Grilled Bratwurst with Spicy Slaw
The cuisines of Mexico and Germany collide in this bratwurst topped with spicy slaw and homemade pico de gallo.
- 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.
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