My mother was a master of stretching food for our family of seven. This skillet dish with sausage and potatoes was prepared often. Serve it with a green salad and you have a complete meal.
Pretend you’re in Germany and use bratwurst, bockwurst and frankfurters. You can also use Portuguese sausage, chicken sausage, Italian links or a spicy andouille.
The only sausages that may not be the best in this combination are Chinese sweet sausage, Japanese arabiki and Mexican chorizo.
If you only have one type of sausage, that’s fine, but a variety will make it interesting. Depending on the sausages you include, you may not need additional seasonings.
If you only have russet potatoes or red potatoes, use them. And if your family likes more potatoes? Add more.
The sweetness of the onions, comfort of potatoes and spiciness of sausage could make this recipe a staple in your home. A simple dollop of authentic German or French mustard — grainy or smooth — pulls all the flavors together.
SAUSAGE, POTATOES AND ONIONS
By Lynette Lo Tom
- 2 tablespoons vegetable oil
- 6 assorted sausage links, 2 to 3 varieties
- 1 large onion, sliced
- 3 large Yukon gold potatoes, unpeeled and sliced into rounds
- Black pepper, to taste
- Parsley, minced (optional for garnish)
In a large skillet on medium, heat oil, then brown sausage links about 5 minutes. Stir so sausages are browned on all sides. Using a fork, prick sausage casings then add onions. Cover and reduce heat to medium-low. Cook, stirring occasionally for 3 minutes.
Remove sausages and slice diagonally, return to pan. Add potatoes, cover and stir every few minutes until potatoes are tender, about 10 minutes, longer if either sausages or potatoes are not yet done.
Season with pepper and garnish with parsley. Serve hot or at room temperature with mustard on the side. Serves 4.
>> Variations: Add 1 cup drained sauerkraut along with potatoes. Omit oil and add 1/2 cup of beer at the beginning. Use whole fingerling potatoes for a more elegant look.
Approximate nutritional information, per serving (not including salt to taste): 210 calories, 6 g total fat, 1 g saturated fat, 100 mg cholesterol, 450 mg sodium, 3 g carbohydrate, no fiber, 2 g sugar, 34 g protein.
“Easy Kine Cooking” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at @brightlightcookery.
