German mustard cream potatoes

Name: German mustard cream potatoes
Ingredients: 1 lb. Knockwurst links, cut into thick coins; 2 white onions, chopped; 3 lb. Red potatoes; Salt; Jar sauerkraut; 1 c. Heavy cream; 3 T. German hot mustard; to taste Pepper,

Kelly Collins @cook_17350233

Cypress, Texas

Horseradish is nifty.

Edit recipe

Add Cooksnap

1 lb. Knockwurst links, cut into thick coins
2 white onions, chopped
3 lb. Red potatoes
Salt
Jar sauerkraut
1 c. Heavy cream
3 T. German hot mustard
to taste Pepper,

Cooking Instructions

1

Cut up potatoes to bite-size chunks. (No need to peel them) put in salted boiling water. Lower temperature to a slow boil for about 10 minutes. You want the potatoes a little softened, but not cooked completely soft. Drain.
2

While potato boils, cut up 2 onions and put in electric skillet with sausage coins and a touch of olive oil (just to prevent sticking) Brown slowly.
3

After draining potatoes, dump them in skillet with onions and sausage. Stir around and get a little crisp on your potato chunks before moving on.
4

Dump in a jar of sauerkraut. (You can drain it, but we like the little bit of extra vinegar...so I don't drain it first.
5

Combine the heavy cream with the mustard and pour into skillet. Stir to incorporate everything. Sprinkle with black pepper. Enjoy!