Baked BBQ Kraut, Potatoes, and Andouille Sausage
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1-2 tbsp. oil for sauteing
1 yellow onion, diced
1 tsp. salt, or to taste
1 tsp. black pepper, or to taste
½ tsp. garlic powder
1 tsp. paprika
¼ tsp. cayenne, or to taste (optional)
2 tbsp. stone ground or Dijon mustard
12 oz. beer or chicken broth
1 lb. small yellow potatoes, cut into halves or quarters depending on the size of potatoes
14 oz. Andouille sausage, sliced about ¼” thick (any type of smoked sausage will work)
1 16 oz. jar Frank’s Sweet & Smoky BBQ Kraut (do not drain)
Fresh minced parsley for garnish (optional)
Instructions
- Preheat your oven to 400 degrees F.
- Heat oil in a large, oven-proof, deep-sided skillet over medium heat. Add the onion to the skillet along with the salt, black pepper, garlic powder, paprika, and cayenne if using. Stir until the onion is coated in the spice mixture. Cook, stirring occasionally, until the onions are soft and translucent; about 5 to 8 minutes.
- When the onions are soft, add the mustard and beer or chicken broth to deglaze the pan. Bring to a simmer.
- Next, stir in the potatoes, sausage, and BBQ kraut.
- Bake in the preheated oven for 30 to 40 minutes, or until the potatoes are fork tender.
- Sprinkle with fresh minced parsley, if desired, and serve.
- Enjoy!
