Bratwurst Potato Skillet Delight
Golden potatoes and juicy bratwurst come together in a smoky, tangy one-skillet supper. Easy, hearty, and weeknight-friendly.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil for browning
- 1.25 lb bratwurst sausages sliced into 1/2-inch rounds
- 1 tbsp unsalted butter
- 1 cup yellow onion thinly sliced
- 1 cup red bell pepper thinly sliced
- 2 tsp minced garlic
- 1.5 lb baby potatoes cut into 3/4-inch pieces
- 6 fl oz chicken broth low sodium recommended
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp smoked paprika
- 0.5 tsp dried thyme
- 0.75 tsp kosher salt adjust to taste
- 0.5 tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Prep the vegetables and slice the sausages into rounds.
- Heat olive oil in a large skillet over medium-high. Brown the bratwurst on both sides, then transfer to a plate.
- Reduce heat to medium. Melt butter in the skillet, add onion and bell pepper, and cook until softened, about 4 minutes.
- Stir in garlic, smoked paprika, and thyme. Cook 30 seconds until fragrant.
- Add potatoes, salt, and pepper. Pour in the broth, cover, and steam until potatoes are just tender, 8–10 minutes.
- Uncover and stir in Dijon and vinegar. Simmer to reduce slightly, 2–3 minutes.
- Return the browned bratwurst to the pan. Toss and cook until the edges crisp and glaze forms, 3–5 minutes.
- Finish with parsley. Taste and adjust seasoning, then serve hot.
Notes
Variation: Stir in a handful of well-drained sauerkraut with the mustard for a tangy twist. Swap bratwurst with smoked kielbasa if preferred.
Serving/Storage: Great with grainy mustard on the side. Refrigerate leftovers up to 3 days; re-crisp in a skillet with a splash of broth.
This recipe is an original creation inspired by classic Bratwurst Potato Skillet Delight flavors. All ingredient ratios and instructions are independently developed.