Nürnberger Bratwurst with German Potato Salad
Germany is a beautiful country and with that comes some really good food. When I lived there I enjoyed trying a variety of dishes as well as to cook some on my own. This simple but oh so good potato salad goes along well with Nürnberger Bratwurst, a favorite of my husband. All he eats when we visit Germany.
Nürnberger Bratwurst are from Nürnberg, made from coarsely ground lean pork, seasoned with salt, pepper, marjoram, ginger, cardamom, and lemon powder. My good friend who lives in Virginia and came for a visit recently, brought us some Nürnberger from a German Deli near her house. And they are the real deal. So with today’s post, I would like to share my simple German potato salad recipe and how to prepare the yummy Nürnberger Bratwurst. Please note that you can order the Nürnberger online. There are several stores here in the US and I do recommend to order from a German store site.
Total time: 1 hour; Serves 4
Ingredients:
- 1 lb. (9-10 links) Nürnberger Bratwurst
- 2 hoagies, cut in half
- mild mustard, preferably German
- 1.5 lb. baby potatoes, skin on
- 1 medium to large dill pickle, cut in strips and chopped
- 2 thick slices of good bacon, cut in strips then cut to small chunks
- 1/2 cup onion, chopped
- 1/2 cup parsley, chopped
- 3 tbsp. canola oil
- salt & pepper to taste
So let’s start with scrubbing the little potatoes and make sure to remove any black spots. Add potatoes to water with a tablespoon of salt and bring to a boil. Now we need to cook the bacon. Using a mid size skillet, heat a 1/2 tablespoon of canola oil and add the bacon. Little cubes cook quickly so keep an eye on them so they do not burn. Cook bacon for 4 minutes then add the chopped onions. Cook until the onion is slightly soft, about 3 minutes. Remove the bacon/onion mix including the grease drippings into a small bowl.
With the potatoes done, we will work in batches to prepare the potato salad. In order to keep the potato salad moist, I recommend it being made when the potatoes are still hot. So in a large bowl, add half the baby potatoes and immediately cut in half or in quarters (depending how big the little potatoes are). Add half the pickles, bacon/onion mix with some grease and parsley. Stir and repeat with remaining ingredients, adding a little canola oil, salt and pepper.
Cover the potato salad with wrap and let sit in room temperature.
Moving on to the Nürnberger. Since we will be grilling them, start the BBQ and make sure you have low heat.
Place them on the grill and cook until they look done with the skin now brown. Remove from heat and let them sit, covered for several minutes. They will still be cooking, so no worries if you think they are not done yet.
Now grab a half of a hoagie, schmeer some mustard on both sides and place 1-3 Nürnberger Bratwurst in the roll and it’s done. Guten Appetit!