Maders Bratwurst And Knockwurst W Herb Butter Rye Toast Points Recipes

Steps:

• In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water and keep warm, keeping the water hot.
• Preheat a grill.
• Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes. Drain and grill until golden brown and cooked thoroughly, about 10 more minutes.
• Cut the potatoes in halves. In a saute pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are well coated. Season with salt and pepper, to taste.
• Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into "points" (diagonal slices, like an "M". To assemble plate, place 2 ounces of sauerkraut in center of a plate. Place 4 halved potatoes around and slice bratwurst/knockwurst, arranging with toast points. Serve with mustard.

Steps:

• Bring a medium pot of water to a boil and add salt.
• Add potatoes and cook 10 minutes or until tender.
• Remove potatoes and keep warm.
• Keep water over medium heat.
• Preheat grill or grill pan.
• Poach brats and knocks in reserved simmering water until cooked through, about 10 minutes.
• Drain.
• Grill brats and knocks until golden brown and cooked thoroughly, about 10 minutes.
• While sausages are browning, cut potatoes in half.
• Melt butter in medium sauté pan until melted.
• Add potatoes and chives and cook until until well coated.
• Season with salt and pepper.
• Cut crusts off rye bread and brush with herb butter.
• Grill until toasted.
• Cut each slice into points, diagonal in an "X".
• Assemble by placing 2 oz of sauerkraut in center of each plate, potatoes around the kraut, sliced sausages on top and toast points as garnish.
• For Herb Butter: In large bowl mix all ingredients with spatula until combined (a food processor will also work well).
• To store butter, Place on the bottom end of a large piece of plastic wrap.
• Fold the bottom edge over the butter and roll to form a log about 1-1/2 inch in diameter.
• Twist the ends and refrigerate to chill.
• Slice as needed or store in freezer for up to 1 month.