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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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My husband, son and daughter request this supper on blustery fall and winter days. Served with Italian bread, a crisp green salad and apple cider, it always satisfies.Alice Le Duc, Cedarburg, Wisconsin Ingredients:
3 medium red potatoes |
1 pound johnsonville® original bratwurst or polish sausage, cut into 1/2-inch slices |
2 teaspoons thinly sliced green onion |
1-1/2 teaspoons canola oil |
1-1/2 cups white wine or chicken broth |
1 teaspoon dried thyme |
1 teaspoon dried marjoram |
1 tablespoon sugar |
1 tablespoon dijon mustard |
3 teaspoons minced fresh parsley, divided |
3 teaspoons minced chives, divided |
1 to 2 teaspoons cider vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 egg yolks, lightly beaten |
Directions:
1. Place potatoes in a large saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender; drain. Cool slightly; cut into cubes and keep warm.
2. In a large skillet, saute sausage and onion in oil until lightly browned; drain. Stir in the wine, thyme and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove sausage; keep warm.
3. Stir in the sugar, mustard, 1-1/2 teaspoons parsley, 1-1/2 teaspoons chives, vinegar, salt and pepper into pan juices; heat through.
4. Whisk a small amount of hot liquid into egg yolks; return all to the pan. Cook and stir until thickened and bubbly. Stir in sausage and potatoes; heat through. Sprinkle with remaining parsley and chives. Yield: 3-4 servings.
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