Sausage and Kraut

1 1-pound bag sauerkraut, rinsed

8 small fingerling or red-skinned potatoes, halved if large

1 tablespoon vegetable oil

12 ounces turkey kielbasa or chicken sausage, cut into 2-inch pieces

1 6-ounce boneless smoked pork chop, trimmed and sliced

1 large onion, chopped

2 cloves garlic, smashed

1 teaspoon coriander seeds, crushed

1 teaspoon juniper berries (available in the spice aisle), crushed

Kosher salt and freshly ground pepper

1 apple, grated

1 cup dry white wine

2 tablespoons chopped fresh parsley

Whole-grain mustard, for serving