Get ready for a one-pan wonder that brings together savory sausage, tender veggies, gooey cheese, and a punch of zippy sauerkraut—this Kielbasa Sheet Pan Dinner is the ultimate weeknight meal hack! It’s a feast for the senses, with golden hasselback potatoes soaking up a sweet-tangy mustard glaze, caramelized onions mingling with smoky kielbasa, and a melty blanket of Gruyere or Swiss cheese tying everything together. Whether you’re feeding a family or treating yourself, the Kielbasa Sheet Pan Dinner delivers bold flavor, minimal cleanup, and maximum comfort in every single bite.

Kielbasa Sheet Pan Dinner Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple but every ingredient earns its spot, bringing texture, color, and irresistible flavor to the pan. From the creamy potatoes and smoky kielbasa to that unmistakable mustardy glaze, each component plays a delicious part.

Yukon Gold potatoes: Choose small ones—they roast up creamy inside and create dramatic slices for that classic hasselback look.
Large yellow onion: Adds natural sweetness and takes on deep caramelized notes in the oven.
Polish kielbasa: Smoky, garlicky, and hearty—this sausage brings a rich, meaty backbone to the dish.
Olive oil: Helps everything roast to irresistible golden perfection and enriches the glaze.
Whole grain or Dijon mustard: Provides a tangy, bold punch—use your favorite for a personalized zing.
Apple cider vinegar: Just a splash wakes up the flavors and adds brightness to the glaze.
Brown sugar: Balances the tanginess and adds subtle caramel notes to the glaze.
Sauerkraut (drained): Adds vibrant acidity and crunch, perfectly complementing the richness of the sausage and cheese.
Shredded Gruyere or Swiss cheese: Melts lusciously over the potatoes for gooey, savory goodness.
Fresh thyme: Infuses everything with earthy freshness—plus, the sprigs make a stunning garnish!
All-Purpose MSG Seasoning (or salt & pepper): Brings out all the flavors—use your favorite blend for that final, craveable touch.

How to Make Kielbasa Sheet Pan Dinner

Step 1: Preheat Your Oven

Start by heating your oven to 425 degrees F. Getting that oven hot from the get-go ensures your potatoes and sausage roast up beautifully golden and delicious. This is a dish that loves high heat—it coaxes out maximum flavor from every single ingredient.

Step 2: Prep the Hasselback Potatoes

Wash, scrub, and dry your Yukon Gold potatoes, then grab a sharp knife. Slice each potato crosswise into thin sections, but be careful not to cut all the way through. A handy hack: nestle the potato between two chopsticks or BBQ skewers to stop your knife from going too far. The slices help them fan out, soak up flavor, and turn meltingly tender.

Step 3: Jumpstart the Roasting

Place the potatoes onto your sheet pan and brush generously with half the olive oil. Make sure to get that oil into the crevices—it’ll help them crisp and turn golden. Season with your all-purpose MSG seasoning or a simple pinch of salt and black pepper. Slide them into the oven for 20 minutes; you want them just starting to fan apart before it’s time to add the next layers of flavor.

Step 4: Add the Onions and Kielbasa

While the potatoes roast, slice your onion into thick rings and cut the kielbasa into hearty, bite-sized pieces. After 20 minutes, pull the pan out and scatter the onions and kielbasa all around (and between) the potatoes. Pop it back in to roast for another 20 minutes—the onions will caramelize, and the kielbasa will take on juicy, crispy edges.

Step 5: Brush on the Glaze and Add Cheese

Now the fun part: Whisk up the rest of the olive oil with the mustard, apple cider vinegar, and brown sugar. Brush this over the onions and kielbasa for a glossy, flavor-packed finish. Sprinkle Gruyere or Swiss over each potato so it melts into every crevice. Bake for 5–10 minutes more, until the cheese is oozy and bubbling and everything looks impossibly tempting.

