Recipe: Mader's German Restaurant Bratwurst and Knockwurst with Rye Toast Points

BRATWURST AND KNOCKWURST WITH RYE TOAST POINTS

1 teaspoon sea salt
4 bratwurst (recommended: Usingers' brand)
4 knockwurst (recommended: Usingers' brand)
8 to 10 red potatoes
2 tablespoons butter
1 tablespoon fresh minced chives
Salt and pepper
4 slices rye toast
1 tablespoon herb butter
8 ounces sauerkraut
4 ounces German mustard (for serving)

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.

Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes; drain.

Meanwhile, cut the potatoes in halves. In a saute pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are done and well coated. Season with salt and pepper, to taste.

Preheat a grill.

Grill bratwurst until golden brown and cooked thoroughly, about 10 more minutes.

Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into "points" (diagonal slices, like an "M".

TO ASSEMBLE PLATES:
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.

Makes 4 servings
Adapted from source: Mader's German Restaurant, TV Food Network