Sheet Pan Sausage with Spring Onions & Potatoes

From Kay Chun/ New York Times

INGREDIENTS

Yield:4 servings

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

1½ pounds small new potatoes (or russet potatoes, cut into 1½-inch cubes)

1½ cups drained jarred or refrigerated sauerkraut (9 ounces)

5 garlic cloves, thinly sliced

½ 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

PREPARATION

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.

Arrange sausages on top and roast until spring onions and potatoes are tender and sausages are heated through, about 30 minutes longer.

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.

Divide sausages and vegetables among plates. Sprinkle with additional parsley, if using, and drizzle with mustard relish to taste.