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Grilled Bratwurst with Chow-Chow Relish

  • Yields: 8 Servings
  • Cook time: 1 ¼ hours
  • Prep time: 4 ½ hours


  • 1 medium head cabbage shredded
  • 1 tablespoon celery seed
  • 1 teaspooon turmeric
  • 2 green tomatoes diced, (can substitute tomatillos, found in Mexican grocery stores and most produce markets)
  • 2 onions diced
  • 2½ cups sugar
  • 3 cups vinegar
  • 4 green bell peppers diced
  • ½ cup salt
  • 2 cans cola (24 ounces)
  • 8 hotdog buns
  • 8 uncooked bratwurst sausages


In a large container, combine chow-chow ingredients, cabbage, peppers, onions and tomatoes (raw vegetables should equal 2½ to 3 quarts). Mix vegetables with ½ cup of salt, cover them, and let them stand for 4–12 hours. Drain well.

Pour cola into small pot. Add sausages to the pot. Bring to a boil. As soon as the cola turns clear remove the sausages from the liquid (about 4–5 minutes).

Combine vinegar, sugar, celery seed and turmeric in a large pot and bring to a boil. Add drained vegetables and simmer for 1 hour, stirring occasionally. Chow-chow can be served as a hot or cold topping. For canning, spoon into sterilized pint canning jars and seal. (Makes 3 pints.)

Preheat charcoal grill to 400°F. Place bratwursts on hot grate over direct heat for 2 minutes on each side. Remove bratwurst from grill and place on hotdog bun. Top with a generous helping of chow-chow.

  1. Credit: Chris Lilly