Sheet Pan Roasted Potatoes, Sausage and Sauerkraut

Sheet Pan Roasted Potatoes, Sausage and Sauerkraut: for all pan roasted potatoes, sausage sauerkraut and beer lovers ! Easy dinner, German sheet pan comfort food !

Among all recipes using sauerkraut and potatoes, this one with sausage, potatoes and sauerkraut all in one pan is the best dinner, perfectly suitable for week day, game day, week end day, celebration day, family reunion day, Octoberfest day and every other day !

I am so completely convinced that all of meat eaters know how good it is to have sauerkraut, potatoes and sausages ( kielbasa ), baked and soaked in beer. Made in then oven or slow cooker.

If you are into tasty sausages and roasted potatoes and love preparing them, perhaps you ask yourself :

Is sauerkraut good for you ? ( except being tasty winter comfort food )

Yes. Sauerkraut is extremely healthy and nutritious. Eating sauerkraut helps you strengthen your immune system, improve your digestion, reduce your risk of certain diseases, and lose weight to certain extent.

My grandmother used to make sauerkraut at home so the family had great probiotics and vitamin K2 source made from scratch !

It is made by traditional pickling process, no heat treated. In short, cabbage is finely shredded, layered with salt and left  aside to ferment.

There were always some whole cabbage heads salted the same way, covered with heavy stones to go through the process easier so the leaves would be, once cabbage is pickled, stuffed with sausage meat and pan roasted; just like the wine leaves are stuffed too.

It is the same process but the wrapping material is of other kind ! Great food indeed !

Although this Sheet Pan Roasted Potatoes, Sausage and Sauerkraut recipe is of German origins, you may prepare baked sauerkraut and sausage with many types of sausages.

As far as we tried, the most popular to add to potatoes and sauerkraut are kielbasa, andouille, bratwurst, Italian sausage, wild game and chorizo.

All of them are made of chopped and spiced meat, fresh, smoked or pickled and, by definition, stuffed into a casing.

Although so specific to have in October for the largest people’s fair in the world, it is typical winter comfort food for millions of people all over the world.

 

I have a very good friend living in Netherlands that makes sausages at home, creating beautiful tastes making variations to his basic recipe. He makes miracles, really !
I was included in the process together with my son last year while visiting him to make a huge quantity for sausage party he decided to organize.

We, all together, simply roasted them in four !!! large skillets and the sides and salads were prepared along.

So everybody was included in all the stages. Eating and drinking as well !
Here is one third of a batch, raw, spicy, so beer inviting:

 

And here is one pair of sausages with all the sides prepared while beer was cooling out on a balcony

( imagine February in Netherlands) :