Are you looking for an Italian sausage dinner idea? This Italian Sausage, Potatoes, Peppers, and Onions will quickly become your go-to recipe.
Who can resist a great-tasting sausage bake?
Especially with Italian sausages!
You might be surprised to see that in this recipe, the potatoes are parboiled and the rest of the ingredients start in a frying pan before getting roasted in the oven.
That’s where the taste transformation from ordinary to extraordinary is complete.
With just one or two additional steps, so many recipes using Italian sausages can be improved. Whether combining it with orecchiette in a pasta dish, using it as an ingredient to make pizza rolls or Italian soup – there is no denying the boost in flavor.
Italian home cooking never tasted so good!
When compared to a simple sheet pan dinner, you won’t believe how tasty this roasted sausage dish becomes by starting it off on the stovetop.
Are you ready to get started?
Mise en place
There’s a lot of chopping in this recipe. So grab your sharpest knife because you are going to need it!
Prep the potatoes: Let’s start with the potatoes since we need to parboil them. Peel and cut about 4 large yellow potatoes into wedges. Russet potatoes are a great alternative.
Add the potato wedges to a large pot of cold salted water.
Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
Let’s continue chopping the rest of the vegetables.
Prep the vegetables: Slice 2 medium onions, 4-5 green onions, 1 red pepper, and 1 yellow pepper. Depending on the size of your garlic and your preference, coarsely chop about 3-4 medium cloves.
We are using parsley to garnish our Italian sausage dish so coarsely chop about 3-4 tablespoons.
Prep the sausage: The sausage can be left as is or cut up. I prefer to cut my Italian sausages into thirds. You can use either mild or strong, once again, your preference. For a healthier choice, use chicken or turkey sausages.
Preheat oven to 425°F (220°C).
Place the oven grate on the lower center rack, the second from the bottom.
Instructions
Add 2 tablespoons of olive oil to a large skillet over medium-high heat.
Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
Add the 2 sliced onions and cook for about 5-7 minutes. Add salt and pepper to taste. If you like a little heat, go ahead and add a pinch or two of red pepper or chili flakes.
Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.
Time to check our parboiled potatoes.
If a knife can easily be inserted, it is done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.
Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine and set aside.
Time to add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften.
Transfer the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).
Toss gently together.
If desired, sprinkle with a little more paprika over the top, about ½ teaspoon or so.
Cover with aluminum foil and bake for about 20 minutes.
Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
Transfer to a serving dish, garnish with fresh chopped parsley and serve.
Tips
- use Italian sausage made with lean pork meat;
- add carrots, broccoli or cauliflower to increase the vegetable intake;
- leftovers can be stored in the refrigerator for up to 2 days.
Do I have to use Italian sausage?
No. This recipe works with any kind of sausage. For a leaner option, try chicken or turkey sausages. If, on the other hand, you would like to eliminate the sausage completely, I would direct you to this vegan roasted potato recipe with onions and red pepper.
What’s the best type of potatoes for this recipe?
Yellow flesh potatoes are best because:
- they have a waxy and firm texture;
- will stay firm and retain their shape throughout the roasting time and
- the interior becomes moist and flavorful when cooked.
Potato side dishes we love
- Swiss Chard Recipe with Potatoes
- Italian Potato Croquettes
- Crispy Oven Roasted Potatoes
- Italian Potato Recipe
- Smashed Fingerling Potatoes
- Italian Potato Salad
Recipe inspiration
Like most Italian immigrants, my dad would love to make homemade salumi.
Soppressata, salami, and prosciutto, to name but a few, were always appreciated by family and friends.
Depending on what time of the year it was, they would be hung with care in la cantina, the cold room.
My dad would also make his sausages. He was a butcher by trade and would only use the leanest of meats.
Sometimes, the sausage was combined with broccoli rabe to this orecchiette pasta dinner.
The combination of my dad’s fennel sausages with potatoes, onions, and red peppers was another meal made religiously by my mom every Saturday night. It was usually served with this refreshing Italian Tomato Cucumber Salad.
Salsicce e peperoni con patate… another example of Italian home cooking.
I can still remember quarreling with my younger brother about who would get the last roasted potato! Inevitably, my dad would give it to my little sister. Our table manners quickly improved!
Did you grow up in an Italian household?
Was this a childhood dish you remember your mom making?
If you are interested, I recently made this recipe with my friend Carlo, a professional chef. If you would like to see how it is made, head on over to YouTube. Just click on the following link and be sure to subscribe to the YouTube channel as my friend Carlo and I plan to share more wonderful recipes with all of you!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.
Ciao for now,
Maria
★★★★★ If you have made this Italian sausage and potatoes recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Italian Sausage, Potatoes, Peppers and Onions
Ingredients
- 4 large potatoes peeled and quartered, yellow or russet, about 2 pounds
- 3 tablespoons olive oil extra virgin, separated
- 3-4 cloves garlic coarsely chopped
- 2 medium onions sliced
- pinch red pepper flakes or chili flakes, optional
- 4 Italian sausages cut into thirds
- 1 red pepper trimmed and sliced
- 1 yellow pepper trimmed and sliced
- 4-5 green onions sliced
- 1-1½ teaspoons paprika
- salt and pepper to taste
- 3-4 tablespoons Italian flat-leaf parsley fresh and finely chopped
Instructions
- Preheat oven to 425° F (220° C).
- Place oven grate on the lower center rack, that is the second from the bottom.
- Add the potato wedges to a large pot of cold salted water.
- Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
- Add 2 tablespoons of olive oil to a large skillet, over medium-high heat.
- Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
- Add the 2 sliced onions and cook for about 5-7 minutes.
- Add salt and pepper to taste. If you like a little heat, add a pinch or two of pepper flakes.
- Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.
