Bratwurst / Garlic / Recipes / Rosemary

Grilled Bratwurst With Garlic & Rosemary

Prep time: 20 minutes
Approximate Yield: 4 portions, 8 each grilled Brats
Cook time: 50 minutes
Total time: 60 minutes

Kitchen equipment needed:
1 ea. chef knife, 1 ea. paring knife
1 ea. set of measuring spoons & measuring cups
1 ea. pair oven mitts
1 ea. wire whisk, 1 ea. metal spoon
1 ea. cutting board
1 ea. outdoor grill or cast iron grill pan
2 ea. medium mixing bowl
1 ea. Metal tongs
2 ea. large soup pots (for Potatoes & for Brats)

Ingredients: Bratwursts:
Fresh bratwurst 8 each links or approximately 1.5 pounds
Pilsner beer, enough to cover bratwurst in a pan approximately 3 each cans.

Ingredients: Smashed Potato
2 pounds Yukon Gold potatoes, peeled and cut into medium chunks (1-1.5 inches)
2 cloves garlic, peeled
Approximately enough water to cover potatoes for simmering
4 tablespoons whole butter, softened
1 cup Heavy Cream, hot but not boiling
2 tbsp. fresh chopped Parsley
2 tbsp. Fresh chopped Rosemary
1 tsp. fresh ground nutmeg
Freshly ground black pepper
2 tsp. kosher salt

Directions
Step (1) Poach before Grilling. Add beer, and brats to a large pan. Bring to a boil, then reduce heat to a simmer and cook until brats are done (firm to the touch). Discard liquid. Grill brats over a charcoal or outdoor grill or on stove top with cast iron grill until browned.

Step (2) Remove when brats turn golden brown and reach internal temperature of 175 degrees after cooked place on dish tent with Aluminum foil keep warm until ready to use. Make Mashed potatoes.

Step (3) put the potatoes and garlic in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender and soft when tested with a metal skewer, 15 to 20 minutes.

Steps (4) drain the potatoes and garlic — reserving some of the cooking water — and dump them back into the pan. Cook the potatoes over medium heat approximately 2 minutes, shaking the pan and stirring until the potatoes look floury and leave a light film on the bottom of the pan.

Step (5) using a metal whip beat in the butter and then beat in the hot cream in 1/4-cup increments. If the potatoes are still too thick, beat in a bit of the cooking water previously set aside until they reach the consistency you want. Fold in fresh chopped Herbs Season well with salt and pepper and nutmeg serve right away.

Step (6) on 9 inch pre heated dinner plate place generous mound of potato , place grilled Brats set aside previously warm top of potatoes serve with salad or Apple and Cranberry compote .

 

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