Save on Pinterest

Bratwurst Potato Skillet

My husband, son and daughter request this supper on blustery fall and winter days. Served with Italian bread, a crisp green salad and apple cider, it always satisfies.—Alice Le Duc, Cedarburg, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    3-4 servings

Ingredients

  • 3 medium red potatoes
  • 1 pound fully cooked bratwurst links or Polish sausage, cut into 1/2-inch slices
  • 2 teaspoons thinly sliced green onion
  • 1-1/2 teaspoons canola oil
  • 1-1/2 cups white wine or chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 tablespoon sugar
  • 1 tablespoon Dijon mustard
  • 3 teaspoons minced fresh parsley, divided
  • 3 teaspoons minced chives, divided
  • 1 to 2 teaspoons cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 egg yolks, lightly beaten

Directions

  • Place potatoes in a large saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender; drain. Cool slightly; cut into cubes and keep warm.
  • In a large skillet, saute sausage and onion in oil until lightly browned; drain. Stir in the wine, thyme and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove sausage; keep warm.
  • Stir in the sugar, mustard, 1-1/2 teaspoons parsley, 1-1/2 teaspoons chives, vinegar, salt and pepper into pan juices; heat through.
  • Whisk a small amount of hot liquid into egg yolks; return all to the pan. Cook and stir until thickened and bubbly. Stir in sausage and potatoes; heat through. Sprinkle with remaining parsley and chives.
Nutrition Facts
1 cup: 527 calories, 34g fat (12g saturated fat), 174mg cholesterol, 1035mg sodium, 21g carbohydrate (6g sugars, 2g fiber), 19g protein.

Recommended Video