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Grilled Bratwurst with Red Cabbage–Grape Slaw

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This play on a traditional hot dog with sauerkraut is the perfect refresh on a classic. We swapped out the hot dog for bratwurst and the sauerkraut for a cabbage and grape salad. The outcome is a snappy bite that is as equally salty as it is bright and acidic.
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Directions

  1. Preheat a grill to medium high. Whisk the mustard, vinegar, olive oil, sugar and 1/4 teaspoon salt in a medium bowl. Add the red cabbage and grapes; toss to coat.
  2. Oil the grill, then add the onion rounds and bratwursts. Cook the onion rounds, flipping halfway through, until softened and charred, 4 to 6 minutes. Remove to a cutting board. Cook the bratwursts, turning, until warmed through and charred all over, 8 to 10 minutes. Remove to a plate.
  3. Open the hot dog buns and add them to the grill, open-side down; grill until toasted, about 30 seconds. Flip and grill the outsides. Chop the grilled onion.
  4. Divide the hot dog buns among plates and spread with mustard. Fill with the bratwursts, slaw and grilled onion. Serve with potato chips or pretzels.