Ingredients

• 1 pound kovbasa krayana sausage (or substitute Polish kielbasa), pricked all over with the tip of a knife
• 1 pound kabanos sausage, pricked all over with the tip of a knife
• 1 pound weisswurst, pricked all over with the tip of a knife
• 1 to 2 pounds bratwurst (we used a combination of fresh, pickled and smoked), pricked all over with the tip of a knife
• 1 pound bauernwurst
• 2 tablespoons unsalted butter
• Variety of mustards such as spicy brown, Pommery (French grainy mustard), extra-strong Ukranian mustard (or substitute any strong mustard), honey mustard, Dijon, horseradish mustard, and German mustard
• Sauerkraut
• Pickled red cabbage
• Pickles
• Potato Salad
• Crusty bread

Instructions

1. Preheat oven to 350 degrees F. Place a large heavy roasting pan on top of the stove. Add enough water to come about 2 inches up the sides of pan and bring to a simmer. Add the Kovbasa krayana and the kovbasa siekana. Simmer until heated through, turning once, about 10 minutes. Transfer to a baking sheet and bake until brown and crispy, about 15 minutes. Heat a grill pan over medium-high heat. Place the kabanos directly on the grill pan and grill until heated through and charred all over, about 3 minutes per side. Place 1 or 2 medium skillets on the stove. Add enough water to come 1/2-inch up the sides and bring to a boil. Add the weisswurst, bratwurst, and bauernwurst, in a single layer. Reduce to a simmer and cook, covered, until heated through. Timing will vary depending on the size and variety of sausage, 5 to 10 minutes. Pour off water leaving sausage in skillet. Add the butter. Cook, turning occasionally, over medium heat until browned, about 5 minutes. Slice sausages as desired. Arrange on a large platter. Serve with the mustards, sauerkraut, pickled red cabbage, pickles, potato salad, and bread.