Gracious Rain

Long, long ago, when my first two kids were really little, there used to be an event at the local shops called Octoberfest. Now, I have no idea what Octoberfest is like in some far away land, all I know is that here in Utah, back then, it was a cozy little festival with vendor booths and Autumn food and games and prizes. For a mom of two–at that time in my life–let’s just say that getting anything for free made it an exciting event to look forward to.

Everything was fall leaves and pumpkins and Autumn and cider and caramel apples and candy corn and scarecrows and hay bales–everywhere you’d look. And there I was with my two babies in a stroller, walking merrily from booth to booth, playing the games, sipping the cider, tasting samples, collecting coupons  and filling my new Octoberfest tote bag with so much free stuff and prizes that I could hardly carry it all. Happy as a little clam.

Back then, there was a booth that made dinner plates of some mysterious dish that smelled soooo good. As I got curious enough to come closer though, I realized that the dish was made with sauerkraut–which was a big nope for me in those days. I moved on the pumpkin chocolate chip cookies booth.

Some years later,  my sister forced me to try a Polish dog–with sauerkraut and mustard. Hmmmm…not bad, I thought. Then later, she gave me a bite of her Reuben panini–with sauerkraut and pickles.

To my shock…

apparently I had matured a tad and so had my tastebuds.

I fell madly in love.

So when I saw this Autumy looking skillet dinner, that– from out of nowhere– reminded me of those sweet little Octoberfest days with my first babies, I knew I would need to make it–right now.

Oooooh, did my house ever smell good!

And it tasted just as incredible as I knew it would.

So, here’s the recipe and if you want to really bring in the season, try it with a glass of warm cider.

I’m so excited for you to make it.

Welcome to Octoberfest!

 

 

Octoberfest Skillet

Ingredients

5-6 medium red potatoes, diced

2 Tbsps. butter

2 Tbsps. onion flakes

1- smoked sausage (16 oz.) , cut into 1/2 inch pieces

1 jar 16 oz. sauerkraut–well drained

1/4 tsp ground pepper

1/4 cup shredded Parmesan cheese

pickles, mustard optional–but soooo good!!

Directions

In a large, non-stick skillet, sauté the potatoes in butter until lightly browned and soft through– 8 to 10 minutes. Stir in sausage and allow it to brown slightly. Sprinkle in onion flakes. Add sauerkraut and pepper and stir to combine and heat through. Allow to cook for a bout 5 more minutes to combine flavors. Top with Parmesan cheese.

Serve with mustard and pickles.