Smoked Sausage and Sauerkraut Platter

Heat a large, heavy skillet over medium flame for 2 to 3 minutes. Cook bacon in two batches, sautéing it slowly and stirring it occasionally. When first batch begins to brown and get crispy, drain on paper towels. Discard fat in pan.

Cook second batch and when it begins to brown, return first batch to pan, add onions and cook, stirring occasionally, until tender. Stir in 1 cup ale, brown sugar and 1/4 cup mustard. Add sauerkraut and bring to very low simmer. You can let it cook a short time if that’s all you have, but longer is better—up to an hour or two. As it cooks, add more beer if needed to keep it from drying out.

The sausages may be cooked whole or cut into 8 to 9 portions each. Place sausages in a large pot; add enough water to barely cover the meat. Bring to simmer and heat sausages through, 8 to 10 minutes.

Portion sauerkraut onto individual plates. If you haven’t already done so, cut the sausages. Top sauerkraut with 1 portion of each sausage type, sprinkle with parsley and serve with additional mustard. Uff-da.