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Grilled Brats with German Potato Salad Recipe

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Grilled Brats with German Potato Salad

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Serves 6 | 


1 1/2 lb. German sausages, (Bratwurst, Knockwurst, or Bockwurst)
1 cup onions, chopped
4 hard-boiled eggs, sliced
12 slices dark brown bread, warmed
1/4 cup apple cider vinegar
2 lb. baking potatoes, peeled and diced
1/4 cup whole grain mustard, more for serving
6 oz. uncooked bacon, chopped
1/4 cup chopped green onions
4 12 oz.cans beer
Salt, to taste
Fresh cracked black pepper, to taste
Vegetable oil


  1. Preheat grill to medium heat.
  2. Pour beer into a saucepan. Bring pan to a simmer. Once hot, add brats and cook for 4-6 minutes (brats should plump up).
  3. Place potatoes in a pot. Fill with water and sprinkle in salt. Cook potatoes for 15 minutes (potatoes should be tender). Remove potatoes from pot. Place in a mixing bowl. In a separate pan, cook bacon on medium heat until crispy. Season with black pepper. Remove from heat and set aside. Add crispy bacon, onions, eggs, vinegar, mustard, green onions and a drizzle of vegetable oil to potatoes in mixing bowl. Sprinkle salt and pepper over ingredients. Use a spoon to mash and stir ingredients together (should be well mixed with a few lumps).
  4. Brush brats with a little vegetable oil. Place brats on grill and cook for 2-3 minutes per side. Spoon potato salad onto serving plates. Lay brats next to potato salad. Garnish with parsley. Serve dish with whole grain mustard and bread.
Course: Dinner
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