Two very common and delicious foods in Germany are Bratwurst and Bratkartoffeln (sausage and fried potatoes). Bratwurst is most commonly made from pork, but it can also be made from veal or beef. The first historical account of sausage in Germany is from the early 1300s. Bratkartoffeln is a dish made from pan frying boiled potatoes and often accompanies beef and pork meals. It is a resourceful way to use up boiled potatoes, which is another common dish in Germany. Make our Bratwurst and Bratkartoffeln Recipe and you might want to include our Sauerkraut with Pineapple recipe as another traditional German side dish.
Bratwurst and Bratkartoffeln Recipe Ingredients – 8 servings
- 8 bratswurst
- 5 pounds Idaho potatoes (firm potatoes)
- 1 cup cooked bacon
- 1 cup diced onion
- 1/2 cup vegetable oil
- salt and pepper to taste
Note: Use a large pan for frying. If you do not have a large fry pan, use 2 smaller pans when you fry the potatoes. Also, a non-stick fry pan works the best.
Bratwurst and Bratkartoffeln Recipe Directions
To cook your bratwurst, grill outdoors or pan fry. The internal temperature should be 160 degrees F when done.
For the bratkartoffeln, peel and cube potatoes. Boil until done but still firm. Do not over boil. When done, remove from heat, drain, then return to pot. Fill the pot with cold water to prevent the potatoes from continuing to cook and to stop them from browning. Set aside.
Cut bacon into small pieces. Fry bacon until just cooked. Do not allow the bacon to become crispy. Remove the bacon but leave the fat in the pan.
Dice your onion. Add to the bacon fat in the pan and cook until the onions are translucent. Add bacon back to pan.
Add oil to the bacon and onions. Drain cooked potatoes and add to the fry pan. Pan fry until potatoes begin to brown.
Salt and pepper to taste.
Serve with Pineapple Sauerkraut.
