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Categories:
salt red potatoes bratwursts butter chives salt dark rye bread sauerkraut unsalted butter fresh chives flat leaf parsley salt
Viewed: 20 - Published at: 9 years agoIngredients
- 1 teaspoon sea salt
- 8 -10 red potatoes
- 4 bratwursts
- 4 knockwurst
- 2 tablespoons butter
- 1 tablespoon minced chives
- salt & freshly ground black pepper
- 4 slices dark rye bread
- 8 ounces sauerkraut, drained and warmed
- 4 ounces German mustard, for serving
- 1 cup unsalted butter, softened
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped flat leaf parsley
- salt & fresh ground pepper
Method
- Bring a medium pot of water to a boil and add salt.
- Add potatoes and cook 10 minutes or until tender.
- Remove potatoes and keep warm.
- Keep water over medium heat.
- Preheat grill or grill pan.
- Poach brats and knocks in reserved simmering water until cooked through, about 10 minutes.
- Drain.
- Grill brats and knocks until golden brown and cooked thoroughly, about 10 minutes.
- While sausages are browning, cut potatoes in half.
- Melt butter in medium saute pan until melted.
- Add potatoes and chives and cook until until well coated.
- Season with salt and pepper.
- Cut crusts off rye bread and brush with herb butter.
- Grill until toasted.
- Cut each slice into points, diagonal in an "X".
- Assemble by placing 2 oz of sauerkraut in center of each plate, potatoes around the kraut, sliced sausages on top and toast points as garnish.
- For Herb Butter: In large bowl mix all ingredients with spatula until combined (a food processor will also work well).
- To store butter, Place on the bottom end of a large piece of plastic wrap.
- Fold the bottom edge over the butter and roll to form a log about 1-1/2 inch in diameter.
- Twist the ends and refrigerate to chill.
- Slice as needed or store in freezer for up to 1 month.
