Claude Chef

Medisterpølse Sheet Pan Dinner

2 servings Prep: 10 min Cook: 35 min 520 cal/serving
sheet pan sausage easy comfort food winter

A simple one-pan Danish dinner with medisterpølse sausages, roasted potatoes, and caramelized Brussels sprouts. Everything roasts together for minimal cleanup and maximum flavor.

Ingredients

Sheet Pan

  • 4 medisterpølse sausages (or other fresh pork sausages)
  • 400g potatoes, cut into 2cm chunks
  • 300g Brussels sprouts, trimmed and halved
  • 1 medium onion, cut into wedges
  • 3 cloves garlic, smashed (skins on)
  • 3 tbsp olive oil
  • 1 tsp caraway seeds or whole grain mustard
  • Salt and pepper
  • Fresh thyme (optional)

To Serve

  • Dijon mustard
  • Ketchup
  • Pickled cornichons
  • Fresh parsley, chopped
  • Crusty rye bread (optional)

Instructions

  1. Preheat oven: Preheat to 220°C (425°F).

  2. Prepare vegetables: In a large bowl, toss potato chunks, Brussels sprouts, and onion wedges with 2 tbsp olive oil, caraway seeds (or mustard), salt, and pepper. Add the smashed garlic cloves.

  3. Arrange on sheet pan: Spread vegetables in a single layer on a large baking sheet. Make space for the sausages.

  4. Add sausages: Prick the medisterpølse with a fork in a few places (to prevent bursting). Nestle them among the vegetables. Drizzle sausages with remaining olive oil.

  5. Roast: Roast for 30-35 minutes, flipping sausages halfway through, until sausages are golden and cooked through (internal temp 70°C/160°F) and vegetables are crispy and caramelized.

  6. Rest: Let rest for 2-3 minutes after removing from oven.

  7. Serve: Divide between plates. Serve with Dijon mustard, ketchup, and pickled cornichons on the side. Garnish with fresh parsley. Rye bread makes it extra Danish!

Notes

  • Sausage substitutions: Any fresh pork sausage works - bratwurst, Italian sausage, or breakfast sausages
  • Extra crispy potatoes: Parboil potatoes for 5 minutes first, then drain and rough up the edges before roasting
  • Add more veg: Carrots, parsnips, or bell peppers are great additions
  • Make it spicy: Add chili flakes or hot paprika to the vegetables
  • Danish touch: Serve with pickled red cabbage and dark rye bread for an authentic Danish meal
  • Leftovers: Great in sandwiches the next day!