Cut up potatoes to bite-size chunks. (No need to peel them) put in salted boiling water. Lower temperature to a slow boil for about 10 minutes. You want the potatoes a little softened, but not cooked completely soft. Drain.

While potato boils, cut up 2 onions and put in electric skillet with sausage coins and a touch of olive oil (just to prevent sticking) Brown slowly.

After draining potatoes, dump them in skillet with onions and sausage. Stir around and get a little crisp on your potato chunks before moving on.

Dump in a jar of sauerkraut. (You can drain it, but we like the little bit of extra vinegar...so I don't drain it first.

Combine the heavy cream with the mustard and pour into skillet. Stir to incorporate everything. Sprinkle with black pepper. Enjoy!