A twist on an Italian classic: Italian Sausage Bake. This recipe has fresh ingredients that are baked in the oven ideal for a delicious Sunday dinner. This gluten free / dairy free dinner comes together in about an hour and a half.
I’ve been making this Italian Sausage Bake recipe for years now. Because of that I can make it with my eyes closed. It’s one of my go-to monthly recipes because not only is it easy-to-make, but my family loves it!
Over the years I’ve found that it is best to let the sausage cook on top over the vegetables. The juices from the sausage permeates into the veggies creating the most flavorful and simple dish. Since you have your starch, veggies, and proteins all in one–this is all you have to make. For my husband and I, I place the sausage bake on a bed of fresh spinach. The spinach will wilt as the hot Italian sausage and potatoes sit. I always pair this dinner crusty Italian bread and a side salad.
Ingredients
- Italian Sausage – I prefer to use mild sausage, but you can use hot, too!
- Baby Potatoes – For this recipe I like to use baby potatoes, that I quarter. This helps to keep the consistency of the size. If you don’t have baby potatoes just make sure the potatoes are about 1-inch and even in size.
- Grape tomatoes – Grape or cherry tomatoes work. Any sort of small round tomato is what is meant for this recipe. I find diced tomatoes just turn to mush. Where using the smaller whole variety of tomato stays mostly in tack.
- Bell pepper – I prefer red, orange, and yellow bell peppers as they aren’t as pungent and tend to be on the sweeter side. You can use green, but it will change the flavor of this recipe.
- Red Onion – I like to use red onions as they are sweeter and give a nice color to this recipe. White onions work fine, too!
- Garlic – For this recipe I like to smash a few cloves of garlic and toss them in the vegetable mixture. No need to chop them up. Since this dish cooks for a long time the garlic will soften over time.
- Olive Oil – I like to toss the vegetables in a little olive oil. The sausage will produce additional oil and flavor, but this gets the dish started.
- Seasonings – The standard salt and pepper are a must for this recipe. I also like to add dried Italian seasoning. If you have fresh herbs you can substitute them for the dried herbs. In past, I’ve used a few sprigs of fresh thyme throughout the dish.
- Aluminum Foil – Although, not an ingredient you will need a large sheet of aluminum foil to cover the bake so the vegetables and sausage can steam in the oven.
Directions
Preheat the oven to 400°F.
In a large baking dish, toss grape tomatoes, potatoes, bell peppers, and red onion with one tablespoon olive oil and chopped garlic. Add salt, pepper, and Italian seasoning. Mix well.
Place the sausage links on top of the vegetables. Place sprigs of thyme throughout the dish (if desired). Cover with foil and bake for 60 minutes.
Remove tinfoil from baking dish, mix vegetables around, and bake for an additional 30 minutes until sausage is golden brown. (*You may need to turn the sausage to prevent from burning). Serve immediately.
FAQs
You can cook Italian Sausage multiple ways whether it’s indoor or outdoor. I’m excited to share with you four different ways you can cook sausage.
Italian sausage is delicious when it’s baked. You can grill Italian sausage, Slow cooker Italian Sausage, or even make Instant Pot Italian Sausage.
To cook fresh sausage by itself, you need to cook it at 350 degree’s Fahrenheit for at least 40-50 minutes. Or until you insert a thermometer in the center and the internal temperature reads 165 degrees Fahrenheit. For this recipe you will actually need to cook it double the time because of all the vegetables in the pan.
In general boiling or baking sausage is the healthier option when cooking. These two methods require the least amount of oil.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.
- Prep Veggies – You can prep the bell peppers, onions, smashed garlic, and tomatoes ahead of time. Just store in a Ziploc baggy. Then once you are ready to make the dinner, all you need to do is quarter the potatoes. Then drizzle on the olive oil and season!
- Sausage – You can use just about any sausage for this recipe. I’ve always used Italian pork mild or hot sausage. I have had other readers use Bratwurst and even chicken sausage. I have never tested either of those varieties so just make sure to monitor how the sausage is doing. You might have to alter the cooking times. Just know the internal temperature of the sausage should reach 165 degrees Fahrenheit.
- Add more veggies – As if this recipe doesn’t have enough veggies already in it, I love to serve this meal on top of a bed of fresh spinach. I typically only do this for the adults since the kids don’t care for the fresh spinach. Since the baked sausage and peppers and potatoes are hot they instantly start to wilt the spinach. I also like to use a little bit of the oil and juices from the pan and drizzle over the sausage and potato bake!
- Cooking Times – As always, cooking times may vary depending on your oven. This recipe cooks for so long because of all the vegetables piled under the sausage. After the sausage bake is uncovered and cooking in the oven. You can check the vegetables at the 15 minutes point. The goal is for the potatoes to be soft and fork-tender. The Italian sausage will be cooked at this point.
