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