• 4-5 Russet potatoes, peeled and quartered
• 6 Tbsp. Butter, softened or melted
• 1/2 cup half & half, warmed
• salt and freshly ground pepper
• 2 lbs. German Sausages (wieners, veal brats, smoked or bockwurst)
• Homemade sauerkraut (recipe below)

Peel potatoes (if you like) and boil in salted water just until a fork can be easily inserted into the center and then the potato releases easily. Drain well and transfer to the bowl of an electric mixer fitted with a paddle or whisks. Add the butter and mash slightly by hand. Slowly start beating and add warm cream and seasonings to taste. Cover and keep warm. Meanwhile, warm sauerkraut and brown sausages on the grill.

To Serve: Scoop potatoes onto the center of a platter, standing sausages up around the potatoes and scattering sauerkraut around the sausages.

German Style Sauerkraut

Once taste of this and you will never go back!

• 1 lb. prepared Sauerkraut (Boar's Head brand preferred)
• 3 slices bacon - or 1/4 lb. bratwurst
• 1 cup beef stock
• 2 small apples, grated
• 1 small potato, grated
• 1 small sweet onion
• 1/2 cup Riesling wine
• 1 Tbsp. sugar (or to taste)
• pepper and caraway (both optional and to taste)

Rinse sauerkraut well and drain. Chop bacon or cooked sausage finely, or crumble raw brats into a saucepan or crock pot, chopping into tiny bits; cook to brown. Grate apple and potato and slice onion thinly. Add all ingredients except spice to saucepan and simmer.

Cover and simmer very slowly for at least an hour, stirring regularly and adding water if needed. Season to taste with pepper, caraway and additional sugar if desired. The final dish will have a lovely luster and body from the potato, just a hint of acidity and a mild sweetness.

Apple Kraut Bavarian

A quick and easy sauerkraut preparation.

• 10 ounces bulk breakfast sausage or brats
• 1 lb. prepared sauerkraut, rinsed
• 1 lb. applesauce

Brown sausage in a heavy skillet. Add the remaining ingredients and simmer slowly for 10 minutes. Serve with roast pork, sausages, potato pancakes or sauerbraten. Makes 5-6 serving.

*Variation: Brown sausage, remove and reserve. Brown a thinly sliced onion in sausage drippings. Add a hearty splash of white wine and caraway seeds to taste, reducing until wine is almost gone. Add cooked sausage, rinsed sauerkraut and applesauce, simmering 10 minutes before serving.