Sausage, Sauerkraut and Potato Bake

Name: Sausage, Sauerkraut and Potato Bake
Ingredients: 12 oz Chicken Sausage (cut in 1/4 inch slices); 2-1/2 pounds yukon gold potatoes (cut in 1 inch chunks); 22 oz saurkraut; 1 med onion, sliced; 1 red pepper, sliced; 2 cloves garlic, minced; 2 Tbsp dijon mustard; 1-1/2 cups chicken stock; 2 Tbsp fresh parsley; 6 Tbsp ghee, divided

gail.george

Whole 30

Ingredients

12 oz Chicken Sausage (cut in ¼ inch slices)
2-½ pound yukon gold potatoes (cut in 1 inch chunks)
22 oz saurkraut
1 med onion, sliced
1 red pepper, sliced
2 cloves garlic, minced
2 tbsps dijon mustard
1-½ cup chicken stock
2 tbsps fresh parsley
6 tbsps ghee, divided

Instructions

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1
Place potatoes in a large pot, cover with water and add a large pinch of salt. Bring to a boil and simmer for until potatoes are fork tender.
2
Pour 1/2 cup of the chicken stock in a microwave for or until warm. Drain potatoes and return to pot. Mash with chicken stock 4 T ghee, 1/2 tsp salt and 1/4 tsp pepper.
3
Preheat oven to 400 degrees. Bring a large oven proof skillet to medium high heat. Melt remaining 2 T ghee and add the peppers and onion. Cook until the onions are translucent, about . Add garlic and sausage and cook until starts to brown.
4
Pour in sauerkraut ( including juice) Stir in the mustard, remaining cup of chicken broth, and parsley. Cook for a few minutes until heated through.
5
Remove the skillet from the heat and spread the mashed potatoes on top. Transfer the skillet to the oven and cook for until the potatoes are golden brown.
6
Serve with more mustard on the side if desired.

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