Ale-Braised Bratwurst with German Potato Salad
- 2 (12.0-ounce) bottles pale ale
- 4 links bratwurst, about 1 1/4 pounds
- 1 1/2 pound 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 powdered mustard
- 1/4 cup white wine vinegar
- 1/4 cup finely chopped fresh chives
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.
See our Terms of Service.
- 2 (12.0-ounce) bottles pale ale
- 4 links bratwurst, about 1 1/4 pounds
- 1 1/2 pound 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 powdered mustard
- 1/4 cup white wine vinegar
- 1/4 cup finely chopped fresh chives