I love bowls of things. I love rice bowls, topped with seared steak, and avocado, quinoa bowls toped with ground chicken and pickled red onions, crispy potato bowls topped with a fried egg. The options are really limitless. But I got to thinking, why not a potato salad bowl? In my opinion, an amazing (and simple) combination of food is sausage, warm potato salad, and sauerkraut. My problem with this meal is usually the presentation is lackluster, which is fine because this is a completely unpretentious meal, so often, there's no need to go through great lengths to create a gorgeous presentation. But...I was bored, so I thought...why not create a hip looking little bowl of it and then top it with a beautifully fried egg? So, I did.
It was awesome, as expected. You can't go wrong with this combo.
Note: You may use whatever kind of sausage you like. I used Pork Kielbasa, but you could easily replace with really any kind of sausage. I would recommend sticking with a Polish variety. —Kylie Thompson
large golden potatoes
can of beer (I used Genesee Cream Ale)
16 oz bag of sauerkraut, drained
celery salt, to taste
freshly ground black pepper
heaping tablespoon of dijon mustard
heaping tablespoon of whole grain mustard
heaping tablespoon of mayonnaise (or as much as you like, to taste)
drizzle of heavy cream (to taste)
Cayenne powder, to taste
freshly chopped parsley, divided
Fried egg (optional)
In This Recipe
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.
Boil the potatoes until fork tender, but not overcooked. Drain and set aside. Keep warm.
Meanwhile, sauté 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.
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.
To serve: divide potatoes between bowls, top with sauerkraut and sausage. Top with parsley and a fried egg (optional but delicious)