This perfect summer meal gives a nod to German fare. It’s an ideal menu for tailgating or a family barbecue.
How To Make Grilled Bratwurst with German Potato Salad
Ingredients
- 48 oz beer
- 1 1/2 lb Bratwurst sausage links (2-3 oz. links)
- 2 lb baking potatoes, peeled and medium diced
- salt
- 6 oz raw bacon, chopped
- 1 cup onions, chopped
- black pepper, freshly ground
- 1/3 cup apple cider vinegar
- 1/4 cup whole grain mustard
- 4 hard-boiled eggs, sliced
- 1/4 cup green onions, chopped
- drizzle vegetable oil
- 12 dark bread, warm, 6 rolls,
- whole grain mustard, crock
Instructions
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In a saucepan, over medium heat, bring the beer up to a simmer. Add the sausages and cook until plump, about 4-6 minutes.
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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.
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In a sauté pan, over medium heat, cook the bacon until crispy. Add the onions.
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Season with black pepper. Sauté for 1 minute. Remove from the heat.
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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.
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Using the back of a spoon, mash the mixture together. The salad should be well blended but with some lumps.
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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.
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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.
Nutrition
- Sugar: 6g
- :
- Calcium: 170mg
- Calories: 937kcal
- Carbohydrates: 71g
- Cholesterol: 227mg
- Fat: 50g
- Fiber: 5g
- Iron: 5mg
- Potassium: 1361mg
- Protein: 34g
- Saturated Fat: 17g
- Sodium: 1616mg
- Vitamin A: 225IU
- Vitamin C: 12mg
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