Grilled Bratwurst with Spicy Slaw

Happy 5th of July! I hope you all had a wonderful and safe 4th! We had a great time. We visited with family and friends. Watched fireworks. Lit some of our own. Filled ourselves up with copious amounts of guacamole, deviled eggs and BBQ pork. Oh and my mom made one heck of a cheesecake that I am definitely going to have to replicate. You’d think after eating all of that rich food that I would want to only eat celery today. And you’d be wrong. Well mostly wrong. Because today, I’m craving one of these succulent grilled bratwurst topped with a spicy jalapeno slaw and homemade pico de gallo. Maybe I’ll have some celery on the side.

Something kind of crazy happened in my kitchen a few weeks ago. The cuisines of Germany and Mexico collided. It sounds weird right? I thought it was weird when I was doing it.

I even stopped myself a couple of times and asked myself what I was doing.

But I didn’t stop. I had brats to cook and was craving Mexican food so these were going to be Mexican Bratwurst. There were no if, ands or buts about it.

When I was done, I was pleasantly surprised. And I talked to myself again.

I do that often in the kitchen. I can’t be the only one. Right?

However, this time instead of asking myself what I was doing I asked myself why I had never done it before. Friends, this brat is delicious and I am so excited to share it with you today.

Grilled Bratwurst with Spicy Slaw Recipe

Serves 4 Prep Time: Cook Time:


  • 1/4 cup mayonnaise
  • 1/4 cup fat free Greek yogurt
  • 3 tablespoon lime juice, divided
  • 1 jalapeno, diced (seeds removed if desired)
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 3 cups thinly sliced cabbage
  • 2 roma tomatoes, seeded and diced
  • 1/2 small white onion, diced
  • 2 cloves garlic minced
  • 2 tablespoons lime juice
  • 1/4 cup cilantro
  • 4 bratwurst sausages
  • 4 stadium buns



Combine mayonnaise, Greek yogurt, 1 tablespoon lime juice, jalapeno, chipotle powder, salt, and garlic powder together in a bowl. Mix well. Fold in sliced cabbage. Toss to coat. Cover and refrigerate for at least 30 minutes.


In another bowl combine tomatoes, white onion, garlic, remaining lime juice and cilantro. Mix well. Allow to set at room temperature for 30 minutes.


When ready preheat your grill to medium-high heat.


Puncture bratwurst with a fork so they don't explode when cooking.


Once your grill is hot cook bratwurst 15 - 20 minutes or until the internal temperature reaches 160 degrees. Make sure to turn them a few times so that they brown evenly.


Place cooked bratwurst in a bun. Top with spicy slaw and tomatoes. Serve.



Leave a Comment

  • Reply
    July 13, 2013 at 9:27 am

    Nami- I am totally in love with spicy slaw. Well I’m in love with everything spicy to be honest :)
    Gerry-I think they should be too! So many work so well together!
    Megan- Long Live the Hot Dog Days of Summer!

  • Reply
    Megan {Country Cleaver}
    July 11, 2013 at 7:18 am

    Hot Dog Days of Summer Lives ONNNNNN!!!!! This looks amazing, hello you scrumptious beast.

  • Reply
    Gerry @ Foodness Gracious
    July 10, 2013 at 12:06 am

    The worlds cuisines should all be friends in my opinion! Great looking brats, one of my fav dinners!

  • Reply
    Nami | Just One Cookbook
    July 9, 2013 at 12:14 am

    I’ve never made spicy slaw before, but I like the little bit of heat in salad, especially in summer. Your hot dog looks delicious! Hope you had a nice 4th of July celebration. :)

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