GRILLED TURKEY BRATWURST WITH WARM POTATO SALAD

  • PREP TIME: 15 minutes
  • COOK TIME: 35 minutes
  • YIELDS: 4 servings

Ingredients

Dressing
  • 3 cloves garlic, unpeeled
  • 3 tablespoons champagne or white wine vinegar
  • 1 ½ tablespoons olive oil
  • 2 teaspoons whole grain mustard
  • pinch of sugar
  • 2 pounds small, golden potatoes, halved
  • 3 cups firmly packed arugula
  • ½ small red onion, sliced thin

I created this dish for the National Turkey Federation and it is perfect to serve when you have a crowd. The mustard vinaigrette is my favorite!

Instructions

FIRST Prepare dressing by preheating oven to 350°F. Wrap garlic cloves in foil and roast in oven for 25 minutes or until soft. While garlic is roasting, prepare remaining ingredients. In a small bowl combine vinegar, oil, and mustard; whisk until combined. Once garlic has cooled, remove skins and chop. Add to dressing and whisk until combined. Season with salt and freshly ground pepper and set aside.

NEXT Preheat grill pan to medium heat. Spray with cooking spray and grill sausages for 3-4 minutes on four sides until no longer pink in center. Placing lid or baking sheet on top of grill pan speeds up cooking.

LAST While sausage is cooking, cook potatoes in salted, boiling water for about 8 minutes until fork tender. Drain and return potatoes back to pot. Toss warm potatoes with vinaigrette, onion, and arugula. Season to taste with salt and pepper and serve on a platter with grilled brats.