Fall in a Skillet

Ingredients:

1 Tablespoon olive oil

3 medium new potatoes (red skinned), scrubbed and diced

2 teaspoons Pork Chop Seasoning* or  Fox Point seasoning* or seasoned salt

1 package (13-16 ounces)  smoked sausage, sliced into ½ inch coins

1 small onion, chopped

1 medium apple, chopped

1 cup sauerkraut, drained

1 Tablespoon grainy mustard

12 ounces (1 bottle) hard apple cider or 2 cups regular apple cider

2 teaspoons caraway salt

½ teaspoon apple cider vinegar

Directions:

Heat olive oil on medium in a large skillet. Add diced potatoes (in batches, if needed) to coat a single layer in the bottom of the pan. Add seasoning/seasoned salt and cook, flipping potatoes occasionally, until the potatoes are browned (this will come out best if you don’t try to flip until you really hear a sizzle-that means good carmelization. I am using a small bottomed skillet, so I think of it almost like a stir fry). Remove to a plate. Add smoked sausage to the skillet and cook over medium, stirring often, until browned. Remove to the potato plate. Add the onion to the pan and cook until translucent. Add back in the sausage and potatoes, as well as the apple and sauerkraut. Add in the mustard, cider, caraway salt and vinegarand stir well. Bring to a boil and reduce to a simmer, uncovered, for 30 minutes,  stirring occasionally.

*Note: I use Penzey’s Pork Chop Seasoning and/or Fox Point Seasoning in this (you can purchase online if you don’t have a store near you). I like the Pork Chop because it is smoky and the Fox Point is just good on anything—try it on plain old cottage cheese!)