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Bratwurst with Mustardy Fried Potatoes and Braised Cabbage
© Peggy Wong

Bratwurst with Mustardy Fried Potatoes and Braised Cabbage

  • TOTAL TIME: 2 HRS 30 MIN Plus 1 hr marinating
  • SERVINGS: 6 to 8
  • STAFF-FAVORITE

"I don't usually love potato salad," says chef Suzanne Goin. "But I adore the way the fried potatoes soak up the mustardy vinaigrette." It's great with bratwurst as well as almost any sausage.

  1. 1/4 cup diced shallots
  2. 1/4 cup red wine vinegar
  3. 1/4 cup whole-grain mustard
  4. 1/4 cup Dijon mustard
  5. 3/4 cup plus 2 tablespoons extra-virgin olive oil
  6. Kosher salt
  7. Freshly ground pepper
  8. 1 1/2 pounds Yukon Gold potatoes
  9. 6 bratwursts
  10. 1 teaspoon thyme leaves
  11. 2 tablespoons chopped parsley
  12. Citrus-Spiced Red Cabbage
  13. 1 bunch of watercress, thick stems discarded
  1. In a bowl, combine the shallots and vinegar and let stand for 5 minutes; stir in both mustards. Whisk in 3/4 cup of the oil and season the vinaigrette with salt and pepper.
  2. In a pot of salted boiling water, cook the potatoes until tender, 30 minutes. Drain and let cool slightly, then slip off the skins. Break the potatoes into 1 1/2-inch chunks.
  3. Light a grill or preheat a grill pan. Grill the bratwursts over moderate heat, turning, until heated through, 10 to 15 minutes.
  4. In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Add the potatoes and thyme and season with salt and pepper. Cook over moderately high heat, turning, until golden and crisp, 6 to 7 minutes. Remove the pan from the heat and add 1/2 cup of the vinaigrette and the parsley. Season with salt and pepper and toss to evenly coat.
  5. Arrange half of the Citrus-Spiced Red Cabbage on a serving platter. Scatter the potatoes and three-fourths of the watercress over the cabbage and top with half of the bratwursts. Repeat with the remaining cabbage, watercress and bratwursts. Pass the remaining vinaigrette at the table.

Suggested Pairing

For a white, reach for a Grüner Veltliner because it shares the vinaigrette's brightness. An equally powerful, savory Chinon is a good red wine pick.