Sheet-Pan Sausages with Sauerkraut and Mustard

This sheet-pan dinner is loosely based on the Alsatian choucroute garnie, a dish of sauerkraut and various cuts of pork, including sausages.

Canola or olive oil, for

greasing

3 cups (20 ounces)

sauerkraut with its liquid 2 cups (6 ounces) shredded

cabbage (any kind)

1 small red onion (about 5

ounces), sliced 1 tablespoon mustard, preferably whole grain, plus more for serving 1 pound pork sausage, such as Polish or sweet or hot Italian (about 5; may substitute veggie sausage)

1 cup hard or fresh apple cider Sprigs of fresh thyme, for

garnish (optional)

Crusty bread, sandwich rolls, or roasted or mashed potatoes, for serving (optional)

Instructions: Position a rack in the middle of the oven and heat to 400 degrees.

Grease a large, rimmed baking sheet with oil and add the sauerkraut, cabbage, onion and mustard. Using tongs or your hands, mix until the mustard is evenly distributed and then flatten into an even layer.

Nestle the sausages atop the vegetables and pour the cider over everything. Roast for 15 minutes, then rotate the pan front to back and roast for another 15 minutes, or until the sausages are cooked through and the cabbage and onions are tender. Add the thyme sprigs, if using, before serving family-style with additional crusty bread, sandwich rolls or potatoes and mustard, if using. Variations

To make this vegan: Use large, cooked or canned and drained, white beans or vegan sausages instead of the pork sausages.

To reduce the sodium content: Use low-sodium sausage, rinse the sauerkraut, or omit the kraut and use 5 cups shredded cabbage instead.

If you prefer a less acidic dish: Use more fresh cabbage than sauerkraut.

Dislike onion? Slice up a potato instead.

No apple cider? White wine, beer (alcoholic or not) or vegetable broth will work here, too.

Makes 4 servings