Serves 4 to 6
Ingredients:
2 (12-ounce) bottles of pale ale
4 links bratwurst, about 1 1/4 pounds
1 1/2 pounds small red potatoes, cut into 1/2-inch-thick rounds
4 slices thick-cut bacon, about 1/3 pound
1 tablespoon all-purpose flour
1 tablespoon sugar
1 teaspoon dry mustard powder
1/3 cup water
1/4 cup white wine vinegar
1/4 cup finely chopped chives
Method:
In a large saucepan, bring ale to a simmer and add bratwurst. Simmer until cooked through, 25 to 30 minutes. Meanwhile, place sliced potatoes in cold salted water in a large pot and bring to a boil. Cook until fork tender, yet not so soft they fall apart, 8 to 10 minutes. Drain and set aside.
In a sauté pan, fry bacon until crisp. Crumble and set aside. Pour off all but 2 tablespoons of bacon fat. Over medium heat, whisk flour into the bacon fat and cook until thickened, 2 to 3 minutes. Stir in sugar and mustard, followed by water and vinegar. Cook, stirring frequently, until thickened, 1 to 2 minutes. Remove from heat, stir in potatoes and bacon and toss gently to coat. To serve, slice bratwurst and divide among plates. Serve with potato salad.
Nutrition:
Per serving: 500 calories (140 from fat), 16g total fat, 8g saturated fat, 31g protein, 46g total carbohydrate, 90mg cholesterol, 310mg sodium
