Grilled Brats on Pretzel Buns | Summer Cookout Favorite
directions
- Place shredded cabbage mix in a glass bowl.
- Bring to boil in a saucepan the sugar, vinegar, oil, salt, and celery seed. Stir and remove from heat. Pour over cabbage mix and toss well. Cover and chill until ready to use.
- In a small bowl, mix together the mustard and Sriracha sauce. Taste and adjust to your personal taste. Set aside.
- Grill Brats on an outdoor grill or indoors in a grill pan until puffy and juicy. (Always cook thawed links until center is no longer pink and the internal temperature has achieved 170° F.)
- Serve on split pretzel hot dog buns on a bed of wilted slaw and a slather of Sriracha-mustard and any of your favorite sides…additional slaw, potato salad, pickles.
4
servings
15 min.
prep time
25 min.
cook time
ingredients
4 Swaggerty’s Farm beer brats or dinner links
4 pretzel hot dog buns
2 cups shredded cabbage mix (in bags from produce section of grocery)
2 Tbsp sugar
1/4 cup white vinegar
2 Tbsp vegetable or canola oil
1/2 tsp salt
1/2 tsp celery seeds
1/2 cup Dijon style mustard
2 Tbsp Sriracha style hot sauce
Level of complexity
Very easy
Ingredients
10
Special kitchen tools
Indoor or outdoor grill
Pairs well with
Fresh sliced pickles, potato salad, fruit, a cool drink
to serve
Serves 4 (easily doubled or tripled)
