With close to 200 varieties of sausages worldwide and a history of 3,000 years, it’s clear that sausages have an unbeatable appeal. When it comes to sausages, many kinds of cooking result in a juicy, flavorful result. But cooking sausages in the oven saves you the trouble of constant turning and keeps your stovetop clean from splattered grease. Fresh ground sausage requires thorough cooking, until all the pink is gone, to avoid trichinosis. Lightly cured sausages, such as hot dogs or bratwurst, are precooked and need a shorter baking time.
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Preheat the oven to 400 degrees. Adjust the temperature to 425 degrees if your oven doesn’t reach a true 400 degrees.
Place sausages in a roasting pan. Drizzle 1 tbsp. of olive oil over the sausages to ensure they get a brown crust.
Bake the sausages 15 to 20 minutes. Thick sausages may take up to an hour to cook. If you do use thick sausages, turn them once or twice during cooking.
Pierce the sausages with the tip of a knife or the tines of a fork to test for doneness after 15 minutes. Look for clear juices or cut into one sausage to make sure it is thoroughly cooked with no pinkness remaining.
Saute onions, peppers and garlic in 2 tbsp. of olive oil while the sausages roast. Cook the vegetables on medium heat for 5 to 6 minutes until they are tender.
Add salt, pepper, tomato sauce and 2 tbsp. water. Let the mixture cook for an additional five minutes.
Place the vegetables in a large serving dish and top with the sausages. Sprinkle parsley over the top.