Grilled Bratwurst & Chow Chow
Chef: Chris Lily
Serves: 8 people
8 Bratwurst Sausages, uncooked
8 Hotdog Buns
2 Cans Organic REAL Cola (24 OZ total)
CHOW CHOW (See Laura’s Video here)
1 Medium sized Head Cabbage, shredded
4 Green Bell Peppers, diced
2 onions, diced
2 green tomatoes, diced (can substitute tomatillos found in most produce departments)
½ cup salt
3 cups vinegar
2 ½ cups sugar
1 tablespoon celery seed
1 teaspoon turmeric
In a large container combine chow-chow ingredients, cabbage, peppers, onions, and tomatoes (raw vegetables should equal 2 1/2 to 3 quarts).
Mix vegetables with ½ cup of salt, cover them, and let them stand for 4-12 hours. Drain well.
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)
Pour cola into small pot. Add sausages to the pot. Bring to a boil.
As soon as the cola turns clear remove the sausages from the liquid (about 4-5 minutes).
Preheat charcoal grill to 400 degrees F. Place bratwursts on hot grate over direct heat for 2 minute on each side.
Remove bratwurst from grill and place on hotdog bun. Top with a generous helping of Chow-chow.