Classic Polish Blutwurst with Sauerkraut and Potatoes

Method

1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the blood sausage until browned. Remove and set aside.
3. In the same skillet, add olive oil, then sauté the onions until softened. Add sauerkraut and caraway seeds, cook for 10 minutes.
4. Place the potatoes in a roasting pan, toss with olive oil, salt, and pepper. Roast for 25-30 minutes until golden brown.
5. Serve the blood sausage with sauerkraut and roasted potatoes, adding mustard if desired.