Smoked Sausage with Potatoes, Sauerkraut & Ale

I used chicken broth instead of ale!Great flavors and easy to cook! Thank you for the recipe.

Great! I had a can of diced potatoes, an IPA, and spicy brown mustard. I heated the smoked sausage- did not remove it, but added the potatoes to brown in the grease. Just used 9-10 ounces of beer to moisten and mix the flavors. Drank the rest!

So good!

This recipe was very good, I used horseradish mustard.

This is one of those great recipes that is flexible to individual tastes while remaining true to the spirit of the original recipe. Accordingly, I made some slight changes and substitutions. The results were wonderful. The combination of ingredients makes this one-dish meal a scrumptious and filling comfort food. I made the following changes: (1) I used smoked turkey sausage. (2) I added ¼ c. chopped onion, which I sautéed along with the sausage. (3) I had left-over home fries, so I used those instead of the raw potatoes. I just heated them up with the cooked sausage and onion, and set it all aside while I prepared the sauerkraut and beer. (This way, I was able to skip the last step of cooking the potatoes for 10 minutes at the end.) (4) I didn’t have any whole-grain mustard, so I added ½ tsp. ground mustard and ¼ tsp. celery seed. I could have used a little more of the seasonings, I think. (5) Because I used potatoes that were already cooked, there was a little bit of liquid in the skillet at the end. I just turned off the heat and let it stand 5 minutes, and most of the liquid was absorbed; all of it after a few more minutes. I will definitely make this again!