Italian Sausage Bake

5 from 1 vote

Baked Italian Sausage is an easy-to-make, meat and veggie, all-in-one meal. Juicy sausages, peppers, onions, tomatoes, and potatoes all cooked on a single sheet pan.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: American

Servings:

Calories: 546kcal

Author: Jennifer Fishkind

Ingredients

24 ounces bag baby honey gold potatoes yukon gold, halved
3 tri-colored bell peppers red, yellow and orange, large diced 1 ½ inch
2 cups cherry tomatoes
1½ cups red onion large diced 1 ½ inch
2 tablespoons chopped fresh basil
1 tablespoon minced garlic
1 teaspoon dried italian seasoning blend
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil
1 pound (5-6 links) mild italian sausage links in casing

Instructions

Preheat oven to 400* F.
To a 9x13 baking dish add the halved baby honey gold potatoes, tri-colored bell peppers, cherry tomatoes, red onion, fresh basil, minced garlic, dried italian seasoning, salt, black pepper and olive oil.
24 ounces bag baby honey gold potatoes, 3 tri-colored bell peppers, 2 cups cherry tomatoes, 1½ cups red onion, 2 tablespoons chopped fresh basil, 1 tablespoon minced garlic, 1 teaspoon dried italian seasoning blend, 1 teaspoon salt, ½ teaspoon black pepper, 3 tablespoons olive oil
Using a large spoon, or clean hands, toss the vegetables together until they are all coated with the olive oil. Spread into an even layer in the dish.
Place the mild italian sausage links onto the top of all the vegetables in the baking dish. Be sure to leave some space between each of the mild sausage links so they can cook and brown evenly.
1 pound (5-6 links) mild italian sausage links in casing
Cover the baking dish with aluminum foil and bake for 1 hour. Remove the aluminum foil and bake for 15 minutes, flip the mild sausage links over and bake for another 10 - 15 minutes or until the sausage is golden brown and cook to an internal temperature reaches 165* F.

Notes

Storage:

To Store: Leftovers can be stored in an airtight container, in the refrigerator, for 3-4 days.
To Freeze: You can freeze the cooked sausage links in an airtight container for up to 2 months. I do not recommend freezing the vegetables once they have been baked. The vegetables are best served freshly baked.
To Reheat: Slice the sausages into smaller pieces for easier reheating. Reheat in the oven or microwave until heated through.

Tips:

Depending on the brand of Italian sausage links you buy, a 1 pound package will have 5-6 links. If your sausage links are a little smaller, like in a 6 link package, then you will need to check for doneness at the 1 hour 15 minute mark.
Be sure that you are using sausage links that are in the casing and not the kind that is pre-cooked. The casing is what will get golden brown and crispy as the sausage links bake.
Make sure to leave some space between each sausage link so they can cook and brown evenly.

Nutrition