Sausages With Potatoes and Red Cabbage Recipe (2024)

Followed the recipe exactly as written, and it was delicious. In future, I would make 1.5-2x the potatoes and cabbage (there was more than enough sausage). Take the time to make sure the potatoes are cut into uniform sizes to ensure that everything cooked evenly. Don't skip the lemon and dill at the end ... it adds a really nice fresh element.

I think this is a good recipe conceptually, but the cooking times are way off. Following these instructions, everything is burnt by the time the sausages are done. I’d recommend cooking everything together rather than waiting to add the sausages a half hour in.

Made this last night with Italian sausage. Slicing the sausages didn't seem to dry them out; I was generous with the mustard coating. I used russet potatoes as that is what I had on hand. Was a little concerned the potatoes weren't cooked enough, but upon serving discovered the potatoes were just fine. The lemon and dill addition were very nice. Next time I will ensure the potatoes are cut to a more uniform size and sprinkle them with a little salt prior to adding them to the pan.

I love you, Melissa, and this recipe sounds delicious except for the parmesan. It really doesn't need any cheese with these seasonings and ingredients. Dill and parmesan? No thank you.

Great recipe, but to my thinking slicing the sausages before roasting simply leads to a dry sausage.

this is an idea you might find useful. before adding potatoes in almost any dish I microwave them for 2-6 minutes that way u won’t have to overcook everything else in the dish.

Winner winner! And very versatile. I used green cabbage, sweet potatoes, green and red bell pepper parts I had, ground coriander instead of seeds and I used a lite Hillshire Farms kielbasa. Then I really veered and "hasselbacked" the kielbasa like in another recent NYT recipe. I used the mustard glaze from that recipe as well. Two tablespoons each of brown mustard and apricot preserves. Yum.

I’d make sure the veggies are at least mostly cooked before adding sausages - at 30 min, my potatoes were still practically raw (though I did sub regular potatoes cubed)

Only thing I'd change is to make more for leftovers. It was SO good and got even better the next day. Don't skimp on the caraway or corriander and don't be tempted to use ground seeds.

i'm not sure why lynn is telling you to read the recipe again, you're correct it does say 25 minutes and then says 30 minutes later, and it's referring to the same step. however... i dont think it makes much difference? it's only 5 minutes

I don’t think the Parmesan is necessary. And, having studied basic British home cooking for many, many years, I’d put a good quality horseradish, sweet hot mustard and HP or Worcestershire in the table instead. Also, when I do this dish I preheat oven, arrange the foods in the dish, add half inch of water or broth and cover with foil. Ten mins before end of bake, remove the foil and all browns nicely.

This would be great with my favorite sausage, Ćevapčići. I'd use Ajvar instead of Dijon mustard.

Thanks, Melissa, for this easy, flavorful, comforting dish. Just what we need to take the edge off this endless winter in North Dakota.

4 links is enough. add mushrooms and more veg

On top of the cabbage and potato before you drizzle the oil

This is a fantastic recipe. I add the sliced onions after 20 minutes, or they are too brown.

Great recipe. I did mic the potatoes for a few minutes ahead of time. Thanks for the tip, friends.

Made with Oktoberfest Brats from Olympia Provisions. Heavy on the mustard coating. 1.5x potatoes, 2x red cabbage (about 1 medium head in total). This is as good as advertised. It's easy, filling, and deeply satisfying as a fall/winter meal.

Ignore the comments and just make it as in the recipe. Including the parmesan! It is terrific as is. Be sure to cut the wedges of cabbage no more than 1" so they will cook through in the time given. Agree that lemon is key!

I was so pleasantly surprised by this dish. The baking tray seemed too small, the layering seemed odd, the seasoning seemed sparse but I was proven wrong! I followed all the directions but used fennel seed instead of caraway and only had ground cardamom. I didn't add dill at the end and used bratwurst (only 1 lb). It went down a treat. Cooking time once I added the sausages was around 20 minutes to get the potatoes just right. A keeper!

This smelled great in the oven, and both the food prep and cleanup were fairly straightforward. My one critique is that slicing the sausages was surprisingly fussy; I wonder if we could have gotten away with scoring the sausage links and roasting them whole.

Wonderful on a gray rainy Fall day.

We liked this a lot. I followed exactly except I left the Parm out that didn’t appeal to me. I used a huge leafy cabbage from the garden, so no wedges, some of it got crispy (like kale chips) and some cooked down, but it combined and worked well. Used andouille sausage from our farmer and served with a grilled peach salad with goat cheese, candied pecans and balsamic glaze. Nice

I had no caraway or coriander so subbed za’atar and otherwise followed the recipe to a T, and it was excellent. Cooking times were spot on. Cannot wait to make this again.

Made as written, though with fewer sausages (as that was what we had) and dried herbs — wow! The cabbage was amazingly sweet, the potatoes crunchy, and the whole dish made us go “yum” several times as we ate.

I’m confused about the instruction to cut the sausage in half lengthwise. Won’t it just fall apart trying to place it in the pan?

This was a big hit with my household. I’ll try a meatless version next time substituting tofu for the sausage.

I made this exactly as directed with my butcher's house made beer brats. It was an amazingly delicious fall meal - colorful and tasty enough for guests!

This was pretty good, although like other reviewers I found the veggie:sausage ratio to be pretty skimpy. I think there's also a little too much going on in terms of flavor. I could barely taste the caraway, thyme, or rosemary due to the mustard, lemon zest, and dill. The parm just adds some extra crunch. Maybe the flavors will have had more time to develop when I eat the leftovers.

Followed exactly, with three minor adjustments: (1) used 3/4” slices of Yukon Gold potatoes, which browned beautifully, (2) did not turn cabbage, (3) used 9x13 baking dish for half recipe, would seem too small for full recipe. Delicious! Dill and Parmesan fit right in, comments to the contrary notwithstanding,