Description

This easy sheet pan dinner features juicy smoked sausage, caramelized sauerkraut, and tender roasted apples, all cooked on a single pan for a quick and delicious weeknight meal.

Ingredients

Scale

1 ½ pounds smoked sausage or kielbasa
1 tablespoon olive oil
1 ½ cups sauerkraut, drained and rinsed
1 tablespoon brown sugar (optional)
½ teaspoon caraway seeds
2 medium apples, cored and cut into 1-inch chunks (Honeycrisp, Granny Smith, or Fuji)
1 tablespoon butter, melted
1 tablespoon maple syrup or honey
½ teaspoon cinnamon (optional)
1 medium yellow onion, sliced into half-moons (optional)
1 tablespoon olive oil (for onions)
Pinch of salt (for onions)

Instructions

Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper or foil.
Slice the sausage into 2-inch pieces on a slight diagonal. Set aside.
Drain the sauerkraut in a colander and rinse quickly under cold water (about 10 seconds). Press gently to remove excess liquid. Transfer to a small bowl and toss with brown sugar and caraway seeds.
Core the apples and cut into 1-inch chunks (no need to peel). In a small bowl, toss with melted butter, maple syrup, and cinnamon until evenly coated.
If using onions, slice into thin half-moons and toss with olive oil and a pinch of salt.
Arrange the sauerkraut in small piles (4-5 mounds) across the baking sheet. Scatter the sliced onions around the kraut piles. Place the sausage pieces in a single layer, leaving space between each. Nestle the apple chunks around the sausage and kraut.
Roast for 20 minutes. Remove the pan and flip the sausage pieces. Give the pan a gentle shake to redistribute the apples and kraut.
Roast for another 10-15 minutes, until the sausage is browned and sizzling, the apples are tender but hold their shape, and the sauerkraut is caramelized at the edges. Total roasting time: 30-35 minutes.
Let the pan rest for 5 minutes before serving. Spoon onto plates or a platter, ensuring each serving gets a mix of sausage, kraut, and apples.

Notes

Don’t spread the sauerkraut flat; pile it into small nests to prevent burning. Use firm apple varieties like Honeycrisp or Granny Smith. For extra browning, broil for the last 2 minutes. Leftovers keep for up to 4 days in the refrigerator and can be reheated in a 350°F oven.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: German

Nutrition

Serving Size: 1 serving
Calories: 485
Sugar: 18
Sodium: 980
Fat: 32
Saturated Fat: 10
Carbohydrates: 28
Fiber: 5
Protein: 22

Keywords: sheet pan dinner, sausage, sauerkraut, apples, one-pan meal, fall recipe, easy dinner