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Ingredients

1. One 1-pound loaf of seeded rye bread, cut into 1-inch dice
2. 1/2 cup plus 2 tablespoons extra-virgin olive oil
3. 2 tablespoons grainy mustard
4. 3 tablespoon Champagne vinegar
5. 1 1/2 tablespoons unsalted butter
6. 1 medium onion, halved and thinly sliced
7. 10 ounces kielbasa, halved lengthwise and sliced crosswise 1/4 inch thick
8. 1 1/4 cups sauerkraut, drained well
9. Freshly ground pepper

Directions

1. Preheat the oven to 350°. On a large rimmed baking sheet, toss the bread with 1/4 cup of the olive oil. Toast for 15 minutes, or until lightly golden around the edges. Transfer the bread to a large bowl.
2. In a small bowl, whisk the mustard with the vinegar and the remaining 6 tablespoons of olive oil.
3. In a large skillet, melt the butter. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the kielbasa and cook until it begins to brown, about 5 minutes. Stir in the sauerkraut and cook until warm. Add the sausage and sauerkraut to the bread cubes, pour the dressing on top and toss well. Season with pepper and serve.