Chow

  • medium head cabbage shredded
    1
  • celery seed
    1 tablespoon
  • turmeric
    1 teaspooon
  • green tomatoes diced, (can substitute tomatillos, found in Mexican grocery stores and most produce markets)
    2
  • onions diced
    2
  • sugar
    cups
  • vinegar
    3 cups
  • green bell peppers diced
    4
  • salt
    ½ cup

Ingredients

  • cola (24 ounces)
    2 cans
  • hotdog buns
    8
  • uncooked bratwurst sausages
    8
Cooking Method: GrilledMain Ingredient: PorkTagline: Dutch-German goodness on a bun. Expert's Note: The cuisine of Pennsylvania is influenced by the fantastic food of both the Germans and Dutch. This recipe includes a taste of both, grilled hot and pilMeals & Dishes: Main CourseMeals & Dishes: DinnerCredit: Chris Lilly

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