Entree: Germany – Saarland – Lyonerpfanne (Saarland-style pan-fry of sliced Lyoner sausage with potatoes and onions, often finished with mustard and fried eggs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (454 g) waxy potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes
- 12 oz (340 g) Lyoner sausage, sliced into 1/4-inch (6 mm) rounds
- 1 medium onion, thinly sliced (150 g)
- 2 tbsp (28 g) butter
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) whole-grain or German mustard
- 2 large eggs, approx. 3.5 oz (100 g) total
- 1 tsp (5 g) salt
- 1/2 tsp (1.5 g) black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) apple cider vinegar or splash of white wine vinegar (optional)
- Cornichons or small pickles, for serving (no measurement)

Instructions

1. Parboil the potato cubes in salted boiling water until just tender, about 6–8 minutes; drain and let steam-dry for a few minutes.
2. Heat 1 tbsp butter and 1 tbsp vegetable oil in a large heavy skillet over medium-high heat. Add the potato cubes in a single layer and fry, turning occasionally, until golden and crisp on most sides, about 12–15 minutes. Transfer potatoes to a plate and keep warm.
3. In the same skillet add the remaining 1 tbsp butter and 1 tbsp vegetable oil. Add the sliced Lyoner sausage and cook until browned on both sides, about 4–5 minutes.
4. Push the sausage to one side, add the sliced onion and sauté until soft and caramelized, about 6–8 minutes. Stir onions and sausage together.
5. Return the crisped potatoes to the skillet, gently toss to combine. Stir in the mustard, vinegar if using, and season with salt and pepper. Cook for 2–3 minutes more to allow flavors to meld.
6. In a separate small skillet, fry the eggs sunny-side up or to preferred doneness using a little oil or butter.
7. Divide the Lyonerpfanne among plates, top each portion with a fried egg, sprinkle with chopped parsley, and serve with cornichons on the side.