Sausage & Sauerkraut Sheet Pan Dinner
Serves: 2Course: Meat, Poultry Seafood Entrees
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 3/4 pound fingerling (small) potatoes
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 1 pound uncooked sausage
- 1 cup sauerkraut
Instructions
NOTE: This recipe is easily doubled if you need to feed more people. Just prepare a larger sheet pan or put two smaller sheet pans on two racks of your oven.
Preheat the oven to 450 degrees and line a rimmed sheet pan with parchment paper or a reusable baking mat. Make a small tray out of a piece of tin foil, folding up each of the edges to end with a 12 inch by 6 inch (approximately) rectangle.
Slice the potatoes in half and toss them with one tablespoon of olive oil and salt and pepper. Spread them in a single layer on one side of the sheet pan. Slice the sausage into 2 inch pieces, toss the pieces with the remaining tablespoon of olive oil and place them on the other side of the sheet pan. Place the tin foil tray in the center of the pan between the potatoes and the sausage and put the tray in the oven, roasting until the sausage begins to brown in spots and the potatoes are nearly tender, about 15 minutes.
Remove the sheet pan from the oven and spoon the sauerkraut into the tin foil tray in the middle of the sheet pan. Return the sheet pan to the oven and continue roasting for another 15 minutes, or until the potatoes and sausage are browned and cooked-through and the sauerkraut is warmed. Remove the sheet pan from the oven and serve.
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