Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard
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.
- Serves: 4 persons
- 1pound spring onions, small leeks or scallions, trimmed and halved lengthwise
- 1 ½pounds small new potatoes (or russet potatoes, cut into 1 1/2-inch cubes)
- 1 ½cups 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
Step 1Heat oven to 425 degrees. On a rimmed baking sheet, combine spring onions, potatoes, sauerkraut, garlic and 1/4 cup oil; season with salt and pepper and toss to coat. Spread in an even layer and roast for 10 minutes.
Step 2Arrange sausages on top and roast until spring onions and potatoes are tender and sausages are heated through, about 30 minutes longer.
Step 3While the sausages roast, in a small bowl, combine the 2 tablespoons parsley, if using, with the mustard, shallot and lemon juice, plus the remaining 1/4 cup oil and 1 tablespoon water. Stir to combine, then season with salt and pepper.
Step 4Divide sausages and vegetables among plates. Sprinkle with additional parsley, if using, and drizzle with mustard relish to taste.