Course: Entree
//
Beer Style: Amber Ale

Grilled Beer Brats with German Potato Salad

It's time to fire up the grill! This delicious duo of beer brats and german-style potato salad combines two summer classics, perfect for celebrating National Hot Dog Day!

Ingredients

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

Brats

4 12-ounce amber ales
  • 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

      Beer Brats

    1. In a saucepan, over medium heat, bring the beer up to a simmer. Add the brats, and cook until plump, about 6 minutes.
    2. Preheat the grill.
    3. Lightly brush the sausages with oil. Place on the grill, and cook for a few minutes on each side.
    4. Remove the sausages from the grill, and serve with potato salad, rolls and mustard.
    5. Potato Salad

    6. Place the potatoes in a second saucepan, and cover them with salted water by 2 inches.
    7. 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.
    8. 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.
    9. 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.

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