Sausage, Sauerkraut, And Spicy Mustard Potato Bowl

• 4 large golden potatoes
• Olive oil
• 2 yellow onions
• 2 pounds kielbasa
• 1 can of beer (I used Genesee Cream Ale)
• 1 16 oz bag of sauerkraut, drained
• celery salt, to taste
• freshly ground black pepper
• 1 heaping tablespoon of dijon mustard
• 1 heaping tablespoon of whole grain mustard
• 1 heaping tablespoon of mayonnaise (or as much as you like, to taste)
• 1 drizzle of heavy cream (to taste)
• Cayenne powder, to taste
• 1/4 cup freshly chopped parsley, divided
• Fried egg (optional)

1. Prep your ingredients: Bring a large pot of salted water to a boil. Roughly cube the potatoes into 1-2 inch pieces (leave the skins on, if desired) Thickly slice the yellow onions.
2. Boil the potatoes until fork tender, but not overcooked. Drain and set aside. Keep warm.
3. Meanwhile, saute sliced onions over pretty high heat in olive oil until browning and crisping up in spots. Remove from pan. Add whole kielbasa and cook on kind of high heat without moving until during dark brown and splitting open in spots on both sides (flip once). Add sliced onions back to pan. Add beer. Add sauerkraut. Season with celery salt and pepper. Bring to a boil and then reduce to simmer for about 30-40 minutes or until the liquid has reduced and all alcohol has cooked off. Season to taste with more salt. Stir in half the parsley. Cut the sausage into larger pieces.
4. While the sausage is cooking, make the potatoes by adding heaping tablespoon of dijon mustard, heaping tablespoon of whole grain mustard, a bit of mayo (to your liking) and a drizzle of heavy cream. Season with celery salt and pepper. Mix well to combine, mashing the potatoes just lightly. Season with a bit of cayenne powder. Keep warm.
5. To serve: divide potatoes between bowls, top with sauerkraut and sausage. Top with parsley and a fried egg (optional but delicious)

golden potatoes, olive oil, yellow onions, kielbasa, sauerkraut, celery salt, freshly ground black pepper, mustard, grain mustard, mayonnaise, drizzle of heavy cream, cayenne powder, freshly chopped parsley, egg

Taken from food52.com/recipes/60890-sausage-sauerkraut-and-spicy-mustard-potato-bowl (may not work)