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.
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,
- 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
- dried thyme
- dried basil
- dried rosemary
- salt and pepper
- sweet Italian sausage
- dry white wine
How to make Sausage and Potatoes
- As always, preheat your oven. I set my oven to 425 degrees F.
- 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.
- Transfer the prepared vegetables, olive oil, minced garlic, dried herbs, salt, and pepper to a large ziplock bag. Toss well to coat.
- 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.
- 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.
- Transfer the sausage to the roasting pans with the vegetables and place the sausage directly on top of the vegetables.
- Roast in the preheated oven for 30 minutes or until vegetables are golden (if you used two baking pans, alternate halfway through cooking).
- 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.
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 😉
More Sausage Recipes,
If you try making this sausage and potatoes, please leave me a comment and let me know! I always love to hear your thoughts.
REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!
Oven-Roasted Sausage and Potatoes
- 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 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 12 sweet Italian sausage (pricked with a fork)
- 3/4 cup dry white wine
- 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!
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)