Smoked Sausage Skillet with Potatoes and Sauerkraut

• 700 g Mixed baby potatoes
• 450 g Smoked pork sausage
• 1 ½ tbsp Rapeseed oil
• 1 large Yellow onion
• 2 tsp Sweet paprika
• 400 g Sauerkraut
• 150 ml Cider
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 15 g Fresh parsley

1. Put the potatoes in a large pot of salted water and bring to the boil. Cook for 12–15 minutes until just tender, then drain well and leave to steam-dry for 2 minutes. Meanwhile, slice the sausage into thick rounds and thinly slice the onion.
2. Heat the rapeseed oil in a large frying pan over medium-high heat. Add the sausage and cook for 4–6 minutes, turning, until well browned. Transfer to a plate, leaving the fat in the pan.
3. Add the onion to the pan with a pinch of the salt and cook over medium heat for 6–8 minutes until soft and lightly golden. Stir in the sweet paprika and cook for 30 seconds until fragrant. Keep the heat moderate so the paprika does not catch.
4. Tip in the sauerkraut and cider, scraping up any browned bits from the base of the pan. Bring to a gentle simmer for 3–4 minutes to warm through and take the raw edge off the cider. Season with the remaining salt and the black pepper.
5. Add the drained potatoes and browned sausage back to the pan and toss to coat. Cook for 5–7 minutes, turning occasionally, until everything is piping hot and the potatoes are lightly coloured in places. Taste and adjust seasoning if needed.
6. Finely chop the parsley and scatter it over the skillet. Serve straight from the pan while hot, making sure everyone gets plenty of sauerkraut and onions.

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