RECIPES Brats are perfect choice for summer grilling. Bratwurst with Horseradish Slaw
6 local bratwurst 6 buns Horseradish Slaw: 1 (14-ounce) bag cole slaw mix ½cup mayonnaise 3 tablespoons apple cider vinegar
3 tablespoons Sandwich Pal Woeb- er’s horseradish sauce (or more to taste)
1 tablespoon, plus 1 teaspoon sugar Salt and pepper to taste 1/8 teaspoon celery seed
To make the horseradish, stir together mayonnaise, apple cider vinegar, horse- radish sauce and sugar. Then pour the cole slaw mix in a bowl and stir it all together. Add salt and pepper to taste and celery seed. Refrigerate until time to use.
Preheat the grill and grill the brats on low heat for 20-30 minutes (less if they are pre-smoked). When they start to squirt juice, they are ready.
Place in a bun, top with slaw and serve.
RECIPES Food is great cooked on the grill, especially hamburgers. Classic Burgers
Makes 3 1 pound ground chuck
3 tablespoons finely minced red onion ¼cup Worcestershire 1 teaspoon salt 1/2 teaspoon pepper French’s Fried Onions Buns Hamburger fixings
Preheat grill to 400 degrees.
Finely mince the red onion and then sprinkle it on top of the ground chuck. Pour the Worcestershire over the meat and add salt and pepper. Form the meat into three patties. Sprinkle a dash of extra salt on the outside of each burger. Try not to overwork the meat. Let it on the counter as the grill warms.
When the grill is ready, place the burgers on. Cook 8 minutes and flip the burgers over and then after 2 more minutes, turn the heat down to 350 or move the burgers away from the flame if you have multiple levels on your grill. Cook another 6 minutes or until cooked through. Top with French’s fried onions and your favor- ite hamburger fixings.
12 Living Well i July/August 2017
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