Grilled Bratwurst With Warm German Potato Slaw Recipe

Bacon, beef broth, and red wine vinegar flavor the warm potato and cabbage slaw that tops these juicy brats. Morgan Eisenberg

Why It Works

  • Poaching the bratwurst first guarantees evenly cooked, juicy results.
  • Finishing the brats over direct heat on the grill gives perfectly browned exteriors.
  • Cooking the potatoes and cabbage in the same tray as the brats means you can make this all on the grill.

In this easy grilled recipe, German potato salad and red cabbage are combined to make a warm slaw topping for tender bratwurst. The brats are cooked in a tray with the slaw ingredients, making them even more flavorful and perfectly cooked through before they're transferred to the grates to brown.

Recipe Facts

Active: 45 mins
Total: 45 mins
Serves: 5 servings

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  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve the bratwurst in the buns, with the potato slaw piled on. Top with parsley and mustard.

Special equipment

Grill, 10-inch square disposable aluminum baking pan

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