Grilled Bratwurst with Chow-Chow
Makes: 8 servings
Prep time: 20 minutes, plus 4-12 hours for vegetable marinade
Cook time: 1 hour, 10 minutes
8 uncooked bratwurst sausages
8 hotdog buns
2 cans cola (24 ounces)
1 medium head cabbage, shredded
4 green bell peppers, diced
2 onions, diced
2 green tomatoes, diced (can substitute tomatillos)
1/2 cup salt
3 cups vinegar
2 1/2 cups sugar
1 tablespoon celery seed
1 teaspoon turmeric
In large container, combine cabbage, peppers, onions, and tomatoes (raw vegetables should equal 2 1/2 to 3 quarts). Mix with 1/2 cup salt, cover, and let stand for 4-12 hours. Drain well. 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) Pour cola into small pot. Add sausages, bring to a boil. As soon as cola turns clear, remove sausages (about 4-5 minutes). Preheat charcoal grill to 400°F. Place bratwursts on hot grate over direct heat for 2 minutes on each side. Remove from grill and place on bun. Top with a generous helping of Chow-chow.
Recipe created by Barbecue Expert Chris Lilly on Behalf of Kingsford® Charcoal
