Stop Making Boring Skillet Dinners Try This #cooking #trending

Fire up the coals for a hearty German Smokehouse Skillet. This rustic meal brings together crispy potatoes and savory sausage. #oktoberfest Printable version available: https://kentrollins.com/blogs/pork/german-smokehouse-skillet German Smokehouse Skillet Serves 6–8 | Prep: 10 minutes | Total: 40 minutes Ingredients 3 tbsp bacon grease, divided 3 Yukon gold or medium russet potatoes, chopped Kent’s Low-Sodium Original Seasoning, or salt and pepper, to taste 21 oz smoked sausage, sliced into rings 1 large yellow onion, sliced 2 cups well-drained sauerkraut or prepared No-Kraut Swap below ¼ cup whole grain mustard 2 tbsp Dijon mustard ½ cup beer or chicken broth Chopped fresh parsley, optional Directions 1. Heat 2 tbsp bacon grease in a large cast iron skillet over medium-high heat. Add potatoes in one layer, working in batches if needed. Let a crust form before turning. Cook about 10 minutes, or until crisp and tender. Transfer to a plate and season. 2. Reduce heat to medium. Add remaining bacon grease and onion. Cook until partly tender, then add sausage. Cook until sausage is browned and onion is tender. 3. Stir in both mustards. Gently fold potatoes back in, then add sauerkraut or prepared swap and beer or broth. 4. Cook 2–3 minutes, stirring gently, until heated through. Adjust salt and pepper. Garnish with parsley if desired.