Should you be motivated to celebrate National Bratwurst Day this week, the following provides and easy and efficient way to enjoy a German feast that is truly ‘wonderbar!’
The Menu
Grilled Bratwurst with German Potato Salad, Sauteed Onions, Homemade Sauerkraut and Homemade Mustard
For inspiration, I referred to Steven’s Bratwurst recipe, recommending an indirect method for grilling the ‘brats. Like a traditional frankfurter or hot dog, Bratwurst is easy to cook – and, in this case I used the Mesa II ‘Broil Zone’ feature with the Smoker Box (filled with water-soaked Applewood chips) positioned between the flames and, with the lid closed, I heated the grill grates to 325.
Once up to temperature, I placed the Bratwurst (shout-out to Barth’s, in New Providence, New Jersey for the Beer and Thuringer Bratwurst) over the cool side of the grill. Turn the Bratwurst to cook it evenly and, when they reach an internal temperature of 150º to 160º, expose them to flame to blister the casing a bit.
It couldn’t be easier – and they grilled perfectly.
While the Brats are on the grill, use the side burner to sauté finely chopped white onion in oil or butter and serve over the Brats on your roll.
As an accompaniment, I used my wife’s German Potato Salad recipe for which I was able to use one saucepan on the Mesa II’s side burner for boiling water and frying bacon (Note: It’s important to fry the bacon in the same saucepan that’s used for completing the salad).
Ingredients
- 1 pound yellow gold or red potatoes, small to medium size
- 1/2 teaspoon salt, for the boiling water
- 6 ounces bacon, cut into 1/2-inch pieces
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 to 2 tablespoons granulated maple sugar or sugar
- 2 cloves garlic, minced
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped parsley
- 1/2 teaspoon salt, for seasoning the potato salad
- Freshly ground black pepper
Instructions
- Scrub the potatoes and cut any larger potatoes so all the potatoes are uniform in size. Place the potatoes in a medium pot and cover with cold water. Bring to a boil and add 1/2 teaspoon salt. Reduce the heat and simmer the potatoes for about 20 minutes, or until tender when pierced with a fork. Drain and transfer the potatoes to a cutting board. Let cool, then slice the potatoes into about 1/2-inch pieces.
- Using the same pot, heat over moderate heat and add the bacon. Cook, stirring occasionally, until crispy. Remove the bacon from the pot and reserve about 2 tablespoons of the bacon fat.
- With the pot off the burner, add the vinegar, sugar, Dijon mustard, salt, and pepper to the bacon fat. Return the pot to the heat, bring to a simmer, and whisk for a few minutes. Using a wooden spoon, stir in the chopped onion, celery, and minced garlic. Cook for a few minutes, until the garlic turns light golden.
- Remove the pot from the burner and add the sliced potatoes, gently mixing from the bottom until the potatoes absorb the liquid. Fold in the cooked bacon and chopped parsley.
- Transfer the potato salad to a serving dish and serve warm.
For an alternate side-dish, see our recently posted recipe for German Potato Salad.
To make this meal as authentic as possible, I also made a truly delicious Horseradish Mustard, from Steven’s book, Barbecue, Sauces, Rubs and Marinades.
Ingredients
- 1/4 cup yellow mustard seeds
- 1/4 cup brown mustard seeds, or more yellow mustard seeds
- 1/2 cup white wine vinegar
- 1/2 cup dry white wine
- 3 tablespoons hot water
- 2 teaspoons light brown sugar
- 1 teaspoon coarse salt (sea or kosher), or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 2 ounces (about 2 inches) fresh horseradish root, peeled and cut into 1/2-inch pieces, or 4 tablespoons prepared white horseradish
Instructions
- Combine the yellow and brown mustard seeds, vinegar, wine, and hot water in a nonreactive saucepan and bring to a boil over high heat. Remove the pan from the heat and cool to room temperature. Soak the mustard seeds at room temperature until soft, 1 hour.
- Transfer the mustard seed mixture to a blender or food processor and process to a coarse purée. Transfer the purée to the top of a nonreactive double boiler over simmering water, or to a nonreactive saucepan sitting in a sauté pan of simmering water. Add the brown sugar, salt, and pepper and cook, stirring often, until thick and creamy, 15 to 20 minutes. Don’t worry if the mixture isn’t quite as thick as commercial mustard; it will thicken as it cools. Remove the pan from the heat and let the mustard cool to room temperature. Correct the seasoning, adding salt and pepper to taste.
- Place the horseradish in a food processor fitted with a chopping blade and finely chop. Take care not to inhale the volatile fumes. Add the mustard and process to mix. Transfer the mustard to a large jar, cover, and refrigerate. The mustard will keep for several weeks.
Variation
Sun-Dried Tomato Mustard
Prepare as for Horseradish Mustard, substituting 4 sun-dried tomatoes for the horseradish. Soak the tomatoes in hot water until soft, 1 hour. Chop and add them to the mustard mixture when you purée it in Step 2.
…and don’t forget…
Finally, what would a German meal of grilled Bratwurst be without a healthy serving of hand-crafted Sauerkraut and a cold German beer of your choosing.
Of course, it’s also important to grill plenty of Brats for friends and family to enjoy – Happy National Bratwurst Day!