German Sausage and Potato Sauerkraut Skillet

Instructions

1. 1

   Wash and peel 600 g waxy potatoes, then cut them into 1.5 cm uniform cubes. Slice 150 g yellow onion thinly. Cut 400 g German Bratwurst into 2 cm thick rounds. Drain 300 g sauerkraut in a colander and gently press out excess liquid. Set a large heavy skillet over medium-high heat.

2. 2

   Add 30 ml vegetable oil to the hot skillet. Place the sliced sausages in the pan in a single layer and fry for 4 to 5 minutes, turning with tongs until browned on both sides. Using a slotted spoon, transfer the sausage rounds to a plate, leaving the rendered oil and fat behind in the pan.

3. 3

   Lower the heat to medium and melt 30 g unsalted butter into the pan with the remaining oil. Add 600 g cubed potatoes and 150 g sliced onion. Cook for 8 to 10 minutes, stirring occasionally with a wooden spoon, until the potatoes are lightly crisp and the onions turn soft and golden brown.

4. 4

   Add 300 g drained sauerkraut and 5 g whole caraway seeds to the skillet. Stir thoroughly into the potato mixture for 2 to 3 minutes to cook off excess moisture and warm the sauerkraut. If the mixture starts to stick to the bottom, add a tiny splash of water and scrape the pan clean.

5. 5

   Return the browned sausage rounds to the skillet with any accumulated juices. Pour in 200 ml vegetable broth and stir gently to integrate. Cover the skillet with a tight-fitting lid, lower the heat to low, and simmer for 8 to 10 minutes until the potatoes become fork-tender and moist.

6. 6

   Remove the lid and turn off the heat. The skillet should be steaming hot with golden potatoes, juicy sausages, and rich sauerkraut coated in a light savoury reduction. Serve immediately straight from the pan into deep warm plates, accompanied by a spoonful of spicy German mustard.