German Skillet with Mustard Cream Sauce

After processing our hogs, I ended up with quite a bit of ground German sausage. It's the first time I've ever really used it in cooking so I'll be trying various Pinterest recipes for the next few months. The hubby would say, "you don't have to keep looking, just make this one over and over." He ended up eating 2 big bowls of it last night and again for breakfast this morning. Hehe. 

I did make a few adjustments. One of my most favorite attachments for my KitchenAid stand mixer is the Dicer/Slicer. It makes perfect little potato cubes (which makes it faster to cook and easier to eat). I first cooked the sausage in a pot with onions and garlic then added the potatoes with some chicken broth. After allowing that to cook for about 30 minutes, I added the sauerkraut, brown mustard and regular milk for another 15 minutes. Finally I added the heavy cream and cooked 15 more minutes. No salt needed due to the sauerkraut, chicken broth and sausage, but I did add some black pepper and white vinegar for extra kick. [German sausage has red pepper flakes so it was plenty spicy, but not too much--perfect for the hubby and me.]

https://www.foxvalleyfoodie.com/german-skillet-mustard-cream-sauce/