Multi-Tool Sausage Skillet with Crispy Potatoes and Sautéed Cabbage
A sausage and potato skillet is one of the easiest ways to turn homemade bratwurst into a complete meal with strong texture and flavor contrast. This version combines juicy onion and garlic bratwurst, crispy Yukon Gold potatoes, tender sautéed red cabbage, and a final drizzle of PS Seasoning Bier Hall Mustard for a skillet dinner that feels hearty without being heavy. Because each component is cooked separately and assembled at the end, the potatoes stay crisp, the cabbage stays tender, and the sausage keeps its bite.
This sausage and potato skillet starts with fresh bratwurst made from pork trim or pork butt using the PS Seasoning Onion & Garlic Brat Kit. The potatoes are tossed with PS Seasoning Multi Tool and crisped until golden, while the cabbage is cooked with shallot and finished with PS Seasoning Multi Tool Steak Blend for a savory, pepper-forward finish. When everything comes together in one pan, you get a balanced skillet meal with rich sausage, browned potatoes, and mellow cabbage in every forkful.
Multi-Tool Sausage Skillet with Crispy Potatoes and Sautéed Cabbage
PS Seasoning
2 hours
45 minutes
German
Dinner
A sausage and potato skillet is one of the easiest ways to turn homemade bratwurst into a complete meal with strong texture and flavor contrast. This version combines juicy onion and garlic bratwurst, crispy Yukon Gold potatoes, tender sautéed red cabbage, and a final drizzle of PS Seasoning Bier Hall Mustard for a skillet dinner that feels hearty without being heavy. Because each component is cooked separately and assembled at the end, the potatoes stay crisp, the cabbage stays tender, and the sausage keeps its bite.
This sausage and potato skillet starts with fresh bratwurst made from pork trim or pork butt using the PS Seasoning Onion & Garlic Brat Kit. The potatoes are tossed with PS Seasoning Multi Tool and crisped until golden, while the cabbage is cooked with shallot and finished with PS Seasoning Multi Tool Steak Blend for a savory, pepper-forward finish. When everything comes together in one pan, you get a balanced skillet meal with rich sausage, browned potatoes, and mellow cabbage in every forkful.
Ingredients
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10 pounds pork trim or pork butt
1 PS Seasoning Onion & Garlic Brat Kit
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3 pounds Yukon potatoes
4 tablespoons olive oil, divided
2 tablespoons PS Seasoning Multi Tool Steak Blend
1/2 head red cabbage, shredded
1/2 shallot, julienned
1 tablespoon PS Seasoning Multi Tool Steak Blend
1/4 cup PS Seasoning Bier Hall Mustard
Directions
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Prepare the bratwurst according to the package directions on the PS Seasoning Onion & Garlic Brat Kit. This recipe uses 4 to 5 fresh sausages
refrigerate or freeze the remaining links for another use.
Preheat your air fryer to 390°F and your oven to 350°F.
Dice the Yukon potatoes into 1-inch cubes. Toss them with 3 tablespoons olive oil and 2 tablespoons PS Seasoning Multi Tool until evenly coated.
Add the potatoes to the air fryer basket and cook for 15 to 20 minutes, shaking halfway through, until the potatoes are golden brown and crispy on the outside.
While the potatoes cook, heat a medium oven-safe skillet over medium-high heat. Add the remaining 1 tablespoon olive oil.
Add 4 to 5 bratwursts to the skillet and sear for 4 to 5 minutes total, turning as needed, until browned on all sides. Transfer the skillet to the oven and cook until the sausages reach an internal temperature of 160°F.
While the sausage finishes, shred the red cabbage and julienne the shallot if you have not already.
Heat a separate sauté pan over medium-high heat. Add a small drizzle of oil if needed, then cook the shallot for 1 to 2 minutes until softened. Add the red cabbage and sauté until tender, about 5 to 7 minutes. Season with 1 tablespoon PS Seasoning Multi Tool Steak Blend.
Remove the bratwursts from the oven and let them rest for a few minutes. Slice the sausages into bite-size pieces or coins.
Build the sausage and potato skillet by layering the crispy potatoes and sautéed cabbage in a serving skillet or platter, then topping with the sliced sausage.
Finish with a generous drizzle of PS Seasoning Bier Hall Mustard and serve hot.
