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.
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German Skillet with Mustard Cream Sauce
Ingredients
- 1.5 lbs Red Potatoes
- 1 medium Onion, large chop
- 14 oz German Sausage or Keilbasa, sliced 1/2″ thick
- 1 cup Sauerkraut, drained
- 1/2 cup Heavy Cream
- 2 tbsp Brown Mustard (or favorite German mustard)
- Oil
- Salt
Instructions
- Cut red potatoes in half then slice 1/4″ 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
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Kendra C. says
This was great!! Thanks for the recipe!
Fox Valley Foodie says
This was a recipe I didn’t think would be real popular, it just seemed like something that sounded good in my head so I decided to refine and photograph it. I’m so happy to see people enjoying it as much as I did!
Linda says
This really was delicious! Thanks for sharing!
Danielle says
This has all the ingredients in it I love! I love the taste of mustard with kielbasa and sauerkraut.
Tara says
I made this a few weeks ago for my family and it was a big hit. So much so that they asked me to make it again tonight. My oldest, who is going out to pizza with his football team, insisted that I make extra for him. That is a big compliment. Teenage boy bummed about pizza because he wants a home-cooked meal? That doesn’t happen very often!
Michelle says
My family loved this! I’ve made similar recipes without the mustard cream sauce. I think the sauce makes it really special and delicious. Thank you very much.
Martina-Brigitte says
It was good, but in Germany we never boil potatoes and then fry them, we fry them when they are raw to keep them nice and crispy. It takes the same amount of time as it takes to boil then fry but they taste better that way.
Susan says
I agree. It took just as long to boil potatoes as it would have to just fry them.
We enjoyed it!
Leah says
Delicious! My mom, who is very picky about he German Foods, loved it and wanted seconds! So yummy!
Fox Valley Foodie says
That’s what I like to hear!
Linda Park says
This is fabulous. I’m thinking about adding a diced Granny Smith apple in with the potatoes, Using brats, but braising them lightly in beer before slicing and browning them, and adding a little bacon. Kinda German potato salad with sauerkraut and sausage. And that mustard cream sauce is so easy and so good. Yumm!! Thanks!!
Lisa says
No changes, no tweaks! This recipe is delicious! (Well, ok, I microwaved the potatoes instead of boiling them).The sauce really gives it a nice flavor. It’s easy & I would serve this to company 🙂 Thanks for sharing.
Leslie says
YAY! It took a couple bites, but then my man said it was yummy enough to add to th regular rotation. I made it exactly as posted. Thanks for the recipe!!
Leon Raether says
This recipe is truly a keeper. I raw fried the potatoes with onions separately, the added cooked Mettwurst. Also, I made a bit more cream mustard sauce. Absolutely delicious!
Tracy says
Tried this tonight, a small amount as a trial run before my family’s big German Thanksmas celebration this weekend. So good! Only thing I did different was not to boil the potatoes but just fry them a little longer, as others suggested. It was really tasty, so I can’t wait to make it for the weekend get-together. I used Beyond Meat bratwurst sausage (vegetarian; not real meat) and good raw sauerkraut, and it was fantastic. My hubs wants more on a regular basis. Thanks!
Molly says
This recipe is so great!! My boyfriend and I love making it on busy weekday nights, it’s so easy, relatively cheap, and really packs some flavor!! It travels great for lunch at work the next day as well!! Thank you!
Molly says
forgot to leave my stars!
Karen says
I have made this exactly as written with no deviations, and it is awesome!! This is simple to make, and there aren’t too many ingredients. I am always looking for delicious dinners that I can make in the summer without having to turn the oven on, and this one is definitely a keeper.
Ann says
I’ve been searching for a recipe that would be comparable to a dish I had in Germany and this was very close! Great recipe. We loved it and I will definitely make it again. Thanks!!
Denise says
I found this recipe by mistake and I am so glad I did. It’s so easy and delicious. The mustard cream sauce is a definite must. I used kielbasa and a bagged kraut and fried the potatoes forgoing boiling them. It’s 38 degrees today and my hubs and I are sitting by woodstove watching the nascar race and enjoying this recipe with a local craft beer. Perfect!!! I will be checking out more of your recipes.
Kelly says
Very good and easy! Thank you for sharing!
Josh says
It was quick and tasty. Next time I would skip boiling the potatoes.
Alex says
I really enjoy German meals so I was excited to find this. Made it tonight for dinner, it was really good. I cooked my potatoes too long so they were too soft, I think I would’ve really liked them to be crunchier once added to the entire dish.
I would make this again, thank you!
Kaycie says
Actually put potatoes in oven on timed bake and went to bed. The next morning peeled potatoes then browned in skillet. (I have used frozen potatoes, even tater tots) Placed in dish, then began layering available ingredients. First potatoes. Browned onion and a chunk of cabbage that was wilting, added that on top of potatoes. Topped with browned sausage. Slathered sausage with creamy mustard sauce. Topped with layer of sauerkraut. Added a pinch of celery seeds. Thanks for the idea!!! It went over well with the guys! 👍