This oven-roasted sausage, potatoes, peppers, and onions dish makes a simple and tasty everyday meal. Just toss everything in the oven for a hearty, no-fuss dinner that is sure to hit the spot.
If you like sausages, potatoes, peppers, and onions (and who doesn’t?), you’re going to love this simple recipe. It's a delicious, comforting, and satisfying meal with hearty sausages, caramelized onions, sweet peppers, and golden potatoes.
Try this Pumpkin Potato and Sausage Bake, too; it’s perfect for fall. Or try a vegetarian Pumpkin and Potato Bake; it’s absolutely delicious. Kielbasa, Sauerkraut and Potatoes are great, too.
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Recipe ingredients
Sausages: This time, I used Italian pork sausages or salsiccia. However, I often make this kind of bake with bratwurst or kielbasa. Use whatever you have or like best; the dish will be equally delicious.
- You can also use mild, medium, or hot Italian sausages. If you like, learn how to cook brats in the oven, too.
Potatoes: I use all-purpose potatoes, which have a medium starch content, like Yukon Gold, white potatoes, or fingerling potatoes. Red potatoes also work well.
- Depending on your preference, you can peel them or leave the skin on. Check out Baked Pork Chops and Potatoes, too.
Bell peppers: Use any color you prefer. Red, yellow, and green look great together, but a single color works just as well.
Onions: I usually use one red and one white or yellow onion, but using just one type is fine.
See the recipe card for full information on ingredients and quantities.
Variations
You can use any sausage you like, such as bratwurst or other types of pork sausage, chicken sausage, or pre-cooked sausages like kielbasa, cabanossi, or chorizo.
You can use other vegetables like zucchini, eggplants, fennel, green beans, cauliflower, broccoli, or Brussels sprouts.
You can use sweet potatoes, pumpkin, or butternut squash instead of potatoes. How about making Baked Chicken and Sweet Potatoes next?
How to bake potatoes, sausages, peppers and onions?
Preparations: If desired, peel the potatoes. Otherwise, scrub and dry them well. Cut the potatoes into pieces about 2 inches/ 5 cm in size. Cut the peppers into 1-inch/2.5 cm cubes. Slice the onions thickly and separate the slices. Cut the sausage into thick slices (about 2 fingers wide), but keep them separated from the rest.
- Place all the vegetables on a large baking sheet. Drizzle with oil and toss to coat. Sprinkle with mixed spices and toss again to ensure the vegetables are evenly coated (1).
- Bake in the preheated oven for 20 minutes.
- Remove the baking sheet from the oven and toss the vegetables again. Add the sausages (2) and bake for an additional 20 minutes, or until the potatoes are tender and the sausages are cooked through.
The safe internal temperature for pork sausages is 160°F /71°C. The best way to check that they’ve reached this temperature is to use a meat thermometer (the Amazon affiliate link opens in a new tab).
Good to know!
Use a large baking sheet: Spread the ingredients out in a single layer on a large baking sheet. Overcrowding can lead to steaming rather than roasting.
Toss halfway through: For even browning, toss the vegetables halfway through the cooking time before adding the sausages.
Cooking time: Depending on the size and type of potatoes and sausage, you might need to adjust the cooking time slightly. Check for doneness and adjust as needed. Kielbasa sausages are pre-cooked, so they need less time in the oven than raw sausages. About 10 minutes should be sufficient, but if you leave them for the full 20 minutes, they will be fine and may get a bit crispier.
Storage
Refrigerate leftover sausage, potatoes, peppers, and onions in an airtight container for 3-4 days.
Reheat in the preheated oven (375°F/ 180°C) for 10-15 minutes or until heated through. You can also reheat them in the microwave.
I don’t recommend freezing the leftovers; frozen and thawed potatoes are not great.
Sausage Potatoes Peppers and Onions in the Oven
Equipment
- Large baking sheet
Ingredients
- 2 lbs potatoes 1 kg, Note 1
- 1 red onion
- 1 yellow onion
- 2 bell peppers the color of your choice
- 2 tablespoons olive oil
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon sweet paprika Note 2
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ¼ teaspoon red chili flakes more to taste
- 1 lb Italian sausage 500 g. Note 3
Instructions
- Preheat the oven to 400°F/ 200°C.
- Potatoes: Peel them if desired. Otherwise, scrub and dry them thoroughly. Cut them into pieces about 2 inches (5 cm) in size. Dice the peppers into 1-inch (2.5 cm) cubes. Slice the onions thickly and separate the slices. Cut the sausage into thick slices (about 2 fingers wide) and keep them separate from the other ingredients.2 lbs potatoes / 1 kg + 2 bell peppers + 1 red onion + 1 yellow onion +
- Season: Place all the vegetables on a large baking sheet. Drizzle with oil and toss to coat evenly. Mix the spices in a small bowl, sprinkle them over the vegetables, and toss again to ensure everything is well-seasoned.2 tablespoons olive oil + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper + ½ teaspoon sweet paprika + ½ teaspoon thyme + ½ teaspoon rosemary + ¼ teaspoon red chili flakes
- Bake the vegetables in the preheated oven for 20 minutes.
- Add sausages: Remove the baking sheet, toss the vegetables again, then add the sausages. Bake for an additional 20 minutes or until the potatoes are tender and the sausages are cooked through. The safe internal temperature for pork sausages is 160°F (71°C). Use a meat thermometer to ensure the sausages are fully cooked.1 lb Italian sausage / 500 g
- Rest for 5 minutes, then serve.
Notes
- Potatoes: I use all-purpose potatoes with medium starch content, such as Yukon Gold, white, or fingerling potatoes. Red potatoes are also a good choice. You can peel them or leave the skin on, based on your preference.
- Spices and herbs: You can use different spices and herbs or use a store-bought mixture.
- Sausages: I used Italian pork sausages, but I often make this bake with bratwurst or kielbasa. Feel free to use whichever sausage you prefer or have on hand; the dish will be just as delicious. You can also choose mild, medium, or hot Italian sausages based on your taste.
Chris says
Easy and good, I will make this again.
Adina says
I am happy to hear it, Chris.