One of our favorite stops in the World Showcase is Germany’s Biergarten! Not only do they have the best Oktoberfest smorgasbord, there’s nothing better than a Hefeweizen on a hot day. This recipe isn’t on Epcot’s menu, but I really didn’t think you would want a recipe for braunschweiger. Fun fact: I love that stuff, haha! Anyways, I hope you love this family favorite recipe. Can’t get any more German than this. Prost!
If you’re looking for a delicious dessert to go with your skillet dinner, check out my Apple Strudel recipe here.
Biergarten Skillet Dinner
Ingredients1.5 lbs petite yellow potatoes, quartered 1 medium onion, diced 14 oz Keilbasa, sliced 1/2″ thick 16 oz Sauerkraut, drained 1 cup Heavy Cream 2 Tbsp Brown Mustard (I use Inglehoffer) Oil Salt
Preheat oven to 425°. Add potatoes to baking sheet, sprinkle and toss with oil and salt. Roast for 20 minutes, then turn potatoes and roast for additional 15 minutes.
While potatoes are roasting, add oil, sausage, and chopped onion to skillet and cook until sausage rounds are cooked through and seared and onion is browned.
Once potatoes have browned and finished cooking through add to sausage and onion mixture, along with sauerkraut.
Add heavy cream and mustard to the pan and stir to combine. Continue cooking 5 minutes to thicken, stirring occasionally.