Steps:
- Mustard 1 cup Colman's dry mustard 1 cup water Sherry vinegar to taste Honey to taste 1. Whisk together the dry mustard and water. Let stand for 15 minutes. 2. Place the mixture over a pot of simmering water and gently warm for about 1 minute (do not boil). Remove from heat and add the vinegar and honey to taste. Stock, sausages and assembly 1 bay leaf 2 whole cloves 1 white onion, peeled 2 gallons chicken stock 1 pound whole smoked slab bacon, unsliced 6 large or 10 to 12 small Yukon Gold potatoes, whole, unpeeled 4 each viennoise, weisswurst, beer or garlic and Polish sausages 1 recipe sauerkraut 1 recipe mustard 1. Secure the bay leaf on the onion with the 2 cloves. Put the stock and bacon in a very large stockpot, add the onion and bring to a boil. Reduce the temperature and simmer, skimming occasionally, until the bacon is very tender, about 2 hours. 2. Add the potatoes during the last part of the cooking and cook until tender. Remove the potatoes from the pot using a slotted spoon. 3. Add the heaviest sausages to the pot, then return the potatoes to the pot and add the remaining sausages. Bring the stock to a boil, then immediately reduce the heat to a low simmer and simmer the sausages for about 15 minutes. 4. To serve, remove the sausages, potatoes and bacon from the stock. Reserve the stock for another use. Place the hot sauerkraut and potatoes in the center of a serving plate. Lay the sausages over the top. Thinly slice the bacon and add to the platter. Serve with mustard. Each of 12 servings: 842 calories; 34 grams protein; 51 grams carbohydrates; 8 grams fiber; 52 grams fat; 18 grams saturated fat; 123 mg. cholesterol; 2,431 mg. sodium. *
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