Summer brings a bounty to the garden so do some harvesting before preparing this delicious meal. Cucumbers and blueberries combine to create a sweet, crunchy slaw perfect for topping succulent, grilled brats. This five-star meal makes six servings and five cups of slaw. Serve it at your Independence Day gathering and no one will leave hungry!
- 6 bratwurst links, uncooked
- 3 cups savoy cabbage, shredded
- 1 ½ cups apple juice
- ½ cup cucumber, sliced thinly
- 1/3 cup buttermilk
- 1/3 cup blueberries
- 3 tablespoons green onion, sliced
- 2 tablespoons light mayonnaise
- 1 small garlic clove, minced
- 1 tablespoon fresh dill, snipped
- 1 tablespoon fresh parsley, snipped
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
- 6 bratwurst buns, split and toasted
Step 1: Combine the apple juice and bratwurst in a large saucepan and bring the juice to boiling. Reduce the temperature, cover, and simmer for 12 minutes or until an instant-read thermometer inserted in the center of the bratwurst reads 160 degrees Fahrenheit. Rearrange bratwurst once during cooking.
Step 2: Combine the cucumber, cabbage, green onion, and blueberries in a medium bowl.
Step 3: Stir together mayonnaise, buttermilk, dill, parsley, salt, pepper, and garlic in a small bowl. Add this buttermilk mixture to the cabbage mixture and gently toss to coat.
Step 4: Spray the rack of the grill with non-stick cooking spray. Adjust the grill temperature to medium. Place the bratwurst on the rack and grill until bratwurst is browned, approximately 5 to 7 minutes. Turn bratwurst occasionally during cooking.
Step 5: Remove bratwurst from the grill and put one sausage into each toasted bun. Top with the slaw and serve hot.