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The Yorkshire Skillet




Source of Recipe


Internet


List of Ingredients




12 oz. fully cooked sausage cut into bite sized pieces
2 Tbs red wine
1 med. onion
2 red cooking apples
1 lb sauerkraut
12 oz frozen, herbed potato wedges or steak fries
¼ cup cider vinegar
3 Tbs. sugar
½ tsp. caraway seeds
2 Tbs. chopped parsley


Recipe



Follow the directions on the package for the frozen potatoes. Usually 425 degrees for 15-20 minutes. Start the potatoes baking.
Slice the onion and apples into large chunks.
Combine the vinegar, sugar and caraway seeds in the measuring cup.
Place the sausage pieces and red wine into a large skillet, cover and cook
over medium heat for 8-10 minutes.
Remove the sausage to a covered platter (to keep warm) and keep the drippings in the skillet.
Cook the apples and onion 4-5 minutes, stirring often.
(If you have timed it right, the potatoes are due to come out of the oven about now)
Combine the sausage, potatoes, and sauerkraut into the skillet.
Pour the vinegar mixture over the skillet.
Stir gently and heat together 1 minute.
Sprinkle with parsley as you serve.

Notes: this dish comes together quickly - at the end don't over stir or let it sit on the heat too long, the apples and potatoes will get mushy. Lately I have been using a full pound of sausage and a 1 pound bag of potato wedges. I then increase the cider vinegar to 1/2 cup. (I like the tang from the vinegar). I have also substituted 2 heaping Tbs of brown sugar for the 3 Tbs of white sugar. It darkens the flavor a bit.