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Delicious Sheet Pan Sausage and Sauerkraut

Delicious Sheet Pan Sausage and Sauerkraut

This Delicious Sheet Pan Sausage and Sauerkraut is a hearty, flavor-packed dinner that’s unbelievably easy to make! Juicy sausage links are roasted alongside tangy sauerkraut, caramelized onions, and tender potatoes — all baked together on one pan for minimal cleanup. It’s the ultimate cozy, German-inspired comfort meal that’s perfect for fall dinners or Oktoberfest celebrations.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 43 minutes
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: American, German-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • For the Sheet Pan
  • 1 lb smoked sausage or bratwurst sliced into thick rounds
  • 2 cups sauerkraut drained slightly
  • 3 medium potatoes cubed (Yukon Gold or red potatoes work great)
  • 1 large onion sliced
  • 1 tbsp olive oil
  • 1 tsp caraway seeds optional but traditional
  • 1 tsp paprika
  • Salt and pepper to taste
  • Optional Add-Ins
  • 1 apple thinly sliced (for a touch of sweetness)
  • 1 tbsp Dijon mustard to mix into sauerkraut before baking

Equipment

  • Large sheet pan
  • Parchment paper or foil
  • Knife & cutting board
  • Mixing bowl
  • Tongs or spatula

Method
 

  1. Preheat Oven
  2. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  3. Prep the Ingredients
  4. In a large bowl, toss potatoes and onion slices with olive oil, paprika, salt, and pepper. Spread evenly on the sheet pan.
  5. Add the Sausage and Sauerkraut
  6. Scatter sausage pieces evenly across the pan. Add small piles of sauerkraut (and apple slices if using) between the sausage and potatoes. Sprinkle with caraway seeds for extra flavor.
  7. Roast Everything
  8. Roast for 30–35 minutes, stirring halfway through, until potatoes are golden and sausage is sizzling.
  9. Finish & Serve
  10. Remove from oven, toss gently, and serve hot with a side of mustard or crusty bread.

Notes

For a smoky twist, use kielbasa or andouille sausage.
If you prefer crispier potatoes, roast them for 10 minutes before adding the sausage.
Add a drizzle of Dijon mustard or honey mustard before serving for extra zest.
Leftovers make a great next-day lunch — just reheat on a skillet!