sausage bake

Are you looking for an Italian sausage dinner idea? This Italian Sausage, Potatoes, Peppers, and Onions will quickly become your go-to recipe.

Italian Sausage, Potatoes, Peppers and Onions

potatoes

olive oil (extra virgin, separated)

garlic (coarsely chopped)

onions

red pepper flakes (optional)

sausages

red pepper

yellow pepper (trimmed and sliced)

green onions (sliced)

paprika

salt and pepper

Italian flat-leaf parsley (fresh and finely chopped)

Preheat oven to 425° F (220° C).

Place oven grate on the lower center rack, that is the second from the bottom.

Add the potato wedges to a large pot of cold salted water.

Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.

Add 2 tablespoons of olive oil to a large skillet, over medium-high heat.

Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.

Add the 2 sliced onions and cook for about 5-7 minutes.

Add salt and pepper to taste. If you like a little heat, go ahead and add a pinch or two of red pepper flakes.

Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.

Check the potatoes for doneness.

If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl. 

Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside. 

Add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften

Transfer both the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).

Toss gently together.

If desired, sprinkle with a little more paprika, about ½ teaspoon or so.

Cover with aluminum foil and bake for about 20 minutes. 

Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.

Transfer to a serving dish, garnish with fresh chopped parsley and serve. 

Recipe VIDEO above. Cooking sausages in the oven with vegetables and gravy is a terrific quick dinner idea that takes mere minutes to assemble!&nbsp;The sausages get nicely browned, the vegetables tender, and a flavour packed gravy. Kind of like making a stew!

Oven Baked Sausages with Potatoes, Vegetable AND Gravy!

/ 1.4 lb baby potatoes (, halved)

carrots (,

red onions (, each

garlic cloves,

olive oil

thyme

oregano

Salt and pepper

Oil spray ((optional))

tbsp flour ((plain / all purpose))

thyme (, for garnish (optional))

Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).

Place Vegetable ingredients in a large bowl. Toss well to coat.

Add sausages and toss briefly.&nbsp;

Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep - see photos and video. Rearrange sausages so they are on top.

In the same bowl used for the vegetables, add butter and flour. Whisk.

Add a bit of beef broth and whisk, then whisk in remaining broth. (Don't worry if you end up with some floating butter bits)

Pour down the side of the pan (don't pour over the sausages or veggies).

Optional: Spray sausages with oil - browns slightly better (especially lean sausages).

Gravy

Bake 25 minutes. Turn sausages. Spray again with oil (optional) then bake for a further 25 minutes or until sausages are browned and potatoes are soft.

Serve Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired. (See notes for Gravy thickness adjustment)

Baking

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Sheet pan meals have become known as batch cook superheroes, and this recipe fits that bill, but would you turn this down at a dinner party? Plus, it can be turned into a substantial vegan main simply by omitting the meat. Make this your fall go-to whatever your needs.

Delicata Squash and Italian Sausage Bake

A tomato paste mixture thickens the juices nicely in this recipe, and helps with caramelization. Use Italian style tomato paste from a tube to avoid opening a whole can of tomato paste.

*If you’re using lean sausages, toss the meat with an extra drizzle of olive oil before rolling, as they may dry out in baking.

Serve with crusty bread, pasta or polenta.

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