Bratwurst And Knockwurst With Rye Toast Points
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Water1 tsp
Sea Salt2 tbsps
Butter1 tbsp
Chives (minced)1
Salt230 g
Sauerkraut110 g
Mustard (german)Directions:
1
In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt
2
Add potatoes and cook for 10 minutes, or until tender
3
Remove from water and keep warm, keeping the water hot
4
Preheat a grill
5
Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes
6
Drain and grill until golden brown and cooked thoroughly, about 10 more minutes
7
Cut the potatoes in halves
8
In a saute pan, add butter and melt
9
Add the potatoes and chives and cook until the potatoes are well coated
10
Season with salt and pepper, to taste
11
Cut crust off rye slices and brush on herb butter
12
Grill until toasted
13
Cut into "points" (diagonal slices, like an "M"
14
To assemble plate, place 2 ounces of sauerkraut in center of a plate
15
Place 4 halved potatoes around and slice bratwurst/knockwurst, arranging with toast points
16
Serve with mustard