| 1 | pound fully cooked kielbasa sausage (1 ring) |
| 3 | cups coleslaw mix (8 ounces) |
| 1/2 | medium green bell pepper, cut into 1-inch pieces |
| 1/2 | teaspoon celery seed |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1 | tablespoon butter or margarine |
| 3 | tablespoons water |
| Bratwurst buns, split, if desired |
| 1. | Heat coals or gas grill for direct heat. |
| 2. | Place sausage ring in 8-inch square aluminum foil pan. Mix coleslaw mix, bell pepper, celery seed, salt and pepper. Mound cabbage mixture in center of sausage ring. Dot with butter; sprinkle with water. Cover with aluminum foil, sealing edges securely. |
| 3. | Cover and grill pan 4 to 6 inches from medium heat 15 to 20 minutes or until coleslaw mixture is crisp-tender and sausage is hot. |
| 4. | Cut sausage into 4 pieces. Serve sausage and coleslaw mixture on buns. |
|
| What the heck is kielbasa? Well, it's also known as Polish sausage, and it's usually made out of pork, sometimes with beef added. It's generally sold smoked and precooked. |
|
| For a lighter edge, look for reduced-fat sausage and low-calorie brat buns--they still taste great, and every little bit helps the ol' waistline. |
Nutrition Information:
390 ( 305 ); 34 g ( 13 g); 70 mg; 1470 mg; 8 g ( 1 g); 14 g 4 %; 24 %; 4 %; 8 % 2 ; 1 1/2 ; 4