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
January 15, 2017 at 7:19 pmThis was great!! Thanks for the recipe!
Fox Valley Foodie says
January 15, 2017 at 7:25 pmThis 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
December 16, 2018 at 2:03 pmThis really was delicious! Thanks for sharing!
Danielle says
February 17, 2017 at 10:06 amThis has all the ingredients in it I love! I love the taste of mustard with kielbasa and sauerkraut.
Tara says
June 27, 2017 at 6:34 pmI 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
October 5, 2017 at 7:14 pmMy 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
November 20, 2017 at 11:14 amIt 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
March 7, 2019 at 8:45 pmI agree. It took just as long to boil potatoes as it would have to just fry them.
We enjoyed it!
Leah says
March 5, 2018 at 6:54 pmDelicious! My mom, who is very picky about he German Foods, loved it and wanted seconds! So yummy!
Fox Valley Foodie says
March 5, 2018 at 7:11 pmThat’s what I like to hear!
Linda Park says
October 20, 2018 at 8:05 pmThis 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
October 23, 2018 at 3:24 pmNo 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
November 10, 2018 at 5:55 pmYAY! 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
November 16, 2018 at 10:15 amThis 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
December 10, 2018 at 9:33 pmTried 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
June 4, 2019 at 8:48 pmThis 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
June 4, 2019 at 8:48 pmforgot to leave my stars!
Karen says
June 10, 2019 at 5:59 pmI 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.