Entree: Germany – Saarland – Saarländische Lyonerpfanne (Pan-fried Lyoner sausage with potatoes and onions prepared in Saarland style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 18 min

Total 45 min

Ingredients

2 lb (900 g) waxy potatoes, peeled and cut into 1/2-inch slices or small cubes
12 oz (340 g) Lyoner sausage, sliced about 1/4 inch thick (German-style finely emulsified pork sausage as a clearly labelled practical example) (estimated edible portion: 340 g)
1 large onion (about 8 oz / 225 g), thinly sliced
4 large eggs, approx. 7 oz (200 g) total
2 tbsp (30 ml) vegetable oil
2 tbsp (30 g) unsalted butter
1 tsp (5 g) salt, or to taste
1/2 tsp (1 g) freshly ground black pepper
2 tbsp (8 g) fresh parsley, chopped
1 tsp (5 ml) white wine vinegar or apple cider vinegar (optional; white wine vinegar selected)

Instructions

1. Simmer the potatoes in salted water for 8–10 minutes, until just tender but still holding their shape. Drain and let them steam-dry for a few minutes.
2. Heat 1 tablespoon (15 ml) of the oil and 1 tablespoon (15 g) of the butter in a large, heavy skillet over medium-high heat. Add the potatoes in a single layer and fry, turning occasionally, for about 10–12 minutes, until golden and crisp on most sides.
3. Push the potatoes to one side of the skillet. Add the remaining oil and butter, then add the onion. Fry for 5–7 minutes, until softened and beginning to caramelize.
4. Add the sliced Lyoner sausage and cook, stirring, for 3–4 minutes, until warmed through and browned at the edges. Season with salt and pepper. If using, add the vinegar to deglaze the skillet and brighten the flavors.
5. Make four small wells in the mixture and crack one egg into each. Reduce the heat to medium-low and cover the skillet. Cook for about 4–6 minutes, until the whites are set and the yolks are done to your preference.
6. Sprinkle with chopped parsley and serve hot directly from the skillet.