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Recipe Detail Page
Sausage & Sauerkraut Sheet-Pan Feast
Autumn 2019
All sorts of German-style sausages appear on grocers’ shelves in October. Gather a selection of bratwurst and smoked sausages like knackwurst, frankfurters and bockwurst, and cook them up over a bed of sauerkraut. Serve the delicious heap with soft pretzels, pretzel buns and a few of your favourite mustards.
Serves 6 to 8
1 jar (1 L) sauerkraut, rinsed and drained
2 onions, thinly sliced
½ cup (125 mL) applesauce
1 can (473 mL) lager
6 tbsp (90 mL) butter, cut into pieces
Salt and pepper
A little oil for frying
2 ½ to 3 lbs (1.13 to 1.36 kg) German sausages
1 Combine the sauerkraut, onions and applesauce on a large rimmed baking sheet and give everything a good toss. Pour the beer over top, scatter with butter and season with salt and pepper. Slip into a 400°F (200°C) oven for 30 minutes.
2 Meanwhile, in a large skillet slicked with a bit of oil, brown the sausages over medium heat, about 2 minutes a side (give the bratwurst an extra minute per side if using).
3 Once the time is up on the sauerkraut, give it a stir, tuck the sausages in and return to the oven for another 20 minutes. Turn out onto a platter (or serve straight from the pan) along with pretzels and mustard.
Serves 6 to 8
