Ale-Braised Bratwurst with German Potato Salad

Ale-Braised Bratwurst with German Potato Salad

Serves 4 to 6

Bratwurst can be made from chicken, pork, turkey, veal or even buffalo, but pork and veal are the traditional choice. Typically spiced with warm flavors such as nutmeg and ginger, this German sausage pairs well with classic German-style potato salad.

  • 2 (12-ounce) bottles of pale ale
  • 4 links bratwurst, about 1 1/4 pounds
  • 1 1/2 pounds small red potatoes, cut into 1/2-inch-thick rounds
  • 4 slices thick-cut bacon, about 1/3 pound
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon dry mustard powder
  • 1/4 cup white wine vinegar
  • 1/4 cup finely chopped fresh chives
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In a large saucepan, bring ale to a simmer and add bratwurst. Simmer until cooked through, 25 to 30 minutes. Meanwhile, place sliced potatoes in cold salted water in a large pot and bring to a boil. Cook until fork tender, yet not so soft they fall apart, 8 to 10 minutes. Drain and set aside.

In a skillet, cook bacon until crisp. Crumble and set aside. Pour off all but 2 tablespoons of bacon fat. Over medium heat, whisk flour into the bacon fat and cook until thickened, 2 to 3 minutes. Stir in sugar and mustard, followed by 1/3 cup water and vinegar. Cook, stirring frequently, until thickened, 1 to 2 minutes. Remove from heat, stir in potatoes and bacon and toss gently to coat. To serve, slice bratwurst and divide among plates. Serve with potato salad.

Nutritional Info: 
Per Serving:500 calories (140 from fat), 16g total fat, 8g saturated fat, 90mg cholesterol, 310mg sodium, 46g carbohydrate ( dietary fiber, sugar), 31g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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