Sheet Pan Sausage and Potatoes

4.46 from 11 votes

This Sheet Pan Sausage and Potatoes is full of German flavors and ready in 30 minutes! It's served with a maple mustard glaze and sauerkraut.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: German

Diet: Gluten Free

Keyword: sausage and potatoes, German potatoes and sausage, maple mustard glaze, sausage potato dinner,

Servings:

Calories: 634kcal

1 ½ - 2 lbs. smoked pork sausage can also use bratwurst, kielbasa, ring bologna, or country sausage
8-10 red potatoes or Yukon gold potatoes, yields 8-10 cups diced potatoes
2 Tbsp. olive oil split
½ tsp. garlic powder split
½ tsp. onion powder split
½ tsp. kosher salt split
½ tsp. pepper split
1 jar sauerkraut
2 Tbsp. minced chives or parsley for garnish optional

Heat oven to 400 degrees Fahrenheit.
Thoroughly wash, scrub, and dry 8-10 red or Yukon gold potatoes. Dice the potatoes, making sure they are all relatively the same size to ensure that they cook evenly (yields 8-10 cups of diced potatoes).
Cut 1 ½ - 2 lbs. of smoked pork sausage into slices, making sure that the slices are relatively the same size to ensure even cooking.
Divide the diced potatoes evenly between two baking sheets. Drizzle 1 Tbsp. of olive oil over each baking sheet, tossing the potatoes until completely coated.
Sprinkle ¼ tsp. each of garlic powder, onion powder, kosher salt, and pepper over each of the baking sheets. Toss the potatoes until completely in the spices.
Arrange half of the sliced sausages over the top of the potatoes, diving it evenly between the two baking sheets.
Place the baking sheets in the oven and roast for 28-30 minutes, or until the potatoes are crispy on the outside and tender on the inside (they should be easily pierced with a fork or a knife) and the sausages fully cooked).
Remove the baking sheets from the oven.

Combine 3 Tbsp. Dijon mustard, 2 Tbsp. maple syrup, and 2 tsp. red wine vinegar in a small bowl. Stir until completely combined using a fork or small whisk.
Heat 1 jar of sauerkraut on the stove top (or the sauerkraut can be served cold).
After the sausage and potatoes have roasted, pour half of the maple mustard glaze over the top of each pan.
Toss the sausage and potatoes in the glaze until completely coated.
To serve: Serve the sausage and potatoes along with a generous portion of the sauerkraut. Garnished with some freshly minced chives or parsley (optional).

White wine vinegar or apple cider vinegar may be used in place of red wine vinegar.

Store-bought or homemade cabbage sauerkraut may be used. Feel free to use red cabbage sauerkraut if preferred.

Make sure that the brand of sauerkraut used is gluten free if gluten is an issue for you.