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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!


Yield: Serves 5
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

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


  1. Combine ingredients for slaw in a medium mixing bowl and stir to combine. Cover and refrigerate for 12-24 hours.
  2. 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.
  3. 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.


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