First, prepare the Kielbasa Sausage (1 pound). Fill a large pot with deep sides about halfway with water and bring it to a boil. Boil the kielbasa for about 30 minutes to cook it through.
Then remove it to a cutting board and drain the water from the pan. Turn the heat off temporarily and let the kielbasa cool enough to handle. Then, chop the kielbasa into bite sized pieces and set it aside.
Heat the pan up again over medium high heat and add Olive Oil (1 dash). Let the Onion (1) soften for a minute in it, then add the Sauerkraut (1 can) with its juices.
Let the sauerkraut lightly brown with the onions for a minute, then add in the Beer (1/3 cup), Dijon Mustard (1 tablespoon), Whole Grain Mustard (1 tablespoon), Salt (1 pinch), and Ground Black Pepper (1 pinch).
Add the kielbasa back in too, then let the mixture simmer for 10 minutes, stirring occasionally.
To finish it, stir in the Shredded Extra Sharp Cheddar Cheese (1 1/2 cup) until it melts in, then take the pan off of the heat.
Fill a platter or separate plates with Tortilla Chips (14 ounce) as desired, then pile generously with the kielbasa mixture. Top the nachos with the Kosher Dill Pickle Spears (4). Serve and enjoy!