Dracula Sausages with Mashed Potatoes & Sauerkraut

Ingredients

• 8 Dracula sausage links
• 2 lb Yukon Gold potatoes, peeled and cut into chunks
• 4 tbsp butter, divided
• 1/2 cup warm milk
• 2 tbsp chopped fresh dill
• 1 tbsp vegetable oil
• 2 cups sauerkraut, drained
• 1 small onion, thinly sliced
• Dill pickles, for serving
• Salt and pepper

Directions

1. 1Boil the potatoes in well-salted water for 15 to 20 minutes until fork-tender. Drain, then mash with 3 tbsp butter and the warm milk until creamy. Stir in the dill and season to taste. Keep warm.
2. 2While the potatoes cook, heat the oil in a large skillet over medium heat. Brown the sausages for 15 to 20 minutes, turning often, until golden and cooked through to 160°F (71°C) for pork or 165°F (74°C) for chicken. Remove and keep warm.
3. 3In the same skillet, melt the remaining butter and cook the onion for 5 minutes until soft. Add the sauerkraut and cook for 5 more minutes, stirring, until heated through and lightly caramelized.
4. 4Spoon the mashed potatoes onto plates, add the sausages and sauerkraut, and serve with pickles on the side.

Tip: Cook the sausages slowly over medium heat so they stay juicy and the casing does not split.