Grilled Bratwurst with German Potato Salad Makes 4 to 6 servings Brats: 4 BEERS, 12 OUNCES EACH 1 1/2 POUNDS BRATWURST LINKS (2 TO 3-OUNCE LINKS) VEGETABLE OIL, FOR BRUSHING BRATS BRAT ROLLS, BROWN BREAD OR HOT DOG BUNS CROCK OF WHOLE GRAIN MUSTARD Potato Salad: 2 POUNDS BAKING POTATOES, PEELED AND DICED SALT 6 OUNCES RAW BACON, CHOPPED 1 CUP CHOPPED ONIONS FRESHLY GROUND BLACK PEPPER UP TO 1/4 CUP APPLE CIDER VINEGAR (ADD A SMALL AMOUNT AT A TIME, AND TASTE) 1/4 CUP WHOLE GRAIN MUSTARD 4 HARD-BOILED EGGS, SLICED (OPTIONAL) 1/4 CUP CHOPPED GREEN ONIONS In a saucepan, over medium heat, bring the beer up to a simmer. Add the brats, and cook until plump, about 6 minutes. Set aside. Preheat the grill. For the Potato Salad: Place the potatoes in a second saucepan, and cover them with salted water by 2 inches. Place the saucepan over medium heat, and simmer the potatoes until tender, about 15 minutes. Drain well, and return to the saucepan to keep warm. In the meantime, grab a skillet and cook the bacon until crispy over medium heat. Add the onions, and season with pepper. Saute for 1 minute. Remove from the heat. Set aside. Transfer the potatoes and the bacon mixture (including the fat) to a large mixing bowl. Add 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. Lightly brush the sausages with oil. Place on the grill, and cook for a few minutes on each side. Remove the sausages from the grill, and serve with potato salad, rolls and mustard.
Posted on: Sat, 27 Sep 2014 01:58:28 +0000
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