BRATWURST POTATO SKILLET

Bratwurst Potato Skillet image

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

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 3-4 servings.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 527 calories, Fat 34g fat (12g saturated fat), Cholesterol 174mg cholesterol, Sodium 1035mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.