Photo: Grilled Bratwurst with German Potato Salad Recipe
Ingredients
- 4 cans beer, 12 ounces each
- 1 1/2 pounds Bratwurst sausage links (2 to 3-ounce links)
- 2 pounds baking potatoes, peeled and medium diced
- Salt
- 6 ounces raw bacon, chopped
- 1 cup chopped onions
- Freshly ground black pepper
- 1/4 to 1/3 cup apple cider vinegar
- 1/4 cup whole grain mustard
- 4 hard-boiled eggs, sliced
- 1/4 cup chopped green onions
- Drizzle vegetable oil
- 12 slices or 6 rolls, dark bread, warm
- Crock whole grain mustard
Directions
In a saucepan, over medium heat, bring the beer up to a simmer. Add the sausages and cook until plump, about 4 to 6 minutes.
Preheat the grill. In a saucepan, over medium heat, cook the potatoes in salted water until tender, about 15 minutes. Remove and drain well. Keep warm. In a saute pan, over medium heat, cook the bacon until crispy. Add the onions. Season with black pepper. Saute for 1 minute. Remove from the heat. In a large mixing bowl, combine the cooked potatoes, crispy bacon/onions with fat, vinegar, to taste, mustard, eggs, and green onions. Season with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together. The salad should be well blended but with some lumps.
Lightly brush the sausages with oil. Place on the grill and cook for a couple of minutes on each side. Remove the sausages from the grill. Mound the potato salad in the center of each serving plate. Lay the sausages next to the salad. Garnish with parsley. Serve with the brown bread and mustard.
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By Scout1967
Bainbridge Isla...
on December 25, 2011
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My Husband went BONKERS for this! A few of things I did different: I used Bockwurst instead of Bratwurst, I added a couple of heaping tables spoons of brown sugar to the vinegar/mustard sauce, I did half the onions fried - the other half FRESH, and I used chives instead of green onions because that's what I had in my fridge. :D Love Emeril!!!!
By tinarave_9733921
Columbus, OH
on December 24, 2011
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I just made the potato salad to go with some schnitzel we were making. WOW this is the best German potato salad recipe I have ever made! I used the max amount of vinegar recommended, and actually didn't have to add any salt to the final product. My fiancee at first commented that it smelled very strongly of vinegar, but he LOVED IT! Two of us ate the entire recipe (oops!. This is my go-to German potato salad recipe. I never need to try another one again. :
By bruinette
on December 05, 2011
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This dish is delicious! I only made the potato salad (we will grill up the sausages next time. The acid of the vinegar and mustard balances well with the savory bacon and onions. The dynamic of the different textures is also very good. It is great served warm with a stein of good German beer.
Note: add the vinegar and mustard a little at a time to your taste.
Read all 23 reviews