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Sheet-Pan Bratwurst Sandwiches with Red Potato and Kale Salad
Photography by Daniel J. van Ackere. Styling by Marie Piraino.

Sheet-Pan Bratwurst Sandwiches with Red Potato and Kale Salad

Headshot of Sara Mayer
By Sara Mayer
4(85)
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Time

45 minutes

Yield

Serves 4

Ingredients

Ingredient check list

Why This Recipe Works

We started by roasting brats, potatoes, and onions all together on the sheet pan. By selecting small red potatoes and cutting them in half, we could roast everything for the same amount of time, keeping the process supersimple. While the sausage and vegetables were cooking, we quickly whisked together a flavorful vinaigrette of whole-grain mustard, red wine vinegar, and olive oil. We spread the same whole-grain mustard into the toasty buns to match our vinaigrette's flavor profile. As soon as they hit the salad bowl, the warm potatoes absorbed plenty of our zippy vinaigrette and, with the addition of baby kale and sliced radishes, gave us a the perfect side to serve with our brats. Toasting the buns on the rack saved us the use of a pan and mimicked the feel of grilled buns.

Before You Begin

Use small red potatoes measuring 1 to 2 inches in diameter.

Instructions

  1.  Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Toss potatoes with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. In separate bowl, toss onions with 1 tablespoon oil.
  2.  Place bratwurst on 1 side of hot sheet and spread potatoes, cut side down, on other side. Scatter onions around bratwurst on sheet. Roast until sausages register 160 degrees and potatoes are tender, 25 to 30 minutes, flipping bratwurst halfway through roasting.
  3.  While the bratwurst and vegetables are roasting, whisk remaining ¼ cup oil, vinegar, 2 tablespoons mustard, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl.
  4.  Remove sheet from oven. Add potatoes to dressing in large bowl and toss to coat; cover to keep warm. Tent onions and bratwurst, still on sheet, with aluminum foil to keep warm. Place hot dog buns directly on rack and toast until lightly browned, about 5 minutes.
  5.  Remove rolls from oven. Spread remaining 2 tablespoons mustard evenly into rolls, then top with bratwurst and onions. Add kale and radishes to potatoes and toss gently to combine. Serve immediately with sandwiches.

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