Sheet Pan German Bratwurst, Potatoes and Cabbage

Sheet Pan German Bratwurst, Potatoes, and Cabbage is an easy, delicious dinner that’s perfect for Oktoberfest or anytime you’re craving German sausage, potatoes, and cabbage.

And don’t forget the mustard sauce… it makes all the flavors come alive!

Sheet Pan German Bratwurst on a white plate with potatoes and red cabbage

And if you have sausage fans sitting around your table, I promise they’ll love this dinner… never knowing how incredibly easy it is to make.

Seriously, a rimmed sheet pan and foil is all you need to make this scrumptious, German dinner.

Well, and some incredible German Bratwurst!

German Bratwurst

Bratwurst is the most popular and widely available German sausage. However, if you want to swap the brats for something similar, Knockwurst sausage would be a good choice.

Both are similar in size and incredibly flavorful. The textures are a bit different but each is delicious.

Kielbasa sausage could also be used.

Fresh Sausages vs Smoked Sausages

In this recipe, I’m using fresh Bratwurst. You can substitute smoked sausage for the fresh, but you will need to adjust the baking time.

For smoked sausage, bake for 20 to 25 minutes or until the internal temperature is 160° and the small potatoes are cooked through.

Sheet Pan German Bratwurst, Potatoes and Cabbage Ingredients

While specific measurements are in the recipe card at the bottom of this post, here is an ingredient list of what you’ll need:

  • German Bratwurst or similar sausage links
  • Mini red potatoes
  • Red cabbage (or sauerkraut if you prefer)
  • Olive oil
  • Dijon mustard
  • Maple Syrup
  • Red wine vinegar
  • Salt and pepper

How to Make German Bratwurst, Potatoes and Cabbage

Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.

Unbaked Sheet Pan German Bratwurst

Step 1: Prepare the baking sheet

Place halved mini red potatoes on one section of the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.

Repeat the same process with the cabbage wedges on the opposite end of the baking sheet. To avoid soggy vegetables, be sure the vegetables are not crowded on the sheet pan.

Arrange the sausage links in the middle of the baking sheet.

Baked Sheet Pan German Bratwurst, Potatoes and Cabbage

Step 2: Bake the Bratwurst

Bake for 25 minutes. Remove the sheet pan from the oven, carefully turn the sausages and flip the cabbage wedges. Return to the oven and bake for an additional 15 minutes or until the sausage reaches an internal temperature of 160°.

Mustard Sauce for Sheet Pan German Bratwurst

Step 3: Make the Mustard Sauce

Whisk together Dijon mustard, maple syrup, red wine vinegar, olive oil, salt, and pepper until smooth. Serve with sausages, potatoes, and roasted cabbage.

How to Store Leftovers

  • Cool completely before refrigerating leftovers in an airtight container for 3 to 4 days.
  • Refrigerate Mustard Sauce in an airtight container for up to 5 days.

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Vertical view of Sheet Pan German Bratwurst plated with roasted potatoes and red cabbage
Sheet Pan German Bratwurst on a white plate with potatoes and red cabbage

Sheet Pan German Bratwurst, Potatoes and Cabbage

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Sheet Pan German Bratwurst, Potatoes, and Cabbage is an easy, delicious dinner that's perfect for Oktoberfest or anytime you're craving German sausage, potatoes, and cabbage. And the easy Mustard Sauce is an absolute must!

Ingredients

  • 4 cups baby red potatoes, halved
  • 1 ½ tablespoons olive oil
  • salt and pepper to taste
  • 2 lbs german sausage (bratwurst, kielbasa, etc.)
  • 1/2 purple cabbage, sliced into wedges
  • fresh parsley, chopped

Mustard Sauce

  • 3 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 3 teaspoons red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt and cracked black pepper

Instructions

  1. Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
  2. Place halved baby red potatoes on one section of the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
  3. Repeat the same process with the cabbage wedges on the opposite end of the baking sheet. To avoid soggy vegetables, be sure the vegetables are not crowded on the sheet pan.
  4. Arrange the sausage links in the middle of the baking sheet.
  5. Bake for 25 minutes. Remove the sheet pan from the oven, carefully turn the sausages and flip the cabbage wedges. Return to the oven and bake for an additional 15 minutes or until the sausage reaches an internal temperature of 160°.
  6. Meanwhile; make the Mustard Sauce. Whisk together Dijon mustard, maple syrup, red wine vinegar, olive oil, salt, and pepper until smooth. Serve with sausages, potatoes, and roasted cabbage.

Notes

Servings:

  • The number of servings is related to the number of sausages. The guys in my family always have 2 links and I, generally, have 1/2 link.

Storage

  • Cool completely before refrigerating leftovers in an airtight container for 3 to 4 days.
  • Refrigerate Mustard Sauce in an airtight container for up to 5 days.

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