This German Skillet with Mustard Cream Sauce features tender potatoes, seared sausage, and tangy sauerkraut bathed in a simple mustard cream sauce.
Running your own business is great because you dictate your own schedule. However, sometimes it is equally frustrating when unexpected emergencies require you to drop everything and tend to the website. This was the case Christmas morning. Before the first glimmer of daylight I already spent an hour and a half trekking out to go hunting, only to barely get in my treestand before learning this website crashed and I wasn't able to troubleshoot it from the woods.
With the sun still barely peaking over the horizon I had to climb down from my treestand, pack up, and journey back home. I wasted 4 hours of my morning only to hunt for 45 minutes. Then I spent the rest of Christmas morning on the phone with tech support. Bleh.
I'm hoping those troubles are finally behind me because I finally upgraded to a more reliable hosting service. Either way, I still wouldn't trade this website on its worst day for another corporate jail cell, err job. I enjoy sharing my creations, like this German Skillet with Mustard Cream Sauce, too much!
I invented this meal the other night when I was looking to finish up the rest of the sauerkraut languishing in my fridge. Pondering what to cook it with, I reached for my favorite German staples - sausage, potatoes, and mustard. 30 minutes later I had an easy dinner on the table!
For simplicity, I boiled the potatoes and then briefly saute them in oil to firm them up. However, you are welcome to roast them in the oven instead. If you do saute them, I recommend using a Nonstick Skillet so the par-boiled potato doesn't stick to the pan as easily.
The above link is an affiliate link. Any Amazon purchases made through this link helps support FoxValleyFoodie.com at no additional cost to you.
German Skillet with Mustard Cream Sauce
Ingredients
- 1.5 lbs Red Potatoes
- 1 medium Onion, large chop
- 14 oz German Sausage or Keilbasa, sliced ½" thick
- 1 cup Sauerkraut, drained
- ½ cup Heavy Cream
- 2 tablespoon Brown Mustard (or favorite German mustard)
- Oil
- Salt
Instructions
- Cut red potatoes in half then slice ¼" thick so you have half rounds.
- Add potatoes to salted pot of boiling water and cook till almost cooked through.
- While potatoes are cooking add sausage and chopped onion to skillet and cook until sausage rounds are cooked through and seared and onion is browned. (add oil to pan if sausage does not release enough oil to saute onion)
- Drain potatoes from water once done cooking and add to oiled skillet to brown. (Recommend nonstick skillet)
- Once potatoes have browned and finished cooking through add sausage and onion mixture back to the skillet, along with sauerkraut.
- Add heavy cream and mustard to the pan and stir to combine. Continue cooking 5 minutes to thicken, stirring occasionally.
- Serve immediately.
Notes
If you enjoyed my German Skillet with Mustard Cream Sauce recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
Linnea
Very good! I followed the recipe exactly except I swapped sauerkraut for cabbage that I braised for 3 hours. The whole family loved it.
Kerry S
This was delicious! Because I like a little kick to my meals, I added a healthy dose of hot smoked paprika; other than that, I followed the recipe exactly. This one is definitely a keeper! Thanks for sharing it!
Gabriella in Florida
This was delicious! I am a more seasoned cook so the directions weren't a problem but a lot of recipes indicate how long to saute the onions and potatoes, etc. Many new cooks need at least some direction in timing which would be helpful to recreate the recipe as intended. We like our onions more carmelized and a nice roasty side to the sausage. I used Half and Half and both yellow and full grain (1 tblsp of each) mustard which I whisked all together before adding to the pan. I also made my regular version of drained sauerkraut with bacon, onion, grated carrot, good dose of brown sugar (1-2 tblsps depending on the sour-ness of the kraut) and chicken stock for 20 minutes simmer----Turned out super!
Ava
This is a great recipe. I did make some substitutions. I used Yukon gold potatoes ‘cause they my fav. I added more sauerkraut to mine because I’m a “eat it right out of the jar kinda person. “ and I used oat milk because that’s all I had on hand and I’m lactose intolerant. Still turned out wonderful. Very satisfying on a cold November day. Thanks!
Marie
Can this dish be frozen?
Kylie
Absolutely delicious and so easy to make!!
MARY
This was very good. I was alitte worried that the kids wouldn't like it, but one said it was good, and the other very good and they both said they would want it again. Happy Me!
Sue C.
Yowza!!! This recipe was incredible. My husband wanted a sausage/sauerkraut dish and I found this. We devoured it!
Miranda Jacobs
I roasted the potatoes in the oven at 400 tossed in 3 cloves garlic a drizzle of olive oil salt and pepper to taste for 40 minutes and then tossed them in the skillet at the end with the rest of the recipe ... This is very delicious.. the cream and mustard really does balance out. I do with I had grainy mustard but the spicy brown was delightful!
Cynthia Haines
Sehr gut! I used Bockwurst and followed the recipe fairly close. This is a keeper.
Js
Delicious! Followed the recipe exactly even the kids loved it. Cream tones down the mustard great combination of flavors.
Margaret G
This sounded so good, (and I had all the ingredients on hand) that I just had to try it. The cream sort of looked curdled at the end but it tasted good.
Joyce Riedesel
A real winner! I just happened to have half a keilbasa, leftover kraut, baby potatoes, and a German husband. We loved it!