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In a large saucepan, cook brats in enough boiling water to cover for 10 minutes. Drain. Cool slightly. On a long side of each bratwurst, make a lengthwise slit almost to, but not through, the opposite side. In a food processor, combine Cheddar, mayonnaise (or dressing) and jalapeños. Cover and process just until combined. Spoon some of the cheese mixture into each slit.
Arrange medium-hot coals around a drip pan in a charcoal grill. Test for medium heat above pan. Place the bratwursts, stuffed-sides up, on the grill rack over the pan. Cover and grill for 10 to 15 minutes or until an instant-read thermometer inserted from one end into the center of each bratwurst registers 160°F. Toast hoagie buns on the grill.
Meanwhile, in a small bowl, stir together shredded cabbage, sour cream, salsa, cilantro and lime juice.
Serve bratwursts in buns. Spoon cabbage mixture over bratwursts.