Bratwurst. What does that make you think of? Beer? Can’t have it (unless it’s GF I suppose), move on. Mustard? German potato Salad? Me too! What is German potato salad? It’s a vinegar and mustard based potato salad that’s got some bacon and green onions strewn about. Very tasty stuff. Potatoes are really okey dokey in our book, but if you’re watching your waist line, perhaps try this recipe out.
- 1 lb fresh bratwurst
- f.o.c. (fat of choice), we used bacon fat
- 1 lb turnips, peeled and diced
- 1 t brown mustard seeds (optional)
- 1 yellow onion, diced
- 1/4 c apple cider vinegar
- 1/3 c dijon mustard
- s & p
Remove the casing from the sausage by slitting your knife along the back side of the sausage. Unwrap the casing and pull out the meat. Place the meat in a saute pan and brown it up. Remove the sausage from the pan and place in your serving dish. Melt down an obscenely large amount of your fat of choice. Turn the heat down to medium-low and add the mustard seed (if using), onion and turnip. Cook until everybody’s tender. Add the turnip and onion to the sausage. Pour in the apple cider vinegar and mustard (just eye ball it). Mix around, taste and adjust any seasoning. Serve hot.
katie @KatieDidNovember 2, 2011 at 5:46 pm
Mmmmm these are all my favorte flavors. Lately my go-to quick dinner is beef, sauerkraut, potato, and green beens all sitr fried together in mustard. I love these hearty savory meals yumm.
michelleNovember 2, 2011 at 6:14 pm
Sooo good, wasnt planning on making it today but found some ground chicken brutwurst while I was at sprouts and decided to try it. very delicious, I wanted to eat more but decided to save some for tomorrow. Thanks for the recipe, always enjoy your recipes!
megan keatleyNovember 11, 2011 at 7:31 pm
thanks so much michelle!
AndreaNovember 2, 2011 at 7:03 pm
Yay! I love turnips…this is definitely making the menu for this week! Sounds like a great tummy-warming dish…it’s freakin’ cold here in Colorado today!!!
PaigeNovember 3, 2011 at 10:13 am
Just wanted to say thanks. This was the first paleo recipe I made and it was delicious! With food like this, I totally feel that Paleo is the right swtich for me!
megan keatleyNovember 11, 2011 at 7:30 pm
you are very welcome paige!
Alissa DirksNovember 5, 2011 at 2:57 pm
I found recentlyyour site via Facebook.. and through reading recipes posted I have decided to try a couple out.. I will try the Bratwurst- German Potato Salad tomorrow.. One question, you call it a potato salad when there is none in it.. so are you substituting turnips for the potatos .. Thanks and now that I have you saved in my favorites.. I will come back regularly..
megan keatleyNovember 11, 2011 at 7:29 pm
you could use either. white potatoes obviously are much more starchy and for those watching the carbs, should opt for the turnips. i called it potato salad simply b/c when people search for ‘paleo potato salad’ they don’t usually search for ‘turnip salad’ so it’s just my way of helping people us.
Alissa DirksNovember 6, 2011 at 11:28 am
Hi again.. I made it and it’s delish… I had no Apple cider vinegar.. so I tried white vinegar and it tastes amazing.. thanks!
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christina (xtina)January 1, 2012 at 8:22 pm
Great recipe…..LOVED it!
megan keatleyJanuary 3, 2012 at 10:43 am
thanks so much christina!
JodyFebruary 2, 2012 at 3:08 pm
Do you think this recipe could be made ahead and frozen for later use? I’m making this for dinner tonight. I doubt I’ll have leftovers but I was wondering for future reference. Thanks!
megan keatleyFebruary 4, 2012 at 2:43 pm
hard to say. but if it were me, i’d try it out. i can’t foresee any issues.
MarkMarch 5, 2012 at 5:47 pm
I can’t believe how good this is! I’ve made it several times and my teenagers even like it, ALOT! My only question is, is it supposed to take half of forever to cook the turnips until they’re soft? I’m cutting them in pretty small pieces (think diced).
Thanks and keep up the fantastic work!
megan keatleyMarch 7, 2012 at 11:44 am
thanks so much mark! yeah, just cook ’em until they’re soft. i don’t think there’s any predefined, exact time…it would also depend on how small you cut them. smaller=faster
MeaghanApril 12, 2012 at 2:14 pm
Totally amazing! Made it this morning. Subbed salt-pepper-sage sausage from Homestead Heritage. It was so good. I think I’m going to eat it in cabbage leaf wraps.
Tip for cooking turnips faster: I cut them itty bitty, but here’s the real trick…after you let them crisp up a little bit (I left the stove at mediumish heat) I deglazed the skillet with some beef stock (use whatever stock you want). They were then perfect, and I didn’t waste all those wonderful flavor bits that were stuck to the bottom of the pan.
Thanks again guys for another smashing recipe! 🙂
brandon keatleyApril 17, 2012 at 11:39 am
wrapped in cabbage sounds so good! thanks meaghan!
Kirsty JoJuly 9, 2012 at 4:50 pm
We love this recipe! Tried it today with chopped green cabbage in lieu of the turnips,turned out yummy! I may add some tart apple next time.
megan keatleyJuly 16, 2012 at 11:51 am
oohhh apple. i like that idea.
AndrewOctober 20, 2012 at 7:12 pm
It’s on the stove as we speak…
DonnaAugust 27, 2013 at 10:16 pm
I’d add caraway seeds to hit the German notes a little too. Sounds great!