1. Bring a medium pot of water to a boil and add salt. 2. Add potatoes and cook 10 minutes or until tender. 3. Remove potatoes and keep warm. 4. Keep water over medium heat. 5. Preheat grill or grill pan. 6. Poach brats and knocks in reserved simmering water until cooked through, about 10 minutes. 7. Drain. 8. Grill brats and knocks until golden brown and cooked thoroughly, about 10 minutes. 9. While sausages are browning, cut potatoes in half. 10. Melt butter in medium sauté pan until melted. 11. Add potatoes and chives and cook until until well coated. 12. Season with salt and pepper. 13. Cut crusts off rye bread and brush with herb butter. 14. Grill until toasted. 15. Cut each slice into points, diagonal in an "X". 16. Assemble by placing 2 oz of sauerkraut in center of each plate, potatoes around the kraut, sliced sausages on top and toast points as garnish. 17. For Herb Butter: In large bowl mix all ingredients with spatula until combined (a food processor will also work well). 18. To store butter, Place on the bottom end of a large piece of plastic wrap. 19. Fold the bottom edge over the butter and roll to form a log about 1-1/2 inch in diameter. 20. Twist the ends and refrigerate to chill. 21. Slice as needed or store in freezer for up to 1 month. ---------------------------------------------------------------------------
Nutrition
Ingredients
