Recipes

Grilled Beer Brats with German Potato Salad

By CraftBeer.com
  • Meal: Entree
  • Seasonality: Fall
  • Difficulty: Easy
  • Serves: 4 - 6
  • Time: asdf
  • Beer Style: Oktoberfest
 

College football is in full swing, which means the return of a favorite pass time for fans all over the country—tailgating. This delicious duo is perfect for your next home game!

Ingredients

Adapted from original recipe by Emeril Lagasse (via Food Network).

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

Directions

Brats

In a saucepan, over medium heat, bring the beer up to a simmer. Add the brats, and cook until plump, about 6 minutes.

Preheat the grill.

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.

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. 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 and green onions. Season with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together.

Ezra Pound CakeProfessional writer and former head pastry chef, Rebecca Crump created the blog Ezra Pound Cake as a place for to write about one of her passions, food. Rebecca lives in Nashville, TN, with her husband Jeff and French bulldog Henry.