Ingredients
Main course
- 1 kg waxy salad potatoes
- 200 ml meat stock
- 1 onion, diced
- 10 peppercorns
- 6 tbsp herb vinegar
- 6 tbsp oil
- 1/2 tsp salt
- 1 tsp sugar
- Black pepper
- 1 bunch chives
- 2 tbsp oil or butter
- 24 original Nuremberg Rostbratwursts
Franconian potato salad with Nuremberg Bratwursts
Alongside sauerkraut, a potato salad is THE traditional side dish for our original Nuremberg Bratwursts. Potato salad has two basic versions: with or without mayonnaise. We have decided to use the typical Franconian recipe: with a stock.
PREPARATION
- Cook and peel the potatoes, then cut them into slices while still warm. Heat the meat stock and add the diced onion to the stock.
- For the marinade, add the vinegar, oil, salt, sugar, and pepper to the stock. Wash and trim the chives and chop finely. Pour the stock over the potatoes while still warm, add the chives and mix well together.
- Fry the rostbratwursts in a pan for 6 minutes and serve with the warm potato salad. Bon appetit!
