German Sausage Bowls

  • 3 slices thick-cut bacon, cut into pieces
  • 1 small yellow onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1 pound smoked sausage, sliced into coins
  • 2-3 large Yukon gold potatoes (about a pound), chopped into bite-sized pieces
  • 1 T. grainy mustard
  • 1 T. apple cider vinegar
  • 6 oz. grape or cherry tomatoes
  • 1 generous handful fresh arugula or spinach

Fry the bacon in a large skillet, adding the onion and garlic near the end of the cooking process to allow them to cook until softened. Add the sliced sausage and potatoes and continue cooking over medium heat, stirring frequently, to allow the potatoes to fry. Continue cooking until the potatoes are nearly soft, about 10-15 minutes.

Mix the mustard and vinegar together and drizzle evenly over the skillet and stir well to coat. Add the tomatoes and greens and stir again. Cover and allow the greens to wilt and the tomatoes to warm and burst as they cook. Remove and serve after another 5 minutes.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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