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

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (454 g) waxy potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes
12 oz (340 g) Lyoner sausage (Lyoner-style cooked sausage; pork Lyoner as a practical example), sliced into 1/4-inch (6 mm) rounds (estimated edible portion: 12 oz (340 g))
1 medium onion, thinly sliced (5 1/4 oz (150 g))
2 tbsp (28 g) butter
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) whole-grain mustard (selected from the listed options) (estimated edible portion: 0.53 oz (15 g))
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 (optional; selected from the listed options)
Cornichons, for serving (no measurement; selected from the listed options)

Show original ingredient measurements

1 lb (454 g) waxy potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes
12 oz (340 g) Lyoner sausage (Lyoner-style cooked sausage; pork Lyoner as a practical example), sliced into 1/4-inch (6 mm) rounds (estimated edible portion: 340 g)
1 medium onion, thinly sliced (150 g)
2 tbsp (28 g) butter
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) whole-grain mustard (selected from the listed options) (estimated edible portion: 15 g)
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 (optional; selected from the listed options)
Cornichons, for serving (no measurement; selected from the listed options)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring a pot of salted water to a boil. Add the potato cubes and parboil until just tender, about 6–8 minutes. Drain and let the potatoes steam-dry for a few minutes.
2. Heat 1 tablespoon (15 ml) of the butter and 1 tablespoon (15 ml) of the vegetable oil in a large, heavy skillet over medium-high heat. Add the potatoes in a single layer and fry, turning occasionally, until golden and crisp on most sides, about 12–15 minutes. Transfer to a plate and keep warm.
3. Add the remaining 1 tablespoon (15 ml) butter and 1 tablespoon (15 ml) vegetable oil to the same skillet. Add the Lyoner sausage and cook until browned on both sides, about 4–5 minutes.
4. Push the sausage to one side of the skillet. Add the sliced onion and sauté until soft and caramelized, about 6–8 minutes. Stir the onion and sausage together.
5. Return the crisped potatoes to the skillet and gently toss to combine. Stir in the mustard and, if using, the vinegar. Season with the salt and black pepper, then cook for 2–3 minutes so the flavors meld.
6. In a separate small skillet, fry the eggs sunny-side up or to your preferred doneness, using a little additional oil or butter as needed.
7. Divide the Lyonerpfanne among four plates. Top each serving with a fried egg, sprinkle with chopped parsley, and serve with cornichons on the side.

1. Bring a pot of salted water to a boil. Add the potato cubes and parboil until just tender, about 6–8 minutes. Drain and let the potatoes steam-dry for a few minutes.
2. Heat 1 tablespoon of the butter and 1 tablespoon of the vegetable oil in a large, heavy skillet over medium-high heat. Add the potatoes in a single layer and fry, turning occasionally, until golden and crisp on most sides, about 12–15 minutes. Transfer to a plate and keep warm.
3. Add the remaining 1 tablespoon butter and 1 tablespoon vegetable oil to the same skillet. Add the Lyoner sausage and cook until browned on both sides, about 4–5 minutes.
4. Push the sausage to one side of the skillet. Add the sliced onion and sauté until soft and caramelized, about 6–8 minutes. Stir the onion and sausage together.
5. Return the crisped potatoes to the skillet and gently toss to combine. Stir in the mustard and, if using, the vinegar. Season with the salt and black pepper, then cook for 2–3 minutes so the flavors meld.
6. In a separate small skillet, fry the eggs sunny-side up or to your preferred doneness, using a little additional oil or butter as needed.
7. Divide the Lyonerpfanne among four plates. Top each serving with a fried egg, sprinkle with chopped parsley, and serve with cornichons on the side.