Sheet-Pan Sausages With Sauerkraut and Mustard

Name: Sheet-Pan Sausages With Sauerkraut and Mustard
Cook time: 10 min
Total time: 40 min
Ingredients: canola or olive oil, for greasing; 3 cups (20 ounces) sauerkraut with its liquid; 2 cups (6 ounces) shredded cabbage (any kind); 1 small red onion (5 ounces), sliced; 1 tablespoon mustard, preferably whole grain, plus more for serving; 1 pound pork sausage, such as Polish or sweet or hot Italian (about 5; may substitute veggie sausage); 1 cup hard or fresh apple cider; Sprigs of fresh thyme, for garnish (optional); crusty bread, sandwich rolls, or roasted or mashed potatoes, for serving (optional)

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Cook Time: 10 minutes

Total: 40 minutes

Author : G. Daniela Galarza

Sheet-Pan Sausages With Sauerkraut and Mustard

Ingredients

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canola or olive oil, for greasing3 cups (20 ounces) sauerkraut with its liquid2 cups (6 ounces) shredded cabbage (any kind)1 small red onion (5 ounces), sliced1 tablespoon mustard, preferably whole grain, plus more for serving1 pound pork sausage, such as Polish or sweet or hot Italian (about 5; may substitute veggie sausage)1 cup hard or fresh apple ciderSprigs of fresh thyme, for garnish (optional)crusty bread, sandwich rolls, or roasted or mashed potatoes, for serving (optional)

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Instructions

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Step 1

Position a rack in the middle of the oven and preheat to 400 degrees.

Step 2

Grease a large, rimmed baking sheet with oil and add the sauerkraut, cabbage, onion and mustard. Using tongs or your hands, mix until the mustard is evenly distributed and then flatten into an even layer.

Step 3

Nestle the sausages atop the vegetables and pour the cider over everything. Roast for 15 minutes, then rotate the pan front to back and roast for another 15 minutes, or until the sausages are cooked through and the cabbage and onions are tender. Add the thyme sprigs, if using, before serving family-style with additional crusty bread, sandwich rolls or potatoes and mustard, if using.