Bratwurst is a flavorful German-style pork sausage in a natural casing that's perfectly suited for grilling. Topped with a generous helping of sautéed cabbage and sweet onions and a bit of honey mustard, grilled brats make a hearty and delicious change from ordinary hot dogs.Print
Grilled Bratwurst with Sautéed Sweet Onions and Cabbage
Grilled bratwurst topped with sautéed sweet onions and cabbage and a dollop of honey mustard are a tasty alternative to hot dogs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- 4 pre-cooked bratwurst (about 1 lb), pricked with a fork
- 4 bakery-style hot dog rolls
For the sautéed onion and cabbage:
- 2 to 3 tablespoons vegetable oil
- 1 medium sweet onion, halved lengthwise and thinly sliced
- 1/2 small head cabbage, halved, cored and thinly sliced
- 2 tablespoons brown sugar
- 2 teaspoons apple cider vinegar
- Salt and freshly ground black pepper
For the honey mustard:
- 3 tablespoons coarse grain (or regular) Dijon-style mustard
- 1-1/2 tablespoons honey
- Combine the mustard and honey in a small bowl and set aside.
- Heat 2 tablespoons of the vegetable oil in a large skillet over medium heat. Add the onions and sauté until softened, 4 to 6 minutes.
- If necessary, add a little more oil to the pan, then add the cabbage. Continue cooking until the cabbage wilts and reduces in volume, 2 to 3 minutes.
- Sprinkle the brown sugar over the mixture, add the vinegar and season with salt and pepper. Continue cooking, stirring often, until both the cabbage and onions are tender and golden, 7 to 10 minutes longer. Taste and adjust the seasoning and set aside.
- Preheat a gas or charcoal grill to medium heat and oil the grates. Add the bratwursts and grill, turning frequently, until the casings are crisp and lightly browned, 5 to 6 minutes total.
- Serve the bratwurst on bakery-style hot dog rolls topped with the onion cabbage mixture and honey mustard.
The cabbage and onion mixture can be made ahead, refrigerated and reheated just before serving.