Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound spring onions, small leeks or scallions, trimmed and halved lengthwise
- 1½pounds small new potatoes (or russet potatoes, cut into 1½-inch cubes)
- 1½cups drained jarred or refrigerated sauerkraut (9 ounces)
- 5garlic cloves, thinly sliced
- ½cup extra-virgin olive oil
- Kosher salt and black pepper
- 2pounds sausage, fully cooked or uncooked (such as bratwurst, kielbasa, sweet or hot Italian)
- 2tablespoons chopped fresh parsley, plus more for garnish (optional)
- 2tablespoons coarse or Dijon mustard
- 1tablespoon minced shallot or onion
- 1tablespoon lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1078 calories; 90 grams fat; 25 grams saturated fat; 1 gram trans fat; 47 grams monounsaturated fat; 12 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 33 grams protein; 2046 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 425 degrees. On a rimmed baking sheet, combine spring onions, potatoes, sauerkraut, garlic and ¼ cup oil; season with salt and pepper and toss to coat. Spread in an even layer and roast for 10 minutes.
- Step 2
Arrange sausages on top and roast until spring onions and potatoes are tender and sausages are heated through, about 30 minutes longer.
- Step 3
While the sausages roast, in a small bowl, combine the 2 tablespoons parsley, if using, with the mustard, shallot and lemon juice, plus the remaining ¼ cup oil and 1 tablespoon water. Stir to combine, then season with salt and pepper.
- Step 4
Divide sausages and vegetables among plates. Sprinkle with additional parsley, if using, and drizzle with mustard relish to taste.
Private Notes
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Cooking Notes
anno
I was really intrigued with this recipe’s description until I saw the sauerkraut ingredient— I abhor sauerkraut. Is their a substitute that could work?
Charlie A.
For those of you who are not fans of sauerkraut, might I suggest shredding some raw cabbage and adding it to the pan? Just make sure it gets covered in the olive oil and it will roast up very well with the other vegetables. I've made this dish, or similar versions, over the years and it goes great with any local ale or lager!
Lizzie
This was a delicious success! Made it while under COVID lockdown, so was limited to what was already in the fridge: leeks and shallots instead of the spring onion and threw in some asparagus that was about to go. What I will say is that I found the mustard sauce to be too acidic when made to recipe (mustard lemon salt onion...). I added a little honey to sweeten it a bit and it was perfect!
CM
We used vertically quartered leeks instead of spring onions on account of what our grocery currently had in stock, and chose small red potatoes on preference. My wife and I adhere to a plant-based diet, so we used Beyond Meat Hot Italian Sausage and doubled the kraut portion. It all came together and ended up being a wonderfully comforting dish that easily converts to being vegan, and is painless to make! Effortless sheet-pan dinners during pandemic isolation just feel so right.
MFK
What a delectable spring dish of meat and potatoes. I love this 'recipe' - it's infinitely versatile so with that, some intuition in the kitchen and tweaking of timing and temps is required. The real recipe is the mustard relish (with shallots), which stole the show. I used scallions, yukon golds, and kielbasa for the base. Next time, I'll select a fattier sausage like bratwurst. The roasted sauerkraut brought it all together. Will riff on this for years to come!
Anna
Love this recipe. Used Beyond Meat hot Italian sausages and followed pretty much everything else exactly and think this is really a winner. The combo of the softened sweet leeks with the charred sauerkraut is so good! Will do this anytime I want an elevated version of sausage and kraut! And if you think you don’t like sauerkraut, I think this is a great way to use it. It tames the sour and becomes this caramelized mess of cabbage. Probably my favorite part. Thank you!!
Keith
While I like sauerkraut sometimes - ball park hot dogs, etc, I expected this to be like an Alsatian choucroute. It really isn't. I used bottled sauerkraut and followed the recipe. When this came out of the oven, the sauerkraut had reduced to more like a thickened sauce which added complexity to a dish that otherwise might have been pretty bland or simply spicy depending on the sausage you use. Give it a try even if you think you don't like sauerkraut.
Newish Mainer
Very tasty. Sauerkraut haters in this house, so I got skipped that, but I added more mustard to the dressing to get offset the richness of the sausage, and used vinegar instead of lemon juice. I had some big local scallions so I used those and medium sized local waxy potatoes as a base for unsliced raw italian sausage. Cooked it all at 425 for 25 minutes, and it was great. The dressing makes it, so don't skip that!
Leslie Marqua
Didn't have any fresh sauerkraut, so I just used cabbage wedges instead. Would have used brussell sprouts as a substitute as well. It was a lovely and simple meal.
Katrina
This recipe we awesome. We had a spicy cajun kielbasa on hand that we used. Subbed in red onion and whole grain mustard for the mustard relish topping because it's what we had on hand. We also did the whole thing in a large skillet on the grill. Turned out fantastic and would definitely make again for an easy and satisfying summer meal!
Jane L.
We loved this. I added Brussel sprouts to the sheet pan, cut up russet potatoes, and used scallions whole. The sauerkraut gave the whole mixture a mildly sharp edge which worked perfectly with the rest. I'll make this again.
dm
Do you cut up the kielbasa before roasting or do you roast it whole? The picture is throwing me.
Kathy W
FAbulous! Used Kielbasa. We all loved it and the sauce is the best addition and brings it all together.
Helen M Mann
This is probably a really stupid question, but do you slice the sausage before roasting it or after?
George
All add green beans, carrots and some pancetta.
LeenieLoo
Made this the other night and thought it was easy and delicious. I added buttered egg noodles with parsley since we did not have a lot of potatoes and they were the perfect addition.
Kelly
As other cooks have said, this dish is delicious. The mustard parsley sauce really lightened it up and added a very enjoyable pop. I would never leave it out. Next time, I won’t add the whole second 1/4 cup of olive oil - just slightly less or not at all. The oil from the sausage kept everything moist and juicy. Definitely will be on my rotation!
SusanKT
This is delicious! I added honey to the mustard relish per Lizzie's advice --- sublime! I've never been a big sauerkraut fan, but combined with the scallions, potatoes and relish, along with the roast - added flavor I enjoyed every bite. Used lite kielbasa. The recipe doesn't specify whether to slice the kielbasa before you roast or not, so I combined biggish chunks with a half a link, and it worked well.
ShelleyB
Not being a sauerkraut fan either, I tried julienned red cabbage the first time, and Savoy the next. Both were delish. Loved the mustard vinaigrette and will use it on many other things!
Laura
The cooking times are way off. The scallions were burnt, the sauerkraut dried out and overcooked. The sausage was done in 15mins. The garlic dried out and was not needed. The mustard ssuce was runny, The entire recipe needs to be tested,
Courtney
I used bratwurst and leeks, it was very good. Left the shallot out of the drizzle. Hit the spot for a savory meal
Sara Stilts
Go to meal in my household. Today I put the over at 400 degrees, cut the potatoes a lil smaller, and put the chicken sausage in at the same time as i put in the potatoes, cooked for 30 min or so, and the garlic didn’t burn this time. I put it on a bed a microgreens and I enjoyed it.
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