Sausage, Sauerkraut, And Spicy Mustard Potato Bowl

Name: Sausage, Sauerkraut, And Spicy Mustard Potato Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large golden potatoes, Olive oil, 2 yellow onions, 2 pounds kielbasa, and more.

Yes, Sausage, Sauerkraut, And Spicy Mustard Potato Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!