Easy Baked Italian Sausage
My baked Italian sausage recipe is a simple one-sheet meal featuring juicy sausages, roasted bell peppers, and onions, all coated in a zesty vinaigrette. Perfect for busy weeknights or meals with friends!
Servings: 6 servings
Calories: 464kcal
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.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
Nutrition
Calories: 464kcal | Carbohydrates: 9g | Protein: 17g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 85mg | Sodium: 1017mg | Potassium: 509mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1781IU | Vitamin C: 131mg | Calcium: 40mg | Iron: 2mg