Ingredients:

  • 1.5 lbs smoked kielbasa, sliced into 1/2-inch coins on a bias
  • 1.5 lbs Yukon Gold potatoes, cut into 3/4-inch cubes
  • 2 cups sauerkraut, rinsed and squeezed bone-dry
  • 1 large Granny Smith apple, cored and sliced
  • 2 tbsp whole grain Dijon mustard
  • 1 tsp caraway seeds
  • 1 tbsp avocado oil
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Place the sauerkraut in a fine-mesh sieve. Rinse under cold water and use your hands to squeeze out as much moisture as possible until it is bone-dry.
  3. In a large mixing bowl, combine the cubed potatoes, sliced apples, and dried sauerkraut.
  4. Drizzle the mixture with avocado oil and add the whole grain mustard, caraway seeds, and black pepper. Toss thoroughly until all ingredients are evenly coated.
  5. Fold in the sliced kielbasa and spread the mixture in a single layer onto the prepared baking sheet.
  6. Roast for 40 minutes, tossing the ingredients halfway through the cooking time, until the potatoes are golden-brown and crispy and the sausage is deeply caramelized.