Grilled Brats on Pretzel Buns | Summer Cookout Favorite

directions

  1. Place shredded cabbage mix in a glass bowl.
  2. 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.
  3. In a small bowl, mix together the mustard and Sriracha sauce. Taste and adjust to your personal taste. Set aside.
  4. 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.)
  5. 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

To Serve

Serves 4 (easily doubled or tripled)