Grilled Brats with German Potato Salad
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|1 1/2 lb German sausages (Bratwurst, Knockwurst or Bockwurst)|
|1 cup onions, chopped|
|4 eggs, hard-boiled,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 cans beer, 12 oz. each|
|Salt, to taste|
|Fresh cracked black pepper, to taste|
- Preheat grill to medium heat.
- Pour beer into a saucepan. Bring pan to a simmer. Once hot, add brats and cook for 4-6 minutes (brats should plump up).
- 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).
- 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.
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