Sheet Pan Sausages with Sauerkraut and Mustard

3 cups (20 ounces) sauerkraut
2 cups (6 ounces) shredded cabbage any variety
1 small onion sliced
1 tablespoon whole grain mustard
1 pound polish or smoked sausage
1 cup apple juice or cider

Position rack in the middle of the oven and preheat to 400 degrees.

Grease a large, rimmed baking sheet with oil. Mix sauerkraut, cabbage, onion, and mustard. Spread mixture on baking sheet in a flat layer.

Nestle the sausages on top of the vegetables and pour juice/cider over everything. Roast for 15 minutes, then rotate the pan front to back and roast for another 15 minutes, or until the sausages are cooked through and the vegetables are tender.