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This Sweet Mustard Sausage and Potato Skillet was a completely delicious accident.I had four fresh gourmet mustard sausages from a local restaurant here in Edmonton that I HAD to use up. What goes with mustard sausage? Brown sugar, whole seed mustard and potatoes and onions, of course!
Table of Contents
Sausage and Potatoes Skillet
The key to a great sausage and potato skillet is that you start the potatoes first to prevent overcooking the sausages and manhandling the potatoes to death. The potatoes took up most of the cooking time and the fresh sausage was only another 20 minutes. Potatoes can take a while to make on the stove as do onions, so you want to start them together at the same time. I used red baby potatoes as I wanted them to hold their shape and not turn into mush. Russet potatoes tend to break down as they cook ( which is why they are excellent mashers) so they aren’t my top choice for making skillets like this. When you have to stir the dish a lot during cooking, you want a potato that’s not going to turn into mush. Cook this on medium heat and let the potatoes and onions sit for as long as they can without burning before turning them, this helps cook them faster.
Can I bake sausage and potatoes in the oven?
This sausage, onions and potato skillet would work out fabulous in the oven as well, you would just have to slice up the sausage – and use a sausage that is already smoked and not raw inside, like these fresh sausages are. Fresh sausage doesn’t slice well, so if you want to make this in the oven get a good kielbasa! For the oven you can then just toss the ingredients all together – excepting the sausage – and roast on a baking sheet. I would add the smoked sausage in at the last 15 minutes to heat it up at the end.
Sausage and Potato Skillet Tips & Tricks
- Baby potatoes are excellent in this recipe. Simply cut them in half or the larger ones in quarters. The smaller the pieces are, the faster they are going to fry up. The pieces I used were smaller than bite size.
- This recipe works well with pretty much any type of sausage that you can think of, but this mustard fennel sausage or a Bratwurst are a simply spectacular flavour match. Think of any sausage that you would eat with a sweet mustard and it will be great in this recipe.
- Make sure during the first stage to cook the potatoes and onions until they are done, especially the onions. You are adding sugar to the recipe which can stall the onions from cooking. You will end up with crunchy onions.
If you are looking for other dinner recipes, try these:
- Creamy Garlic Swiss Chard Chicken
- Honey and Brown Sugar Bourbon Beef
- Easy Potato Leek Soup
- Crockpot Apple Juice Pulled Pork
Happy cooking!
Love,
Karlynn
Sweet Mustard Sausage and Potato Skillet
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Total Time
- 45 minutes
- Course
- Main Course
- Cuisine
- North American
- Servings
- 4
- Calories
- 406
- Author
- Karlynn Johnston
Ingredients
Sauce
- 3/4 cup chicken broth
- 1/3 cup whole grain mustard
- 2 tablespoons brown sugar packed
Potato Mixture
- 4 cups baby red potatoes, diced into small pieces
- 1 large white onion sliced
- 2 tablespoons canola oil
- 4 sausages ( Bratwurst or mustard flavoured is good)
- parsley for garnish
Instructions
- In a small bowl, combine chicken broth, mustard and brown sugar. Set aside.
- In large skillet place the potatoes, onion and oil. Fry over medium heat until the onions are soft and translucent and the potatoes are fork tender.
- Add in the sausage and pour the sauce over everything. Cover with a lid and cook for 10 minutes, then turn the sausage. Keep cooking until the sausage reaches an internal temperature of 165 °F.
- Remove from the stove.
- Garnish with parsley and serve.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Jillian says
I went out of my comfort zone with this recipe, I have never been a huge sausage person, but boy am I glad that I listened to my gut (no pun intended) and went for it. The recipe was so easy to follow and my husband LOVED the dish!!! Highly recommend.