Grilled Bratwurst with Chow-Chow

8 uncooked bratwurst sausages

8 hot dog buns

2 cans cola (24 ounces)

1 medium head cabbage, shredded

4 green bell peppers, diced

2 onions, diced

2 green tomatoes, diced (can substitute tomatillos)

½

cup salt

3 cups vinegar

2 ½

cups sugar

1 tablespoon celery seed

1 teaspoon turmeric

For the chow-chow: In a large container, combine cabbage, peppers, onions and tomatoes (raw vegetables should equal 2½

to 3 quarts). Mix with ½

cup salt, cover, and let stand for 4-12 hours. Drain well.

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.

For the brats: Pour cola into small pot. Add sausages, bring to a boil. As soon as cola turns clear, remove sausages (about 4-5 minutes).

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

Serves eight.

Chris Lilly for Kingsford Charcoal