Bratwurst Potato Skillet Recipe

4.5 2 3
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Bratwurst Potato Skillet Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
3-4 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
3-4 servings
TOTAL 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 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.
Originally published as Bratwurst Potato Skillet in Casserole Cookbook 2001, p80

Nutritional Facts

1 cup: 527 calories, 34g fat (12g saturated fat), 174mg cholesterol, 1035mg sodium, 21g carbohydrate (6g sugars, 2g fiber), 19g protein.

  • 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
  1. 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.
  2. 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.
  3. Stir in the sugar, mustard, 1-1/2 teaspoons parsley, 1-1/2 teaspoons chives, vinegar, salt and pepper into pan juices; heat through.
  4. 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.
Originally published as Bratwurst Potato Skillet in Casserole Cookbook 2001, p80

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MY REVIEW
[email protected] User ID: 1665956 272189
Reviewed Aug. 24, 2017

"The flavor was fine, just too greasy for my husband."

MY REVIEW
mindydecker User ID: 6478119 35477
Reviewed Jan. 21, 2012

"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!"

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