• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Dinners & Main Course » Easy Oven-Roasted Sausage and Potatoes Recipe

Easy Oven-Roasted Sausage and Potatoes Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 25, 2020
4.80 from 534 votes


Last Updated October 25, 2020 | 94 Comments

This post may contain affiliate links. Read my disclosure policy.

50.2K shares
jump to recipe
Sausage and Potatoes Pinterest PIN Collage
Sausage and Potatoes Pinterest PIN Collage

Easy Oven-Roasted Sausage and Potatoes. Simple and delicious, this one-pan Sausage and Potatoes Recipe is filled with onion, sweet Italian sausage, bell peppers, and baby potatoes. Enjoy this hearty, family-friendly dinner as a quick weeknight meal and enjoy the leftovers for meal prep the next afternoon.

Roasting pan filled with cooked sausage, potatoes, bell pepper, and onions.

Sausage and Potatoes

A simple and delicious family meal the whole family will love. How can this be? Does such a thing exist? It does! I know, it’s rare, but I found one of those magical easy recipes and you are going to love the endless possibilities that come along with it. 

Made with sweet Italian sausage, red onions, bell peppers, and baby potatoes, this sausage and potatoes recipe appeases both the meat-loving and veggie-loving members of your family (and anyone in-between).

Filled with great flavor, this delicious comfort food is a,

  • dairy-free
  • gluten-free
  • one-pan meal
  • that takes just 10 minutes to prepare and pop in the oven!

But mostly, it makes my husband and son really happy and reminds me, just slightly, of that time when I lived in Germany and the days when I ate bratwurst with mustard and traveled through Europe on weekends.

What you need:

  • baby potatoes
  • red onions
  • red bell peppers (or green bell pepper)
  • olive oil
  • garlic
  • dried thyme
  • dried basil
  • dried rosemary
  • salt and pepper
  • sweet Italian sausage
  • dry white wine

Oven roasted sausage, potatoes, onion, and bell pepper in a white roasting dish.

How to make Sausage and Potatoes

  1. As always, preheat your oven. I set my oven to 425 degrees F.
  2. Chop the potatoes, onions, and bell peppers. I do not recommend slicing the potatoes into small discs as the longer cooking time may dry them out.
  3. Transfer the prepared vegetables, olive oil, minced garlic, dried herbs, salt, and pepper to a large ziplock bag. Toss well to coat.
  4. Transfer the marinated vegetables to a large roasting pan and spread evenly across the bottom. Depending on how large your roasting pan is, or how much vegetables you have, you may need to divide this recipe between two roasting pans.
  5. Place the sausage in the same ziplock bag that the vegetables were in and gently shake to coat with any remaining olive oil and herbs.
  6. Transfer the sausage to the roasting pans with the vegetables and place the sausage directly on top of the vegetables.
  7. Roast in the preheated oven for 30 minutes or until vegetables are golden (if you used two baking pans, alternate halfway through cooking).
  8. After 30 minutes, remove from the oven and toss the sausage and vegetables in the cooking juices. Add the wine to the baking pan and return the pan(s) to the oven. Bake for an additional 15 minutes, or until sausages are fully cooked and the potatoes are tender.

How to Serve Oven-Roasted Sausage and Potatoes?

Fortunately, this recipe doesn’t really need any extras – unless you want them. Filled with multiple vegetables and hearty sausage, it’s a classic one-pan meal. That said, there are a few simple sides that I highly recommend.

For starters, applesauce. Trust me on this one, you guys. Savory herb roasted vegetables with sweet Italian sausage combined with the simple, humble sweetness from applesauce. It’s the perfect combination.

I also highly recommend mustard. There is something about brown mustard paired with sausage that is utterly irresistible. Anyway, go with your favorite mustard choice, I love brown mustard with a touch of horseradish.

Other suggestions? Hearty, buttered bread or a side of buttered egg noodles. Because…carbs.

