Recipe: Tasty German mustard cream potatoes

German mustard cream potatoes. Bacon gives this warm German potato salad recipe a boost of flavor. The vinegar and sugar dressing on this salad has the perfect combination of salty I've cooked many German Potato salads myself. I cooked this one today and my spouse and guests raved about it.

This easy boneless mustard pork chop recipe has a mustard cream sauce that cooks up quickly with traditional German ingredients. Mustard is the ultimate German condiment so it's a natural in this recipe. German recipes also call for whole mustard seeds, which are mild and even nutty tasting. You can have German mustard cream potatoes using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of German mustard cream potatoes

1. You need 1 lb. of Knockwurst links, cut into thick coins.
2. You need 2 of white onions, chopped.
3. It's 3 lb. of Red potatoes.
4. Prepare of Salt.
5. You need Jar of sauerkraut.
6. Prepare 1 c. of Heavy cream.
7. Prepare 3 T. of German hot mustard.
8. It's to taste of Pepper,.

Creamy Potato Pumpkin Skillet A colorful and nutritious skillet starring pumpkin, potatoes, arugula, and a creamy Tasty mini sausages made in Germany with cream cheese and bell peppers. Serve with German potato dumplings and red cabbage. Pork Stir Fry Quick and tasty German stir fried dish. German Potato Salad is a traditional potato side dish originating in Southern Germany.

German mustard cream potatoes step by step

1. Cut up potatoes to bite-size chunks. (No need to peel them) put in salted boiling water. Lower temperature to a slow boil for about 10 minutes. You want the potatoes a little softened, but not cooked completely soft. Drain..
2. While potato boils, cut up 2 onions and put in electric skillet with sausage coins and a touch of olive oil (just to prevent sticking) Brown slowly..
3. After draining potatoes, dump them in skillet with onions and sausage. Stir around and get a little crisp on your potato chunks before moving on..
4. Dump in a jar of sauerkraut. (You can drain it, but we like the little bit of extra vinegar...so I don't drain it first..
5. Combine the heavy cream with the mustard and pour into skillet. Stir to incorporate everything. Sprinkle with black pepper. Enjoy!.

I tried to balance by adjusting with additional mustard, some Worcestershire sauce, and lemon juice, but it's still not my cup of tea. I'll make it again, but I think the proportions need some tweaking for a more savory. The pale, smooth, yellow skin is lightly netted with shallow eyes, dark brown spots, and brown patches. The flesh is a vibrant yellow to gold and is firm, waxy, and dense. Talking of spicy: The Extra Spicy Mustard from Germany is hard to get abroad, so the recipe is also part of this video.

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