How to Make Brats and German Potato Salad

Most butchers have their own recipe for Brats.  The ones we had this evening were probably the most delicious I’ve had so far in Germany.  This evening Jutta showed me how she prepares them as we were preparing our dinner.

She put the Brats in a pot and poured boiling water over them, letting them sit for about 20 minutes.  This partially cooks them.  Then before frying them in a little bit of oil, she pricked each Brat with a knife.

Then you fry them until golden brown.  I didn’t get a pic of them before we served them, we were too busy preparing the potato salad to go with them.

Here’s the recipe I jotted down for Jutta’s potato salad.  Interestingly, she got this recipe from the sister of Regina ,the Archivist, so I will remember her too, when I make this, which I will do!

German Potato Salad
Mix and cook on the stove until all the ingredients are well mixed (light boil).   You can also add chopped onion before cooking, if you like.
1 cup water
1 cup Altweisfer vinegar
2 cubes of beef bullion
1 T mustard
about 1/4 c. oil
salt and pepper
Toss this dressing with boiled, peeled and thinly sliced (not cubed) potatoes.  You can also add hard boiled eggs.

Then we sat down to enjoy this very delicious meal.

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Author: Ann Laemmlen Lewis

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