Loaded Summer Bratwursts
with German Potato Salad & Tomato Chutney
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- 8 oz red bliss potatoes
- 1 celery stalk
- 2 mini sweet peppers
- 1 shallot
- 1 jalapeño
- 1 tsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 Field Roast® Bratwurst Sausages
- 2 hot dog buns
- ¼ cup tomato chutney
- 4 oz sauerkraut
- 1 tbsp olive oil*
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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!