- Herbs – Over the years I have used fresh thyme sprigs and as recently noted Italian Seasoning. You can get creative as to what spices you put in this recipe. Just know, as always your flavor profile will change if you change the spices suggested.
- Cheese – My kids love when I sprinkle freshly grated Parmesan or Pecorino Romano cheese on top of their sausage and potatoes. If you like Italian grated cheese you can add this on top once you serve!
- Recipe Substitutions – You can always substitute some of these ingredients for other vegetables. Of course the recipe will turn out a little different. Here is what I have used and others who have made this recipe have used.
- Mushrooms
- Green Beans
- Fennel
- Cauliflower
Sausage Recipes
If you love sausage you will love these other sausage recipes!
If you make this Italian sausage and potatoes, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Italian Sausage Bake
Equipment
- Oven
Ingredients
- 1 pint Grape Tomatoes (red, yellow, orange variety)
- 1 lb. Honey Gold Potatoes quartered
- 1 Red Bell Pepper chopped length-wise 1-inch
- 1 Orange Bell Pepper chopped length-wise 1-inch
- 1 Red Onion quartered
- 3 Garlic cloves smashed
- 1 tablespoon Olive Oil
- 1 teaspoon salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Dried Italian Seasoning
- 10 Italian Sausage Links (mild or hot)
Instructions
- Preheat the oven to 400°F.
- In a large 9×11 glass baking dish, toss grape tomatoes, quartered baby potatoes, bell peppers, and red onion with one tablespoon olive oil and chopped garlic.
- Add salt, pepper, and Italian seasoning. Mix well.
- Place the sausage links on top of the vegetables. Cover with foil and bake for 60 minutes.
- Remove the sausage bake from the oven. Then, remove the tinfoil from baking dish, mix vegetables around, and bake for an additional 30 minutes until sausage is golden brown. (*You may need to turn the sausage to prevent from burning). Serve immediately.
Notes
- Prep Veggies – You can prep the bell peppers, onions, smashed garlic, and tomatoes ahead of time. Just store in a Ziploc baggy. Then once you are ready to make the dinner, all you need to do is quarter the potatoes. Then drizzle on the olive oil and season!
- Sausage – You can use just about any sausage for this recipe. I’ve always used Italian pork mild or hot sausage. I have had other readers use Bratwurst and even chicken sausage. I have never tested either of those varieties so just make sure to monitor how the sausage is doing. You might have to alter the cooking times. Just know the internal temperature of the sausage should reach 165 degrees Fahrenheit.
- Add more veggies – As if this recipe doesn’t have enough veggies already in it, I love to serve this meal on top of a bed of fresh spinach. I typically only do this for the adults since the kids don’t care for the fresh spinach. Since the baked sausage and peppers and potatoes are hot they instantly start to wilt the spinach. I also like to use a little bit of the oil and juices from the pan and drizzle over the sausage and potato bake!
- Cooking Times – As always, cooking times may vary depending on your oven. This recipe cooks for so long because of all the vegetables piled under the sausage. After the sausage bake is uncovered and cooking in the oven. You can check the vegetables at the 15 minutes point. The goal is for the potatoes to be soft and fork-tender. The Italian sausage will be cooked at this point.
- Herbs – Over the years I have used fresh thyme sprigs and as recently noted Italian Seasoning. You can get creative as to what spices you put in this recipe. Just know, as always your flavor profile will change if you change the spices suggested.
- Cheese – My kids love when I sprinkle freshly grated Parmesan or Pecorino Romano cheese on top of their sausage and potatoes. If you like Italian grated cheese you can add this on top once you serve!
- Recipe Substitutions – You can always substitute some of these ingredients for other vegetables. Of course the recipe will turn out a little different. Here is what I have used and others who have made this recipe have used.
- Mushrooms
- Green Beans
- Fennel
- Cauliflower
Nutrition
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Laura g
I love sheetpan dinners and this one is a winner! I was specifically looking for something different to make with hot Italian sausages. Perfect! I added fennel chunks and a garlic spice blend. Delicioso!
Katie
Hi Laura, Thank you so much for taking the time to leave a comment. I’m glad you enjoyed this recipe!
Erin
Hi, the recipe looks Amazing! Would this recipe work with Chicken Sausage?
Katie
Hi Erin, I’m sure it would. I’ve never tested the cooking time though for chicken sausage. Just make sure that the internal temperature of the chicken reaches at least 165 degrees Fahrenheit.
vicky
I was going to add asparagus at the end forgot but I did put in cauliflower mushrooms and onions. Next time I might do a rosemary chicken.
vicky
This was so so good. The flavor of the sausage permeated the veggies and of course it was so quick and easy. I also love how versatile it is as veggies and meats can be changed easily for a whole new eating experience. lol
Katie
Vicky, thank you so much for taking the time to leave a comment. Yes–we love this recipe in my house too. Sometimes I’ll add green beans and mushrooms instead of all the bell peppers!
