Instructions: * Note: Although the kovbasa and Ukranian mustard used here are from New York Citys Kurowycky Meat Products and are not available through mail order, you can substitute your favorite Polish kielbasa for the kovbasa. Use 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. You can substitute any favorite strong mustard for Ukranian mustard.

To make the German Potato Salad: Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat. Add 1 tablespoon salt, and reduce to a gentle boil. Cook until tender when pierced with the tip of a knife, about 20 minutes. Drain in a colander, and let stand until cool enough to handle. Peel, and cut into 1/4-inch-thick slices; set aside.

Meanwhile, combine the vinegar, water, sugar, mustard, and 2 teaspoons salt in a small bowl. Set aside.

Cook bacon in a large skillet over medium-low heat, stirring frequently, until brown and crispy, about 5 minutes. Use a slotted spoon to transfer to a plate lined with paper towels. Drain all but a thin coating of fat from pan. Add onions, and cook until translucent but not browned, about 2 minutes.

Stir in reserved vinegar mixture; bring to a simmer over medium heat, and cook for 1 minute. Pour vinegar mixture over warm potatoes, and stir gently to combine. Let stand until most of the liquid is absorbed, about 10 minutes. Sprinkle with bacon, and serve immediately.

Preheat the oven to 350 degrees. 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. Prick sausages all over with the tip of a knife. Add kovbasa krayana and kovbasa siekana to the simmering water. 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 kabanos directly on the grill pan, and grill until heated through and charred all over, about 3 minutes per side.

Place one or two medium skillets on the stove. Add enough water to come 1/2 inch up the sides, and bring to a boil. Add weisswurst, bratwurst, and bauernwurst, in a single layer. Reduce to a simmer, and cook, covered, until heated through, 5 to 10 minutes, although timing will vary depending on the size and variety of sausage. Pour off water, leaving sausage in skillet. Add butter. Cook sausage, 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.

This recipe yields 8 to 10 servings.

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