Grilled Beer Brats with German Potato Salad
Beer brats topped with sauerkraut or grilled onions, served alongside our warm German potato salad.
Servings: 4
Ingredients
- BRATS :
- 4 (12 oz.) beers
- 1 1/2 lb. Bratwurst links
- vegetable oil for brushing brats
- Brat rolls, brown bread or hot dog buns toasted
- whole grain mustard for serving
- sauerkraut or grilled onions for serving
- POTATO SALAD :
- 2 lbs. potatoes peeled and diced
- 6 oz. bacon chopped
- 1 c. onions chopped
- Salt and freshly ground black pepper to taste
- 1/4 c. apple cider vinegar (add a small amount at a time, to taste)
- 1/4 c. whole grain mustard
- 4 hard-boiled eggs sliced (optional)
- 1/4 c. green onions chopped
Instructions
- BRATS: In a large saucepan, over medium heat, bring the beer to a simmer. Add the brats, and cook until plump, about 6 minutes. Set aside. Preheat the grill and start the potato salad.
- POTATO SALAD: Place the potatoes in another 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.
- Meanwhile, grab a skillet and cook the bacon until crispy over medium heat. Add the onions, and season with pepper. Sauté 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 if using, 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 preheated grill, and cook for a few minutes on each side, to give the sausages nice grill marks. Toast the rolls at the same time.
- Remove the sausages from the grill, and serve on toasted rolls, with mustard and sauerkraut or grilled onions, alongside our warm potato salad.