- 1 teaspoon
- 4 bratwurst (recommended: Usingers' brand)
- 4 knockwurst (recommended: Usingers' brand)
- 8 to 10 red
- 2 tablespoons butter
- 1 tablespoon chives, minced
- Salt and pepper
- 4 slices rye toast
- 1 tablespoon herb butter
- 8 ounces
- 4 ounces German
In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water and keep warm, keeping the water hot.
bratwurst and knockwurst in salted water until cooked through, about 10 minutes. and grill until golden brown and cooked thoroughly, about 10 more minutes.
Cut the potatoes in halves. In a saute pan, add butter and. Add the potatoes and and cook until the potatoes are well coated. Season with salt and pepper, to taste.
Cutoff rye slices and brush on herb . Grill until toasted. Cut into "points" (diagonal slices, like an "M". To assemble plate, place 2 ounces of sauerkraut in center of a plate. Place 4 halved potatoes around and slice /knockwurst, arranging with toast points. Serve with mustard.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.