This German-inspired one-skillet dinner combines smoked sausage slices, potatoes, sauerkraut, ale and whole grain mustard for a quick and hearty meal.

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook sausage in a large skillet over medium high heat for 3 minutes, turning occasionally. Remove sausage and set aside.

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  • Add oil and potatoes to skillet and cook until golden brown.

  • Add ale, sauerkraut and mustard to skillet, mixing with potatoes until blended. Cook over medium-high heat for 2 minutes.

  • Return the sausage to the skillet, continue cooking for 10 minutes or until potatoes are tender.

Cook's Tip:

For added fresh flavor sprinkle with chopped fresh parsley.

Nutrition Facts

343 calories; protein 9.7g 20% DV; carbohydrates 17g 6% DV; fat 23.5g 36% DV; cholesterol 41.3mg 14% DV; sodium 785.2mg 31% DV. Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/12/2016
If you ferment your own sauerkraut or buy it as a live ferment you know that cooking it will remove the probiotic benefits of the ferment. You can solve this by using the recipe as specified and adding the kraut at the very end allowing it to warm in the dish but not cook. This will give you the excellent flavors but with a crispier texture a brighter taste and the benefits of your ferment! Read More
(52)

Most helpful critical review

Rating: 3 stars
01/23/2016
The potatoes and sausage turned out really good but the sauerkraut tasted awful. I usually like sauerkraut so I am not sure if it was the beer I used or what. I used Little Sumpin' Sumpin' Ale. Probably won't be making this again. Read More
(3)
67 Ratings
  • 5 star values: 34
  • 4 star values: 20
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
04/12/2016
If you ferment your own sauerkraut or buy it as a live ferment you know that cooking it will remove the probiotic benefits of the ferment. You can solve this by using the recipe as specified and adding the kraut at the very end allowing it to warm in the dish but not cook. This will give you the excellent flavors but with a crispier texture a brighter taste and the benefits of your ferment! Read More
(52)
Rating: 5 stars
12/30/2014
If you will microwave your potatos a few minutes just to soften them a little they'll fry much quicker. Don't cook them all the way through in the microwave they'll end up mushy. Let them cool a little after the microwave then chop into smaller pieces for your skillet. This works well for general baked potatos too. After the microwave just pop them in the oven for 15 - 20 minutes and they'll taste like they've been in there for hours. Read More
(28)
Rating: 4 stars
12/28/2014
For some reason my potatoes did not want to cook and this ended up going a lot longer than recommended. That said it was a warming comfort-meal on a cold night and as a sauerkraut lover I'll make it again. We used a gluten-free hard apple cider and the combination was delicious! Read More
(10)
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Rating: 5 stars
12/08/2016
This was a delicious recipe. I made a few changes based on the advice of reviews and personal preference. I microwaved the potatoes to speed the cooking. I browned the sausage and browned the potatoes sans added oil. I also added a sliced carrot to give color and flavor. One reviewer suggested a more limited time of warming the sauerkraut. I added the kraut last and warmed for only 5 minutes on low -medium heat using homemade chicken broth rather than ale. (had no ale or beer on hand but don't think it would have added much to the flavor). The kraut I used was Bavarian style and sweeter than other varieties. It was very flavorful with the mustard and sausage. Warm and filling on a winter evening! Read More
(9)
Rating: 5 stars
03/24/2015
Follow the recipe except didn't rinse the saurkraut. This is yummy!! Just throw a lid on a few minutes while sauteing potatoes and they cook fine. Simple and delish. Used turkey smoked sausage. Read More
(9)
Rating: 5 stars
04/01/2015
I had an extra package of sauerkraut I needed to use up and chose this recipe. So glad I did. So easy not many ingredients and everyone loved it. The ale is such a good idea. Read More
(7)
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Rating: 4 stars
02/10/2015
This is really good and easy. However visually it was quite "beige." It looks like the main photo has some parsley or other green garnish that makes it more visually appealing. I wish that had been in the ingredients. I will make this again but will add something green to spruce it up. Read More
(5)
Rating: 5 stars
12/28/2014
Hillshire Farm thank you for this fantastic and comforting recipe! I followed the recipe pretty much to the tee! I did have to cook the potatoes a little longer on my gas range to get them nice and brown on all sides. I also added about another cup of sauerkraut because everyone in my family loves it. I used Guinness beer and it added a nice depth of flavor. It truly tasted like a traditional German dish! Read More
(4)
Rating: 3 stars
01/22/2016
The potatoes and sausage turned out really good but the sauerkraut tasted awful. I usually like sauerkraut so I am not sure if it was the beer I used or what. I used Little Sumpin' Sumpin' Ale. Probably won't be making this again. Read More
(3)