Serves 5
45 min
Grilled Bratwurst with Warm German Potato Slaw
Recipe GLPRce28403016e400
Juicy grilled bratwurst links served on crusty rolls alongside a warm, vinegary potato and cabbage slaw made with crispy bacon and caramelized onions and peppers. A classic German-inspired main course with bold, savory flavors and a tangy, comforting vegetable side.
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Ingredients
6 strips bacon, chopped
1 red bell pepper, stemmed, seeded, and sliced
1 small yellow onion, sliced
1 1/4 pounds mini red potatoes, sliced
2 cups water
1 tablespoon beef base
3 tablespoons red wine vinegar
10 ounces red cabbage, sliced
5 bratwurst links
Kosher salt to taste
Freshly ground black pepper to taste
5 thick sausage rolls, split
Chopped parsley for garnish
Dijon mustard to serve
Directions
Cook the chopped bacon in a large skillet over medium-high heat until the pieces are golden and crisp, about 5–7 minutes. Transfer the cooked bacon to a paper towel to drain and set aside.
In the same skillet with the bacon fat, add the sliced onion and red bell pepper. Sauté over medium heat for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and lightly caramelize.
Add the sliced red potatoes to the skillet. Pour in the water and beef base, stirring well to dissolve the base. Bring the mixture to a simmer and cook for 8–10 minutes until the potatoes are just tender but still hold their shape.
Stir in the red cabbage and red wine vinegar. Add the reserved cooked bacon back to the skillet. Continue cooking for 3–4 minutes, stirring gently, until the cabbage is heated through and slightly wilted. Season with salt and pepper to taste. Keep the slaw warm on low heat.
Preheat a grill or grill pan to medium-high heat. Place the bratwurst links on the grill and cook, turning occasionally, for 12–15 minutes until the internal temperature reaches 160°F and the skin is golden brown with light char marks.
Transfer the grilled bratwurst to the split sausage rolls. Top each bratwurst with a spoonful of the warm potato and cabbage slaw and garnish with chopped parsley.
Serve the bratwurst sandwiches with the remaining warm slaw on the side and Dijon mustard on the side for spreading.
