German mustard cream potatoes

Horseradish is nifty.


  1. 1 lb. Knockwurst links, cut into thick coins
  2. 2 white onions, chopped
  3. 3 lb. Red potatoes
  4. Salt
  5. Jar sauerkraut
  6. 1 c. Heavy cream
  7. 3 T. German hot mustard
  8. to taste Pepper,


  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!

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