Sheet Pan Dinner: Sausage, Potatoes, and Sauerkraut

Ingredients:

• 450 g smoked Polish sausage, cut diagonally into 8 pieces 5 cm long.
• 350 g (about 3 cups) fingerling potatoes, halved lengthwise
• 2 tbsp. l. olive oil
• 1 tbsp. sauerkraut
• 1/4 teaspoon caraway seeds

Preparation:

1. Preheat oven to 230°C (450°F) and line a baking sheet with parchment paper. Fold in the four sides of a large sheet of foil to create a rectangular tray (approximately 12 x 5 inches) for the sauerkraut; set aside.
2. On one side of a baking sheet, toss the potatoes with 1 tablespoon of olive oil, season with salt and pepper to taste, and spread the potatoes into an even layer. Place the sausage on the other side of the baking sheet, leaving a space in the center for a foil tray. Brush the sausage with the remaining olive oil. Bake until the sausage begins to brown in spots and the potatoes are almost completely tender, about 15 minutes.
3. Mix the sauerkraut with caraway seeds and spread in an even layer on a foil-lined tray. Place the foil tray in the center of the baking sheet. Bake until the potatoes are completely tender and golden brown, the sauerkraut is heated through, and the sausage is golden brown, another 15 minutes. Divide the sausage and vegetables among serving plates and enjoy.