Shukrut (sauerkraut stewed in beer with sausages)

Ingredients:

• 2.3 kg of various sausages and wieners
• 900 gr. sauerkraut
• 2 pieces bacon, diced (2.5 cm thick and 13 cm long)
• 5 hot dogs
• 2 tbsp. l. olive oil
• 2 large onions, cut into half rings
• Salt and ground black pepper
• 1/2 cup Creole mustard
• 2 bottles (350 ml) of dark ale
• 2 tablespoons chopped garlic
• Crispy pork rinds
• Green onions
• Creole seasoning

Preparation:

1. Pour olive oil into a large ovenproof saucepan. Add the sliced ​​onion and sauté for 2 minutes. Add the bacon. Season with salt and pepper. Cook for 5 minutes, until the bacon begins to render and the onion begins to caramelize.
2. Add Creole mustard and ale. Stir. Add half the sausage. Place sauerkraut on top of the sausage. Add the remaining sausage. Add the hot dogs and garlic. Bring to a simmer. Reduce heat to low, cover, and cook for 45 minutes.
   
   Garnish with pork rinds, green onions and Creole seasoning.