Preheat oven to 400F. If serving as an appetizer, prepare tots to package directions for dipping.

Preheat a large ovenproof skillet to medium-high heat. Add the kielbasa and cook for 5 minutes, stirring occasionally, until browned on all sides. Scoot the sausage to the edges of the pan and add the onion and garlic. Cook for 3 minutes, stirring, then sprinkle the flour over the whole skillet. Stir the flour into the sausage/onion mixture for one minute. Pour in the beer and stir to combine. When the beer has reduced by half, pour in the stock. When the stock bubbles and the sauce thickens, add the cheeses, mustard, hot sauce, and spices. Stir to combine and reduce the heat to low. When the cheese melts, taste and adjust seasoning. Add ½ of the kraut to the skillet.

Preparation 1 (appetizer): Bake the beer cheese skillet for 10 minutes until bubbly, then serve with tots or pretzels for dipping. Garnish with scallions and more sauerkraut.

Preparation 2 (casserole): Top the beer cheese with frozen tater tots. Bake at 400F for 30 minutes until the tots are browned and cooked through. Top with the rest of the sauerkraut and serve with scallions for garnish as a main dish.

No matter how you make this, ENJOY!