Smoked Bratwurst with Warm German Potato Salad
It’s finally the time of year where a fella can wear leather shorts and drink 4 pints of beer without recrimination. At lunch. And Vancouver in particular is going hard this year with the inaugural running of Harvest Haus, a 4-day food and drink homage to all things Deutschland! Expect the courtyard at Queen Elizabeth to be cheek-to-jowl with beer steins, wurst and pretzels. And if you can’t make it down, no worries—we’ve bugged uber Chef Andrey Durbach to share a little Bavarian charm with us in the form of a killer dish from his new spot, The Abbey (rolling distance from Harvest Haus).
- Yield: 4 servings
6 medium sized German gold potatoes
8 strips of quality bacon
1 small onion, diced
1/2 rib of celery, diced
2 cloves of garlic, minced
1/2 tsp whole caraway seed
2 heaping tablespoons grainy mustard
4 tablespoons of red wine vinegar
1/2 bunch chopped parsley
Salt and black pepper to taste
8 smoked bratwurst, about 100 grams each
3 tblsp vegetable oil
A small baking sheet
Preheat oven to 450°F. Oil the baking sheet and place smoked bratwurst on it.
Roast in oven for about 10-12 minutes, turning sausages once to develop a browned and crispy skin on each side.
Peel and cut potatoes into 3/4 inch cubes. Place in a pot of plenty of cold water and bring to a boil. Turn down heat and gently simmer until just tender. Drain in a colander until dry.
Slice bacon into thin matchstick strips, and render in a large non-stick pan until crisp.
Remove bacon from pan and drain on a paper towel. Keep all the bacon fat in the pan.
Over medium heat, saute the onion, garlic, celery and caraway seed in the bacon fat until lightly browned. Add the potato cubes and continue to cook.
When potatoes are warmed through, add the mustard, vinegar, chopped parsley, and reserved bacon to the pan, and mix all ingredients together gently but thoroughly.
Season with salt and pepper, and serve underneath the smoked bratwurst.