Preheat oven to 400 degrees.
In a bowl, place potatoes and a tablespoon of olive oil, a dash of salt, and pepper. Stir and coat with hands.
In another bowl, add white wine, Brussels sprouts, and a hefty pinch of kosher salt. Stir with hands to coat.
In a cast iron skillet layered with a thin layer (about a tablespoon or 2) of olive oil to coat bottom, layer sausage spread out.
Add potatoes to skillet and fill in gaps.
Add Brussels sprouts, along with the wine juice, to fill gaps all over in skillet as well.
Sprinkle kosher salt and pepper all over ingredients to season, then place in oven for approximately 1 hour. Halfway through, flip sausage and vegetables and give everything a big shake.
Your dish is done when the brats are browned and cooked through, and the potatoes and brussels sprouts are darkened.
Note: The Brussels will cook fastest, so watch them! They will be nice and charred after about 45 minutes so just be sure to shake them around so they don’t burn and stick. If they look way done, take them out before the potatoes and sausage, then set aside, covered. Another option is to turn heat down to about 375 degrees until the allotted hour.
FOR DIPPING SAUCE, combine dip ingredients and whisk until smooth and creamy. Double the recipe for more dip and add more mustard powder for more of a kick. Makes a few dollops!
Oven temps and times will vary, so watch the food after 30 minutes.
GF FUN FACT!
Many Celiacs cannot tolerate much dairy in certain forms, like softer cheeses or creams. The villa (like hairs in the lower intestines) are damaged when diagnosed and in that area, the enzyme is damaged that's used to process dairy sugars as well. Patients give up dairy the first year after diagnosis, and some are able to tolerate it later. Some are not.
It is known as secondary lactose intolerance.