Grilled Bratwurst with Chow-Chow Relish
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.
Categories
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
2½ 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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