German BBQ Menu

Try this healthy and delicious BBQ menu out tonight!
  
Featuring:

Grilled Bratwurst
Warm Cabbage Slaw
German Potato Salad


Grilled Bratwurst

Ingredients:

6 Large Sausage Rolls
6 Bratwurst Sausages (they also have turkey and vegetarian varieties)


1 small piece of onion
2 cups water

Instructions:

Heat a large shallow sauce pan over medium heat

Add the sausages, water and onion and bring to a simmer covered

Remove the lid and turn over the sausages, cook for an additional 30 seconds

Remove the sausages from the water and set aside

Heat your grill to medium high heat

Grill the sausages until brown on all sides

Serve with your favorite condiments



Warm Cabbage Slaw

Ingredients:

1 tbsp (15 ml) vegetable oil
3 cups (750 ml) grated cabbage
3 carrots, peeled and grated
1 onion, peeled and sliced thin
1 clove garlic, minced
1\2 tsp (2.5 ml) salt
1\2 tsp (2.5 ml) pepper
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) white sugar

Instructions:

Heat a large non-stick skillet over medium heat

Add the oil, cabbage, carrot and onion to the pan once hot and stir-fry for a few minutes

Once the vegetables begin to soften add the garlic and season with the salt and pepper

Toss gently and turn the heat off

In a small bowl combine sugar, mustard and vinegar

Pour the mixture over the vegetables and toss to coat

Refrigerate until ready to serve

German Potato Salad

Ingredients:

10 large russet potatoes
5 slices bacon, or poultry bacon
1 small onion, peeled and diced
4 stalks celery, diced
1 clove of garlic, minced
1 tbsp (15 ml) flour
1\2 cup (125 ml) apple cider vinegar
1\2 cup (125 ml) water
1\2 cup (125 ml) white sugar
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1\2 cup (125 ml) sour cream
2 green onions, sliced

Instructions:

Peel the potatoes and chop into 1 inch cubes

Boil the potatoes until fork tender in heavily salted water

Meanwhile, sliced the bacon into 1\2 inch slices and brown in a non-stick skillet over high heat

Once brown remove the bacon from the pan and set aside

Add the onion and celery to the left-over fat and cook until translucent

Sprinkle the flour over the vegetables and stir to coat

Add the sugar, water and vinegar and bring to a boil

Once thickened season with salt and pepper and turn off the heat

Drain the potatoes and pour into a large bowl

Pour the sauce over the potatoes along with the sour cream

Toss the potatoes as gently as possible and sprinkle over the green onions

Traditionally served warm or room temperature

All recipes are pictured below