Go Back
+ servings

Italian Sausage Bake

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.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 503kcal
Author Katie


  • Oven


  • 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)


  • Preheat the oven to 400°F.
  • In a large 9x11 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.


  • 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


Serving: 1cup | Calories: 503kcal | Carbohydrates: 22g | Protein: 19g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 830mg | Potassium: 905mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1938IU | Vitamin C: 82mg | Calcium: 47mg | Iron: 2mg