Modern Bratwurst Traybake with Potatoes, Apple and Mustard

• 450 g Mixed baby potatoes
• 2 tbsp Rapeseed oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Red onion
• 1 large Apple, firm, tart-sweet
• 2 tbsp Whole-grain mustard
• 6 sprigs Fresh thyme
• 4 pieces Bratwurst sausage
• 200 g Sauerkraut, drained

1. Heat the oven to 220°C (430°F). Halve any larger potatoes so they are all a similar size, then tip them onto a baking tray and toss with the rapeseed oil, fine sea salt and black pepper.
2. Roast the potatoes for 20 minutes, turning once halfway, until they are starting to colour. Meanwhile, cut the red onion into thick wedges and core the apple, then cut it into chunky wedges.
3. Add the onion and apple to the tray, then dollop over the whole-grain mustard. Strip the thyme leaves from the sprigs and scatter them over everything, tossing well to coat.
4. Nestle the bratwurst among the potatoes and return the tray to the oven. Roast for 20 minutes, turning the sausages once, until the sausages are browned and the potatoes are tender with sticky edges.
5. Warm the sauerkraut by adding it to one corner of the tray for the final 3 minutes, just until heated through. Serve straight from the tray with a spoonful of sauerkraut alongside each portion.

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