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Ingredients and seasonings used in prepare

1. Use 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Bratwurst (poached)
2. Prepare 1 CUP Lager Beer
3. Take 1 CUP Beef Stock
4. Prepare 3 LBS New Potatoes or Fingerling Potatoes (cut into 3/4-inch rounds)
5. Use 1 Large Sweet Onion (julienned)
6. Use 1/4 CUP Grapeseed Oil
7. Take 2 1/2 TSP Kosher Salt
8. Prepare 1/2 TSP Freshly Ground Black Pepper
9. Use Dressing
10. Prepare 1/4 CUP Apple Cider Vinegar
11. Prepare 1/4 CUP Red Wine Vinegar
12. Prepare 3 TBSP Coarse Ground Mustard
13. Prepare 1/3 CUP Olive Oil
14. Prepare 2 TBSP Honey
15. Use 2 TSP Kosher Salt
16. Prepare 1 TSP Freshly Ground Black Pepper
17. Take 6 STRIPS Double 8 Cattle Company Fullblood Wagyu Bacon (cooked and small diced) (reserve bacon grease)
18. Prepare 1/2 CUP Green Onions (small diced)
19. Use 1/2 CUP Mama Lil's Sweet Hot Peppers (diced)
20. Prepare 1/2 CUP Fresh Parsley (minced)

Gently stir in enough dressing to coat, then stir in the capers. Taste and adjust seasoning if desired. Wash and slice the potatoes, and place them in a large bowl. Julienne the sweet onion, and add the sweet onions to the bowl.

Steps to make Roasted Potato Salad with Wagyu Bacon & Grilled Wagyu Bratwurst:

1. PREPARING THE FULLBLOOD WAGYU BRATWURST AND POTATOES Heat a medium saucepan on medium heat with 1 cup of lager beer and 1 cup of beef stock.Heat the liquid to a low simmer, and add the Fullblood Wagyu bratwurst. Poach the bratwursts for 7 minutes. Then, carefully remove them from the pan, and drain onto paper towels. Reserve.Preheat your oven to 425°F.Wash and slice the potatoes, and place them in a large bowl. Julienne the sweet onion, and add the sweet onions to the bowl.
2. Coat the potatoes and onions (by tossing) in grapeseed oil, Kosher salt, and freshly ground black pepper. Place the potato and onion mixture on a parchment-lined baking sheet, and place them in the oven.Cook the potatoes and onions for 40-45 minutes, or until tender and crisp on the surface.While the potatoes are cooking, fry your Fullblood Wagyu bacon strips until crisp.Once cooked, remove the bacon from the heat, and drain on paper towels.Dice the Fullblood Wagyu bacon, and reserve.
3. Preheat your gas grill to medium-high as you prepare to cook the (previously poached) Fullblood Wagyu bratwurst.Grill the bratwurst on each side for 4 minutes (8 total minutes), and let them rest/cool for 10 minutes.
4. PREPARING THE DRESSING AND POTATO SALAD Whisk together the following dressing ingredients (apple cider vinegar, red wine vinegar, coarse ground mustard, olive oil, honey, Kosher salt, freshly ground black pepper, and reserved bacon fat/grease). This is your dressing.Once the potatoes and onions are cooked, place them in a large bowl. Pour the dressing over the potato and onion mix-ture, and gently combine.
5. Add the cooked and diced Fullblood Wagyu bacon, diced green onion, diced hot peppers, and minced parsley. Mix well.
6. FINAL STEPS Cut the poached and grilled Fullblood Wagyu bratwurst into bite-size pieces on a biased cut.Arrange the potato salad on a large platter, and top with the pieces of Fullblood Wagyu bratwurst.Serve warm, and enjoy!
7. Done and ready to serve!

Coat the potatoes and onions (by tossing) in grapeseed oil, Kosher salt, and freshly ground black pepper. These potatoes awaken when smoked to tender perfection. Coated and tossed with savory, and tangy spices, this side dish will be the prize-winning salad at every gathering. Place in a large bowl; add eggs, celery and onions. In a small bowl. russet potatoes, mayonnaise, prepared mustard, green.

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