Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard Recipe

Name: Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard Recipe
Ingredients: 1 pound spring onions, small leeks or scallions, trimmed and halved lengthwise; 1 1/2 pounds small new potatoes (or russet potatoes, cut into 1 1/2-inch cubes); 1 1/2 cups drained jarred or refrigerated sauerkraut (9 ounces); 5 garlic cloves, thinly sliced; 1/2 cup extra-virgin olive oil; Kosher salt and black pepper; 2 pounds sausage, fully cooked or uncooked (such as bratwurst, kielbasa, sweet or hot Italian); 2 tablespoons chopped fresh parsley, plus more for garnish (optional); 2 tablespoons coarse or Dijon mustard; 1 tablespoon minced shallot or onion; 1 tablespoon lemon juice

"Fresh spring onions make this effortless sausage and potato sheet-pan supper feel elegant, but you could just as easily use scallions, leeks or nearly any other member of the allium family The spring onions and potatoes make the perfect bed for roasting: They prop up the sausages so they brown instead of steam, and they absorb the sausage drippings while doing so A spicy, tangy mustard relish cuts the richness of the sausage and offsets the sweetness of the spring onions..."

INGREDIENTS

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1 pound spring onions, small leeks or scallions, trimmed and halved lengthwise

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1 1/2 pounds small new potatoes (or russet potatoes, cut into 1 1/2-inch cubes)

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1 1/2 cups drained jarred or refrigerated sauerkraut (9 ounces)

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5 garlic cloves, thinly sliced

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1/2 cup extra-virgin olive oil

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Kosher salt and black pepper

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2 pounds sausage, fully cooked or uncooked (such as bratwurst, kielbasa, sweet or hot Italian)

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2 tablespoons chopped fresh parsley, plus more for garnish (optional)

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2 tablespoons coarse or Dijon mustard

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1 tablespoon minced shallot or onion

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1 tablespoon lemon juice

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