Ingredients
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1½ pounds red potatoes, sliced into ¼-inch half-moons
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14 oz German sausage or kielbasa, cut into ½-inch rounds
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1 medium onion, chopped
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1 cup sauerkraut (or substitute with fresh cabbage)
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½ cup heavy cream
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2 tablespoons German mustard (brown or whole grain preferred)
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Salt (for boiling water)
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Optional: Fresh herbs for garnish
Instructions
Boil the Potatoes:
Bring a large pot of salted water to a boil.
Add the sliced potatoes and cook for 8–10 minutes, or until just tender with a slight bite.
Drain and set aside.
Sauté Sausage and Onion:
In a large skillet over medium heat, cook the sausage slices and chopped onion.
Sauté until the sausage is browned and the onions are golden and caramelized, about 5–7 minutes.
Add Potatoes:
Add the drained potatoes to the skillet.
Let them brown slightly, stirring occasionally for even crispness.
Mix in Sauerkraut and Sauce:
Stir in the sauerkraut (or cabbage, if using).
Pour in the heavy cream and stir in the mustard.
Mix thoroughly and cook for another 5 minutes, allowing the sauce to thicken and flavors to blend.
Serve:
Serve hot, garnished with fresh herbs if desired.
This comforting skillet meal is fantastic fresh—and even better the next day!