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This is a truly traditional German meal that came from our founder Geroge Peter Schwab. this 100-year-old recipe is guaranteed to leave your guests or family wow’d!


8 Schwab’s Bratwursts
4 Bell Peppers, Any Color
1 Head of Cabbage
Loaf of Rye Bread
2 Cans of Sauerkraut
Jar of Stone Ground Mustard
2 Dark Lagers
1 Cup of Chicken Stock
Freshly Ground Salt and Pepper- to taste
Garlic- to taste
Olive Oil

For Potatoes:

2 Large Idaho Potatoes
Jar of Stone Ground Mustard
Freshly Cracked Salt and Pepper- to taste
4 Tablespoons of Olive Oil
⅓ Cup of White Vinegar
¼ Cup of Sugar
Schwab’s Old School German Beer Brats with Cabbage, Sauerkraut, and German Potato Salad Cooking Instructions
For German Potato Salad
Bring a large pot of water to boil, add potatoes and boil for 15-20 minutes
Add stone ground mustard, olive oil, white vinegar, sugar, salt, and pepper to a large bowl and mix thoroughly.
When potatoes are ready, hand mash and add whisked sauce while potatoes are still warm. Mix in and set aside.

For Beer Brats

In a medium-sized cooking pot, bring 2 lagers and chicken stock to simmer.
Place Brats in liquid and allow to simmer for 8-10 minutes. In a separate pan, pour 2-4 tablespoons of olive oil to a medium-sized pot. Place back on the burner on medium-high heat to brown brats on all sides. After browned, turn stovetop heat to low and set aside.
For Purple cabbage, finely chop the entire head of cabbage. In a small to medium-size pot, add 4-6 tablespoons of olive oil and plenty of finely minced garlic. Bring stovetop to medium heat and add chopped cabbage.
Stir and saute for roughly 15-20 minutes and add plenty of freshly cracked salt and pepper.
While cabbage sautes, open sauerkraut cans, drain and heat in microwave for serving
Finally, Toast the marbled rye bread just before serving.