Bratwurst Potato Skillet Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 527
  • Fat:
  • 34 g
  • Saturated Fat:
  • 12 g
  • Cholesterol:
  • 174 mg
  • Sodium:
  • 1035 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 2 g
  • Protein:
  • 19 g


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Bratwurst Potato Skillet

Casserole Cookbook
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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

SERVINGS: 3-4

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 15 min. Cook: 40 min.

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 vegetable 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 snipped 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 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 wine or broth, thyme and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
    Remove sausage; keep warm. Stir 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.


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