Bratwurst Potato Skillet Recipe

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. Yield: 3-4 servings.

Bratwurst Potato Skillet published in Casserole Cookbook , p80