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,
- 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
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,
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.
RECIPE CARD
Oven-Roasted Sausage and Potatoes
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
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.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
My only question is how much wine to add ? It doesn’t state this in the ingredients
Please see the recipe card above for the full ingredient list 🙂 : ¾ cup dry white wine
Ok, this was DELICIOUS! I didn’t have bell peppers but used some sweet peppers instead and used a dry rosè because that’s what I had already open. I was a bit nervous because I didn’t have any pain drippings (probably because I used chicken sausage) but added the wine and gently scraped the deliciousness stuck to the pan, and I was back in business!! My baby Yukon golds were delicious and it’s definitely a meal that will added to the rotation. Thank you for a new and easy recipe that we thoroughly enjoyed! See you soon!! 💛
can i freeze cooked leftovers?
Yes, you can definitely freeze the cooked leftovers of the Oven-Roasted Sausage and Potatoes! To do so effectively, make sure the dish has cooled completely before transferring it to an airtight container or a freezer-safe bag. This will help maintain the best quality and prevent freezer burn. Properly stored, the dish can be frozen for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and then reheat it in the oven or microwave until it’s thoroughly warmed through. This can be a great way to have a quick and tasty meal ready to go!
Jessica why does the ingredients say to fork the sausage and then later on in the notes you say dont it causes the sausages to lose its juicy flavor??
Forking sausages before roasting can help them cook more evenly and prevent them from bursting in the oven by allowing fat and steam to escape. However, piercing sausages does mean that some of their juices can leak out, which might make them less juicy. If retaining the juiciness is a priority, you might opt not to pierce them, understanding that they may not cook as evenly and could swell during cooking. It really depends on your preference for texture and juiciness versus a more uniform cook.
Can u use beer instead of wine?
Sure, that should work 🙂
Wow! so easy to make and delicious!!!! This recipe is earned its way into my weekly go to recipes!!!
Thanks Kel 🙂
Hi, we’ve got many different kind of big sausages and would like to try this recipe. Should we poke the sausages?
Regards,
Poking sausages before baking can cause them to lose their juicy, as it allows the natural fats and juices to escape into the pan, but that also adds flavors to the vegetables in the pan 🙂
I changed the oven temp from 450 to 350 it bakes longer total one hour but the potatoes and thin sliced yellow onion were soft and yum . Sprayed some OVO on potato and cut I half inch round polish sausage covered with foil back in oven for 20 minutes. Yes i forgot to mention spray first potato and onion with ovo dried thyme
Turned out amazing
I added
sweet potatoes
squash
On top of everything else.
im not a fan of wine so substituted it with some garlic chicken stock and it was a hit
I appreciate the feedback, Andrew 🙂
I absolutely love this recipe! I’ve also tried it with adding a lot more vegetables (basically everything in my fridge) and it still has the same great taste! Nice that it doesn’t seem to matter what vegetables either. I’ve also been using a rose wine as I prefer it to white and it tastes great with this dish as well. Love that it gives us lots of vegetables with such a great flavour!! Thank you for sharing this!
Had a few times already. Delicious without any additions/substitutions.
This is an absolute favourite of ours and we have it at least once a month. I guess our baby potatoes might be a bit small (or our oven is hot!) but the cook times are a bit long but we really love it. As you’ve mentioned we have it with carrots, squash, smallish beets and haven’t found any combo that we don’t like. Thanks for the fav!!
I made 1.5X recipe for my supper club, a portion of which are vegetarian and gluten free. I will be serving i15′, 4 are veggies. My question is since I am going to cook the veggies for the first 30-45 mins without the sausage because they are either vegetarian sausages or pre-cooked meat sausages, can I bake them in a deep roasting pan the day before and divide them into two separate sheet pans and finish before the dinner with the different sausages? Do they have to be cooked on sheet pans or can I use stoneware casserole for final cooking?
Yes, you can bake them the day before, and yes, you can use stoneware casserole for the final cooking 🙂
Hi. This was a great tasty diner! We tried corn relish as a garnish and wow, awesome!
Thanks for the recipe,
This was requested for a birthday dinner with Hot Beyond Meat Sausages for the vegetarian birthdaygirl. It worked, but the Veggie Sausages could have gone in later because they don’t need as much time as regular sausages. I did not have any wine,but I will next time. I will definitely make this again and again. It was a big hit! I served it with a big salad, and I can’t wait to eat the leftovers because I made 2 big pans of this yummy recipe.
Thanks for the feedback, Olive 🙂