Bratwurst Recipes, Pork Recipe, Recipes

Summer Bratwurst Potato Salad

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Summer is the season of potluck get-togethers. It starts on Memorial Day weekend and ends on Labor Day weekend. There are the traditional favorites: coleslaw, homemade dips, pasta salad, and potato salad. I am always looking for something new to take to the next gathering, and this recipe was born from that motivation.

Warm German potato salad, with it’s tangy vinegar kick, is one of my favorites to make in the summer. It can be served warm, cold, or at room temperature. It doesn’t have mayonnaise, so there is no worry about spoilage if it sits out at a Fourth of July gathering. There are several variations, but my favorite recipe includes German mustard and plenty of sauteed onions.

This crowd-pleaser makes a great side dish or main dish. The addition of the grilled Bratwurst adds a buttery and smoky hint to the potato salad. Add a big garden salad and some grilled bread for an easy weeknight meal. Reheat leftovers or enjoy them cold. This versatile recipe can be adapted to suit any palate.

Ingredients

1 package Firsthand Foods Bratwurst

1 – 12 oz. bottle of beer

4 cups beef, chicken, or vegetable broth

1 small onion, diced

1.5 lbs. New potatoes

2 Tbs. bacon drippings or olive oil

¼ c. apple cider vinegar

¼ c. olive oil

2 Tbs. sugar

1 Tbs. German mustard

1 tsp. salt

⅛ tsp. black pepper

2 Tbs. minced chives

Instructions

  1. Gently boil the potatoes (whole) in a pot over medium heat for 15 minutes until fork tender. Remove from heat and drain. Allow to cool, then slice and place in a bowl.
  2. Preheat a gas or charcoal grill. You will need indirect medium heat to grill the sausages.
  3. Pour the beer and broth into a stock pot. Place bratwurst sausages in the liquid and turn the heat to medium high. Bring to a simmer and allow to simmer for 12 minutes. Remove from the pot and set aside.
  4. Place the sausages on the grill over indirect heat (no flames). Cook for about 4-5 minutes per side until browned. Slice and place in the bowl with the potatoes.
  5. Heat the bacon drippings or olive oil in a skillet or saute pan. Add the diced onion and saute for 5 minutes. Add vinegar, olive oil, sugar, mustard, and salt. Whisk to combine and melt the sugar.
  6. Pour the vinegar mixture over the potatoes and sausage slices and stir to combine. Garnish with chives.

Serves 8