This one-pan kielbasa with potatoes, shallots, and mustard sauce requires minimal ingredients, making it perfect for busy weeknights. Juicy kielbasa roasts with shallots and potatoes until caramelized. The shallots are the best part of this dish - they’re so jammy and sweet.

I've been making the sauce/dressing in this dish for several years - it's my go-to for salads and marinades. The dressing is excellent on grilled cabbage steaks. It's full of garlic, mustard, honey, and Bragg apple cider vinegar. I could literally drink the stuff.

This apple cider vinegar dressing goes well with the spicy kielbasa, caramelized potatoes, and jammy shallots. I love the flavors and the variety of textures in this dish. 

Make sure to get good quality apple cider vinegar. I'm partial to Bragg because it has the perfect acidity and sweetness for my taste. Bragg is unpasteurized, meaning it includes the "mother." The mother is a type of biofilm that causes fermentation. It contains live bacteria and probiotics, which are healthy and improve digestion.

Ingredients

Roasted kielbasa, potatoes, and shallots

• 1 pound kielbasa, sliced on the diagonal (look for a good quality kielbasa - I use Nature’s Rancher kielbasa from Whole Foods)
• 1 pound Yukon gold potatoes, washed and chopped into ½ inch pieces
• ½ pound shallots, peeled and cloves separated (keep the shallot bulb intact.)
• 2 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• ¼ cup flat-leaf parsley, finely chopped
• 3 cups arugula
• Kosher salt & black pepper

Mustard vinegar dressing

• 4 large garlic cloves pressed
• 1 tablespoon maple syrup
• 2 tablespoons whole-grain mustard 
• 3 tablespoons apple cider vinegar
• ⅓ cup olive oil
• Kosher salt & black pepper

Instructions

Step 1

Preheat the oven to 425 degrees Fahrenheit.

Step 2

Place the kielbasa, potatoes, and shallots into a large cast-iron skillet. Rub with 2 tablespoons of vegetable oil. Put 2 broken-up tablespoons of unsalted butter on top of the ingredients. Season with salt and pepper. Place in the oven and roast for 35 minutes.

Remove the skillet from the oven and flip the kielbasa, potatoes, and shallots - you want every side to brown and caramelize. Cook for 25 additional minutes.

Step 3

In a small bowl combine the vinegar, olive oil, mustard, garlic, and maple syrup - whisk together. Season with salt and pepper.

Step 4

After 25 minutes, remove the skillet from the oven. Add both the chopped parsley and arugula to the skillet - toss everything together. Drizzle all of the apple cider vinegar dressing on top and serve immediately. This dish goes excellent with this crusty beer bread.