Sausage Plate

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Author: yumenjoy
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Comments: 6
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Overall Rating: 4.8 / 5.0
Sausage Plate
⏱️ cook time 40 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

A cozy, satisfying one-pan meal of juicy seared bratwurst, caramelized roasted vegetables, tangy sauerkraut, and zesty whole grain mustard for easy, flavorful family dining.

Ingredients

Fresh bratwurst sausages 680 grams (8 85g links)
Yukon Gold potatoes 450 grams, cut into 2.5cm uniform chunks
Sauerkraut 200 grams, drained and squeezed to remove excess brine
Yellow onion 200 grams (1 large), cut into 2cm thick wedges
Red bell pepper 150 grams (1 medium), seeded and cut into 2cm wide strips
Extra-virgin olive oil 3 tablespoons (45ml)
Whole grain Dijon mustard 60 grams (1/4 cup), for serving
Garlic powder 1 teaspoon (3g)
Smoked paprika 1 teaspoon (2g)
Kosher salt 1 teaspoon (5g)
Freshly ground black pepper 1/2 teaspoon (1g)
Fresh flat-leaf parsley 2 tablespoons (8g), finely chopped for garnish

Steps

1

Preheat oven and prep veggies

Adjust your oven rack to the middle position and preheat to 200°C (400°F). In a large mixing bowl, toss cut Yukon Gold potatoes, yellow onion wedges, and red bell pepper strips with 2 tablespoons (30ml) of olive oil, garlic powder, smoked paprika, ¾ teaspoon (3.75g) of kosher salt, and all the black pepper until every piece is evenly coated in oil and seasoning.

Step 1
step1：Preheat oven and prep veggies
2

Roast vegetable base

Spread the seasoned vegetable mixture in a single, even layer across a large rimmed baking sheet. Roast for 15 minutes on the middle oven rack, until potato edges are just starting to soften and turn pale golden brown.

Step 2
step2：Roast vegetable base
3

Sear the sausages

While the vegetables roast, heat the remaining 1 tablespoon (15ml) of olive oil in a large skillet over medium heat (160°C/320°F pan surface temperature). Add bratwurst links in a single uncrowded layer, searing for 6 minutes total and turning every 90 seconds, until all sides are deep golden and crisp (sausages will not be fully cooked at this stage).

Step 3
step3：Sear the sausages
4

Combine and finish roasting

After the vegetables have roasted for 15 minutes, carefully pull the baking sheet from the oven and use a heatproof spatula to flip all vegetable pieces. Nestle the seared sausages and squeezed, drained sauerkraut among the vegetables, then sprinkle the remaining ¼ teaspoon (1.25g) of kosher salt over the top. Return the sheet to the oven and roast for 12 more minutes, until sausages reach an internal temperature of 74°C (165°F) and potatoes are fork-tender.

Step 4
step4：Combine and finish roasting
5

Rest cooked components

Remove the finished baking sheet from the oven. Use tongs to transfer the sausages to a clean small plate to rest for 3 minutes, which allows internal juices to redistribute for moist, juicy bites. Leave the roasted vegetables and sauerkraut on the baking sheet to stay warm during the rest period.

Step 5
step5：Rest cooked components
6

Assemble and serve

Divide the roasted vegetables, sauerkraut, and rested sausages evenly across 4 dinner plates. Dollop 1 tablespoon (15g) of whole grain mustard next to the sausages on each plate, then sprinkle chopped fresh parsley over all plates as a bright, fresh garnish.

Step 6
step6：Assemble and serve

Tips

1.Avoid overcrowding the skillet when searing sausages: if your pan is too small, sear links in 2 batches to get a crisp golden crust instead of steaming the meat.
2.Squeeze all excess brine from sauerkraut before adding it to the baking sheet to prevent roasted vegetables from turning soggy during the final cooking stage.
3.For an authentic Bavarian twist, toss the squeezed sauerkraut with 1 teaspoon of caraway seeds before adding it to the sheet pan for warm, earthy depth of flavor.

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Sausage Plate:Frequently Asked Questions

