1400 700 vegan loadedsummerbratwurstswithgermanpotatosalad horizontal

Loaded Summer Bratwursts

with German Potato Salad & Tomato Chutney

dinner

Jalapeño Cabbage Tomatoes Vegan Sausage <600 Calories Chef's Choice Root Vegetables Hearty Vegetables Quick and Easy High-Protein Comfort Foods American Dinner Appetizer Nut-Free Summer Recipes Party Foods
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
520
FAT
15g
CARBOHYDRATES
64g
PROTEIN
32g

MAIN INGREDIENTS

  1. 8 oz red bliss potatoes
  2. 1 celery stalk
  3. 2 mini sweet peppers
  4. 1 shallot
  5. 1 jalapeño
  6. 1 tsp Dijon mustard
  7. 2 tbsp apple cider vinegar
  8. 2 Field Roast® Bratwurst Sausages
  9. 2 hot dog buns
  10. ¼ cup tomato chutney
  11. 4 oz sauerkraut
  12. 1 tbsp olive oil*
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan

INSTRUCTIONS

1
Boil the potatoes

Preheat the oven to 300°F. Quarter the red bliss potatoes, add them to a small saucepan, and cover with 1 inch water. Bring to a boil and cook until potatoes are fork-tender, 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.

2
Prepare the produce

Thinly slice the celery. Trim, deseed, and thinly slice mini sweet peppers into matchsticks. Peel and mince the shallot. Trim and thinly slice the jalapeño.

3
Make the German potato salad

Add the Dijon mustard, apple cider vinegar, and 1 tbsp olive oil to a large bowl and whisk until combined. Add boiled red bliss potatoes, sliced celery, sliced mini sweet peppers, minced shallot, and a pinch of salt and pepper. Stir to combine, and refrigerate until step 5.

4
Sear the bratwursts

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add bratwurst sausages and cook until browned in spots, 5 to 7 minutes. Place hot dog buns directly on the oven rack and toast, 1 to 3 minutes.

5
Serve

Place the seared bratwurst sausages in the toasted hot dog buns. Top with tomato chutney, sauerkraut, and sliced jalapeño. Serve with German potato salad on the side. Enjoy!