Maders Bratwurst And Knockwurst W Herb Butter Rye Toast Points Recipes

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BRATWURST AND KNOCKWURST WITH RYE TOAST POINTS



Bratwurst and Knockwurst with Rye Toast Points image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Water
1 teaspoon sea salt
4 bratwurst (recommended: Usingers' brand)
4 knockwurst (recommended: Usingers' brand)
8 to 10 red potatoes
2 tablespoons butter
1 tablespoon chives, minced
Salt and pepper
4 slices rye toast
1 tablespoon herb butter
8 ounces sauerkraut
4 ounces German mustard

Steps:

  • 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.
  • Preheat a grill.
  • Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes. Drain and grill until golden brown and cooked thoroughly, about 10 more minutes.
  • Cut the potatoes in halves. In a saute pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are well coated. Season with salt and pepper, to taste.
  • Cut crust off rye slices and brush on herb butter. 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 bratwurst/knockwurst, arranging with toast points. Serve with mustard.

MADER'S BRATWURST AND KNOCKWURST W. HERB BUTTER RYE TOAST POINTS



Mader's Bratwurst and Knockwurst W. Herb Butter Rye Toast Points image

Maders is a traditional German restaurant in Milwaukee, Wisconsin. The recipe is courtesy of Rachel Ray, 40 dollars a day. It sounds oh so German and oh so yummy! Many steps but not complicated, and reminds me of Oktoberfest!

Provided by LAURIE

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon sea salt
8 -10 red potatoes
4 bratwursts
4 knockwurst
2 tablespoons butter
1 tablespoon minced chives
salt & freshly ground black pepper
4 slices dark rye bread
8 ounces sauerkraut, drained and warmed
4 ounces German mustard, for serving
1 cup unsalted butter, softened
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped flat leaf parsley
salt & fresh ground pepper

Steps:

  • Bring a medium pot of water to a boil and add salt.
  • Add potatoes and cook 10 minutes or until tender.
  • Remove potatoes and keep warm.
  • Keep water over medium heat.
  • Preheat grill or grill pan.
  • Poach brats and knocks in reserved simmering water until cooked through, about 10 minutes.
  • Drain.
  • Grill brats and knocks until golden brown and cooked thoroughly, about 10 minutes.
  • While sausages are browning, cut potatoes in half.
  • Melt butter in medium sauté pan until melted.
  • Add potatoes and chives and cook until until well coated.
  • Season with salt and pepper.
  • Cut crusts off rye bread and brush with herb butter.
  • Grill until toasted.
  • Cut each slice into points, diagonal in an "X".
  • Assemble by placing 2 oz of sauerkraut in center of each plate, potatoes around the kraut, sliced sausages on top and toast points as garnish.
  • For Herb Butter: In large bowl mix all ingredients with spatula until combined (a food processor will also work well).
  • To store butter, Place on the bottom end of a large piece of plastic wrap.
  • Fold the bottom edge over the butter and roll to form a log about 1-1/2 inch in diameter.
  • Twist the ends and refrigerate to chill.
  • Slice as needed or store in freezer for up to 1 month.

Nutrition Facts : Calories 1363.6, Fat 98.3, SaturatedFat 49.1, Cholesterol 243.4, Sodium 2648.8, Carbohydrate 90.6, Fiber 10.7, Sugar 6.6, Protein 31.6

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