Warm Bratwurst Fennel Potato Salad

In the winter I like everything warm. My feet, my food, and even my salads. Here’s a confession. I often warm up my salad dressing before pouring over a salad. Consequently, I love this Warm Bratwurst Fennel Potato salad which contains both warm bratwurst and warm potatoes. Heating the dressing up is optional. However, I recommend it. Also, don’t let the word “salad” fool you. This dish as filling as a main meal.

There are so many delicious flavors in this salad. The fennel especially adds a beautiful layer of flavor. However, the salad does not taste too licorice-y because all the other ingredients balance out the overall flavor.

There are a few steps to this Warm Bratwurst Fennel Potato Salad. First, Boil the potatoes. Second, salt the fennel and give it a rest. Third, the bratwurst is sliced into rounds and fried. Fourth, the peeled and sliced potatoes are added to the bratwurst grease in the pan and fried until brown. Fifth, once the potatoes are out, sautee the onions in the pan to soak up the flavor.

In the meantime, mix up the dressing. Whisk together the sunflower and canola oils, white wine vinegar with a touch of honey. Add salt and freshly ground pepper to the dressing to your taste. The result is a lovely light honeyed vinaigrette. A perfect companion for this Warm Bratwurst Fennel Potato Salad.

To assemble this Warm Bratwurst Fennel Potato Salad. Toss the greens together with the salted fennel and the slightly fried onions. Then add the fried bratwurst and potatoes on top. Toss with the honey vinaigrette. Sprinkle raw sunflower seeds over the top and serve. Alternately, heat up the honey vinaigrette slightly before pouring it over the salad. You want the dressing warm, not hot.

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Warm Bratwurst Fennel Potato Salad

Course Main Course

Cuisine German

Keyword Bratwurst Potato Salad

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 1+1/2 lbs small yellow potatoes
• 1/4 teaspoon salt
• 1 fennel bulb
• 1 red onion
• 3 tablespoons water
• 4 tablespoon white wine vinegar
• 4 tablespoons canola oil
• 2 tablespoon sunflower oil
• 1 teaspoon honey
• kosher salt and freshly ground pepper to taste
• 4 tablespoons vegetable oil
• 5 bratwurst
• 2 cups spring mix greens
• 1 teaspoon caraway seeds
• 2 tablespoon sunflower seeds

Instructions

1. Cook the potatoes salted water until they are still firm but running a fork through them does not make them fall apart.
2. Rinse in cold water, remove the skins, and Let the potatoes cool completely.
3. Rinse the fennel and pat dry, Trim off the ends and slice into thin pieces.
4. Place in a large bowl and toss with the salt.
5. Peel the onion and slice into rings.
6. In a separate small bowl, whisk together the water, vinegar, canola oil, sunflower oil, and honey.
7. Season with kosher salt and freshly ground pepper to taste. Set aside.
8. Cut the potatoes into thin round slices.
9. Cut the bratwurst into rounds
10. Heat 1/2 tablespoon of the vegetable oil in a large skillet.
11. Add the bratwurst to the pan and fry until brown on all sides. Transfer to a plate and cover with foil.
    
12. Heat the rest of the oil to the skillet. Add the sliced potatoes to the pan with the bratwurst drippings and fry on both sides until golden brown. You may have to do this in 2 batches.
13. Add the onions to the pan for the last few minutes to get soften them.
14. Season with kosher salt and freshly ground pepper to taste. Sprinkle in the caraway seeds.
15. Add the greens and the potatoes to the bowl with the fennel. Pour some of the prepared dressing on top and gently toss to coat.
16. Arrange the bratwurst over the salad.
17. Sprinkle the sunflower seeds over the top and serve.

Like this Warm Bratwurst Fennel Potato Salad? Try some of these other flavorful salads: