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Bratwurst with Mustard and Red Potato Salad

Sausage, the German Style

Total time
60 mins

Recipe by:

Emily has written on food & travel for publications such as the San Francisco Chronicle. She also wrote The Food Lover’s Guide to Florence, Top Chef Quickfire and How to Cook Like a Top Chef. She lives in Dallas with her two children and her husband

Bratwurst with Mustard and Red Potato Salad

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( 4 servings )
  • 2 lbs Red Potatoes
  • 1 White Onion small
  • Cup Basil Oil can use regular olive oil as well
  • 3 Tablespoons Rice Wine Vinegar
  • 1 Teaspoon Sugar
  • 2 Tablespoons Parsley
  • Sea Salt
  • Black Pepper
  • 4 Bratwurst spcialty butcher, home made
  • 1 Beer any german style
  • 1 Jar Champagne Shallot Mustard can substitue with another sharp mustard


  • Cut the potatoes in half and place in a large pot. Fill with cold water to cover and place over high heat. Bring to a boil and simmer until potatoes are just soft when pierced in the center with the tip of a sharp knife, about 20 minutes. Drain the potatoes in a colander and let cool.
  • In a large bowl, combine the basil oil, vinegar, sugar, parsley, salt and pepper to taste, and a few tablespoons of cold water, and whisk with a fork to combine. Add the onion. Slice the cooled potatoes into bite-sized pieces, add to the dressing. Let chill for a half hour while the flavors meld.
  • Slash the sausages three times on each side. Heat a large skillet over medium-high heat. Add olive oil and heat. Add the sausages and cook on one side until browned, about 2 minutes. Flip the sausages and cook until the other side is browned, about 2 minutes more. Add the whole beer, cover partially, and cook until the sausages are completely cooked through, about 25 minutes (the beer will be almost completely cooked off at that point).
  • Slice the sausage and serve, accompanied by the potato salad and a generous spoonful of Champagne shallot mustard.

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