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Grilled Sausage with Sweet and Smoky Asian Glaze and Tangy Slaw
Move over, hot dogs! Expand your grilling repertoire with grilled sausages prepared with an Asian-inspired glaze and topped with tangy coleslaw. This simple recipe for grilled brats is quick and easy, so you can feed your family a homemade dinner even on the busiest days. Set up in the backyard to enjoy a picnic-style lunch or casual dinner in the great outdoors. Be sure to whip up all your favorite BBQ sides, too!
For Slaw 2 cups shredded coleslaw mix ⅓ cup red onion, thinly sliced ¼ cup cilantro, chopped 2 tablespoons olive oil 2 tablespoons lime juice 1 tablespoonagave nectar or honey ¼ teaspoon sea salt Cracked black pepper, to taste
For Asian Glaze ½ cup Kikkoman® Gluten-Free Tamari Soy Sauce ¼ cup filtered water 3 tablespoons tomato paste ½ cup light brown sugar 1 teaspoon garlic, minced 1 teaspoon ginger, grated ½ teaspoon smoked paprika
For Sausages 5 bratwurst sausages 5 gluten-free hot dog buns
Combine ingredients for slaw in a medium mixing bowl and stir to combine. Cover and refrigerate for 12-24 hours.
Add ingredients for Asian glaze in a saucepan over medium heat and bring to a boil. Whisk to dissolve brown sugar. Turn heat down to medium-low and simmer for 20-25 minutes, until sauce has reduced and sticks to the back of a spoon. Transfer sauce into a small bowl and cool at room temperature for 1 hour to thicken further.
Heat grill to 350ºF and lightly grease with cooking oil. Add sausages and grill for 8-10 minutes per side or until internal temperature reaches 160ºF. Spoon slaw onto buns and add a sausage to each. Drizzle with Asian glaze and enjoy.