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In a large saucepan, combine bratwurst and apple juice; bring to boiling. Reduce heat and simmer, covered, for 12 minutes, rearranging once, until sausage reach 160°F on an instant-read thermometer.
Meanwhile, for Cucumber-Blueberry Slaw, in a medium bowl, combine cabbage, cucumber, blueberries and green onion. In a small bowl, stir together buttermilk, mayonnaise, parsley, dill, garlic, salt and pepper. Add buttermilk mixture to cabbage mixture; toss gently to coat.
For a charcoal or gas grill, place bratwurst on grill rack directly over medium heat. Grill 5 to 7 minutes or until sausage is browned, turning occasionally.
Serve bratwurst in toasted buns. Top with slaw.