German Skillet with Mustard Cream Sauce
This German Skillet with Mustard Cream Sauce features tender potatoes, seared sausage, and tangy sauerkraut bathed in a simple mustard cream sauce.
- 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 tbsp Brown Mustard (or favorite German mustard)
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.
You can use your favorite German sausage for this recipe. However, a simple smoked sausage or Polish Kielbasa works exceptional well too.
IF YOU LIKED THIS RECIPE check out my Wiener Schnitzel with Lemon Dill Sauce recipe!