Grilled Bratwurst With Red Cabbage Grape Slaw Recipes

GRILLED BRATWURST WITH CARAMELIZED ONIONS

Steps:

• Combine the hard cider, 1 cup of the broth and the bratwurst in a large saucepan, bring to a simmer and gently simmer over low heat for 15 minutes.
• Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the onions, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and cook until just tender, about 5 minutes. Add the remaining 1/2 cup broth and simmer until the onions are browned and completely soft, about 5 minutes more. Keep the onion mixture warm while you cook the bratwurst.
• Preheat a grill to medium-high heat or heat a grill pan over medium-high heat.
• Transfer the bratwurst to the grill or grill pan and cook, turning occasionally, until browned, about 10 minutes. Lightly grill the pretzel rolls, cut-side down. Serve the bratwurst topped with the onions and with the pretzel rolls and mustard on the side.

GRILLED BRATWURST WITH BRAISED CABBAGE

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• Preheat a grill on medium-high.
• In a large skillet over medium-high heat, add the butter. Stir in the onions and cook until translucent, about 1 minute. Add the cabbage and cook until softened, about 3 to 4 minutes. Season the cabbage with salt, pepper, and crushed red pepper, to taste. Add the sugar, cider and stock. Cook until the cabbage is al dente, about 6 to 8 minutes
• In a small bowl, mix together the sour cream, shallot, lemon zest, lemon juice, cayenne and chives. Season the cremolata with salt and pepper, to taste.
• Add potato peels to the fryer and fry until crisp, about 3 minutes Remove to a paper towel lined platter and season with salt and pepper, to taste.
• Grill the bratwurst, turning frequently until cooked through, about 8 to 10 minutes
• To assemble:
• Open the rolls and spread with some of the sour cream cremolata. Add the sausage and some warm braised cabbage. Top each with some crispy potatoes and finish with a little more cremolata before serving.

GRILLED BRATWURST WITH BRIE AND SPIRAL APPLE SLAW

Steps:

• For the bratwurst: Prepare a gas grill for medium-high heat. Grill the bratwurst until cooked through (160 degrees F on an instant-read thermometer), turning once, 20 to 25 minutes.
• For the slaw: Meanwhile, in a large bowl, whisk together the vinegar, honey, mustard, dill, 1/2 teaspoon salt and a generous grinding of black pepper. Whisk in the olive oil to make a dressing.
• With a spiral slicer, cut the apples and carrot into spirals; add to the dressing. Add the scallions and toss well. Refrigerate the slaw until ready to serve.
• When the brats are nearly finished cooking, brush the cut sides of the pretzel buns lightly with melted butter and grill, cut-side down, on the upper shelf until crisp at the edges, 1 to 2 minutes. Turn the buns cut-side up and top with the sliced brie; grill until the brie just begins to melt, about 1 minute.
• Serve the bratwurst on the buns, topped with slaw. Serve any extra slaw on the side.

GRILLED RED AND GREEN CABBAGE SLAW

Steps:

• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
• Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
• Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.

BRATWURST AND RED CABBAGE

Steps:

• Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12-15 minutes.
• Increase heat to medium-high; cook until liquid is evaporated, 5-10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5-8 minutes. Transfer sausages to a plate.
• Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20-25 minutes. Serve sausages with cabbage mixture, topped with horseradish.