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About This Baked Sausage and Peppers Recipe
The simplicity of sheet pan baking is a great match for making sausage, peppers and onions. You cook them together, for the same time and they finish in harmony. The sausage turns out completely cooked through and with an appetizing brown outside, the veggies soft but with a good deal of their original integrity and their edges caramelized and flavorful.
In this post we demonstrate the cooking method with brats, peppers and onions which are perfect for a bratwurst sandwich, piled up on top of lightly toasted roll. As an alternative you can easily substitute with Italian sausage tweak the seasonings added to the veggies and follow the exact same recipe.
Ingredients
Sausage. Use an uncooked pork sausage or a pork and beef combination flavored to your liking. Cheddar brats, beer brats or regular brats all work. Alternatively select your favorite Italian sausage in casing.
Peppers. Large bell peppers with their thick, crisp flesh are most suitable for baking, they won't dry out and cook through nicely. For brats we like to use only green peppers, a mixture of yellow, red and green for Italian sausage.
Onions. Yellow onion is best suited for its stronger aromatic profile and firmer texture, red onions work well too.
Cooking oil. We like to use olive oil, but any neutral flavored one will work well too.
Seasonings. Kosher salt and black pepper to taste, as well as dried oregano or thyme and garlic powder is a nice combination for seasoning the veggies to paid with brats. If you desire the Italian profile consider adding Italian seasoning, some fenel, paprika.
How to Cook Sausage Peppers and Onions?
Follow the easy steps in the image grid below to get this easy meal in on and out of the oven in a blitz.
Prep. Preheat the oven to 425 F and line a half or two-thirds baking sheet with parchment paper. Cut the peppers in thicker strips and the onions into thickish half-moons, as shown below. This will ensure that they cook at a rate to match that for the sausage and will end up fleshy and perfectly done.
Cook. Brush the sausages with oil so they can brown better. Toss the cut veggies with oil and seasonings then spread them over the lined baking sheet. Arrange the sausages on top. Bake for 15 minutes after which take them out and flip all the ingredients over. Then return to the oven and bake for another 10 to 15 minutes as needed.
When the onions and peppers begin to char around the edges and the sausage looks nicely browned they are done.
TIP: During the final few minutes of baking you can add several sliced bread rolls in the oven to warm them up so you can serve the baked brats with peppers and onions as a delicious bratwurst sandwich or Italian sausage sub.
How to Keep Warm if Preparing in Advance
We often make a dozen sausages with onions and peppers to take to a pot luck or outdoor gathering. It is always convenient to transfer the entire sheet pan bounty to a tin foil container with a tin foil lid, fitted over a baking sheet for ease of transportation. Once we get there the container can be easily warmed up (or kept warm) in a 250 F oven or over the indirect heat of a grill or perhaps placed on an upper rack above the grates.
How to Store and Reheat
Store leftovers in an airtight container and refrigerated. They will be good for a couple of days. Reheat in the microwave or in a small pan over medium heat stove, perhaps with a bit of water added.
Recipe
Baked Sausage, Peppers and Onions
Ingredients
- 10-12 sausage links uncooked*
- 3 large bell peppers green
- 4 medium yellow onions
- 3 tablespoon olive oil
- 1 tablespoon dried oregano
- 2 teaspoon garlic powder
- 1 teaspoon kosher salt or to taste
- ½ teaspoon ground black pepper or to taste
Instructions
- Preheat oven to 425 F. Line a two-thirds baking sheet with parchment paper and set aside. Brush the sausages with olive oil.
- Clean and slice the peppers into thicker strips and the onions into thicker half-moons**. Place inside a large bowl, add the remaining olive oil and seasonings. Toss to coat well.
- Spread the coated peppers and onions over the lined baking sheet. Nestle the sausages on top.
- Bake for 15 minutes. Remove from the oven, flip the sausages and stir around the veggies so they can bake evenly on all sides. Return to the oven for 10 to 15 more minutes, or until the sausage looks nicely browned and the veggies have softened and developed a caramelized char around some of the edges.
Donna
So easy to prepare and so delicious. One of the quickest dinners I have ever made!