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Hot German Potato Salad

Barbecued Beef Brisket (Okay, this is not German food but it is great with the potato salad)


German Red Cabbage

Hot German Potato Salad

This is my Grandmother's recipe that my Mother has made for YEARS!!  It compliments Bratwursts, red cabbage, and a Barbecued Beef Brisket.

5 lbs potatoes

9 slices bacon

3/4 Cup chopped onion

1 Tbsp Flour

3/4 Cup Cider Vinegar

1 1/2 Cups Water

1/4 Cup Sugar

1 Tsp Salt

1/4 Tsp Pepper

Peel and cook potatoes until tender.  Drain

Cook bacon until crisp.  Remove bacon and drain (Reserve drippings 1/3 Cup).

Cook onion in reserved drippings until tender.  Stir in flour, sugar, salt, and pepper.

Cook over low heat, stirring constantly until mixture is bubbly.  Remove from heat, and stir in vinegar and water.  Heat to a boil, stirring constantly.

Slice potatoes, and add to mixture.  Stir to coat potatoes.  Crumble bacon and add to potatoes

Makes 10 servings.

Barbecued Beef Brisket

This is a great recipe to go with the German Potato Salad.

5 or 6 lb fresh boneless beef brisket

3 oz. commercial liquid smoke

Celery Salt

Onion Salt

Garlic Salt

Salt and Pepper

Worcestershire sauce

6 oz barbecue sauce

Put meat in baking dish and pour liquid smoke over meat.  Sprinkle meat over both sides with celery salt, onion salt, and garlic salt.  Place covered in refrigerator overnight.

When ready to bake, sprinkle with salt and pepper, and a little Worcestershire sauce.  Cover and bake 5 hours at 275 degrees

Spoon barbecue sauce on top and bake 30 minutes uncovered.

Cut in thin slices.  If desired, spoon any remaining pan juices over sliced beef and serve on onion rolls.


This is the right way to serve Bratwurst. 

             1 pkg Johnsonville Bratwurst (Usually 5 in a pkg)

1 Large White or Yellow Onion, Sliced

3- 12oz Cans Light Beer

Put the brats in a large stock pot and cover with beer.

Bring to a boil, reduce heat to Medium-Low, and cover for about 35-45 minutes.

Grill the brats on low until brown.

While grilling the brats, cook the onions in the beer until tender.

Serve with Kraut and Spicy Mustard.

German Red Cabbage

             1 medium head red cabbage, cored and shredded

1 medium onion, diced

1 cup applesauce

1/4 Cup cider vinegar

1/4 Cup red wine vinegar

1/4 Cup sugar

1 tsp ground gloves

1 bay leaf

salt and pepper to taste

Combine red cabbage, onion, applesauce, vinegar, sugar, cloves, bay leaf and salt and pepper in large saucepan.

Cook over low heat stirring occasionally for 15 to 20 minutes or until cabbage is cooked.

Adjust seasoning as needed.

Add 1-2 tsp of vegetable oil and 1 tsp corn starch.