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Grilled Bratwurst with Brie and Spiral Apple Slaw

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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 4 servings
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Ingredients

Bratwurst:

4 bratwurst, about 4 ounces each

4 pretzel hotdog buns, split 

Melted butter, for brushing

6 ounces Brie, thinly sliced 

Slaw:

2 tablespoons cider vinegar

1 tablespoon honey 

2 teaspoons grainy mustard 

1/2 teaspoon dried dill 

Kosher salt and freshly ground black pepper 

3 tablespoons extra-virgin olive oil 

2 crisp apples (like Fuji or Honeycrisp), unpeeled 

1 extra-large carrot, peeled

3 scallions, thinly sliced 

Directions

Special equipment:
a spiral slicer
  1. For the bratwurst: Prepare a gas grill for medium-high heat. Grill the bratwurst until cooked through (160 degrees F on an instant-read thermometer), turning once, 20 to 25 minutes.
  2. For the slaw: Meanwhile, in a large bowl, whisk together the vinegar, honey, mustard, dill, 1/2 teaspoon salt and a generous grinding of black pepper. Whisk in the olive oil to make a dressing.
  3. With a spiral slicer, cut the apples and carrot into spirals; add to the dressing. Add the scallions and toss well. Refrigerate the slaw until ready to serve.
  4. When the brats are nearly finished cooking, brush the cut sides of the pretzel buns lightly with melted butter and grill, cut-side down, on the upper shelf until crisp at the edges, 1 to 2 minutes. Turn the buns cut-side up and top with the sliced brie; grill until the brie just begins to melt, about 1 minute.
  5. Serve the bratwurst on the buns, topped with slaw. Serve any extra slaw on the side.