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Burgers, Brats & Dogs
Grilled Bratwurst with Chow-Chow

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Preparation Time
20 minutes, plus 4-12 hours for vegetable marinade

Cook Time
1 hour, 10 minutes

Makes 8 servings
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Notes, Tips & Suggestions
Recipe created by Barbecue Expert Chris Lilly on Behalf of Kingsford® Charcoal
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  • 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

    1. 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.
    2. 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)
    3. Pour cola into small pot. Add sausages, bring to a boil. As soon as cola turns clear, remove sausages (about 4-5 minutes).
    4. 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.

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