Step 6: Sauerkraut & Finish

Drain your sauerkraut (so it doesn’t waterlog the pan) and scatter it on top the minute you pull your sheet pan from the oven. The residual heat will gently warm the kraut, keeping its crunch and brightness intact. Garnish with extra thyme and cheese if you like, and serve your Kielbasa Sheet Pan Dinner sizzling-hot with any leftover glaze for dipping!

How to Serve Kielbasa Sheet Pan Dinner

Garnishes

A big sprinkle of extra shredded Gruyere or Swiss right before serving will turn your Kielbasa Sheet Pan Dinner into a bubbling cheese-lover’s dream. Don’t forget whole sprigs of fresh thyme—they’re not just pretty, they add a subtle herbal aroma that really pops against the richness.

Side Dishes

Luckily, this dish is nearly a meal in itself! But if you’re feeling extra, a peppery arugula salad with a lemony vinaigrette cuts through the richness beautifully. Warm whole-grain bread or crusty rolls are also perfect for scooping up all those drippy, cheesy bits left on the pan.

Creative Ways to Present

Bring the entire sheet pan straight to the table for a rustic, family-style moment—let everyone tuck in together. Or, for a fancier twist, transfer the roasted potatoes, kielbasa, and onions to a large platter and use the sauerkraut and cheese as a dramatic, edible “nest” on top. It looks stunning and feels like a celebration!

Make Ahead and Storage

Storing Leftovers

Cool your Kielbasa Sheet Pan Dinner completely before transferring leftovers into airtight containers. Store in the fridge for up to 3 days; it’s just as delicious reheated for lunch the next day! To keep things from getting soggy, try storing the sauerkraut separately and adding it just before serving.

Freezing

Kielbasa and cooked potatoes actually freeze quite well, making this sheet pan dinner a smart meal-prep choice. Simply pack cooled portions in freezer-safe containers—skip the sauerkraut for now and freeze that separately (or add fresh later). To use, thaw overnight in the fridge before reheating.

Reheating

For best texture, reheat leftovers in a 350 degree F oven until warmed through and the cheese is bubbling. If you’re short on time, a microwave works too—just keep an eye out so the cheese doesn’t overcook. Add fresh thyme and a little extra mustard glaze to wake up the flavors!

FAQs

Can I use another type of sausage?

Absolutely! While Polish kielbasa is traditional for this Kielbasa Sheet Pan Dinner, any fully-cooked, flavorful sausage works—think smoked chicken, turkey sausage, or even a spicy andouille for a little kick.

What if I don’t have Gruyere or Swiss cheese?

No worries at all! You can swap in mozzarella, provolone, or even sharp cheddar for a different cheesy flavor. Just make sure you choose something that melts well so you still get that dreamy, bubbly topping.

Does the sauerkraut make it too sour?

Surprisingly, no! The sauerkraut adds just the right amount of tang and crunch that balances the creamy potatoes and smoky sausage. If you’re sensitive to acidity, rinse the kraut under cold water before using to mellow out the flavor.

Can I make Kielbasa Sheet Pan Dinner vegetarian?

Absolutely! For a veggie twist, skip the kielbasa and pile on your favorite mushrooms or even thick-cut smoked tofu. The rest of the ingredients bring tons of flavor, and you’ll still enjoy all that cheesy, glazed goodness.

Do I have to make hasselback potatoes?

You don’t have to—they’re just extra beautiful and soak up more of the glaze. If you’re short on time, simply cut the potatoes into wedges or thick slices. It’ll still be every bit as satisfying.

Final Thoughts

Once you try this Kielbasa Sheet Pan Dinner, it’s bound to earn a spot in your dinner rotation. It’s colorful, hearty, and brings a smile to every table it graces. Don’t be surprised if you find yourself craving that sweet-tangy glaze and gooey cheese week after week—so why not give it a whirl tonight? Your tastebuds (and your dishwasher) will thank you!