Juicy oven-baked Italian sausage is a simple way to cook sausages that are moist inside, caramelized at the edges, and full of flavor! Made with only four ingredients, this one-pan sausage and peppers recipe is perfect for a quick weeknight dinner.
Coming from Macedonia, I grew up eating sausage, from sausage and rice to my mom’s sausage stuffed eggplant. This easy sheet pan dinner takes me straight back to my roots.
This baked Italian sausage is like the sheet pan version of my family’s favorite sausage and peppers that I grew up eating. Whenever anyone mentions “sausage”, I’m instantly transported back to my mom’s kitchen! Paired with colorful bell peppers, this baked sausage recipe is a simple, comforting dinner that comes together in one pan in 30 minutes or less.
Things I Love About This Baked Italian Sausage Recipe
- Easy, homestyle cooking. Although I use Italian sausage (since it’s readily available) and not Macedonian sausage, this flavorful, easy dinner brings back fond memories of my mom’s recipe.
- One pan. Like my sheet pan chicken and veggies and Andouille sausage sheet pan dinner with sweet potatoes and Brussels sprouts, this Italian sausage and veggies recipe bakes all in one pan. It’s easy and mess-free!
- Versatile. Whether we enjoy these juicy baked Italian sausages with peppers on the side, tuck them into hot dog buns, or turn leftovers into soup, I love that I can cook once and eat twice, or sometimes three times.
What You’ll Need
With only four ingredients, this baked Italian sausage keeps things nice and simple on a weeknight. I’ve included some quick ingredient notes here. Scroll down to the printable recipe card after the post for a full list with amounts. You’ll also find a visual step-by-step section after the recipe card showing how to make the recipe.
- Italian Sausage – I use mild Italian pork sausage. Feel free to use spicy Italian sausage. You can also use beef, chicken, or turkey sausage, whichever you prefer.
- Bell Peppers – Yellow, green, or any color you’d like. Chop the peppers into thick-ish slices. You can also use other veggies with similar cooking times, see below.
- Onion – I like a sweet red or Vidalia onion, but yellow onion or shallots work nicely here, too. Cut the onion into wedges.
- Olive Oil – Or your favorite cooking oil, plus salt and pepper for seasoning.
Change Up the Vegetables
If you’d like to have a different side of vegetables with your baked Italian sausage, there are lots of options! Instead of or in addition to bell peppers, try these vegetables with similar baking times:
- Carrots
- Zucchini
- Broccoli
- Cauliflower
- Brussels sprouts
You can make this sheet pan recipe with other veggies, too. Vegetables with longer cooking times, like potatoes, will need a 10-15 minute head start before you add the sausage to the pan. Meanwhile, fast-cooking veggies, like mushrooms and asparagus, can be added in the last 10 minutes of baking.
Frequently Asked Questions
Yes! If you use frozen Italian sausages, you can bake them straight from the freezer. In this case, you’ll need to increase the baking time by 10-15 minutes to ensure they’re cooked through.
No, you’ll want to keep the meat inside the casing. This holds the sausages together and locks in the moisture. Be careful not to pierce or rip the casing, either, as the juices will leak out.
Tips and Variations
- How to tell when sausages are cooked: I always recommend using an instant-read thermometer when cooking everything from steak to chicken to Italian sausage! Sausages are fully cooked when their internal temperature reaches 160ºF.
- Different sausages. I mentioned it earlier, but you can swap Italian sausage for any type you’d like! Other tasty choices are kielbasa, Andouille, chorizo, and bratwurst.
- Skip the veggies. If you’d prefer to bake only the sausages, leave off the peppers and onions. Serve the sausage either alone or in a bun with your favorite condiments.
Serving Suggestions
One of my favorite ways to serve this baked Italian sausage and peppers is to stuff everything into a fluffy hot dog bun! First, add the veggies, then top with the sausage. Drizzle over a generous amount of Macedonian ajvar (the BEST red pepper relish) or honey mustard and tada! Instant dinner.
Otherwise, these juicy Italian sausages are delicious with the veggies on the side, too. In the winter, I’ll serve them over mashed potatoes. In the summer, I’ll pair them with a fresh Mediterranean salad and lemon rice for an easy weeknight dinner.
Storing and Reheating Leftovers
- Refrigerate. You can store the baked and cooled Italian sausage and peppers together in airtight containers (this recipe is actually great for meal prepping!). Keep leftovers refrigerated for up to 3 days.
- Reheat. Warm the sausages in the microwave until they’re hot throughout. You can also reheat the sausages in the oven under foil.
- Freeze. Transfer the baked Italian sausage (with peppers) to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating.
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Prep. Preheat the oven to 400ºF. Line a large baking sheet with aluminum foil for easy cleanup.
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Wash and cut the veggies. Wash the yellow and green bell peppers. Cut them in half, remove the seeds and membranes, and slice the pepper halves into thick slices. Peel the onion and cut it into wedges.
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Add seasonings. In a bowl, toss the bell pepper wedges and onion wedges with ½ tablespoon of olive oil. Season the mixture with salt and pepper to taste.
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Bake the sausages. Add the sausages and prepared veggies to the lined baking sheet. Drizzle the remaining olive oil over the sausages. Bake the sausages for 25 minutes, flipping them halfway through. This step ensures that the bottom and top of the sausages get caramelized during the cooking process.
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Enjoy! Serve the Italian sausages warm with veggies on the side.
- If you’re unsure whether the sausages are fully cooked, use a meat thermometer. They should have an internal temperature of 160°F
- The sausages come with the casing, which you should not remove. Also, do not rip or pierce the casing because all the juices will leak.
- If you are using frozen sausages, there’s no need to thaw them. Increase the baking time by 10-15 minutes to ensure they are cooked.
- You can use other types of sausages, like beef or turkey.
- You can bake the sausages without veggies on the side and serve them with your favorite condiment.
Calories: 299kcal | Carbohydrates: 4g | Protein: 11g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 57mg | Sodium: 554mg | Potassium: 295mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 55mg | Calcium: 22mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Baked Italian Sausage
Follow these steps, and you’ll see just how easy this one-pan recipe really is.
- Prep. While the oven preheats to 400ºF, line a baking sheet with foil or parchment paper. It makes clean-up that much easier!
- Chop and season the veggies. Next, wash, dry, and chop the bell peppers in half, then into thick slices. Peel the onion and chop it into wedges. Toss the veggies with olive oil, salt, and pepper to coat. Spread the veggies out on your prepared pan and nestle the sausages in between.
- Bake. Drizzle the sausages with a little more oil. Afterward, bake at 400ºF for 25 minutes, flipping the sausages halfway through.
- Serve. Enjoy your Italian sausages with the veggies on the side, or serve them in hot dog buns with your preferred condiments.
