German Skillet with Mustard Cream Sauce
14 oz Boulder Sausage German Sausage, cut into coins
1.5 lbs Red Potatoes
1 medium Onion, chopped
1 cup Sauerkraut, drained
1/2 cup Heavy Cream
2 tbsp Brown Mustard (or favorite German mustard)
Bring a large pot of water to boil, meanwhile cut red potatoes in half then slice 1/4″ thick into half coins.
Add potatoes and salt to boiling water and cook till almost cooked through.
While potatoes are cooking chopped onion to skillet and cook until slightly translucent add sausage rounds and cooked through until the sausage is seared and onion is browned. (add oil to pan if sausage does not release enough oil to saute onion) Remove mixture from the skillet and set aside.
Once the potatoes are done cooking, drain the water. Add oil and potatoes to the skillet and brown.
Once potatoes have browned add sausage and onion mixture back to the skillet, along with sauerkraut.
Add mustard to the pan, then stir in heavy cream to combine. Continue cooking 5 minutes to thicken, stirring occasionally.
We would like to thank FoxValleyFoodie.com for this delicious recipe
Oktoberfest Stew with Sausage and Lager
- 1 tablespoon olive oil
- 1 (14 ounce) package of BOULDER SAUSAGE German rope or bratwurst, cut into bite-size slices
- 1 1/2 onion, sliced into thin semi-circles
- 1/2 head small cabbage, thinly sliced, or 6 oz of sauerkraut
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground caraway seeds
- Pinch of salt
- 2 cloves garlic, finely chopped
- 1 cup Left Hand Brewery’s OKTOBERFEST MÄRZEN LAGER
- 2 russet potatoes, peeled and cubed to bite-size pieces
- 2 1/2 cups hot chicken stock
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon flat-leaf parsley, chopped
Dave from Arizona says: “I’m a total dude and I hate cooking. BOULDER SAUSAGE comes every couple of weeks and the German Sausages are my favorite. I like to grill them up most of the time, but when I have a girl over for a date I go a little more complex with a dish made with red wine, which just adds tons of flavor to the German Sausages. If you like to eat hearty ‘dude food’ but don’t have extensive kitchen skills and want to impress the ladies, this is the dish.”
Classic German Sausage and Peppers
3 tablespoons olive oil
3 green and/or red bell peppers cut into strips
1 pack BOULDER SAUSAGE brand German Sausages
¾ cup red wine
salt and pepper to taste
Preferred cheese for topping
Sliced French roll (optional)
1. Preheat oven to 350° F.
2. Heat oil in large oven-proof skillet. Sauté green and red peppers for 2-3 minutes or until they are tender. Remove from skillet and set aside.
3. Add sausage links to skillet and brown on either side. Add wine and cover with foil. Bake for 25 minutes, or until there is no longer any pink.
4. Add the sautéed peppers, and bake for 5-10 minutes. Plate & sprinkle preferred shredded cheese over top and enjoy!
Prep Time: 15 minutes – Cook Time: 35 minutes – Total Time: 50 minutes – Yield: Serves 4
German Sausage Stroganoff and Tomatoes
1 pack BOULDER SAUSAGE brand German Sausage
1 can cream of mushroom soup
½ cup of sour cream
1 small package of pre-sliced mushrooms, rinsed and chopped
½ small white onion, diced
¼ cup of diced tomatoes
1 lb. wide egg noodles
- Cook noodles and set aside. Slice German sausage into 1/2 inch disks and cook thoroughly in oil. Do not drain.
- Add onion and mushrooms, cooking until onion is translucent.
- Stir in cream of mushroom soup and black pepper to taste.
- Add several spoonfuls of tomatoes until flavorful. Stir in sour cream and cook until hot.
- Serve over noodles and enjoy!
Prep Time: 20 minutes – Cook Time: 20 minutes – Total Time: 40 minutes – Yield: Serves 4-6
German Sausage “Pot of Gold Stew”
3 cups water
3 large Carrots- sliced thin
½ head of Cabbage cut into large pieces
1 large Onion
1 clove of garlic
2 tablespoons olive oil
4 potatoes cut into wedges
1 pack BOULDER SAUSAGE brand German Sausage
Salt and Pepper, to taste
- In a large skillet, boil water with cut carrots and potatoes until soft. Approximately 20 minutes (time will be determined by size of pieces.)
- Drain pan and place vegetables in a bowl, save water.
- On medium heat place Boulder German Sausage in hot pan and cook each side eight minutes until lightly brown. Add oil, garlic, onion and cabbage. When onions begin to brown stir in Carrots and Potatoes then and cover pan.
- Add a 1/4 cup of water to pan to create a sauce, avoid overheating. Reduce heat to low and allow dish to set for approximately 12-15 minutes to blend, stirring occasionally. Serve warm and enjoy!
Prep Time: 20 minutes – Cook Time: 30 minutes – Total Time: 50 minutes – Yield: Serves 4-6