Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard

By Kay Chun

Updated April 2, 2020

  • Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Media 1 of 1
Total Time
40 minutes
Rating
5(982)
Comments
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Fresh spring onions make this effortless sausage and potato sheet-pan supper feel elegant, but you could just as easily use scallions, leeks or nearly any other member of the allium family. The spring onions and potatoes make the perfect bed for roasting: They prop up the sausages so they brown instead of steam, and they absorb the sausage drippings while doing so. A spicy, tangy mustard relish cuts the richness of the sausage and offsets the sweetness of the spring onions. Should you have leftovers, they are excellent tucked between slices of toasted bread smeared with plenty of mayonnaise and more mustard.

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Ingredients

Yield:4 servings

  • 1 pound spring onions, small leeks or scallions, trimmed and halved lengthwise

  • 1 ½ pounds small new potatoes (or russet potatoes, cut into 1 ½-inch cubes)

  • 1 ½ cups drained jarred or refrigerated sauerkraut (9 ounces)

  • 5 garlic cloves, thinly sliced

  • ½ cup extra-virgin olive oil

  • Kosher salt and black pepper

  • 2 pounds sausage, fully cooked or uncooked (such as bratwurst, kielbasa, sweet or hot Italian)

  • 2 tablespoons chopped fresh parsley, plus more for garnish (optional)

  • 2 tablespoons coarse or Dijon mustard

  • 1 tablespoon minced shallot or onion

  • 1 tablespoon lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

38 grams carbs; 150 milligrams cholesterol; 1078 calories; 47 grams monosaturated fat; 12 grams polyunsaturated fat; 25 grams saturated fat; 90 grams fat; 1 gram trans fat; 7 grams fiber; 2046 milligrams sodium; 33 grams protein; 8 grams sugar

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.

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Preparation

  1. 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.

  2. Step 2

    Arrange sausages on top and roast until spring onions and potatoes are tender and sausages are heated through, about 30 minutes longer.

  3. 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.

  4. Step 4

    Divide sausages and vegetables among plates. Sprinkle with additional parsley, if using, and drizzle with mustard relish to taste.

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Ratings

5 out of 5
982 user ratings
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Comments

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!

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?

Iteach2

Cooked as directed. Sausage on the grill, jacket potatoes, kraut and mustard on the side - easier and tastier. Thrilled to find a recipe using spring onions, but the trimmed stems cook up tough, stringy and unedible.

CathyM

Definitely would call this a comfort meal. And had to use pork and apple sausages because that's what I had. Otherwise I cooked as written - very good.

Geoff D

Would work fine using 1/8 rather than 1/4 cup olive oil with the mustard and shallots

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