German Bratwurst Salad
½ head red cabbage, shredded
½ head green cabbage, shredded
4 German Bratwurst
1 red onion, sliced into ¼ inch rings
4 slices rye bread, 1 inch thick
¾ cup bock beer, such as Shiner Bock
4 Tbs. prepared horseradish
2 Tbs. Dijon Mustard
1 Tbs. red wine vinegar
½ tsp. kosher salt
For the Vinaigrette:
Whisk together beer, horseradish, Dijon, vinegar and salt in a bowl until combined.
For the Brat Salad:
Preheat the grill to medium-high heat, then brush the grill grate with oil. Place the cabbage in a disposable roasting pan. Drizzle 1-2 Tbs. of vinaigrette onto the cabbage, season with salt and pepper, and place the brats in a single layer on top of the cabbage. Wrap the roasting pan tightly with foil.
Place roasting pan in center of grill, cover grill, and cook 15 minutes. Move pan to one side of grill and carefully remove foil cover. Using tongs, place sausages directly on grate. Grill sausages, with grill lid down, turning every 1 to 2 minutes, until golden brown on all sides, 5 to 7 minutes. Transfer sausages to platter and loosely tent with foil.
While the cabbage and brats are cooking, brush the onions and the bread with oil on both sides. Grill onion until softened, turning once, 7 minutes. Grill bread until toasted on both sides, 3 minutes.
Chop cabbage, brats, onion, and bread into bite-sized pieces, then toss with the remaining vinaigrette in a large bowl to combine.