- 1 teaspoon sea salt
- 4 bratwurst (recommended: Usingers' brand)
- 4 knockwurst (recommended: Usingers' brand)
- 8 to 10 red potatoes
- 2 tablespoons butter
- 1 tablespoon chives, minced
- Salt and pepper
- 4 slices rye toast
- 1 tablespoon herb butter
- 8 ounces sauerkraut
- 4 ounces German mustard
In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water and keep warm, keeping the water hot.
Preheat a grill.
Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes. Drain and grill until golden brown and cooked thoroughly, about 10 more minutes.
Cut the potatoes in halves. In a saute pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are well coated. Season with salt and pepper, to taste.
Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into "points" (diagonal slices, like an "M". To assemble plate, place 2 ounces of sauerkraut in center of a plate. Place 4 halved potatoes around and slice bratwurst/knockwurst, arranging with toast points. Serve with mustard.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.