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Bratwurst Potato Skillet Recipe

My husband, son and daughter request this supper on blustery fall and winter days. Served with Italian bread, a crisp green salad and apple cider, it always satisfies.—Alice Le Duc, Cedarburg, Wisconsin

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Bratwurst Potato Skillet Recipe

Prep: 15 min. Cook: 40 min.

Yield: 3-4 Servings

15 40 55

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.

Nutritional Facts 1 serving (1 cup) equals 527 calories, 34 g fat (12 g saturated fat), 174 mg cholesterol, 1,035 mg sodium, 21 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Bratwurst Potato Skillet in Casserole Cookbook , p80

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Bratwurst Potato Skillet

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Reviewed on Jan. 21, 2012 by mindydecker

Everyone in my house loved this recipe! I had leftover bratwurst in the freezer from summer so I decided to give this recipe a shot. I doubled the batch and fed 7 adults including three hungry men. Very filling and flavorful!

Reviewed on Dec. 03, 2009 by shellbabbie

It had a very interesting flavor, and nice sauce. I added some green peeper and celery chopped up and fried in a little butter to the mix and it was excellent. The celery especially picked uo on the tangy sauce and complimented it nicely. I also added a little more sugar to taste.