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This German Skillet with Mustard Cream Sauce features tender potatoes, seared sausage, and tangy sauerkraut bathed in a simple mustard cream sauce.
- 1.5 lbs Red Potatoes
- 1 medium Onion, large chop
- 14 oz German Sausage or Keilbasa, sliced 1/2″ thick
- 1 cup Sauerkraut, drained
- 1/2 cup Heavy Cream
- 2 tbsp Brown Mustard (or favorite German mustard)
Cut red potatoes in half then slice 1/4″ thick so you have half rounds.
Add potatoes to salted pot of boiling water and cook till almost cooked through.
While potatoes are cooking add sausage and chopped onion to skillet and cook until sausage rounds are cooked through and seared and onion is browned. (add oil to pan if sausage does not release enough oil to saute onion)
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