Preheat oven to 400°F. Remove casing from sausages and cook over medium heat.

After cooked, reduce heat to low and stir in Beer Mustard. Mix well to coat.

In separate pan, heat oil over medium heat. Add garlic and green onions and cook until garlic is soft.

Add kale and beef stock to onion & garlic. Turn heat to medium-high heat for 1 minute.

Reduce heat to low and add cooking wine and cover. Simmer for 5 minutes.

Combine sausage and kale mixtures into large mixing bowl with the mashed potatoes, peas, green beans, and kidney beans.

Pour contents into large glass casserole dish. Top with mozzarella cheese. Place potatoes on top and brush with beer mustard.

Cook in oven for 10-15 minutes.