Easy Oven-Roasted Sausage and Potatoes Recipe with mustard

Frequently Asked Questions

1. What sausage can I use in this recipe?

Pretty much any sausage will taste delicious in this super easy sausage and potatoes recipe. I used sweet Italian sausage since they are my son’s favorite, however, if you prefer a different variety, feel free to use your favorite. Chicken sausage, pork sausage, turkey sausage all work.

2. Can I use pre-cooked sausage?

Pre-cooked chicken sausage or smoked sausage (such as Kielbasa or andouille sausage) will require less cooking time since they’re already cooked. To prevent them from becoming chewy and dry, simply add them half-way through cooking.

3. Do I have to use baby potatoes?

No. I chose these cute little guys because I knew they would be easy to prepare and cook. However, any type of potato (sweet potatoes, red potatoes, fingerling potatoes, Yukon gold potatoes, russet potatoes) will all work. Simply chop them into small cubes of approximately equal size to ensure even cooking time.

4. Can I add other vegetables?

Absolutely! I highly recommend cauliflower, carrots, and even butternut squash. If you do try this recipe with any other vegetables, leave me a comment and let me know! I would love to hear how it turned out.

5. Are the leftovers good the next day?

Yes! This sausage and potatoes will keep for up to 3-4 days after cooking. Simply store in an air-tight container in the refrigerator until ready to enjoy.

Which brings me to my next point…

This sausage and potatoes recipe loves to be meal prepped! You’re welcome 😉

Sausage and potatoes with onion and bell peppers meal prep

More Sausage Recipes,

Sweet Potato and Sausage Egg Casserole Recipe

Drunken Clams with Italian Sausage and Polenta

Sweet Pepper and Sausage Breakfast Hash

Sausage and Vegetable Soup with Easy Basil Pesto

Potato Hash Stuffed Acorn Squash with Sausage

If you try making this sausage and potatoes, please leave me a comment and let me know! I always love to hear your thoughts.

With plate with sausage, potatoes, onions, and bell pepper with a side of mustard.

REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!

If you try a recipe, please share it using the hashtag #theforkedspoon or by tagging @theforkedspoon.

A plater Sausage and Potatoes roasted in the oven

Oven-Roasted Sausage and Potatoes

4.80 from 534 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Simple and delicious, this one-pan Sausage and Potatoes Recipe is filled with onion, Italian sausage, bell peppers, and baby potatoes. Enjoy this hearty, family-friendly meal as a quick weeknight meal and enjoy the leftovers for meal prep the next afternoon.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 12 servings
Calories 473 kcal

Ingredients
 
 

  • 1.5 pounds baby potatoes - halved
  • 2 large onions - peeled and cut into wedges
  • 2 red bell peppers - seeded and chopped
  • 1 tablespoon olive oil
  • 6 cloves garlic - minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 12 sweet Italian sausage - pricked with a fork
  • ¾ cup dry white wine
Prevent your screen from going dark

Instructions
 

  • Preheat oven to 425 degrees F.
  • Transfer all of the ingredients except for the sausage and the wine to a large ziplock bag. Seal the bag and shake well to coat vegetables in oil and spices.
  • Transfer the seasoned veggies to a large roasting dish or rimmed baking sheet. Spread evenly across the bottom (see notes).
  • Place the sausage in the same ziplock bag that the vegetables were in and gently shake to coat the sausage with any remaining olive oil and herbs.
  • Place the sausage directly on top of the vegetables and transfer the baking pan(s) to the oven. Roast for 30 minutes or until the vegetables are golden and crispy around the edges.
  • Remove the pan from the oven and carefully toss the vegetables and sausage in the cooking juices. Add the wine to the pan and return the pan to the oven. Bake for an additional 15-20 minutes, or until the sausage is fully cooked and the potatoes are tender.
  • Serve hot with a side of mustard, fresh bread, or applesauce, if desired. Enjoy!

