Chef critique

Polish Sausage-Cabbage Skillet

A hearty, well-structured skillet meal with a few minor formatting flaws and slightly underseasoned vegetables.

Score: 8/10

Suggested fixes

Increase the total Diamond Crystal kosher salt to 1 tablespoon (3 teaspoons), divided evenly: 1 1/2 teaspoons added to the potatoes and onions, and 1 1/2 teaspoons added to the cabbage and apples.
Convert the prep instructions in Step 1 from a bulleted list into standard prose.
Remove the 140°F temperature check in Step 6. Heating the mixture until the glaze clings and the sausage is steaming hot is sufficient.

medium / flavor: The recipe uses 2 teaspoons of Diamond Crystal kosher salt (~5.6g) for 36 ounces (1020g) of vegetables and apples. Even factoring in the salty smoked sausage, this amounts to roughly 0.55% salinity for the produce. This will leave the potatoes and cabbage underseasoned.
low / clarity: The bulleted list in Step 1 groups ingredients that are kept separate and enter the action at different times (steps 3, 4, and 5). Bulleted lists should be reserved for mixtures of more than three ingredients entering the action together.
low / cookability: Taking the internal temperature of 1/2-inch slices of pre-cooked smoked sausage in a crowded skillet is impractical and unnecessary.

Excellent sequencing of ingredients in the skillet, giving the potatoes a head start so everything finishes cooking at the same time.
Great flavor profile balancing the rich sausage with sweet apples, earthy cabbage, and a tangy mustard glaze.
Clear, logical tracking of the ingredient quantities and divided steps.