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Home Ā» Recipes Ā» Pork Recipes

April 2, 2015 · 21 Comments

Roasted Italian Sausage & Potato Bake

Dairy Free Recipes· Gluten Free Recipes· Italian· Pork Recipes· Whole30

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Roasted Italian Sausage and Potato Bake
Roasted Italian Sausage & Potato Bake made with sweet Italian sausage and Russet potatoes tossed with balsamic vinegar, EVOO and fresh rosemary.
Sausage and potatoes on a sheet pan.

Roasted Italian Sausage & Potato Bake made with sweet Italian sausage and Russet potatoes tossed with balsamic vinegar, EVOO and fresh rosemary.

Roasted Italian Sausage and Potato Bake

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.

Roasted Italian Sausage & Potato Bake

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!).

Roasted Italian Sausage & Potato Bake

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.

Roasted Italian Sausage & Potato Bake 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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Roasted Italian Sausage & Potato Bake-2

Roasted Italian Sausage & Potato Bake

Carrie's Experimental Kitchen
Whether it's for a weeknight supper, special occasion or large family gathering, this recipe for Roasted Italian Sausage & Potato Bake will make everyone happy.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Entree
Cuisine Italian
Servings 6

Ingredients
  

  • 14 links italian sausage links (hot or sweet; approx. 3-3 ½ lbs)
  • 10 medium russet potatoes (peeled and sliced into ½-inch thick slices)
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ā…› teaspoon black pepper

Instructions
 

  • 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.

Notes

*Depending on the sheet pan you use, the food may stick a bit. Try turning it more often during cooking or use parchment paper to line the pan first.Ā 
**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.Ā 
Keyword potatoes, sausage
Tried this recipe?Let us know how it was!

 

Roasted Italian Sausage and Potato Bake

 

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Reader Interactions

Comments

  1. plasterers bristol says

    July 21, 2015 at 10:48 am

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.

    Simon

    Reply
  2. julie says

    November 13, 2015 at 5:19 pm

    4 stars
    Im making right now only addition was I added sweet potatoes and splashed some white ine onto the sheet pan to help them soften up a bit. Smells DIVINE! Can't wait to dig in!

    Reply
    • Carrie's Experimental Kitchen says

      November 14, 2015 at 7:19 am

      I'm sure the wine made it even better Julie. I hope you enjoyed it!

      Reply
  3. Nakisha says

    March 08, 2016 at 8:07 pm

    This was REALLY delicious!!!!

    I halved the recipe and only had ground Italian sausage so I made small patties and gave them a quick sear. So much flavor and really easy for a weeknight!

    Reply
    • Carrie's Experimental Kitchen says

      March 09, 2016 at 7:44 am

      I'm so glad you enjoyed it Nakisha and great idea with the sausage.

      Reply
  4. Liz Martin says

    January 10, 2017 at 5:38 pm

    My family loves this dish. I just got online to print it out (again!). The kids asked what we were having for dinner, "I LOVE THAT!" Thanks for giving me a new family favorite.

    Reply
    • Carrie's Experimental Kitchen says

      January 11, 2017 at 6:45 am

      I'm so glad to hear this Liz, thank you for letting me know! It's one of our favorites as well, in fact I'll be making it myself again this week! šŸ™‚

      Reply
  5. Christa Tytler says

    November 14, 2017 at 2:37 pm

    What do you think about putting Cannellini beans in it?

    Reply
    • Carrie's Experimental Kitchen says

      November 14, 2017 at 6:26 pm

      Sure! Though you may want to wait to add them to the pan until the halfway mark so they don't overcook and become mushy.

      Reply
  6. Diane Sullivan says

    March 22, 2018 at 3:02 pm

    This makes a wonderful sandwich on a crusty Italian roll

    Reply
    • Carrie's Experimental Kitchen says

      March 23, 2018 at 7:22 am

      I've never tried it that way, but it sounds delicious!!!

      Reply
  7. Cat Benner says

    May 29, 2018 at 8:38 pm

    I'm not sure what I did wrong, the potatoes stuck to the pan even though I used oil and used a non stick spray. Tasted delicious, just wondering if there's any tips to help avoid the food getting stuck....

    Reply
    • Carrie's Experimental Kitchen says

      May 30, 2018 at 5:24 am

      Depending on the sheet pan you use, the food will stick sometimes. My sheet pan is an old one I use just for sheet pan meals so it's pretty seasoned. Try using parchment paper, that should help.

      Reply
  8. Lisa Ferrari says

    May 21, 2020 at 9:35 pm

    Family loves it so much I make it twice a week! Thank you!

    Reply
    • Carrie's Experimental Kitchen says

      May 22, 2020 at 5:29 am

      You're welcome Lisa I'm so glad you enjoy the recipe!

      Reply
  9. Rosalie J. Slevin says

    June 10, 2020 at 5:10 pm

    Not sure what happened to the original recipe that used bell peppers.

    Reply
    • Carrie's Experimental Kitchen says

      June 10, 2020 at 9:38 pm

      You must have seen another recipe, because there weren't peppers in this particular recipe. I do have another one you might have gotten this one mixed up with: https://www.carriesexperimentalkitchen.com/italian-sausage-peppers-white-wine-sauce/

      Reply
  10. Martina (Marty) says

    September 05, 2020 at 7:09 am

    Hi Carrie, this is exactly the type of recipe I would like to make this for my family. Out local store has sausages in different lengths and weighs. What do you think 14 links As written weigh?

    Reply
    • Carrie's Experimental Kitchen says

      September 05, 2020 at 8:04 am

      Hi Marty, 14 links should be about 3-3 1/2 pounds of sausage. I hope you enjoy the recipe!

      Reply
  11. Adam says

    December 20, 2020 at 5:43 pm

    Hi Carrie!
    just threw something similar in the oven thanks to your tips šŸ™‚
    added carrot, red bell instead of green... some yellow and red onion..... no white wine but had some ends of a creole style marinade with some balsamic vinegar and oil....
    and a few almost thawed out chicken wings on top šŸ™‚
    Thanks!
    ~adam- toronto canada

    Reply
    • Carrie's Experimental Kitchen says

      December 21, 2020 at 8:40 am

      Sounds delicious, I love your additions. Thanks for trying the recipe Adam!

      Reply

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