© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
8 c shredded green cabbage
1 c finely chopped red onion
1 c finely chopped green bell pepper
1 c finely chopped red bell pepper
3/4 c coleslaw dressing
20 (3 to 4 oz) TURKEY BRATWURST
1 qt barbecue sauce, DIVIDED
20 whole wheat sub rolls, lightly grilled
Coleslaw:
Combine cabbage, onions, peppers and coleslaw dressing. Stir well to coat all ingredients with dressing.
Cover and refrigerate until service
Turkey Bratwurst:
Lightly oil cooking surface/grill rack. Preheat grill to medium heat.
Per Order: Place bratwurst 4 to 6 inches from the heat and grill sausage, over direct heat, about 15 minutes, basting with barbecue sauce while grilling. (Discard any remaining basting barbecue sauce.) Turn frequently, until no longer pink and internal temperature reaches 165°F.
Place each bratwurst in a lightly grilled sub roll.
Top evenly with 1-2 tablespoons reserved barbecue sauce and chilled coleslaw. Serve remaining coleslaw on the side.