Seared Bratwurst with Sauerkraut and German Potato Salad

BratwurstEvery year around this time comes Oktoberfest. There is nothing more fun than music, beer and brats!


When I was growing up, my Grandmother, who was from Munich, Germany, used to spend Oktoberfest weekend cooking up all kinds of German goodies in the kitchen. She always had so much fun preparing for the festivities.


Now, I was not a big fan of German cuisine growing up, but I am now, and this time of year always brings me fond memories of my Grandma. If you’re not a German food fan, give this recipe a try. I don’t think you will be disappointed.


This is my take on my Grandma’s weekend of fun.


Seared Bratwurst with Sauerkraut and German Potato Salad

3 pounds baby red potatoes

1 small yellow onion, finely chopped

1 small red onion, finely chopped

4 fully cooked bratwurst

3 slices bacon, chopped (I use uncured, nitrate free)

3 hard-boiled eggs, sliced

1 pound refrigerated sauerkraut

1/4 cup whole grain mustard

2 Tbs dijon mustard

1/4 cup apple cider vinegar

Fresh ground black pepper, to taste


In a large pot, add all of the potatoes and cover with cold water. Bring to a simmer over medium-high heat and cook about 15-20 minutes or until tender. Drain and set aside.


In a small skillet, cook bacon until crispy. Remove and drain on a few paper towels. Add the red onion to the same skillet and cook until tender and then remove from heat and set aside.


In a small bowl, whisk together the mustards, vinegar and pepper to taste. I like a lot of pepper, so it’s really up to you how much to add.


Cut the potatoes in quarters and place in a large bowl. Add the mustard mixture, bacon, and sliced eggs to the bowl and toss to combine. Add a dash of salt and more vinegar if needed. I like mine with a lot of vinegar. Set aside.


In a cast iron skillet over medium heat, add the olive oil. Add the bratwurst and sear on both sides, about 7 minutes per side. You’re really just heating them through and searing since they are fully cooked. Transfer to a plate after heated through.


In the same skillet, over medium heat, (add more olive oil if needed) add the yellow onion and cook until tender. Add the sauerkraut and sauté for about 5 minutes.


Serve brats with spicy mustard and ice-cold beer. You can also add some peppers if you like.


I topped my brat with these peppers and they were a great addition. Wickles Wicked Pepper Rings!




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