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Grilled Brats with German Potato Salad
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.
| Course: | Dinner |
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