Sausages:
2 Hot Chicken Sausages (better with Pork Brats, but healthier with the chicken)
2 Chicken Andouille Sausages
1 medium to large yellow onion
1 tbsp. sugar
store-bought sauerkraut (use as much as you like)

Caramelize the onions by sauteing them until they’re just turning brown, then sprinkle the sugar on them to sweeten. Remove from pan. Then Sautee Sausages til they’re cooked though and slice up…put everything back in the pan to keep warm.

Potatoes:
1 little bag of red creamer potatoes
1 tbsp. Olive Oil
1 tbsp. white wine Vinegar
2 tbsp. Dijon Mustard
1 tbsp. fresh Dill
Salt & Pepper to taste

Peel just the center of the potatoes (just run the peeler once round in a circle), so that the taters will cook faster and so that they’ll be pretty. Boil them til tender.

In a bowl, wisk together the rest of the ingredients. Pour the dressing over the cooked potatoes and toss til they’re covered.

Serve with potatoes on the bottom, and the sliced sausage, onions, and sauerkraut on top.