4 Polish style raw pork sausages or farmer sausage
10 - 12 oz. baby yellow potatoes
2 Tbsp. Rosemary Olive Oil, divided
pinch of salt
pinch of Pepe & Aglio Prairie Oils Spice Blend
1 Tbsp. grainy mustard - try our German Style Mustard from Gravelbourg Mustard
2 Tbsp. Elderflower White Balsamic
1/4 c. white wine
1 garlic clove, peeled and minced
1/2 c. yellow onion, peeled, thinly sliced
1/2 c. red apple, cored and thinly sliced
2 c. sauerkraut, drained
fresh parsley, for garnish
Preheat oven to 425F and line a large baking sheet with aluminum foil. Place the sausages and potatoes on the prepared baking sheet, drizzle with one tablespoon of olive oil and season with salt and Pepe & Aglio. Place in the oven and roast for 15 minutes or until the sausages have browned slightly. Remove from the oven and reduce the heat to 375F.
Place mustard, balsamic, wine and garlic in a large bowl and whisk to combine. Add the onion, apple and sauerkraut to the bowl and stir to coat. Transfer the kraut mixture to a large baking dish and spread out in an even layer. Place the sausages and potatoes on the kraut and return to the oven. Roast for 30 minutes or until the sausages are cooked and the potatoes are tender.
Divide between plates and garnish with parsley to serve.