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Grilled Bratwurst With Warm German Potato Slaw

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Grilled Bratwurst With Warm German Potato Slaw

MORGAN EISENBERG Check out more of her work at Host the Toast.


In this easy grilled recipe, German potato salad and red cabbage are combined to make a warm slaw topping for tender bratwurst. The brats are cooked in a tray with the slaw ingredients, making them even more flavorful and perfectly cooked through before they're transferred to the grates to brown.


Poaching the bratwurst first guarantees evenly cooked, juicy results.


Finishing the brats over direct heat on the grill gives perfectly browned exteriors.


Cooking the potatoes and cabbage in the same tray as the brats means you can make this all on the grill.


· 6 strips bacon, chopped

· 1 red bell pepper, stemmed, seeded, and sliced

· 1 small yellow onion, sliced

· 1 1/4 pounds mini red potatoes, sliced

· 2 cups water

· 1 tablespoon beef base, such as Better Than Bouillon

· 3 tablespoons red wine vinegar

· 10 ounces red cabbage, sliced

· 5 bratwurst links

· Kosher salt and freshly ground black pepper

· 5 thick sausage rolls, split

· Chopped parsley, for garnish

· Dijon mustard, to serve


1. 1.

Heat one half of the grill, either by arranging the coals on one side of the charcoal grate or by setting half of the burners to high. Cover and preheat for 10 minutes. Clean and oil the grates. Scissors-32x32.png

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