Bratwurst with Mustardy Fried Potatoes and Braised Cabbage Gluten Free

Bratwurst with Mustardy Fried Potatoes and Braised Cabbage Gluten Free

Ingredients

  • 1/4 cup diced shallots
  • 1/4 cup red wine vinegar
  • 1/4 cup whole-grain mustard
  • 1/4 cup Dijon mustard
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 pounds Yukon Gold potatoes
  • 6 bratwursts
  • 1 teaspoon thyme leaves
  • 2 tablespoons chopped parsley
  • Citrus-Spiced Red Cabbage
  • 1 bunch of watercress, thick stems discarded

Directions

  1. In a bowl, combine the shallots and vinegar and let stand for 5 minutes; stir in both mustards.
  2. Whisk in 3/4 cup of the oil and season the vinaigrette with salt and pepper.
  3. In a pot of salted boiling water, cook the potatoes until tender, 30 minutes.
  4. Drain and let cool slightly, then slip off the skins. Break the potatoes into 1 1/2-inch chunks.
  5. Light a grill or preheat a grill pan. Grill the bratwursts over moderate heat, turning, until heated through, 10 to 15 minutes.
  6. In a large nonstick skillet, heat the remaining 2 tablespoons of oil.
  7. Add the potatoes and thyme and season with salt and pepper.
  8. Cook over moderately high heat, turning, until golden and crisp, 6 to 7 minutes.
  9. Remove the pan from the heat and add 1/2 cup of the vinaigrette and the parsley.
  10. Season with salt and pepper and toss to evenly coat.
  11. Arrange half of the Citrus-Spiced Red Cabbage on a serving platter.
  12. Scatter the potatoes and three-fourths of the watercress over the cabbage and top with half of the bratwursts. Repeat with the remaining cabbage, watercress and bratwursts.
  13. Pass the remaining vinaigrette at the table.