Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard

By Kay Chun

Updated April 3, 2020

Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Total Time
40 minutes
Rating
5(834)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

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 by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

5 out of 5
834 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

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!

Taryn

I made this with leeks, only one pound of chicken sausage (cut in fourths before roasting). Used a can of sauerkraut after draining. Turned out well. Loved the mustard relish.

Caitlin

This is also excellent with dill instead of parsley!

jean

I used kielbasa, leeks and cabbage. The flavor of the meal was great, but the vegetables disintegrated to nothing more than flavoring. The timing and oven temperature seemed to me to be off.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.