Recipe | Grilled Bier Brat with Mustard-Glazed Apples and Crispy Smashed New Potatoes

A true taste of Oktoberfest: Olympia Provisions Bier Brat — made with beer, mustard seed, and garlic — served with crispy smashed potatoes and a tangy-sweet apple-mustard glaze. Simple, hearty, and perfect with a stein of Märzen.

Ingredients

• 3 Olympia Provisions Bier Brats
• 2 lbs new potatoes
• 2 quarts cold water
• ¼ cup kosher salt
• ½ cup vegetable oil (or as needed)
• 1 Tbsp flaky salt (like Maldon)

Apple-Mustard Glaze

• 2 large apples, diced
• 2 Tbsp vegetable oil
• 2 Tbsp sugar
• 2 Tbsp apple cider vinegar
• ¼ cup grain mustard
• ½ cup chicken stock (or water)
• ½ tsp kosher salt
• 1 Tbsp Italian parsley, chopped

1. Cook the Potatoes
   
• Place potatoes in a pot with cold water and kosher salt. Bring to a boil, reduce to a simmer, and cook 5 minutes.
• Turn off heat and let steep 20 minutes, or until tender. Drain and cool to room temperature.
• Gently smash each potato into flat disks (the ragged edges will crisp beautifully).
  
2. Grill the Bier Brats
   
• Heat your grill to medium. Score sausages if desired for extra crispy edges.
• Grill until heated through and nicely charred.
  
3. Crisp the Potatoes
   
• In a skillet, heat ¼ inch of vegetable oil over medium heat.
• Fry the smashed potatoes until golden brown on both sides. Drain and season with flaky salt.
  
4. Make the Apple-Mustard Glaze
   
• Heat 2 Tbsp oil in a hot pan until lightly smoking. Add apples and sear without stirring for 2 minutes.
• Sprinkle sugar over apples, toss, then quickly add vinegar to deglaze.
• Stir in mustard, chicken stock, and salt. Reduce until nearly dry and syrupy. Toss with parsley.
  
5. Serve
   
• Spread apples onto a platter, top with crispy potatoes, and finish with grilled Bier Brats.
  

Prost! Raise a glass of Märzen or Dunkel — this is Oktoberfest on a plate.