1

Adjust an oven rack to the middle position, line a large rimmed baking sheet with parchment, and preheat the oven to 425 F (220 C).

2

While the oven heats, chop the parsley and set it aside for serving.

3

Stir the mayonnaise, curry powder, and ketchup together in a small bowl until golden and smooth, then chill until serving.

4

Halve the potatoes, quartering any larger than a walnut, and toss them on the sheet with most of the oil, the thyme, and half the salt and pepper.

5

Turn the potatoes cut side down and roast once the oven is hot, 10 minutes, until they start to color underneath.

6

Meanwhile, core the apple and cut it into 8 wedges, then cut the red onion into wedges through the root so they hold together.

7

Toss the apple and onion in a medium bowl with the remaining oil, salt, and pepper.

8

Press the sauerkraut in a fine-mesh sieve to squeeze out its brine.

9

Push the potatoes together, scatter the apple and onion over the sheet, and lay the sausages on top with tongs, straight from the package.

10

Roast 12 minutes, until the sausages are browning and the apple wedges are starting to soften.

11

While they roast, toss the drained sauerkraut with the mustard in the same medium bowl.

12

Turn the sausages with tongs and spoon the sauerkraut into the gaps around them.

13

Roast 8 to 10 minutes more, until the sausages are deep brown and read 160 F (71 C) in the center and the potatoes are crisp.

14

Scatter the parsley over the potatoes and serve straight from the sheet with the curry mayo for dipping.

German Sausage & Potato Bake with Apples, Sauerkraut & Curry Mayo

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