German Grilled Bockwurst with Warm Potato Salad

Introduction

Smoky bockwurst sausages grilled to golden perfection and paired with a warm, savory bacon-infused potato salad. The Arteflame grill lets you sear the sausages at 1,000F on the center grill grate, locking in those delicious juices before finishing them to perfection on the flat griddle cooktop. Meanwhile, the bacon, onions, and potatoes sizzle in their own natural juices, creating an irresistible side dish. This recipe is simple, rustic, and full of bold flavors.

Ingredients

• 4 bockwurst sausages
• 1 lb baby potatoes, halved
• 4 strips of bacon, chopped
• 1 small red onion, diced
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp butter
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the napkins and light the paper.
3. Wait 20 minutes for the grill to reach cooking temperature.

Step 2: Grill the potatoes and bacon

1. Place the baby potatoes cut-side down on the flat cooktop near the center for a high-heat sear.
2. Place the chopped bacon near the potatoes, allowing the fat to render out.
3. Once the potatoes are golden and the bacon is crispy, move them to a cooler part of the cooktop.

Step 3: Sear and cook the bockwurst

1. Place the bockwurst sausages on the center grill grate to sear at 1,000F for about a minute per side.
2. Move the sausages to the flat griddle cooktop to finish cooking, turning occasionally.
3. Remove the sausages when the internal temperature is 15F below the desired doneness, as they will continue cooking after removal.

Step 4: Assemble the warm potato salad

1. Add the chopped red onion to the bacon and cook until softened.
2. Mix Dijon mustard and apple cider vinegar in a bowl and stir into the potatoes and bacon.
3. Season with salt and pepper.
4. Finish with fresh chopped parsley.

Step 5: Serve and enjoy

1. Plate the bockwurst sausages alongside the warm potato salad.
2. Serve immediately and enjoy the perfect combination of smoky, savory flavors.

Tips

• For extra crispiness, let the bacon render directly on the cooktop before mixing with the potatoes.
• Use baby Yukon Gold potatoes for a creamy texture and rich flavor.
• Always remove the sausages from the grill 15F before the final temperature to prevent overcooking.
• Experiment with different mustard varieties to enhance the dressing flavors.

Variations

1. Spicy German Style: Add 1 tsp of smoked paprika and a pinch of cayenne pepper to the potato salad for a fiery kick.
2. Herbed Delight: Mix in finely chopped fresh thyme and rosemary for a fragrant twist.
3. Cheese Lover’s Edition: Sprinkle shredded Gruyère cheese over the potato salad while it's still warm.
4. Sweet and Smoky: Drizzle a little honey into the dressing for a subtle sweetness that balances the bacon’s smokiness.
5. Caramelized Onion Twist: Cook sliced onions slowly on the flat top until caramelized and mix them into the potato salad for an added depth of flavor.

Conclusion

This German grilled bockwurst with warm potato salad is a hearty and flavorful dish that brings out the best of traditional flavors. The high-heat sear of the Arteflame grill ensures the sausages remain juicy and delicious, while the warm bacon-infused potato salad perfectly complements the smoky bockwurst. Perfect for any occasion!

Best pairings

• Cold German beer like a Pilsner or Hefeweizen
• Pretzel rolls with mustard
• Sauerkraut for a classic side
• Grilled asparagus for a fresh contrast