- Check the potatoes for doneness.
- If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.
- Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside.
- Add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften.
- Transfer both the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).
- Toss gently together.
- If desired, sprinkle with a little more paprika, about ½ teaspoon or so.
- Cover with aluminum foil and bake for about 20 minutes.
- Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
- Transfer to a serving dish, garnish with fresh chopped parsley and serve.
Notes
- use Italian sausage made with lean pork meat;
- add carrots, broccoli or cauliflower to increase the vegetable intake;
- leftovers can be stored in the refrigerator for up to 2 days.
- they have a waxy and firm texture;
- will stay firm and retain their shape throughout the roasting time and
- the interior becomes moist and flavorful when cooked.
Nutrition
Toni
This is SO YUMMY…such lovely flavor, the potatoes are fantastic…simple recipe but magic happens! We enjoyed every wonderful bite. I look forward to trying more of your recipes, thanks so much for sharing!
Maria
How wonderful Toni! Thanks so much for sharing.
Alice
I LOVE this recipe!!! It has a wonderful combination of flavors and was so easy to make. I served it with homemade bread sticks made with pizza dough. I made this recipe for a friend on a Saturday night and another friend on the following Saturday night. I used the hot Italian sausage for one and the sweet Italian sausage for the other. They both raved and raved about the flavors! This will be a go to recipe from now on. Thank you so much for sharing.
Maria
My pleasure Alice. So thrilled to read that you enjoyed this sausage bake. Thanks so much for sharing, appreciate it!
Jean
We loved this! a tasty, hearty meal after having to shovel snow. I had a package of 6 italian sausages and used 2 extra yellow potatoes but didn’t have any green onions on hand. Easy to prep and it fit into my 13 x 9 inch glass casserole dish very nicely. I left it in the oven longer after removing the foil to get it all beautifully browned. My son said I could make this often!
Maria
So thrilled to read this! Thanks for sharing Jean.
Erin
My dad always made sausage and potatoes but he didn’t peel the potatoes. Would that work for this recipe?
Maria
Thanks for your interest Erin. Yes, that would be fine. Enjoy.
Nicholas Micalone
Hi –
I recently found your blog, and it is the greatest!!!
Your cooking is very similar to my mother’s. Her mother was from the Capri area.
My mother used a few techniques that I never came across elsewhere. E.G. She would saute the sausages, almost submerged in water, until the fat and excess salt was rendered out, and then drain them. That boiling would also firm them up, so that they were easily sliced into, I would guess, about 1/2 inch thick coins. Another difference, is she would buy a large can of Pastene plum tomatoes, her favorite brand, which I haven’t seen recently, and squish them in her hand, until they resembled crushed tomatoes, which were also added to the to the mix. The potatoes where quartered lengthwise, and then also cut into 1/4 round slices. Left overs were stuffed into a loaf of bread slit lengthwise, with plenty of the sauce, and re-heated in the oven. An eagerly anticipated, delicious luncheon meal.. We also had potato egg omelet sandwiches, a rather odd combo, that I occasionally make whenever my brother visits, as it was his favorite. I never seen her unusual procedures anywhere else. I suspect these anomalies were her own solutions for whatever, for she was an excellent improvisor.
She made rice croquettes, but I don’t remember the recipe.e, and those recipes on the internet though tasty, are not Italian. I realize you have quite a busy day, but possibly, could you include an Italian rice coquette recipe in one of your blogs? To be clear, that is croquette, not the Sicilian Aranci.
Wishing you and yours, a Happy and Healthy New Year.
Nick M.
Maria
All the best to you and yours as well Nick!
Your mom sounds like she was a fantastic cook! Thanks so much for sharing Nick.
My mom would also make rice croquettes… no recipe so I have to go by memory. I am putting it on my list of recipes to make and share. Thanks for suggesting it. Stay tuned!
Wesley Fryer
This is a wonderful recipe! Several members of our family are big “Lord of the Rings” fans, and I’ve wanted to make a dish with sausages for awhile that seems fitting for hobbits. I made this with a few modifications, and have decided to all it, “Hobbit Pot!” I posted this to a new recipe site where I’m collecting family favorites, and I added it today with attribution to your original at the bottom.
Thanks so much for sharing this.
Maria
How wonderful Wesley! Thanks so much! I love the name and your variation!
Jo
This recipe is so very similar to my mom’s “recipe” (she always made it without a written version, as have I through my memories).
All ingredients are the same minus potatoes and green onions. I’ve made this twice- with and without potatoes. Delicious and very flavorful!! My mom made it with sweet as well as hot sausage-but added sauce to the hot in order for us to distinguish between the two. Making your recipe with hot sausage /sauce today. Kitchen smells wonderful!
Thank you for helping me make my mom’s recipe bloom even more! I love your recipes!
Maria
Thank you so much for your kind words Jo! I’m sure you have so many wonderful memories ♥
T. Distefano
It would be nice to give us your father home made sausage recipe.
Maria
Thanks so much for your interest T. I shall put it on my to-do list.
Mary Stacey
Thanks Maria for reminding me to make this recipe ,great comfort food. I would help my mom make sausages for many years. She would hang them up to dry.When they are dry is my favorite. My mom has passed and I do not make them but I found an Italian grocery store that dries them like my mother used to do.
I love your blog and such great recipes that remind me of my childhood.
Maria
My condolences for your loss Mary.
Thank you for taking the time to share. A heartfelt thank you for your kind words.
BARBARA MCMAHAN
If I cut the recipe in half do I still put the ingredients in a 9×13 pan? I may try it with vegan sausage. Sounds delicious.
Maria
Thanks so much for your interest Barbara. I would probably use a slightly smaller pan to prevent the dish from drying out in the oven… say an 8×8 or a 9×9 baking pan. Enjoy!