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.
Cooking for 8 people
Ingredients
Chow-Chow
-
medium head cabbage, shredded
1
-
celery seed
1 tbsp.
-
turmeric
1 tsp.
-
green tomatoes, diced, (can substitute tomatillos, found in Mexican grocery stores and most produce markets)
2
-
onions, diced
2
-
sugar
2.5 cup
-
vinegar
3 cup
-
green bell peppers, diced
4
-
salt
0.5 cup
Ingredients
-
cola (24 oz.)
2 cans
-
hot dog 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
For safe meat preparation, reference the USDA website.
Light your fire with all new Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.