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Grilled Brats with German Potato Salad
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Serves 6 |
Easy to prepare, hearty and filling.
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Ingredients:
1 1/2 lb bratwurst sausage links
1 cup chopped onions
4 hard-boiled eggs, sliced
12 slices dark brown bread, warmed
1/4 cup apple cider vinegar
2 lb baking potatoes, peeled and diced
1/4 cup whole grain mustard, more for serving
6 oz uncooked bacon, chopped
1/4 cup chopped green onions
4 cans beer, 12 oz. each
Salt, to taste
Fresh cracked black pepper, to taste
Vegetable oil
Directions:
Preheat grill to medium heat.
Pour beer into a saucepan. Bring pan to a simmer. Once hot, add brats and cook for 4-6 minutes. (Brats should plump up)
Place potatoes in a pot. Fill with water and sprinkle in salt. Cook potatoes for 15 minutes. (Potatoes should be tender) Remove potatoes from pot. Place in a mixing bowl.
In a separate pan, cook bacon on medium heat until crispy. Season with black pepper. Remove from heat and set aside.
Add crispy bacon, onions, eggs, vinegar, mustard, green onions and a drizzle of vegetable oil to potatoes in mixing bowl. Sprinkle salt and pepper over ingredients. Use a spoon to mash and stir ingredients together. (Should be well mixed with a few lumps)
Brush brats with a little vegetable oil. Place brats on grill and cook for 2-3 minutes per side.
Spoon potato salad onto serving plates. Lay brats next to potato salad. Garnish with parsley. Serve dish with whole grain mustard and bread.
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Grilled Brats with German Potato Salad
Serves 6
Ingredients:
1 1/2 lb bratwurst sausage links
1 cup chopped onions
4 hard-boiled eggs, sliced
12 slices dark brown bread, warmed
1/4 cup apple cider vinegar
2 lb baking potatoes, peeled and diced
1/4 cup whole grain mustard, more for serving
6 oz uncooked bacon, chopped
1/4 cup chopped green onions
4 cans beer, 12 oz. each
Salt, to taste
Fresh cracked black pepper, to taste
Vegetable oil
Directions:
Preheat grill to medium heat.
Pour beer into a saucepan. Bring pan to a simmer. Once hot, add brats and cook for 4-6 minutes. (Brats should plump up)
Place potatoes in a pot. Fill with water and sprinkle in salt. Cook potatoes for 15 minutes. (Potatoes should be tender) Remove potatoes from pot. Place in a mixing bowl.
In a separate pan, cook bacon on medium heat until crispy. Season with black pepper. Remove from heat and set aside.
Add crispy bacon, onions, eggs, vinegar, mustard, green onions and a drizzle of vegetable oil to potatoes in mixing bowl. Sprinkle salt and pepper over ingredients. Use a spoon to mash and stir ingredients together. (Should be well mixed with a few lumps)
Brush brats with a little vegetable oil. Place brats on grill and cook for 2-3 minutes per side.
Spoon potato salad onto serving plates. Lay brats next to potato salad. Garnish with parsley. Serve dish with whole grain mustard and bread.
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