F&W’s Kay Chun makes her shortcut choucroute with only five ingredients, not counting salt and pepper. Slideshow: More Sausage Recipes
Preheat the oven to 425°. In a large cast-iron skillet, toss the sausages with the potatoes, sauerkraut, olive oil and caraway seeds; season with salt and pepper. Roast until the potatoes are golden and cooked through, about 45 minutes. Serve the sausage choucroute with crusty bread and mustard.
Pair this dish with a ripe, lightly off-dry Alsace Riesling.