Elevate your weeknight dinners with this delightful Kielbasa Sheet Pan Dinner featuring tender Polish kielbasa, crispy Hasselback potatoes, caramelized onions, and tangy sauerkraut. This easy-to-make dish is bursting with flavor, thanks to a savory glaze made with whole grain mustard, apple cider vinegar, and brown sugar. With the added indulgence of melted Gruyere or Swiss cheese, every bite promises a symphony of textures and tastes that will have your taste buds singing with delight.
In our household, the aroma of Kielbasa Sheet Pan Dinner is synonymous with comfort and satisfaction. It all began one chilly evening when I was craving a hearty yet fuss-free meal that would bring warmth and flavor to the dinner table. As the potatoes roasted to perfection, filling the kitchen with their tantalizing scent, my family eagerly gathered around, eagerly anticipating the feast to come. From the first bite of crispy potatoes to the savory burst of kielbasa and the tangy sauerkraut, each mouthful was met with exclamations of delight. Now, whenever we prepare this dish, it’s not just a meal; it’s a celebration of togetherness and culinary craftsmanship that leaves us feeling nourished in both body and soul.
Why This Recipe is a Must-Try: Indulge in the irresistible flavors of this Kielbasa Sheet Pan Dinner, designed to tantalize your taste buds and simplify your mealtime routine. Here’s why you won’t want to miss out:
- Hasselback potatoes, crisped to perfection and infused with savory olive oil.
- Tender Polish kielbasa, sliced and baked to golden perfection alongside caramelized onions.
- A flavorful glaze made with whole grain mustard, apple cider vinegar, and brown sugar, adding depth and complexity to every bite.
- Tangy sauerkraut, warmed to perfection and served alongside the hearty main course.
- Melted Gruyere or Swiss cheese, adding a luxurious touch to the dish and elevating its flavor profile.
Ingredients:
- 680g small Yukon Gold potatoes (1 1/2 lbs)
- 1 large yellow onion
- 454g Polish kielbasa (1 lb)
- 30ml olive oil (2 tbsp), divided
- 30ml whole grain or dijon mustard (2 tbsp)
- 15ml apple cider vinegar (1 tbsp)
- 15ml brown sugar (1 tbsp)
- 235ml sauerkraut, drained (1 cup)
- 115-140g shredded Gruyere or Swiss cheese (1/2 to 3/4 cups)
- 4-5 sprigs thyme
- All-Purpose MSG Seasoning, to taste (or swap for salt and pepper)
Instructions:
- Preheat the oven to 425°F (220°C).
- Wash and scrub the potatoes, then pat them dry. Carefully slice the potatoes crosswise into thin sections, stopping just before slicing all the way through. Place the potatoes between two BBQ skewers or chopsticks to avoid slicing too far.
- Place the prepared Hasselback potatoes on a sheet pan. Brush them with half of the olive oil, coating evenly. Season with salt and pepper to taste, then bake for 20 minutes or until the sliced potatoes start to fan out.
- While the potatoes are roasting, slice the onion into thick slices and the kielbasa into bite-sized slices of even thickness.
- After 20 minutes, remove the sheet pan with the potatoes from the oven and add the onions and kielbasa. Return to the oven and bake for another 20 minutes.
- In a small dish, combine the remaining olive oil, mustard, apple cider vinegar, and brown sugar. Whisk to combine.
- Remove the sheet pan from the oven and brush the onions and kielbasa with the glaze. Add the shredded cheese to the tops of the potatoes. Bake for another 5-10 minutes, or until the cheese is melted and bubbling.
- To serve, drain the sauerkraut and scatter it over the kielbasa. Garnish with extra cheese and sprigs of fresh thyme. Serve immediately with any remaining glaze for dipping.
Notes:
- Customize the dish by using your favorite type of sausage or cheese.
- For a vegetarian option, omit the kielbasa and add extra vegetables such as bell peppers or zucchini.
- Adjust the seasoning to your taste preferences by adding more or less All-Purpose MSG Seasoning, salt, or pepper.
