Gramma Debbie's German-American Kabob

Gramma Debbie's Kitchen, June 7th, German-American Celebration

German American Kabobs:

•         4 Brats 
•         1 lb Red skin potatoes, smaller the better 
•         1 Red Onion, large 
•         1 lb Spring Mix or Salad Greens of your choice 
•         Bamboo or wooden skewers    

  

Mustard Dill Vinaigrette

•        2 tsp brown sugar 
•        1 tbsp brown mustard (good German mustard!)
•        2 tbsp apple cider vinegar 
•        ½ cup extra virgin olive oil
•        1 tbsp minced fresh dill 

GRILL-TOP INSTRUCTIONS FOR POTATOES:

1. Skewer the potatoes, raw, separately and place them on the grill to get them cooking first.
   
2. Grill on the coolest  part of the grill, so they don’t char on the outside before they get done in the middle.
   
3. Wrapping with foil would also be a good idea, for the first 10 minutes.

MAKE THE VINAIGRETTE, see recipe above.

1. Cut brats into 1 inch long pieces. If potatoes are larger than the brat pieces, cut them into halves or quarters.
   
2. Peel and cut onions into 1 inch chunks. 
3. Drain the potatoes (or remove from the grill) and put into a bowl, drizzle the vegetables and meat pieces with the vinaigrette. Toss to coat. 
4. Skewer the vegetables with the brats in whatever size / order you prefer.
   
5. Grill until they are nicely browned. 
6. Serve as is, or remove the skewers and serve on top of the greens with a little more of the vinaigrette as desired.