My One-Pan Sausage and Potatoes Is German Comfort Food Made Easy
Ingredients
- 3 tablespoons olive oil
- 1 (14-ounce) package smoked bratwurst
- 1 1/2 pounds Yukon Gold potatoes
- 31/2 cupsbunch shredded or torn kale leaves
- 1 cup low-sodium chicken broth
- 3/4 teaspoon caraway seeds
- 2 tablespoons apple cider vinegar
- 2 tablespoons mustard
- 2 1/2 teaspoons brown sugar
- Salt and freshly ground black pepper, to taste Salt and freshly ground black pepper, to taste Salt and freshly ground black pepper, to taste
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Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the sausages and cook, turning with tongs occasionally, until browned and heated through, 5 minutes. Cut the sausages into 1/3-inch thick slices, transfer to a plate, and cover loosely with foil.
- Add the remaining 2 tablespoons of oil to the pan. Add the potatoes and cook over medium heat, stirring occasionally with a spatula, until half-cooked when pierced with a fork, about 8 minutes.,Add the kale, broth, and caraway seeds. Reduce heat to low, cover, and simmer until the potatoes are tender when pierced with a fork, about 10 minutes.
- While the potatoes cook, combine the vinegar, mustard, and brown sugar in a small bowl.
- When the potatoes are done, pour the vinegar mixture over them and stir gently with a rubber spatula. Increase heat to medium high and simmer uncovered, stirring occasionally, until most of the liquid has been absorbed by the potatoes, about 3 minutes. Season to taste with salt and pepper.,Top the potato mixture with the sliced sausages and serve immediately.,Refrigerate cooled leftovers in an airtight container for up to 5 days. Serve cold or gently reheated in the microwave or a skillet.,Love the recipe? Leave us stars and a comment below!
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Original recipe: View Original