Jessica's Notes

  • You may need to use two sheet pans in order to prevent overcrowding. Rotate pans halfway through cooking.
  • Prefer not to cook with wine? Use chicken broth or water instead.
  • Optional: sprinkle with a pinch of red pepper flakes for a touch of heat or serve with grated parmesan cheese for all the cheese lovers in your life.
Originally published November 6, 2018

Nutritional Information

Calories: 473kcal | Carbohydrates: 15g | Protein: 17g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 1018mg | Potassium: 617mg | Fiber: 2g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 41.1mg | Calcium: 42mg | Iron: 2.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword sausage and potato recipe, sausage and potatoes
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

50.2K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Jim Fragale says

    March 14, 2023 at 10:47 am

    Made this yesterday for a dinner meal with 4 people. Kept it in for an extra 5 minutes to crisp up the potatoes. Got compliments from every one.

    Reply
  2. Rose Turner says

    February 23, 2023 at 12:46 pm

    Wonderful recipe! Definitely a new family favorite.
    Substituted the sweet Italian sausage for brats and forgot to get the white wine but had cooking cherry on hand. It was delicious!

    Reply
  3. Heidi says

    February 1, 2023 at 3:02 pm

    5 stars
    Wonderful recipe!! I made this for my husband and I yesterday and having leftovers today, which brings me to my question for the future: how do you best suggest reheating leftovers? Primary concern is the veggies getting mushy! Thank you for this great dish!

    Reply
  4. Gail says

    December 10, 2022 at 3:16 pm

    5 stars
    Loved this easy one pan recipe. I used chicken/spinach sausage and added a carrot and diced up an apple along with everything else called for. The apple added such a nice flavour. I think any sausage would be good. Will definitely make again.

    Reply
  5. Karen says

    October 26, 2022 at 10:14 am

    I want to bake this at the same time as I am baking a lasagna at 350. Will that work and how long do you think it would bake? Or can I make it ahead and reheat it with the lasagna? Hate only having one oven and lots of company

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 26, 2022 at 6:39 pm

      I’m not entirely sure without testing this myself, but you can always check the internal temperature with an instant-read thermometer to make sure the sausage gets to 165F.

      Reply
  6. Trey McGowan says

    October 17, 2022 at 7:02 am

    5 stars
    For other root vegetables that go with this one, I can’t recommend parsnip highly enough.

    Also, if you want a different flavor for your potatoes/veg, instead of marinating in olive oil, try a couple spoonfuls of creamy poppyseed salad dressing. It adds a lovely creamy sweetness to the vegetables that goes really well with the sausage! Check your dressing, as it’s likely it may change it from being dairy free/gluten free, but for me, the flavor of it with the sausage just works well!

    Reply
  7. Jess says

    October 13, 2022 at 5:15 am

    What type of onion do you use and can I place parchment paper over pan before placing all the ingredients?
    Would hot Italian sausage work?!
    Thanks!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 13, 2022 at 6:52 am

      You can use red/yellow/white onions.

      Yes, you can use parchment paper and hot Italian sausage 🙂

      Reply
  8. Peggy swanson says

    September 26, 2022 at 7:52 pm

    5 stars
    Was absolutely delicious. Going in my recipe file. Thanks

    Reply
  9. Skip says

    June 9, 2022 at 2:25 pm

    5 stars
    Just want to tell you, I’ve been making this ever since you first posted it, it’s that good! I make it at least 3x a month, sometimes I serve the sausage and veg on hoagies with potatoes on the side, other times just a fantastic sheet pan meal, plated with a side of cole slaw. Fantastic recipe, and the added wine is absolute genius!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      June 10, 2022 at 7:04 am

      Thank you for the fantastic feedback Skip 🙂

      Reply
  10. Shelly says

    May 6, 2022 at 4:39 pm

    5 stars
    This was surprisingly good! Thank you for this easy yet tasty recipe. I will be using it often!

    Reply
  11. Diane says

    March 12, 2022 at 4:56 pm

    4 stars
    In the interest of saving on single use plastic I mixed everything up right in the pan. Didn’t have any wine on hand so just baked everything and it was delicious. I included a chunked up apple instead of applesauce – delicious!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • A bowl of Vietnamese Pho with a spoonful of bone broth Pho Recipe (How to Make Vietnamese Noodle Soup)
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure