Bratkartoffeln mit Senfsauce - German Potatoes in Mustard Sauce

     Everyone need a delicious one pot meal. This German recipe comes from a friend who said it was something her mother made growing up . She also said it didn't really have a name, it was a country or everyday dish, that everyone just made at home. 

     This one is highly rated by the husband and kids and will be great for a winter dinner in a hurry. The best part is this recipe can be scaled up and down based on whatever you have on hand. If you have sauerkraut use that in place of the cabbage. Double the ingredients to feed more or use a mix of whatever sausages you have around. 

1.5 lb. yellow potatoes, sliced

1 lb. sausage, sliced

1 small onion, chopped

2 c. sliced cabbage

Generous amount of oil, to fry

1/2 tsp. salt

1/4 c. grainy German mustard

3/4 c. heavy cream

Chopped fresh parsley, to serve

Heat the oil in a cast iron skillet. Add the potatoes and cook, stirring, over medium heat. Once the potatoes are starting to change in appearance around the edges and starting to cook add half the salt and onions and cover the pan with a lid. 

The potatoes will need about 15 minutes to cook, stirring often so they don't stick to the bottom of the pan but replacing the cover between stirring. 

Once the potatoes are crisp tender add the cabbage, sausage and mustard and continue cooking with the lid on, stirring every so often to prevent sticking and scorching. Cook until the potatoes are tender. 

Add the cream and salt and stir to coat. Cover again and cook for 5 minutes. Check for salt and serve with fresh parsley on top.