Sheet Pan Snappy Kielbasa with Sauerkraut and Potatoes

 

1½ pounds small new potatoes, halved

2 (1-pound) containers sauerkraut, drained

2 tablespoons extra-virgin olive oil

1½ teaspoons caraway seeds

½ teaspoon smoked paprika Kosher salt and freshly ground black pepper

2 (12- to 16-ounce) kielbasa

2 teaspoons apple cider vinegar

¼ cup chopped fresh parsley leaves and tender stems

For serving: Dijon mustard and/or sour cream

 

Preheat the oven to 425°F. On a sheet pan, toss together the potatoes, sauerkraut, olive oil, caraway seeds, paprika, and ½ teaspoon each salt and pepper. Spread into an even layer. Prick the kielbasa all over with a fork and place on top of the potatoes and sauerkraut. Roast, flipping the kielbasa halfway through, until the potatoes are tender and the sausage is heated through, 30 to 35 minutes. Transfer the kielbasa to a cutting board, let it cool for a few minutes, then cut into slices. Drizzle the pan with the vinegar and toss to combine, scraping up the browned bits from the bottom. Top the veggies with the parsley and season to taste with salt and pepper. Serve the kielbasa slices and potatoes with a dollop of mustard and/or sour cream for dipping.