Camping Gourmet: Beer Braised Brats & German Potato Salad

Camping Gourmet

For some reason when camping I cannot bear the traditional and typically expected dining experience of fire roasted hot dogs and canned beans.  I instead feel the need to go above and beyond in planning and preparing simple yet gourmet meals to enjoy around the campfire.  This camping trip I was inspired by Aimee & Mai-Yan’s blog Dirty Gourmet, where they provide a number of gourmet recipes that can be easily accomplished while camping! Thank you ladies for sharing your recipes!

I have discovered the key to camping gourmet is to prepare and chop everything you can before heading out on your adventure.  Chop all your needed vegetables, cook anything you can ahead of time, and baggy the items up so once your out in the wilderness all that needs to be done is the cooking and combining of ingredients.

Night 1: Beer Braised Brats/Peppers & Onions & German Potato Salad

Beer-Braised Brats with Onions & Peppers & German Potato Salad

Ingredients Needed for Brats:

  • 2 Brats, freeze them so they stay cold
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 yellow onion
  • 1 can/bottle of beer
  • 2 tbsp olive oil
  • 2 rolls
  • mustard
Prep
  • Julianne peppers & onions, place in small ziplock
  • Complete Potato Salad, package for travel
  • Put olive oil in a small sealable bottle
Ingredients Needed for German Potato Salad:
  • 1/2 pound potatoes
  • 1/4 yellow onion, quartered
  • 2 slices of bacon, cooked and diced
  • 1/4 red onion, diced
  • 2 tbsp cidar vinegar
  • 1 tsp mustard seeds
  • 1 tbsp canola oil
  • Salt and freshly ground pepper
  • 1 green onion, thinly sliced
  • 2 tbsp chopped fresh parsley
Place potatoes in a large pot with the onion and cover with cold water. Boil until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in bowl.  In a large saute pan add the bacon and cook until crisp. Remove the bacon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

campfire cooking - beer & brats

Equipment Needed While Camping:
  • Pot
  • Tongs
Heat the olive oil in your pot and cook onions until softened.  Add peppers & brats to the pot and add the beer.  Sprinkle with salt and pepper and cover with a lid.  Let the brats come to boil for 20 minutes.  Throw the sausages on the grill to add the crunch for about 10 minutes over high heat.  Let the onions, peppers, and beer cook down in the meantime.  Heat your buns on the grill and then add brats and pepper/onion mixture.  Serve with mustard.
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