One Pan Chicken Sausage Bake with Savory Mustard Sauce


This is another one of those “use up the pantry” recipes…. but it was so tasty that I thought I should share!

I think the hesitation (at least for me) in doing one-pan dinners, is the concern for different ingredients cooking at different times. Thankfully, through careful consideration and proper knife skills, we are able to cut things “down to size” and par-cook others so that this One-Pan Chicken Sausage bake comes out VERY delectable and VERY easy!

Perfect for those nights when you want something with a little more heart than your average boxed mac and cheese but not so difficult that you have to work up a sweat in the kitchen for hours before eating. We used apple chicken sausages, so we used slightly sweeter spices to flavor, and topped with a tangy, savory quick-made mustard sauce.


What You Will Need for the Bake:

  • Chicken Sausage (You could use any flavor Bratwurst as well)
  • Steam-able Frozen Brussels Sprouts
  • Russet Potatoes (Golden potatoes would be a great substitute)
  • Extra Virgin Olive Oil
  • Himalayan Pink Salt
  • Spice Rub of your Choice (We used a Carolina “Golden Honey” rub I got from Aldi awhile back)
  • Minced Garlic

What You Will Need for the Sauce

  • Dusseldorf Mustard
  • Mayonnaise
  • Worcestershire¬† Sauce

One Pan Chicken Sausage Bake with Savory Mustard Sauce

Course Dinner


For the Bake

  • 2 Standard Chicken Sausages
  • 10.8 oz Frozen Steam-able Brussels Sprouts Package
  • 2 Large Russet Potatoes
  • 1 Tbsp Minced Garlic
  • Himalayan Salt To Taste
  • Extra Virgin Olive Oil To Coat
  • Seasoning of Your Choice

For the Sauce

  • 1/3 Cup Dusseldorf Mustard
  • 1/4 Cup Mayonnaise
  • 1/2 tsp Worcestershire Sauce


For the Bake

  • Preheat your oven to 375 degrees Fahrenheit.
  • Follow the instructions on your steam-able bag of Brussels Sprouts, though reduce the time they are microwaved by a minute or minute and a half. (My package said 4 minutes, I only did 2 1/2). Remove from bag and slice each Brussels sprout in half. Place in a large bowl.
  • Slice your potatoes and chicken sausage into medallions and add to the Brussels sprouts. Slice the potatoes to about a 1/4" thick. You can leave the sausages a little thicker so that they don't burn in the oven.
  • To the bowl, add a good amount of olive oil, making sure to coat all the ingredients generously. Add your minced garlic, salt and seasonings to taste and toss or mix to combine. Pour out onto your baking sheet, and spread out evenly.
  • Bake at 375 degrees Fahrenheit for 25 minutes. While the bake is in the oven, make your sauce.

For the Sauce

  • Add all ingredients to a small bowl and mix to combine. If the mixture is a little too thick (depending on the type of mayonnaise you use) add a tsp of mustard at a time until the desired consistency is reached. You are looking for a dressing-like consistency.

To Combine

  • Remove your bake from the oven. At this point, you can either add the bake to a large bowl and toss in your sauce, or just serve straight from the pan, and top your individual pates with the sauce. Enjoy!
Keyword Brussels Sprouts, Chicken Sausage, One Pan

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