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Bratwurst Potato Skillet

 Bratwurst Potato Skillet
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
3-4 ServingsPrep: 15 min. Cook: 40 min.


  • 3 medium red potatoes
  • 1 pound Johnsonville® Original Bratwurst 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


  • 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.

2 of 2

Bratwurst Potato Skillet (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.