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Grilled Brats with Slaw

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3/4 cup mayonnaise
1/3 cup Miracle Whip
1/3 cup honey mustard
3 tablespoons lemon juice
6 cups chopped red cabbage
2 cups shredded carrots
1 red or yellow bell pepper, chopped
6 bratwurst or Polish sausage
6 bratwurst or hot dog buns, partially split
6 tablespoons softened butter
More honey mustard

Grilled Brats with Slaw

Crisp and juicy brats are grilled to perfection and topped with a cold, mustardy slaw in this fabulous summer recipe.

  • Serves 6
  • Easy

About This Recipe

Grilling is an American summer pastime. We grill everything from appetizers to desserts. Most people grill simple foods like burgers and sausages. It is possible to grill an entire meal! But for a very easy grilled recipe, try my Grilled Brats with Slaw.

This recipe combines the best of all worlds. You get the smoky charred flavor of the grill on a tender, juicy, meaty, spicy brat, and the cool, crisp, soothing taste of coleslaw, on a crispy grilled bun – in every bite!

You a use any coleslaw you’d like, of course, but my version is colorful and flavorful and easy to make. In fact, if you have a big batch of coleslaw in the fridge, you have snacks and lunches and easy dinners on hand – just add a grilled chicken or some chops. And you can add anything you’d like to the slaw – try corn, or green cabbage in addition to (or instead of) the red cabbage, or jalapeños.

Enjoy this great recipe for the Fourth of July, Memorial Day, Labor Day, and all through summer. Serve it with My Mom’s Potato Salad, of course. For dessert, strawberry shortcake, or brownies and a root beer float! Yum.

How to make the best Grilled Brats with Slaw

  • You must make the slaw ahead of time, because it has to be very cold when you use it to top the brats. The temperature contrast is crucial.
  • Use any type of sausage you’d like – try Italian sausages, or chicken or turkey sausages.
  • Since bratwurst, they are not cooked, they must be grilled to a safe final internal temperature.  All ground beef, pork, and veal must be cooked to 160°F, and poultry sausages to 165°F, and that temperature must be tested with a reliable food thermometer.
  • I often use Polish sausage (also called Polish kielbasa) instead of brats simply because they are fully cooked so you don’t have to worry about the temp as much. Still, cook them to 160°F so they are juicy and crisp!
  • Turn the sausages often on the grill so they cook evenly and don’t burn.
  • Toast the buns when the sausages are almost ready to come off the grill. This only takes about 30 seconds.

Why this recipe works

  • The hot, juicy, salty, smoky brats are so delicious with the cool and creamy coleslaw that has a hint of mustard. And the toasty, crisp buns are the perfect vehicle.

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At least three hours before you want to eat, in a large bowl combine the mayonnaise, Miracle Whip, honey mustard, and lemon juice and whisk to combine.


Add the cabbage, carrots, and bell pepper and mix to combine. Cover and refrigerate for at least three hours.


When you're ready to eat, prepare and preheat the grill.


Grill the brats or sausages until they are fully cooked or heated to 160°F.


Meanwhile, butter the cut sides of the buns. Try to not cut all the way through; the buns will hold the brats and slaw better.


When the sausages are almost done, grill the cut sides of the buns for 30 seconds to 1 minutes or until browned.


Make the sandwiches with the brats and coleslaw. I like to put more honey mustard on the bottom part of the bun under the brats for even more flavor.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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