Grilled Bratwurst With Warm German Potato Slaw Recipe

By
Morgan Eisenberg
Morgan Eisenberg is a contributing writer at Serious Eats.
Morgan Eisenberg
Morgan Eisenberg is a creative blogger at Host the Toast. She has an absolute obsession over all things edible.
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Updated April 01, 2025
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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 Details

Grilled Bratwurst With Warm German Potato Slaw Recipe

Prep 10 mins
Cook 40 mins
Active 45 mins
Total 50 mins
Serves 5 servings
Cook Mode (Keep screen awake)

Ingredients

  • 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

Directions

  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

This Recipe Appears In

Nutrition Facts (per serving)
653Calories
32gFat
63gCarbs
28gProtein
×
Nutrition Facts
Servings: 5
Amount per serving
Calories653
% Daily Value*
Total Fat 32g41%
Saturated Fat 11g53%
Cholesterol 79mg26%
Sodium 1888mg82%
Total Carbohydrate 63g23%
Dietary Fiber 7g25%
Total Sugars 10g
Protein 28g
Vitamin C 84mg420%
Calcium 159mg12%
Iron 4mg23%
Potassium 1403mg30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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