Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard Recipe (2024)

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?

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!

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!

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.

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!

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.

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!!

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.

This is a go to for dinner in my household. Typically the garlic burns a bit, so I cooked at 400 degrees tonight w good results. Put chicken sausage in at same time as potatoes and cooked for 30 min or so. The garlic didn’t burn! Oh, and I cut the potatoes a lil smaller. Served it on a bed of microgreens.

Made this as is for our New Year’s Day “pork (kielbasa) and sauerkraut” meal. This is the 1x per year hubby will eat sauerkraut and he said it was great!

Not sure I’ll be remaking this, I didn’t totally hate it but I didn’t love it either. Mustard/shallot/lemon dressing was the best part. Part I didn’t like was the spring onions, heat made them a mushy stringy texture that I was just not a fan of. If I decide to try it again I will cut the spring onion into small pieces (about an inch) so I can eat them, they were too stringy to cut before.

Potatoes didn’t cook in allotted time. Parboil for 10 minutes before roasting, or the sausages will burn before the potatoes are done.

Used beer brats

I’ve made this recipe several times now using different kinds of sausages — it’s absolutely fantastic. Mild Italian has been my favorite! I do find that the greens of the spring onions will FRY if they’re not tucked under everything else. Also, given how oily the sausages are, the 1/4cup of oil called for in the dressing is way too oily. I usually just use a couple tablespoons of oil and extra of the rest of the ingredients (except for the water). All in all a fabulous dish!

So so good. Made exactly as written. I was surprised I was able to find Spring onions. But, shallots were no where to be found, so I used diced red onion in the mustard relish.

We made this while staying in a vacation rental, so we had to punt on a couple of ingredients (red cabbage instead of sauerkraut). It was delicious! The red cabbage carmelized nicely and added a sweetness to the whole thing. Recipe saved, and will make again!

Turned out great! I used a locally made carrot and ginger sauerkraut that I found in the store. Next time I would use more leek and potato and a little less scallion in my mix but that's just my preference. I sliced my kielbasa ahead of time so it was easy to just portion and eat. I also doubled the mustard sauce so I wouldn't have leftover ingredients and I'm glad I did. I used the convection setting for the last 10min or so to finish it off. 4/5 stars!

Not a fan of sauerkraut so used some homemade kimchi. Delicious.

Delicious! Served with Country Dijon mustard with Mike’s Hot Honey mixed in, perfection. Leftovers are terrific topped with fried eggs.

Skip the lemon juice in the sauce. It’s much better without it.

My family loved this meal. We made it vegan by using impossible sausage and it turned out perfect. I used scallions instead of spring onion because I couldn’t find spring onions. All my favorite flavors mixed into one meal!

The concept of this recipe is great, but the execution as written is poor. Unfortunately a classic sheet pan dinner issue. I followed the times in the recipe exactly as written and was left with sauerkraut and spring onion tops that were mostly burnt and about half my potatoes over cooked. Would consider trying the recipe again, but with cooking the potatoes solo for 15-20 minutes and then adding the other ingredients for another 20-25 minutes. Vinaigrette was very good.