Oktoberfest Tray Bake


Oktoberfest Tray Bake

We love one-dish meals because they’re easy, but most of all because all the flavours meld together as they cook. Here, you have the sauerkraut, smoky sausages and bacon, creamy potatoes and, the lip-smacking tanginess of the mustard sauce.


1 Pkg (375 g) Naturally Hardwood Smoked Oktoberfest Sausages, scored

5 slices Hickory Smoked Classic Cut Bacon, large dice

4 cups (1 L) Sauerkraut, drained

1 small Onion, thinly sliced

3 small Yukon gold potatoes, thinly sliced into rounds

2 Fresh or dried bay leaves

1/2 cup (125 mL) Dijon mustard

3 tbsp (45 mL) Grainy mustard

2 tbsp (30 mL) Olive oil

1/3 cup (75 mL) Apple cider vinegar




Preheat oven to 400ºF.

Line a baking sheet with parchment paper.

Place sauerkraut, onions, bacon and potato into a large bowl.

In a separate small bowl whisk together dijon, grain mustard, olive oil, vinegar and season with salt and pepper.

Pour ¾ quarters of mustard sauce into the bowl.

Toss to coat well.

Spread mixture onto baking sheet.

Nestle bay leaves and sausages into sauerkraut mixture.

Bake on middle rack of oven for 22 to 25 minutes or until sausages reach an internal temperature of 165 degrees and potatoes are easily pierced with a fork.

Drizzle remaining sauce over top.


Try using Grill’ems Oktoberfest Sausage and serve with your favourite craft beer!