Entree: Germany – Saarland – Saarländische Lyonerpfanne mit Ei (Saarland-style pan-fry of Lyoner sausage with potatoes, onions, and fried egg)

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 20 min

Cook 25 min

Total 45 min

Ingredients

1 lb (450 g) waxy potatoes, such as Yukon Gold, peeled and cut into 1/4-inch (6 mm) slices
12 oz (340 g) Lyoner sausage, sliced into 1/4-inch (6 mm) rounds; Bologna sausage is a practical labeled example if Lyoner is unavailable. (estimated edible portion: 340 g)
1 large onion (about 1 cup / 150 g), thinly sliced
3 tbsp (45 ml) vegetable oil
2 tbsp (30 g) butter
4 large eggs
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) German-style mustard (optional, for serving)
2 tbsp (8 g) fresh parsley, chopped, for garnish
1 tbsp (15 ml) white wine vinegar (optional, for deglazing)

Instructions

1. Bring a pot of lightly salted water to a boil. Add the potato slices and parboil for 6–8 minutes, until just tender but not falling apart. Drain and pat thoroughly dry.
2. Heat about 2 tbsp (30 ml) of the vegetable oil in a large heavy skillet over medium-high heat. Fry the potatoes in a single layer, working in batches if needed, until golden and crisp on both sides, about 6–8 minutes per side. Transfer to a plate and keep warm.
3. Add the remaining 1 tbsp (15 ml) vegetable oil to the skillet. Add the sliced onion and most of the butter, reserving a little for the eggs. Cook over medium heat for 6–8 minutes, until soft and beginning to caramelize.
4. Add the Lyoner sausage slices and cook for 4–5 minutes, until lightly browned. If the pan is dry, add the optional white wine vinegar and scrape up the browned bits.
5. Return the potatoes to the skillet and gently toss them with the sausage and onions. Season with salt and pepper to taste, then keep warm over low heat.
6. In a separate small skillet, melt the reserved butter and fry the eggs to your preferred doneness. Sunny-side up is traditional. Season with salt and pepper.
7. Divide the Lyonerpfanne among four plates and top each portion with a fried egg. Garnish with chopped parsley and serve the optional mustard on the side.