Dijon Roasted Sausage and Cabbage
This is one of those recipes that just evolved out of a need to use up some ingredients while wanting something I could quickly assemble and then walk away. It is a one pan recipe that makes both the main dish and a side really. The sausage or in this case, brats, are dressed up with the roasted cabbage and onions but also the cabbage and onions make a delicious side dish. The only things you need add are grainy mustard and the buns. Feel free to sub in any vegan sausages in this recipe as it will work just as well.
Ingredients:
4 sausages or brats of your choice
1 small head of cabbage
Assorted spring onions or 1 large sweet yellow or white onion
2-3 tbsp olive oil
1 tsp herb salt or diamond koser salt
Buns
Good dijon mustard
optional dill pickles or dill pickle relish for serving
Recipe:
Preheat the oven to 400 F. Shred the cabbage into 1/4 inch slices, slice the spring onions into 1/4 inch slices. I used a combination of white and red onions as well as part of the stems. Combine onto the sheet tray with the olive oil, herb salt and 2 tbsp dijon mustard. Toss to coat all the vegetables.
Arrange the sausages in the veg, making sure they come in contact with the sheet tray directly. This helps then to brown and caramelize a little. Bake for 40 minutes making sure to turn the sausages.
Serve with more mustard and a little dill pickle relish. Feel free to toast your bun or just enjoy without the buns. This is such an easy weeknight dinner but served with a nice salad or some roasted potatoes and you could easily present this for guests. Or bring the sheet tray over to your next pot luck. You can definitely double the ammount of sausages to feed more of a crowd.
