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Combine sauerkraut brine, potatoes, salt, and enough water to cover potatoes by 1 inch (4 to 5 cups) in large saucepan. Bring to boil over high heat, reduce heat to medium-low, and simmer until paring knife inserted into potatoes meets no resistance, about 10 minutes. Off heat, let potatoes sit in cooking liquid while preparing sausages.
Meanwhile, score kielbasa, Frankfurters, and bratwurst on 2 opposing sides, ⅛ inch deep, about every ½ inch. Heat lard in 12-inch nonstick skillet over medium-high heat until just smoking. Add about two-thirds of sausages to pan and cook until browned on each scored side, 2 to 3 minutes per side; transfer to plate. Repeat with remaining sausages and ham (ham will only brown slightly), then transfer to plate.
Cook bacon in large Dutch oven over medium-low heat until fat is rendered and bacon is nearly crispy, 10 to 12 minutes. Increase heat to medium and stir in drained sauerkraut and wine. Drain potatoes and stir into sauerkraut mixture. Bring to simmer over medium heat, cover, and cook for 5 minutes.
Nestle sausages and ham into sauerkraut mixture (some sausages will need to sit on top; this is OK). Cover and continue to cook 5 minutes longer. Transfer sausages and ham to plate. Transfer sauerkraut mixture to large, shallow platter, then top with sausages and ham. Serve with mustard.