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Categories:
bacon red bell pepper yellow onion red potatoes water beef base red wine vinegar red cabbage links kosher salt SAUSAGE ROLLS parsley mustard
Viewed: 44 - Published at: 7 years agoIngredients
- 6 strips bacon, chopped
- 1 red bell pepper, stemmed, seeded, and sliced
- 1 small yellow onion, sliced
- 1 1/4 pounds mini red potatoes, sliced
- 2 cups water
- 1 tablespoon beef base, such as Better Than Bouillon
- 3 tablespoons red wine vinegar
- 10 ounces red cabbage, sliced
- 5 bratwurst links
- Kosher salt and freshly ground black pepper
- 5 thick sausage rolls, split
- Chopped parsley, for garnish
- Dijon mustard, to serve
Method
- Heat one half of the grill, either by arranging the coals on one side of the charcoal grate or by setting half of the burners to high. Cover and preheat for 10 minutes. Clean and oil the grates.
- Add the bacon to a 10-inch square disposable aluminum pan. Place over direct heat and cook, tossing occasionally, until nearly cooked through but not quite crisp. Add bell pepper, onion, and potatoes, and stir to coat. Cook until the onions are soft and translucent, about 4 minutes. Pour in water and beef base and bring to a gentle boil. Add red wine vinegar and red cabbage. Top with bratwurst. The bratwursts should be slightly submerged in the liquid; if not, add more water. Return to a boil.
- Slide the tray to the cool side of the grill. Cover the grill and cook with all vents open, turning bratwursts halfway through, until bratwursts reach an internal temperature of 140 to 145°F, about 20 minutes.
- Use tongs to transfer the bratwursts from the tray to the hot side of the grill, placing them directly on the grate. Grill, turning once, until browned, about 2 minutes. Toss and season the potato slaw with salt and pepper, to taste. Return the brats to the tray and toast the buns, if desired.
- Serve the bratwurst in the buns, with the potato slaw piled on. Top with parsley and mustard.
