- 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.
Grilled Sausage with Sweet and Smoky Asian Glaze and Tangy Slaw
Yield
Serves 5
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
