Sheet-Pan Sausages with Sauerkraut, Apples and Mustard

A sheet-pan dinner based on Alsatian choucroute garnie, a dish of sauerkraut and various cuts of pork seasoned with mustard. We are featuring apples to welcome the apple season. Pork sausages are nestled into vegetables and apples, and the whole thing gets a generous cup of cider before it goes in the oven.
Prep Time : 15 minutes
|
Cook Time : 45 minutes
|
Servings : 4 people

Sheet-Pan Sausages with Sauerkraut, Apples and Mustard

I realize that I am one of the lucky ones who can pick apples straight from the tree instead of having to sort through bins of them in the grocery store. If you have a family — or even if you don’t — picking apples is a fun activity for family and friends of all ages and finding an apple orchard near where you live is worth the effort.

On a golden day in mid-October, I picked Jonagold apples growing in The Apple Orchard north of Kearney, NE. When I thought we had “enough,” we brought them home and did a little update on a borrowed recipe to make an Apple, Sausage and Sauerkraut Sheetpan Dinner, featuring Buzz Savories Spicy Beer Mustard

The mélange of roasted sausages, fruit, and vegetables tastes to me like autumn and offers the rich color palette of a day in October.  To top off the flavor, we added a cup of apple cider to the mix, then served our creation with crusty bread and a rich glass of red wine.

Sheet-Pan Sausages with Sauerkraut, Apples and Mustard
  • Buzz Savories Spicy Beer Mustard

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  • Buzz Savories Honey Mustard

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The beekeeping life

Here is a picture of me standing in my beekeeper shed. Behind me you can see stacks of what we call wooden ware — hive boxes, lids, frames and bottom boards, as well as our medicines, beeswax, smoker, bee suit and more items than you would imagine necessary for managing an apiary.  

The task for the beekeeper (me) for the winter months is scraping and cleaning the wax and propolis (glue made by bees) from the tops and sides of the hive boxes and frames.  Bees and beekeepers appreciate neat and clean wooden ware in the apiary.  And there’s only one way to get it.

Betty Ann in the bee shed
Betty Ann in the bee shed.
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Sheet-Pan Sausages with Sauerkraut, Apples and Mustard

A sheet-pan dinner based on Alsatian choucroute garnie, a dish of sauerkraut and various cuts of pork seasoned with mustard. We are featuring apples to welcome the apple season. Pork sausages are nestled into vegetables and apples, and the whole thing gets a generous cup of cider before it goes in the oven.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, flavor rich, Light Dinner Meal
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people

What You'll Need:

  • 1 Tb. vegetable oil
  • 2 cups sauerkraut, drained of excess liquid
  • ½ cup sauerkraut liquid
  • 2 Tb. Buzz Savories Spicy Beer Mustard
  • 1 lb. pork sausage, such as potato bologna, Polish or any other you prefer. Cut into 1 1/2-2 inch pieces.
  • 1 medium red onion sliced in half moon pieces approximately ½ inch thick
  • 2 medium apples, unpeeled, cored and cut into chunks
  • 1 cup hard apple cider or fresh apple juice

How To Prepare:

  • Place sausages, onions and sauerkraut in a bowl and toss with the mustard.
  • Position a rack in the middle of the oven and preheat to 400 Degrees.
  • Oil a large, rimmed baking sheet with vegetable oil and add the sauerkraut, onions, sauerkraut mixture, and apple chunks.
  • Flatten the vegetable mixture with a spoon.
  • Arrange the sausage pieces on top of the vegetable/apple mixture.
  • Pour ½ cup of sauerkraut juice and 1 cup of apple cider or apple juice over everything.
  • Roast for 20 minutes and then rotate the pan front to back and roast another 20 minutes or until sausages are brown and apples and onions are tender.
  • Serve family style with crusty bread and additional Spicy Beer Mustard.

Need more mustard?

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