Sheet-Pan Bratwurst

How to Make Sheet-Pan Bratwurst

1. 1

   Step 1: Preheat oven and season sausages

   Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment. Toss the bratwurst with 2 tablespoons of the olive oil, 3/4 teaspoon of the kosher salt and half the black pepper so they are lightly coated; set aside.

   For this step

   • 6 linksBratwurst links
2. 2

   Step 2: Prep and arrange vegetables and kraut

   Slice the onion and red pepper into strips and drain the sauerkraut well. Spread the sauerkraut, onion and bell pepper on the prepared sheet pan in an even layer, drizzle with the remaining 1 tablespoon olive oil, and season with the remaining salt and pepper. Nest the sausages on top of the vegetables and kraut so they roast over the mixture.

   For this step

   • 12 ozSauerkraut, drained
   • 1 largeYellow onion, sliced
   • 1 mediumRed bell pepper, sliced
   
3. 3

   Step 3: Make mustard breadcrumb topping

   In a small bowl combine the panko breadcrumbs, whole-grain mustard, caraway seeds and a pinch of salt and pepper. Add the reserved tablespoon of olive oil if needed to moisten the crumbs — you want a clumpy, slightly oily mixture that will crisp in the oven.

   For this step

   • 1 cupPanko breadcrumbs
   • 2 tbspWhole-grain mustard
   • 1 tspCaraway seeds
   
4. 4

   Step 4: Bake until cooked and crisp

   Bake the pan in the preheated oven for 20–25 minutes, until the bratwurst are cooked through and the vegetables are tender. Scatter the mustard–panko mixture over the sausages and return the pan to the oven for 3–5 minutes more, or broil 1–2 minutes, until the crumbs are golden and crunchy — watch carefully to avoid burning.
   
5. 5

   Step 5: Rest and serve

   Remove the sheet pan from the oven and let rest 3–5 minutes. Serve family-style with extra mustard on the side, dividing sausages, kraut and crunchy breadcrumbs among 4 plates.

1. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment. Toss the bratwurst with 2 tablespoons of the olive oil, 3/4 teaspoon of the kosher salt and half the black pepper so they are lightly coated; set aside.
2. Slice the onion and red pepper into strips and drain the sauerkraut well. Spread the sauerkraut, onion and bell pepper on the prepared sheet pan in an even layer, drizzle with the remaining 1 tablespoon olive oil, and season with the remaining salt and pepper. Nest the sausages on top of the vegetables and kraut so they roast over the mixture.
3. In a small bowl combine the panko breadcrumbs, whole-grain mustard, caraway seeds and a pinch of salt and pepper. Add the reserved tablespoon of olive oil if needed to moisten the crumbs — you want a clumpy, slightly oily mixture that will crisp in the oven.
4. Bake the pan in the preheated oven for 20–25 minutes, until the bratwurst are cooked through and the vegetables are tender. Scatter the mustard–panko mixture over the sausages and return the pan to the oven for 3–5 minutes more, or broil 1–2 minutes, until the crumbs are golden and crunchy — watch carefully to avoid burning.
5. Remove the sheet pan from the oven and let rest 3–5 minutes. Serve family-style with extra mustard on the side, dividing sausages, kraut and crunchy breadcrumbs among 4 plates.