Sheet Pan Sausage, Cabbage & Potatoes

Hearty, simple, and full of flavor—this one-pan supper brings together this week’s sausages, cabbage, and roots for an easy, satisfying meal.

Ingredients:
1 pound Skagit River Ranch sausages (Polish or bratwurst)
1 small head green cabbage, cut into wedges
1 pound Huckleberry Gold potatoes, cut into bite-sized pieces
1 red onion, cut into wedges
2–3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1–2 teaspoons caraway seeds (optional)
Fresh parsley, chopped
Sea salt and freshly ground black pepper

Method:
1. Preheat oven to 425°. Line a large sheet pan with parchment or lightly oil it. In a large bowl, toss the potatoes, cabbage, and onion with olive oil, salt, and pepper. Spread evenly on the sheet pan and roast for 20 minutes.

2. Remove the pan from the oven and nestle the sausages among the vegetables. Return to the oven and roast for another 15–20 minutes, until the sausages are cooked through and the vegetables are tender and caramelized.

3. In a small bowl, whisk together Dijon mustard and apple cider vinegar. Drizzle over the hot sheet pan and toss gently to coat. Finish with chopped parsley and a sprinkle of caraway seeds, if using. Serve warm.