When it comes to preparing sausages, many kinds of cooking techniques 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.
Things You'll Need
Roasting pan or cast iron skillet
Sharp knife or fork
3 tablespoons oil
1 sliced onion
3 cloves garlic
Sliced bell peppers, red or green
Salt and pepper
¼ cup tomato sauce
2 tablespoons chopped parsley
Step 1: Preheat Your Oven
Preheat the oven to 400 degrees. Adjust the temperature to 425 degrees if your oven doesn’t reach a true 400 degrees.
Step 2: Prep Your Sausages
Place sausages in a roasting pan. Drizzle one tablespoon of olive oil over the sausages to ensure a brown crust.
Use a cast iron skillet if you prefer, but make sure the handles are also cast iron and are ovenproof. A baking sheet will work, too, but will allow more splatters on your oven walls.
Step 3: Bake Your Sausages
Bake the sausages for 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 over the course of the hour to ensure they cook through and brown up on all sides.
Step 4: Test Your Sausages
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.
Step 1: Saute Onions and Peppers
For an alternative cooking method, add the onions, pepper and garlic directly into the roasting pan, and cook along with the sausages for a one-pan meal with softer vegetables.
Step 2: Add Seasonings
Add salt, pepper, tomato sauce and two tablespoons of water. Let the mixture cook for an additional five minutes.
Step 3: Finish and Serve
Place the vegetables in a large serving dish and top with the sausages. Sprinkle parsley over the top.
Serve with crusty bread to soak up the cooking juices and a green salad on the side for a fresh contrast to the sausages.
Trichinosis is caused by eating undercooked pork infected with roundworm cysts. About 40 cases each year are reported in the US. If you contract trichinosis, you may experience cramping, diarrhea, fever or muscle pain that may or may not go away on its own. To avoid infection, cook all pork until no pink meat remains.
- Food Network: Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper
- ABC Good Morning America: Sausage and Peppers in the Oven
- Pub Med Health: A sausage-associated outbreak of trichinosis in Illinois.
- The Mysterious Origins of a Food That’s Always Been Funny: The Sausage
- A Guide to 7 Different Types of Sausages
- Merck Manual: Trichinosis