Bratwurst and Knockwurst with Rye Toast Points

Total Time:
50 min
20 min
30 min

4 servings

  • Water
  • 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.

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