Sauerkraut is not just a hot dog topper. It has such a lovely crunch and a refreshing tartness that we combined it with carrot and apple for a sweet and savory salad. It stands up nicely to a hot off the grill bratwurst, a flavorful German sausage. Potatoes are wrapped in foil and steam with butter until tender—they’re especially good when dipped in tangy Dijon mustard. Cook, relax, and enjoy!
What you'll need:
1 russet potato
1 oz butter
1 Fuji apple
2 Tbsp apple cider vinegar
1 small yellow onion
½ oz fresh parsley
8 oz sauerkraut
2 Tbsp Dijon mustard
freshly ground black pepper
grill or grill pan
1. Cook potatoes
Preheat grill, grill pan, or broiler to medium-high. Quarter potato lengthwise. Divide potatoes between 2 pieces aluminium foil, season with salt, and top with small pieces of butter. Tightly wrap foil around potatoes and place on the grill (or under the broiler), turning occasionally until tender when pierced with a knife, 25–30 minutes.
Meanwhile, cut apple around the core and chop into small cubes. Toss with 1 tablespoon vinegar in a small bowl and set aside.
Peel carrot and onion. Grate carrot on large holes of a box grater. Halve and finely chop onion. Pick parsley leaves and tender stems and finely chop.
Make apple sauerkraut
Drain sauerkraut in a strainer. In a large bowl, combine sauerkraut, onions, carrots, apple, parsley, remaining tablespoon of vinegar, and 2 tablespoons oil. Season with salt and pepper, and mix to combine.
Cook sausages, turning occasionally, over medium-high heat on the grill or under the broiler until browned and cooked through, 4–6 minutes total.
Open potato packets and transfer to plates. Drizzle butter from the packets over the top and season with salt and pepper. Serve with sausages, sauerkraut, and some Dijon mustard for dipping. Enjoy!
See what else is cooking this week!