Bratwurst

difficulty
40 min.
total time

Ingredients for 4 persons

  • 800 g potatos
  • 1 cucumber
  • 30 g spring onions
  • 1 TBSP Kühne White Wine Viengar
  • 1 TBSP capre brine
  • 2 TBSP Kühne mustard medium hot
  • 1 TSP sugar
  • 150 ml vegetable stock
  • 5 TBSP oil
  • salt
  • pepper
  • 400 g German Bratwurst (e.g. "Nürnberger")

Preparation

Cook the potatoes until just tender, then rinse under cold water, peel, and allow to cool. Slice the cucumber thinly. Clean the spring onions and cut into fine rings.

Mix Kühne white wine vinegar, caper juice, Kühne medium mustard, and sugar. Add the vegetable stock and oil, whisking to create a smooth dressing. Stir in the spring onions and season generously with salt and pepper.

Toss the potatoes and cucumber slices in a large bowl with the dressing. Season with salt and pepper and allow to marinate.

Grill the bratwurst over a moderately hot grill for about 10 minutes, turning until golden brown all over. Serve alongside the potato salad.

Recipe advice

Just before serving, taste and adjust the seasoning with salt and pepper again, as the potatoes absorb the flavours over time.

Nutritions

  • Calorific value

    ca. 656 kcal (2750 kJ)

  • Protein

    35 g

  • Fat

    34 g

  • Carbohydrates

    42 g