INGREDIENTS
12 oz.  Chicken Sausage (make sure it is Whole30 compliant), cut into 1/4” slices
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1” chunks
22 oz. Farmhouse Culture Classic Caraway Kraut
1 medium onion, sliced
1 red pepper, sliced
2 cloves garlic, minced
2 tablespoons Dijon mustard, plus more for serving (Tessemae’s is compliant, or sub regular mustard)
1 1/2 cups chicken stock or bone broth, divided (make sure it is compliant)
2 tablespoons fresh parsley
6 tablespoons ghee, divided
Sea salt and black pepper to taste

INSTRUCTIONS

PLACE the potatoes in a large pot, cover with water, and add a large pinch of salt. Bring to a simmer and cook for 15-20 minutes, until the potatoes are fork tender.

POUR 1/2 cup of the chicken stock in a microwave-safe container and heat in the microwave for 30 seconds or until warm. Drain the potatoes and return them to the pot. Mash with the chicken stock, 4 tablespoons of ghee, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

PREHEAT the oven to 400°F

BRING a large, oven-proof skillet, to medium-high heat. Melt the remaining two tablespoons of ghee and add the peppers and onions. Cook until the onions are translucent, about 6-7 minutes.

ADD the garlic and cook until fragrant, about 30 seconds. Add the sausage and cook until it starts to brown, about 3-4 minutes.

POUR in the sauerkraut (including juice). Stir in the mustard, remaining 1 cup of chicken stock, and parsley. Cook for a few minutes until heated through.

REMOVE the skillet from the heat. Spread the mashed potatoes in an even layer across the top of the sausage mixture.

TRANSFER the skillet to the oven and cook for 40-45 minutes, until the potatoes are golden brown. Serve with more mustard on the side.

This recipe is found on Whole30.com