First, boil roughly cubed potatoes until fork tender. Drain and set aside.
Cook sliced onions until browning and crisping in spots. Remove from pan. Add whole kielbasa and cook on medium high until browned and beginning to split. Add onions back into the pan and add beer. Boil. Add sauerkraut. Bring to a boil. Add a bit of brown sugar, celery salt, and pepper.
Cook on medium high until liquid has reduced and alcohol has cooked off. Cut the sausage into large pieces.
To the potatoes: Add one heaping tablespoon of Dijon mustard, one heaping tablespoon of whole grain mustard, and one tablespoon of mayonnaise. Season with celery salt, cayenne, and pepper.
Divide potatoes between plates, top with sauerkraut and sausage. Top with parsley and a fried egg (optional but delicious)
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