4 of your favorite sausages, sweet Italian, hot Italian or bratwurst
1 yellow onion, julienned
1 pound red bliss or fingerling potatoes, quartered (if potatoes are very large, cut into eights)
1 teaspoon mustard seeds
2 beers, we recommend a pilsner or porter, but you can use anything you like
Place the sausages, onion, potatoes and mustard seeds into a large pot. Add enough beer to cover the potatoes. Bring to a boil, lower immediately to a simmer and cook until the sausages are cooked through, about 15-20 minutes. If the potatoes are not tender to a knife tip, remove the sausages and continue cooking the potatoes until they are tender. Remove the potatoes and as many of the onions as you can and place in a large bowl. Reserve the beer for the sauce.
For the sauce
1 strip of bacon, small diced
¼ cup yellow onion, diced small
1½ tablespoons Dijon mustard
1½ tablespoons honey
2 tablespoons cider vinegar
¼ cup beer (cooking liquid)
2 tablespoons sliced scallions
2 tablespoons chopped dill
2 tablespoons chopped Italian parsley
In a sauté pan, render the bacon until golden brown and crispy. Add the onions and cook until softened. Add the Dijon mustard, honey, cider vinegar and beer. Whisk until emulsified.
Add the sauce to the bowl with the potatoes along with the scallions and chopped herbs. Season with salt and pepper, toss to coat evenly.
Serve warm on a platter with the sausages.