My baked Italian sausage is made with peppers and onions and a homemade vinaigrette, and comes out perfectly roasted every time. I load everything up on the sheet pan and pop it in the oven!
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My Easy Roasted Italian Sausage Recipe
My life has gotten a bit crazy with two kids in school with sports, school activities, and so much more. So any time I think up a one-pan recipe like my baked Italian sausage, I’m making it.
I designed this recipe to be super easy, so I just can plop all of the ingredients onto a sheet pan and toss them in the oven to bake.
I remember the first time I made my Italian sausage recipe because I had way too many sweet peppers on the counter I needed to use up. So I just sliced them up into thick slices (less work) and tossed them on the sheet pan along with the sausages.
The best part is that it cooks with the veggies, so I didn’t even need to serve a veggie side that night. I just cut up some store-bought bread and “called it a day,” as my husband Ben calls those nights.
And if you love sausage recipes, try my recipes for air fryer Italian sausage, sausage and peppers recipe, sausage green bean potato casserole, and sausage balls.
Oven Baked Italian Sausage Ingredients
- Italian sausages – These are my favorite type of sausage — they’re rich, juicy, and so flavorful! Spicy Italian sausage, sweet Italian sausage, or even bratwurst or chorizo will work as well.
- Olive oil – The base of the quick vinaigrette that coats the whole baking sheet. Avocado or grapeseed oil would both work in a pinch, but olive oil is best.
- Red wine vinegar – Needed to add acidity and brightness to the vinaigrette. Balsamic vinegar would be deeper and sweeter.
- Dried oregano – Always a classic for Italian cooking, so I also include it in the dressing!
- Salt and black pepper – Needed to elevate the other ingredients and highlight the natural flavors of the sausage.
- Bell peppers – I went with red, orange, and yellow peppers for some added sweetness! Green are a bit too bitter for this recipe.
- Spanish onion – Also adds some sweetness, and takes on a soft, almost… jammy texture when roasted. Trust me, don’t skip it.
How to Cook Italian Sausage in the Oven
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Combine the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl and whisk to emulsify. Set it aside.
STEP TWO: Place the peppers on a large ungreased baking sheet, then add the sliced onions on top. Arrange the sausages over the peppers and onions, making sure to leave some space between each one. Drizzle the vinaigrette evenly on top and bake at 350 degrees F for 30 minutes.
STEP THREE: Remove the baking sheet from the oven, flip the sausages, and stir the vegetables, then return the sheet to the oven. Continue to roast until the sausages have browned and reach an internal temperature of 160 degrees F, or about 20-30 more minutes.
STEP FOUR: Taste and season with more salt and pepper if needed. Serve immediately and enjoy!
Tips for the Best Italian Sausage Recipe
- I like chopping the bell peppers and onion into thick wedges instead of thin slices. This way, they don’t cook too quickly or burn. I know they might look too thick when raw, but they shrink down a bunch during roasting.
- Use a large baking sheet for better browning. Spacing out the veggies and sausage on a large sheet (instead of squeezing them onto a small one) ensures they roast and not steam.
- Make sure to add the vinaigrette evenly over everything. It’s the main source of flavor in my recipe, so all of the vegetables and sausage need to be well-coated.
- Don’t skip the flip. I’ve forgotten to do this in the past and ended up with a half-burnt, half-undercooked mess! Flip the sausage and stir the veggies after 30 minutes to make sure everything cooks up evenly.
Baked Italian Sausage Variations and Substitutions
- Chicken or turkey sausage would be leaner protein options that still pair wonderfully with the vegetables and vinaigrette.
- I love adding about ½ teaspoon of crushed red pepper flakes to the vinaigrette for a touch of heat.
- A clove of minced garlic is another welcome addition to the seasoned dressing!
- Italian seasoning, thyme, or rosemary can also be used instead of oregano.
- Don’t stop at bell peppers. I often add zucchini, cherry tomatoes, broccoli, and mushrooms to the mix for more variety.
What to Serve with Italian Sausage in the Oven
Once I get my Italian sausage sheet pan in the oven, the only thing left to do is think about what to serve it with! Some of my family’s favorite go-tos are my rigatoni bolognese, easy potato soup, mashed potatoes, and Instant Pot mac and cheese. It makes for such a comforting meal!
Baked Italian Sausage FAQs
Do I need to poke the sausages before cooking them in the oven?
Nope! No need to prick a hole in the sausages before cooking them. In fact, I find that poking them before roasting actually makes them come out dry. Leave them intact — they won’t explode when cooked, don’t worry.
Can I cook frozen Italian sausage in the oven?
Yes, I’ve used frozen Italian sausage in this recipe in the past. The process is almost exactly the same, but I usually let them roast on their own for the first 20-30 minutes of cooking so the veggies don’t burn. Once they are partially cooked, pull them out and add the veggies and vinaigrette, then follow the rest of the recipe as written.
How will I know when my sausages are done in the oven?
The best way to tell when the sausages are done is to use an instant-read thermometer and check when the internal temperature reaches 160 degrees F. The outside should be browned and slightly crispy, and the inside should be juicy with no pink remaining.
How should I store leftover baked Italian sausage?
Store leftovers in an airtight container in the refrigerator for up to 4 days. I like to enjoy them reheated in a sandwich with melted cheese on top!
More Easy Dinner Recipes
- Oven pulled pork
- Chicken spaghetti with rotel
- Baked chicken tenders
- Sirloin tip roast in the slow cooker
- Pork tenderloin in the oven
Easy Baked Italian Sausage
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large red bell pepper cut into thick wedges
- 1 large orange bell pepper cut into thick wedges
- 1 large yellow bell pepper cut into thick wedges
- 1 large Spanish onion cut into thick wedges
- 6 Italian sausages
Instructions
- In a small bowl, combine the olive oil, red wine vinegar, dried oregano, salt, and pepper. Whisk to emulsify the vinaigrette, then set it aside.
- Place the peppers on a large ungreased baking sheet.
- Scatter the sliced onions on top.
- Place the sausages on top, making sure they’re evenly spaced from each other.
- Spoon the vinaigrette over the sausage, onions, and bell peppers, covering them evenly.
- Place the baking sheet in the oven on the middle rack and bake at 350 degrees F for 30 minutes. Remove the baking sheet from the oven, flip the sausages, and stir the vegetables for even browning to prevent scorching. Return the baking sheet to the oven and continue cooking until the sausages have browned and register 160°F with an instant-read thermometer (about 20-30 more minutes).
- If desired, season to taste with more salt. And serve.
Notes
- Feel free to use spicy Italian sausage, sweet Italian sausage, bratwurst, chorizo, chicken sausage, or turkey sausage in place of the normal Italian sausage.
- Chop the bell peppers and onion into thick wedges instead of thin slices. This way, they don’t cook too quickly or burn.
- Use a large baking sheet for better browning. Spacing out the veggies and sausage on a large sheet so they roast instead of steam.
- Make sure to add the vinaigrette evenly over everything. It’s the main source of flavor, so all of the vegetables and sausage need to be well-coated.
- Flip the sausage and stir the veggies after 30 minutes to make sure everything cooks up evenly.Â
- Store leftovers in an airtight container in the refrigerator for up to 4 days
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