1.Can I use pre-cooked bratwurst instead of fresh bratwurst for this recipe? ▾
Absolutely! Pre-cooked brats work perfectly, just cut your stovetop searing time to 2–3 minutes per side to crisp the casing and warm them all the way through. Skip the extra internal temp check needed for raw sausage, and take care not to overcook them, as that will make the texture rubbery instead of juicy.
2.Do I need to rinse sauerkraut before adding it to the pan? ▾
That depends on your tang preference. If you love bright, sharp sour flavor, add sauerkraut straight from the jar after gently squeezing out excess brine so it doesn’t make veggies soggy. If you prefer milder flavor, give it a quick rinse under cool water, squeeze dry, and toss it in during the last 10 minutes of roasting.
3.Can I prep components of this meal ahead for busy weeknights? ▾
Totally. Chop your Yukon Gold potatoes, yellow onion, and red bell pepper up to 3 days ahead, and store them in sealed airtight containers in the fridge. You can also squeeze excess brine from your sauerkraut 2 days in advance. When ready to cook, just toss veggies with oil, sear the brats, and roast as directed to cut prep time to under 10 minutes.
4.What internal temperature should fresh bratwurst reach to be safe to eat? ▾
For food safety and the juiciest possible texture, cook fresh raw bratwurst to an internal temperature of 160°F, measured with an instant-read thermometer pushed into the thickest part of the sausage, not touching the pan. Avoid piercing the casing while cooking, as that lets flavorful, fatty juices leak out and leaves you with dry, bland sausage.
5.I don’t have Yukon Gold potatoes—can I use a different potato variety? ▾
You sure can. Russet potatoes work as a stand-in, though they’ll have a fluffier, less creamy texture than Yukon Golds; just cut them into the same 1-inch chunks so they cook evenly. Red potatoes are another great swap, holding their shape well during roasting and adding a slightly firmer, earthy bite that pairs beautifully with sauerkraut.
6.What type of pan works best for this one-pan meal? ▾
A heavy-bottomed, oven-safe 12-inch cast iron skillet is ideal, since it moves seamlessly from stovetop searing to oven roasting and builds a perfect crisp crust on both sausage and veggies. If you don’t have cast iron, use a deep oven-safe stainless steel skillet; skip thin non-stick pans, as most can’t sustain 400°F roasting heat long-term.
7.Why are my roasted potatoes coming out soggy instead of caramelized? ▾
Soggy potatoes almost always come down to two common missteps: overcrowding the pan, or skipping drying potato chunks well before roasting. Cut potatoes into uniform 1-inch pieces, pat them completely dry with paper towels after washing, and spread all veggies in a single even layer so they roast, rather than steam, as they cook.
8.Can I add extra vegetables to this plate to use up produce I have on hand? ▾
Absolutely! This recipe is super customizable. Try adding 1-inch chunks of carrot, parsnip, or halved Brussels sprouts, tossing them with the other veggies at the start of roasting. Skip soft veggies like zucchini or cherry tomatoes for the full cook time—those turn mushy fast, so toss them in only during the last 15 minutes if you use them.
9.Do I have to serve this with whole grain mustard, or are there other good condiment options? ▾
Whole grain mustard is the classic, zesty pairing that cuts through rich sausage and creamy potatoes, but you have lots of great options. Try spicy brown mustard, sweet honey mustard, a dollop of horseradish cream for extra kick, or curry ketchup for a fun German street food twist. Offer a couple options for family meals to suit different tastes.
10.How should I store leftovers, and how long will they keep? ▾
Let leftover sausage and veggies cool completely to room temperature within 2 hours of cooking, then transfer to an airtight sealed container and store in the fridge for up to 4 days. Reheat portions in a skillet over medium heat for 5–7 minutes to crisp the sausage casing and potatoes back up, instead of microwaving, which makes brats rubbery and veggies mushy.
11.My family doesn’t like sauerkraut—can I leave it out or replace it? ▾
Of course! If sauerkraut’s tang isn’t a hit with your family, you can leave it out entirely, or swap it for something with a similar bright bite to cut through the rich sausage. Try thinly sliced green cabbage tossed with a tablespoon of apple cider vinegar, roasted with the other veggies, or quick pickled red onion added right before serving for that same zing.

Comments (6)

2 hours ago

OMG this was such a hit for our Sunday family dinner! I used a mix of bratwurst and knockwurst like the recipe suggested, threw in extra sauerkraut because my husband is obsessed, and even my super picky 7 year old cleaned his plate. So easy to throw together on a busy weeknight too, total game changer. Will absolutely be adding this to our regular rotation!

30 minutes ago

So glad this was a hit with your whole family, even your picky 7 year old! Extra sauerkraut is always a great call — we’re huge fans of piling it high around here too 😊

3 days ago

Made this for our neighborhood potluck last weekend and people were coming back for seconds and thirds! I grilled the brats first instead of pan searing to get that nice char, and served it with some spicy stone ground mustard on the side. 10/10, super straightforward even for a guy who usually burns hot dogs. Will make again for our next game night!

5 days ago

I made this last night and it was so tasty! Quick question though — has anyone tried prepping this ahead for weekly meal prep? I’m always looking for easy lunches that hold up all week in the fridge, and I’d love to make a big batch on Sundays, but I’m worried the sauerkraut will make the roasted potatoes soggy if it sits all week. Would love any tips!

3 days ago

I meal prepped this last week! I kept the sauerkraut and mustard in separate little containers and tossed it all together when I heated it up at work, and the potatoes and sausages stayed perfect! No sogginess at all, lasted 4 days easy.

2 days ago

Great question, and great tip from SourdoughSally! If you’re prepping ahead, storing the wet toppings separately is definitely the way to go to keep the roasted potatoes crisp. You can also reheat the sausage and potatoes in an air fryer for a couple minutes to bring back that crispy texture if you’d like!

yesterday

Just made this for my partner’s birthday since he’s been missing the German food he had on our trip to Munich last year, and he said it tasted exactly like the plates we got at the beer gardens! I added a side of warm pretzel bites to go with it and it was chef’s kiss. SO good.

2 hours ago

Oh the pretzel bite side is such a good call! I made this last month and served it with sweet German mustard and cold lager, felt like I was right back at the Oktoberfest celebrations I went to in Wisconsin every year as a kid.

1 week ago

As someone who almost never cooks because I hate complicated recipes with 100 ingredients, this was perfect. Only a handful of things to chop, minimal cleanup, and it tastes way fancier than the effort I put in. 10/10 for lazy weeknight meals, I even ate the leftovers for breakfast this morning with a fried egg on top.

30 minutes ago

I made this for my family last month and it was incredible! I’m planning to make it again for our upcoming Oktoberfest party, but we have a guest with celiac coming. Quick question — is there an easy swap for the regular bratwurst that still has that classic German flavor? I want to make sure everyone can enjoy it!

5 minutes ago

I used the gluten free brats from Aldi when I made this for my sister who has celiac a few weeks back! They taste exactly like the regular ones, no weird aftertaste at all, and my whole family didn’t even notice the difference.

just now

Hi there! Most major grocery stores carry gluten-free bratwurst these days — just double check the label to make sure there’s no hidden wheat filler. You can also swap in gluten-free knackwurst or weisswurst if you prefer, they all pair beautifully with the roasted potatoes and sauerkraut in this recipe!