© 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
2 c shredded green cabbage
1/4 c finely chopped red onion
1/4 c finely chopped green bell pepper
1/4 c finely chopped red bell pepper
3 tbsp coleslaw dressing
5 (3 to 4 oz) TURKEY BRATWURST
1 c barbecue sauce, DIVIDED
5 whole wheat sub rolls, lightly grilled
Combine cabbage, onions, peppers and coleslaw dressing in a medium bowl. Stir well to coat all ingredients with dressing.
Cover and refrigerate until ready to serve.
Lightly oil cooking surface/grill rack. Preheat charcoal or gas grill to medium heat.
Place bratwurst 4 to 6 inches from the heat and grill sausages, over direct heat, about 15 minutes, basting with 1/2 cup barbecue sauce while grilling. (Discard any remaining basting barbecue sauce.) Turn frequently, until no longer pink and internal temperature reaches 165 degrees F.
Place each bratwurst in a lightly grilled sub roll.
Top evenly with reserved barbecue sauce and coleslaw. Serve remaining coleslaw on the side.