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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Roasted Italian Sausage & Potato Bake
Ingredients
- 14 links italian sausage links (hot or sweet; approx. 3-3 Ā½ lbs)
- 10 medium russet potatoes (peeled and sliced into Ā½-inch thick slices)
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- Ā¼ 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
Related Recipes
Slow Cooker Italian Sausage Stew
Sausage & Spinach White Deep Dish Pizza
Italian Sausage & Peppers in a White Wine Sauce
Fettuccine with Sausage Puttanesca Sauce
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plasterers bristol says
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
julie says
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!
Carrie's Experimental Kitchen says
I'm sure the wine made it even better Julie. I hope you enjoyed it!
Nakisha says
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!
Carrie's Experimental Kitchen says
I'm so glad you enjoyed it Nakisha and great idea with the sausage.
Liz Martin says
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.
Carrie's Experimental Kitchen says
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! š
Christa Tytler says
What do you think about putting Cannellini beans in it?
Carrie's Experimental Kitchen says
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.
Diane Sullivan says
This makes a wonderful sandwich on a crusty Italian roll
Carrie's Experimental Kitchen says
I've never tried it that way, but it sounds delicious!!!
Cat Benner says
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....
Carrie's Experimental Kitchen says
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.
Lisa Ferrari says
Family loves it so much I make it twice a week! Thank you!
Carrie's Experimental Kitchen says
You're welcome Lisa I'm so glad you enjoy the recipe!
Rosalie J. Slevin says
Not sure what happened to the original recipe that used bell peppers.
Carrie's Experimental Kitchen says
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/
Martina (Marty) says
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?
Carrie's Experimental Kitchen says
Hi Marty, 14 links should be about 3-3 1/2 pounds of sausage. I hope you enjoy the recipe!
Adam says
Hi Carrie!
just threw something similar in the oven thanks to your tips š
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 š
Thanks!
~adam- toronto canada
Carrie's Experimental Kitchen says
Sounds delicious, I love your additions. Thanks for trying the recipe Adam!