The other day we were in Trader Joes and saw they had this bratwurst.
It is made in Germany, so we thought it should be good. It was excellent. Highly recommend it. How we make it is we boil it in beer, with some sliced onions and a nob of butter. Then on to the grill until the skin splits. Then back into the beer for holding until we eat.
I made it last night and to accompany the brats, I made James’s Austrian-style Potato Salad. What’s cool with this is you give up on the mayo and instead mash some of the potatoes with the cooking liquid to make a sauce. Lower calorie and very delicious. Here is the recipe:
|Author: Chef James R, Kirkley, IV
For a creamy and light potato salad recipe, do as the Austrians do: Ditch the mayo!
Austrian-Style Potato Salad
2 pounds, Yukon Gold potatoes (about 4 large) – peeled, quartered lengthwise, and cut into 1/2-inch thick slices
1 cup, chicken broth
1 cup, water
1 tablespoon, sugar
1 teaspoon kosher salt
2 tablespoons, white wine vinegar (divided)
1 tablespoon, Dijon mustard
1/4 cup, extra virgin olive oil
1 small, red onion (about 3/4 cup) – chopped fine
6 cornichions (small dill pickles) (about 2 tablespoons) – minced
2 tablespoons, fresh chives – minced
salt and ground black pepper
- Bring potatoes, broth, water, sugar, salt and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce and thicken a bit), and cook 2 minutes
- Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but 1/2 cup cooking liquid (if 1/2 cup liquid does not remain, add broth to make 1/2 cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
- Add 1/2 cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper.
- Serve warm or at room temperature.
Simmering the potatoes in a shallow pan with chicken stock, water, and sugar yielded deeply flavored potatoes. Yukon Gold have just enough starch to contribute creaminess without breaking apart.
The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender. If you can’t find cornichons, chopped kosher dill pickles can be used in their place. To maintain its consistency, don’t refrigerate the salad; it should be served within 4 hours of preparation.