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Roasted Potato Salad with Wagyu Bacon & Grilled Wagyu Bratwurst

Recipe provided by Chef Melanie Hammericksen

Prep Time: 45 Minutes
Cook Time: 60 Minutes
Servings: 8-10
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Bratwurst (poached)
  • 1 CUP Lager Beer
  • 1 CUP Beef Stock
  • 3 LBS New Potatoes or Fingerling Potatoes (cut into 3/4-inch rounds)
  • 1 Large Sweet Onion (julienned)
  • 1/4 CUP Grapeseed Oil
  • 2 1/2 TSP Kosher Salt
  • 1/2 TSP Freshly Ground Black Pepper


  • 1/4 CUP Apple Cider Vinegar
  • 1/4 CUP Red Wine Vinegar
  • 3 TBSP Coarse Ground Mustard
  • 1/3 CUP Olive Oil
  • 2 TBSP Honey
  • 2 TSP Kosher Salt
  • 1 TSP Freshly Ground Black Pepper
  • 6 STRIPS Double 8 Cattle Company Fullblood Wagyu Bacon (cooked and small diced) (reserve bacon grease)
  • 1/2 CUP Green Onions (small diced)
  • 1/2 CUP Mama Lil's Sweet Hot Peppers (diced)
  • 1/2 CUP Fresh Parsley (minced)



    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. Set aside.

    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.

    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 place on paper towels.

    Save the fat/grease left from cooking the bacon (will use to make dressing)

    Dice the Fullblood Wagyu bacon, and set aside.

    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.


    To make the dressing, 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. Set aside.

    Once the potatoes and onions are cooked, place them in a large bowl.

    Pour the dressing over the potato and onion mixture, and gently combine.

    Add the cooked and diced Fullblood Wagyu bacon, diced green onion, diced hot peppers, and minced parsley.

    Mix well.


    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!

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