Smoked Sausage with Sauerkraut and Horseradish Potatoes

Sunday 6 May
This sounds like a wintertime meal, and it is - the late spring freeze put the chill on vegetables and fruits across the country, and various fresh green things we'd hoped to see in the farmers' market just aren't there yet.
The sausage was just some store brand on sale, so it helps to slice it up and brown it in the pan. Then throw in some good brand of sauerkraut - we get ours from Eckerlin's in Findlay Market, and it gets warmed in the same pan, perhaps with a splash of beer, once the sausage slices are toasted. I wouldn't dare tamper with the true Lower East Side barrel-made sauerkraut this way; but then, if I had any, I would eat it all cold immediately.
Just to make the whole thing more Germanic, we boiled some Kartoffeln Yukon Gold and whipped them up with cream and a spoonful of horseradish (Mr. Gene Green's Findlay Market brand - the purest and freshest around). Ach, du lieber, it was good.