Grilled Beer Brats with German Potato SaladBy Ezra Pound Cake
- Recipe TypeEntree
- Yield4 - 6
It's time to fire up the grill! This delicious duo, combining two summer classics, is perfect for celebrating National Hot Dog Day!
- Adapted from original recipe by Emeril Lagasse (via Food Network).
Brats4 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 Salad2 pounds baking potatoes, peeled and diced
- 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
- 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.
- 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.
Professional 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.