Imagine the sizzle of bratwurst hitting a hot oven, the savory aroma of caramelized onions, and the satisfying crunch of roasted new potatoes.
Sausage and sauerkraut take me back to my grandma's Austin, Texas kitchen, where we’d gather around her big wooden farm table, spread with all sorts of homemade foods. I remember her homemade Czech sauerkraut and Papa's deer sausage, flavors that captured Texas and her roots. I can almost smell her kitchen now, full of rich, smoky warmth.
This easy one-pan dinner of sheet pan bratwurst with sauerkraut and roasted potatoes brings a taste of that cherished memory into today’s busy kitchen.
Why You’ll Love This Recipe:
This sheet pan meal brings together some of the best flavors for a cozy, easy dinner that warms you from the inside out. The bratwurst turns golden-brown and juicy, giving off a smoky aroma that mingles perfectly with the tangy sauerkraut and the natural sweetness of caramelized red potatoes and onions.
This meal isn’t just a hearty dinner but a reminder of family gatherings, where simplicity and comfort meet with every bite. Plus, with just a sheet pan, some olive oil, and a bit of chopping, you’re set to have dinner on the table with minimal cleanup.
Equipment List:
- Large Rimmed Sheet Pan: Essential for holding everything in an even layer, which ensures uniform roasting.
- Parchment Paper or Aluminum Foil: Makes cleanup a breeze, so you can focus on enjoying the meal rather than scrubbing dishes.
- Sharp Knife: For slicing potatoes and onions cleanly, which helps them cook evenly.
- Mixing Bowls: Perfect for tossing your ingredients in oil and seasonings before they hit the sheet pan.
Ingredients You’ll Need for This Recipe:
- Bratwurst Links: Whether you go for pork, beef, or chicken bratwurst, this kind of sausage offers the smoky, juicy flavor that’s key to the dish.
- Sauerkraut: Adds a tangy sauerkraut taste that balances the richness of the bratwurst and roasted veggies.
- Sweet Onion: When roasted, it caramelizes to bring a subtle sweetness that complements the sausage and sauerkraut.
- Small Red Potatoes: These roast beautifully, giving you a crispy outside with a creamy center. You can even swap for Brussels sprouts for a low-carb option.
- Olive Oil: Helps everything crisp up while roasting, adding a hint of richness to each bite.
- Dijon Mustard: Adds a bit of zest to the sauerkraut, making it extra flavorful.
- Granulated Sugar: Just a touch adds balance to the tanginess of the sauerkraut, creating a sweet-savory combo that’s hard to beat.
- Salt and Pepper: Simple seasonings that bring out the natural flavors of each ingredient.
- Fresh Parsley: A garnish that adds freshness and a pop of color to the final dish.
How to Make Sheet Pan Bratwurst with Sauerkraut Roasted New Potatoes:
- Preheat the Oven: Preheat to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil.
- Prepare the Potatoe: In a large bowl, toss the halved red potatoes with 1 tablespoon of olive oil, 1 tablespoon of sugar, salt, and pepper. Spread them out in an even layer on the sheet pan, turning the potatoes cut-side-down to get that golden brown crust.
- Roast the Potatoes: Place the pan in the oven and roast for 20 minutes.
- Prepare the Sauerkraut: In a bowl, whisk 1 tablespoon of olive oil, 1 tablespoon of sugar, and Dijon mustard. Toss this with the squeezed-dry sauerkraut until well-coated.
- Add the Bratwurst, Sauerkraut, and Onions: Remove the pan, push the potatoes to the edges, sprinkle the sliced onions over the potatoes, and place the bratwurst and sauerkraut in the middle of the baking sheet.
- Continue Roasting: Return to the oven for another 20 minutes, or until the bratwurst is golden and the potatoes have crispy edges.
- Serve and Enjoy: Garnish with fresh parsley, if desired, and serve hot with Dijon mustard or your favorite condiment.
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Chef Secrets & Tips:
- Even Layer: Ensuring that everything is spread out evenly on the sheet pan prevents overcrowding, which helps everything roast rather than steam.
- Mixing Sugar with the Sauerkraut: The sugar in the sauerkraut adds a slight sweetness that balances its tang, making the whole meal even more enjoyable.
- Leftover Idea: Chop up any leftovers, toss them in a skillet, and top with an egg for a next-day hash.
Serving Suggestions:
Pair this meal with a side of German potato salad, fresh crusty bread, or a crisp green salad. For a beverage, a light German beer or an iced tea with lemon is perfect to wash down this hearty meal.
Commonly Asked Questions
Can I make this with other types of sausage?
Absolutely! Try Italian sausage or smoked sausage for a different twist.
Is this dish freezer-friendly?
Yes, the cooked bratwurst and potatoes freeze well. Just reheat in the oven to bring back the crispiness.
Can I make this dish gluten-free?
Yes, just ensure your bratwurst and sauerkraut are gluten-free.
Storage & Reheating Tips:
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a 350°F oven until warmed through, which keeps the potatoes crispy and the sausage juicy.
Whether for a busy weeknight or a comfort food feast, this easy sheet pan bratwurst with sauerkraut and roasted potatoes will bring joy to your table without any fuss. So grab a rimmed sheet pan, lay everything out, and let the oven work its magic!
More Easy Dinner Recipes
- Shredded Beef Tacos with Avocado and Lime
- Easy Miso Glazed Salmon
- Sheet Pan Sausage Sweet Potatoes Apples and Brussels Sprouts
- Roasted Sticky Miso Chicken Thighs
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Sheet Pan Bratwurst with Sauerkraut Roasted New Potatoes
Ingredients
- 4 bratwurst links pork, beef, or chicken
- 2 cups sauerkraut rinsed and squeezed dry
- 1 large sweet onion sliced
- 1 lb small red potatoes quartered
- 3 tablespoon olive oil divided
- 2 tablespoon granulated sugar divide
- 2 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preheat the Oven:
Prepare the Potatoes:
- In a large bowl, toss the halved red potatoes with 1 tablespoon of olive oil, 1 tablespoon of sugar, salt, and pepper. Spread them out in an even layer on the sheet pan, turning the potatoes cut-side-down to get that golden brown crust.
Roast the Potatoes:
- Place the pan in the oven and roast for 20 minutes. Prepare the Sauerkraut: Drain and lightly rinse the sauerkraut with cool water. Squeeze dry and get as dry as possible. In a bowl, whisk 1 tablespoon of olive oil, 1 tablespoon of sugar, and Dijon mustard. Toss this with the squeezed-dry sauerkraut until well-coated.
Add the Bratwurst, Sauerkraut, and Onions:
- Remove the pan, push the potatoes to the edges, sprinkle the sliced onions over the potatoes, and place the bratwurst and sauerkraut in the middle of the baking sheet. Continue Roasting: Return to the oven for another 20 minutes, or until the bratwurst is golden and the potatoes have crispy edges.
Serve and Enjoy:
- Garnish with fresh parsley, if desired, and serve hot with Dijon mustard or your favorite condiment.
Notes
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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