 | | Directions |
- Scrub or peel the potatoes and cut into 3/4 inch chunks.
- Put in a saucepan, cover with water and add 1 teaspoon salt. Bring to a boil, reduce heat and simmer until potatoes are barely tender, about 10 minutes. Don't overcook.
- Meanwhile, in a saucepan or skillet, mix the brats, sliced, with the drained sauerkraut and about 1/2 bottle or can of beer. Simmer this until the brats are done. (If using pre-cooked brats, simmer until warmed through.)
- Slice the onion into paper-thin slices and separate into rings.
- Drain the cooked potatoes and drizzle 2 - 3 tablespoons of beer over the hot potatoes.
- Make the dressing: whisk together 1 tablespoon beer, 1 tablespoon mustard, 1 tablespoon vinegar and 3 tablespoons oil. Add salt and pepper to taste.
- Mix the potatoes with the brats and sauerkraut. Stir in the onions. Add the dressing and mix gently. Serve warm or cold.
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Container: saucepan(s), serving dish
Servings: 4
|  | | Ingredients | | - | | 1 1/2 pounds boiling potatoes, red or Yukon Gold |
| - | | 4 bratwurst (substitute hot dogs) |
| - | | 1 cup sauerkraut, drained and, if desired, rinsed |
| - | | 1 onion |
| - | | 1 bottle or can of beer, preferably full-flavored dark beer, divided |
| - | | 1 tablespoon mustard |
| - | | 1 tablespoon vinegar |
| - | | 3 tablespoons olive, canola or other vegetable oil |
| - | | salt and pepper |
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