Roasted Bavarian Sausages with Potatoes, Brussels Sprouts, and Mustard Dip

Preheat the oven to 200 °C and line a baking sheet with parchment paper.

Wash the potatoes thoroughly, cut them into wedges, and spread them on the baking sheet. Peel the red onion, cut it into larger pieces, and add it to the potatoes. Drizzle with oil, season with salt, black pepper, and dried rosemary. Toss well, place in the oven, and bake for approximately 15 minutes.

Clean the brussels sprouts well, remove the outer leaves, trim the tough ends, and cut them in half. Place them in a bowl, add oil, melted butter, salt, black pepper, and honey, and mix thoroughly.

Cut the sausages into smaller pieces.

After 15 minutes of baking, remove the baking sheet from the oven and add the Brussels sprouts and sausages. Return the baking sheet to the oven and bake for another 15–20 minutes, until everything is golden brown.

Meanwhile, prepare the creamy mustard dip. Combine sour cream with mustard, a pinch of salt, black pepper, and a few drops of white wine vinegar in a bowl. Mix well.

Serve the roasted potatoes, Brussels sprouts, and Bavarian sausages on plates. Add the creamy mustard dip and enjoy.