"Try this delicious wagyu sausage potato salad. this savory dish will surely impress your friends at dinner!"
Roasted Potato Salad with Wagyu Bacon & Grilled Wagyu Bratwurst
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Prep time 45mins
Cook time 1hr
Serves or Makes: 10
Recipe Card
ingredients
- 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Bratwurst (poached)
- 1 cup Lager Beer
- 1 cup Beef Stock
- 3 pound New Potatoes or Fingerling Potatoes (cut into 3/4-inch rounds)
- 1 Large Sweet Onion (julienned)
- 1/4 cup Grapeseed Oil
- 2 1/2 teaspoons Kosher Salt
- 1/2 teaspoons Freshly Ground Black Pepper
ingredients
Dressing
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Red Wine Vinegar
- 3 tablespoons Coarse Ground Mustard
- 1/3 cup Olive Oil
- 2 tablespoons Honey
- 2 teaspoons Kosher Salt
- 1 teaspoons Freshly Ground Black Pepper
- 6 STRIPS Double 8 Cattle Company Fullblood Wagyu Bacon (cooked and small diced) (reserve bacon grease)
- 1/2 cup Green Onions (small diced)
- 1/2 cup Mama Lil's Sweet Hot Peppers (diced)
- 1/2 cup Fresh Parsley (minced)
Method
Step 1
PREPARING THE FULLBLOOD WAGYU BRATWURST AND POTATOES Heat a medium saucepan on medium heat with 1 cup of lager beer and 1 cup of beef stock. Heat the liquid to a low simmer, and add the Fullblood Wagyu bratwurst. Poach the bratwursts for 7 minutes. Then, carefully remove them from the pan, and drain onto paper towels. Set aside. Preheat your oven to 425°F. Wash and slice the potatoes, and place them in a large bowl. Julienne the sweet onion, and add the sweet onions to the bowl. Coat the potatoes and onions (by tossing) in grapeseed oil, Kosher salt, and freshly ground black pepper. Place the potato and onion mixture on a parchment-lined baking sheet, and place them in the oven. Cook the potatoes and onions for 40-45 minutes, or until tender and crisp on the surface. While the potatoes are cooking, fry your Fullblood Wagyu bacon strips until crisp. Once cooked, remove the bacon from the heat, and place on paper towels. Save the fat/grease left from cooking the bacon (will use to make dressing) Dice the Fullblood Wagyu bacon, and set aside. Preheat your gas grill to medium-high as you prepare to cook the (previously poached) Fullblood Wagyu bratwurst. Grill the bratwurst on each side for 4 minutes (8 total minutes), and let them rest/cool for 10 minutes.
Step 2
PREPARING THE DRESSING AND POTATO SALAD To make the dressing, whisk together the following dressing ingredients; apple cider vinegar, red wine vinegar, coarse ground mustard, olive oil, honey, Kosher salt, freshly ground black pepper, and reserved bacon fat/grease. Set aside. Once the potatoes and onions are cooked, place them in a large bowl. Pour the dressing over the potato and onion mixture, and gently combine. Add the cooked and diced Fullblood Wagyu bacon, diced green onion, diced hot peppers, and minced parsley. Mix well.
Step 3
FINAL STEPS Cut the poached and grilled Fullblood Wagyu bratwurst into bite-size pieces on a biased cut. Arrange the potato salad on a large platter, and top with the pieces of Fullblood Wagyu bratwurst. Serve warm, and enjoy!