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6 thin-skinned potatoes, peeled and quartered

Dijon mustard, smooth or coarse-grained, for serving

1 Taste the sauerkraut and rinse with warm water if it is very salty. Drain well. Preheat the oven to 325°F.

2 Cook the bacon in a large Dutch oven until lightly browned. Remove with a slotted spoon and set aside. Add the carrots and onions to the pan and sauté until soft, about 3 minutes. Stir in the garlic and apple and sauté for 1 minute. Add the sauerkraut, cooked bacon, broth, wine, bay leaf, peppercorns, and juniper berries. Season with salt, if needed, and pepper. Bring to a simmer and cover.

3 Set the pan in the oven and braise for 1 hour.

4 Add the sausages and pork, burying the meat in the sauerkraut. Taste the sauerkraut and add salt and pepper if needed. Cover the pan, return it to the oven, and braise for 30 minutes longer.

5 Meanwhile, cover the potatoes with salted water in a saucepan. Bring to a boil, then reduce the heat and simmer until just tender, 15 to 20 minutes. Drain and add to the choucroute.

6 Serve the choucroute directly from the pan, or arrange it on a platter, the sauerkraut on the bottom, the meats on top, and the potatoes around. Serve mustard on the side.

Oven-Braised Sausage and Vegetables

Serves 4

When you need a quick burst of flavor, sausage readily fits the bill. The good news is that there are many brands of sausage now available that have quite a healthful profile. Often made of chicken, these new sausages are low in fat and high in flavor. Combined with root vegetables and a loaf of crusty French or hearty whole-grain bread, this dish makes an appealing and quick supper.

1 carrot or parsnip, peeled and cut into ¾-inch cubes

1 small celery root, peeled and cut into ¾-inch cubes

1 medium rutabaga, peeled and cut into ¾-inch cubes

1 large beet, peeled and cut into ¾-inch cubes

2 medium turnips or Jerusalem artichokes, peeled and cut into ¾-inch cubes

1 onion, halved and slivered (sliced vertically)

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 pound precooked sausage, thinly sliced

1 whole garlic head, cloves separated, smashed, and peeled

1 cup chicken broth, beef broth, or vegetable broth (pages 125–27)

1 teaspoon dried thyme

1 Preheat the oven to 450°F. Lightly oil a large shallow roasting pan.

2 Mound the carrot, celery root, rutabaga, beet, turnips, and onion in the prepared pan. Drizzle the oil over them, season with salt and pepper, and toss gently to coat. Arrange in a single layer in the pan.

3 Roast for 15 minutes, stirring or shaking the pan occasionally for even cooking, until the vegetables are partly tender and lightly colored. With a metal spatula, turn and toss the vegetables. Add the sausage and garlic, turning and tossing again. Roast for 10 minutes longer.

4 Turn and toss the vegetables and sausage once more. Pour in the broth and sprinkle with the thyme. Braise in the oven for about 10 minutes, until the broth is mostly absorbed. Taste and adjust the seasoning. Serve hot.

Sausage with Kale and White Beans

Serves 4–6

This hearty dish tastes like it has simmered on the stove for ages but can be produced in less than an hour using canned beans. And if the sausage you choose is low-fat turkey sausage, then the dish is as healthful as it is delicious. Serve with bread for mopping up the tasty juices.

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 pound hot Italian-style sausage (pork or turkey), cut into ½-inch pieces

3 cups cooked cannellini or Great Northern beans, or 2 (15-ounce) cans cannellini beans, rinsed and drained

4 garlic cloves, chopped

2 cups chicken broth (page 127)

1 pound kale, coarsely chopped (about 12 cups lightly packed; remove and discard tough stems)

Salt and freshly ground black pepper

Freshly grated Parmesan cheese, for serving (optional)

1 Heat the oil in a large Dutch oven or saucepan over medium-high heat. Add the sausage and cook until browned, stirring occasionally, about 8 minutes. Add the beans