Melissa Torres
We put some hot sausages into bite sized pieces on top of the potatoes and veggies. Next time I’d use more onions and peppers and add some mushrooms too. I added some kickin chicken spice over the olive oil and we enjoyed it!
Katie
Hi Melissa! Thanks for taking the time to leave a comment/review! This is one of my families favorite dinners. I love your twist on the recipe!
Angela C.
After 1 hour of the house smelling great it all of a sudden started smelling like something had “caught” not quite burning … I checked it and all veggies are soft, potatoes are perfect (just needed a lot more salt) but unfortunately my husband won’t be home for another hour so I have to Tim foil partly on and will put back in for 15-30 min without the Tim foil before he gets home. I have no reason to believe it won’t be good but we will see.
Katie
Hi Angela, oh so sorry to hear this. Every oven always varies on how they bake. Hope you enjoyed the dinner still.
Sara
Hi! I want to make this recipe tonight, but I don’t have sprigs of thyme. I do have sprigs of rosemary. Do you think that would work in this dish? Thanks!
Katie
Hi Sara–you don’t have to use thyme at all. If you like the flavor of rosemary you can use that instead.
David Air Fryer
I have seen many recipes on different platforms but the quality and ease of making exclusive recipes are only here.That’s the reason I love to make many recipes from this website.And this one is also great and my whole family just love it thoroughly.
Keep sharing such more!
Amanda
OH my gosh these look amazing! Can’t wait to try it =)
Heather
I love that this is a one pan meal! Perfect for busy days of school that are right around the corner.
Hadia
This is comfort food at its best! Will definitely give it a try!
Ashley
My whole family would love this one!
Patricia
Delicious!! I made this in a braiser (which is a bit curved on the bottom) so mine had a bit more liquid/sauce than what is shown in the picture, but it was truly delicious. So easy, too. Thanks for sharing!
Katie
Hi Patricia–thank you for taking the time to leave feedback. I’m so happy you loved this recipe. It’s a family favorite in my home and I make it at least 1-2 times a month.
Christine
Oh qnd I found that sausage and veggies were perfectly done after only 75 min. Uncovered the last 15 min.
Katie
Thanks Christine! Everyone’s oven is different so times could vary!
Christine
Made this last night. I was convinced that I had all the veggies already on hand and at the very last minute realized I was missing peppers and tomatoes. I thought I had pretty much just ruined dinner but decided to substitute mushrooms and green beans. It was delicious!! Will definitely make again and the right way as well as substitutions! Wanted to share in case anyone else had the same situation. I am convinced a variety of veggies could be used and it would be awesome! Thanks!
Katie
Oh Christine–love that variation! I think I might have to come up with a new recipe with that combo! Thanks for the idea!
Oceana
Savory–just in time for hearty fall dinners. Please proof read your fifth sentence… Thank You for sharing this GEM!
Alan Smithee
I will probably make this again although I will definitely shorten the cooking time. As someone else noted, the vegetables were mush and the sausage overcooked . I might do 1/2 covered and then 15 minutes uncovered per each side of the sausage for a total of 1 hour.
Katie
Hi Alan–I’m glad you tried the recipe. Every oven cooks differently–so please tweak to how your oven cooks!
Francine Pinoni
KATIE! Without a doubt this recipe is the #1 BEST RECIPE I’ve ever tried from Pinterest! Hands down! It was delicious! My husband commented that it reminded him of a dish we had a Chez Panise- Chez Panise! What a compliment! I made the recipe as noted but I only had two sausages so I reduced the vegetables slightly. I baked it for 2 hours as instructed. WE ate EVERYTHING. Every little morsel! The dish was like visiting Poland where the food is so good you need bread at the end to soak up the goodness! Another bonus: the kitchen clean up was E-A-S-Y. I would HIGHLY recommend this recipe.
Katie
Francine, thank you so much for taking the time to write a comment and leave feedback! My family loves this recipe, too! I make it at least once a month because it’s so easy and a crowd pleaser!
Michele
Found your recipe on Pinterest.. I made it for dinner tonight! Oh wow was it good! Followed the recipe exactly as posted! The house smelled so good and there was nothing left after dinner…they told me to add it to the list to make again! Thanks! Great recipe with great pictures!
Katie
Michele, thank you for taking the time to leave a comment! I’m so glad your family enjoyed it–it’s a family favorite of ours too, and continues to make my menu plan at least once a month!
Trudy
i absolutely love this recipe! I have been making it for a year now, at least once a month. The one thing I do though is cut down on the cooking time 60 minutes and 30 minutes.
Katie
Thanks Trudy for taking the time to leave a comment. We love this recipe in our home too. Glad your enjoying it and thanks for the time tip!