Healthy eating is important for many reasons, including fueling your body, acquiring necessary nutrients, lowering your disease risk, increasing your longevity, and promoting optimal mental and physical well-being.
The combo of the softened sweet leeks with the charred sauerkraut is so good! Do this anytime you want an elevated version of sausage and kraut!
INGREDIENTS
- 1pound spring onions, small leeks or scallions, trimmed and halved lengthwise
- 1½pounds small new potatoes (or russet potatoes, cut into 1½-inch cubes)
- 1½cups drained jarred or refrigerated sauerkraut (9 ounces)
- 5garlic cloves, thinly sliced
- ½cup extra-virgin olive oil
- Kosher salt and black pepper
- 2pounds sausage, fully cooked or uncooked (such as bratwurst, kielbasa, sweet or hot Italian)
- 2tablespoons chopped fresh parsley, plus more for garnish (optional)
- 2tablespoons coarse or Dijon mustard
- 1tablespoon minced shallot or onion
- 1tablespoon lemon juice
PREPARATION
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Step 1
Heat oven to 425 degrees. On a rimmed baking sheet, combine spring onions, potatoes, sauerkraut, garlic and ¼ cup oil; season with salt and pepper and toss to coat. Spread in an even layer and roast for 10 minutes.
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Step 2
Arrange sausages on top and roast until spring onions and potatoes are tender and sausages are heated through, about 30 minutes longer.
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Step 3
While the sausages roast, in a small bowl, combine the 2 tablespoons parsley, if using, with the mustard, shallot and lemon juice, plus the remaining ¼ cup oil and 1 tablespoon water. Stir to combine, then season with salt and pepper.
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Step 4
Divide sausages and vegetables among plates. Sprinkle with additional parsley, if using, and drizzle with mustard relish to taste.
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