Roasted Italian Sausage & Potato Bake made with sweet Italian sausage and Russet potatoes tossed with balsamic vinegar, EVOO and fresh rosemary.
I grew up in a large extended family and many of my childhood holiday celebrations consisted of a bare minimum of 19-20 people. To me, it was fun to get to hang out with all of my cousins, aunt, uncles and grandparents all in one location.
But I never really thought about how much work that could be for the person hosting. Sure, everyone brought something to help complete the meal and also helped in the kitchen.
But a lot of work goes on behind the scenes like planning the menu, shopping, preparing the meal and getting the house in order.
Things and tasks that some people might not think about. That is until I got older and hosted parties for well over 100 people myself and realized what a project it was.
So with holidays and graduations on the horizon, I wanted to create a recipe that was not only good for the family dinner table, but was fit for a crowd, and came up with this recipe for Roasted Italian Sausage & Potato Bake.
I wanted to create another Italian sausage recipe as sausage always seems to find its way in our family gatherings; mostly with sausage and peppers. But this recipe for Roasted Italian Sausage & Potato Bake takes a lot less time to prepare (only 10 minutes!).
How do I make Roasted Italian Sausage and Potato Bake?
This recipe contains Italian sausage links that I cut into thirds (I used sweet, but you can substitute hot), sliced Russet potatoes, fresh garlic, rosemary, Balsamic vinegar and Extra Virgin Olive Oil.
Mix everything together in a large bowl, place on a baking sheet; then pop it into the oven and let it do all of the work. That’s it! Easy right?
I have a very seasoned baking sheet that I use only for roasting, but if you have a newer pan I suggest lining it with aluminum foil before adding the sausage and potatoes for easier cleanup.
This recipe for Roasted Italian Sausage & Potato Bake makes enough to fill a half steam table tray so I’m guessing it will feed about 6-8 people on it’s own if you’re making it for a weeknight family dinner or about 12-14 people if served with other menu items on a buffet.
What I like about this recipe is that you can make it ahead of time and freeze it; then just reheat when you’re ready to serve and it won’t loose it’s flavor or texture at all!
You can also add some fresh vegetables to the pan like carrots, green beans or broccoli halfway through cooking to make a complete dinner too.
My family really enjoys this recipe. In fact, I wanted to freeze some to give to our oldest daughter in college, but it never made it that far. We just kept picking on it for days!
This is also another one of those recipes that we make often because they don’t contain a lot of ingredients and still pack one heck of a flavorful punch. ~Enjoy!
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- 14 links italian sausage links (hot or sweet; approx. 3-3 1/2 lbs)
- 10 medium russet potatoes (peeled and sliced into 1/2-inch thick slices)
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Preheat oven to 425 degrees F.
- Cut the sausage links into thirds and add remaining ingredients to a large bowl. Mix well.
- Place mixture onto a baking sheet (line with foil for easy cleanup) and bake for 45-50 minutes turning after 30 minutes until sausage and potatoes are cooked through.
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