Italian Sausage Bake – Simple And Easy

A super easy and simple Italian sausage bake made with stewed tomatoes, peppers, spices and fresh herbs. Serve with salad and crusty bread or creamy mashed potatoes for the ultimate one-pot comfort food meal any day of the week!

Oh how I love having a boyfriend that can cook. Nathan hasn’t written on the blog yet but he’s been quietly working behind the scenes knocking up incredible recipes like this penne with pancetta and ricotta…..omg it’s one of my fave pasta recipes ever. The tomato sauce last week,….he perfected that to a T and now, this Italian sausage bake!

The thing I love most about it is that it’s so simple but has SO much flavour…and I mean a ton of flavour! We had this twice in one week and I could’ve gone for a third except I was on the verge of turning into a sausage so I decided to back off for a week or so….there’s only two of us in our house and one happy dog.

We served this Italian sausage bake with creamy mashed potatoes (I live in Scotland so it’s acceptable at this time of year, ok) and it was so comforting and sooo delicious.

The great thing about this sausage bake is that it can be served all year round, with mash in the colder months or with salad and some crusty ciabatta bread in the warmer months….you could even eat this cold.

What’s In This Italian Sausage Bake?

• • Sausages (8 high quality ones)
  • Cherry tomatoes
  • Red peppers (bell peppers will do)
  • Basil
  • Parsley
  • Garlic
  • Balsamic Onions (these add a ton of flavour to the sauce but if you can’t find them leave them out)
  • Balsamic vinegar
  • Fennel seeds
  • Red pepper flakes (for a subtle kick)

How Long Do You Bake The Sausages For?

The sausages don’t take that long to bake (roughly 25-30 minutes). I like them to be slightly charred on the outside because they taste better and look nicer too.

To make this Italian sausage bake I roast the veggies first for 10 minutes then add the sausages so the aren’t over cooked and dry by the time the veg is soft and saucy enough.

How To Make Italian Sausage Bake – Step By Step

First, slice the cherry tomatoes in half and add them to a baking dish. Cut the peppers into slices and add them too along side the balsamic onions, garlic cloves (skins on and crushed with the back of a knife), red pepper flakes, herbs and fennel seeds (photos 1-2).

Add a glug of olive oil and a good pinch of salt and pepper, bake in the over for 10 minutes to soften (photo 3).

Removed the softened veg and place the sausages on top. Bake for another 15 minutes, turn the sausage and bake for a further 10-15 minutes. The sausages should be browned, cooked through and the veg soft and stew like.

Serve with crusty bread, salad or creamy mashed potatoes (my fave).

Top Tips For Making This Italian Sausage Bake;

• To make the stewed veg a little saucer add 2-4 tbsp of white wine
• Add sliced fresh chilli for an extra kick
• You could sub the sausages for salmon fillets or chicken
• Bake the veggies first for 10 minutes before adding the sausages or the veg won’t be soft and saucy enough
• If the sausages aren’t browned enough place them under a broiler/grill for a couple of minutes

More Easy Dinners You Might Like;

• Sausage pasta bake
• Tuscan bean stew with sausages
• Baked cauliflower cheese and fennel
• Classic beef lasagne

If you’ve tried this Italian Sausage Bake or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

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5 from 2 votes

Italian sausage bake

A super easy and simple Italian sausage bake made with stewed tomatoes, peppers, spices and fresh herbs.

Course Main Course

Cuisine Italian

Keyword Italian sausage bake, sausage bake

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 servings

Calories 627kcal

Author Emily Kemp

Ingredients

• 2 red peppers long sweet or bell
• 15.8 oz (450g) cherry tomatoes
• 4 cloves garlic
• 8 sausages , high quality 90% pork
• 1 large handful basil chopped
• 1 large handful parsley chopped
• 1/2 tsp red pepper flakes (chilli flakes)
• 2 tsp fennel seeds
• 6 balsamic onions cut in half
• 1 tsp balsamic vinegar
• salt and pepper
• 2 tbsp olive oil

Instructions

• Pre-heat the oven to 180°C/350°F.
• Slice the cherry tomatoes in half and add them to a baking dish. Cut the peppers into slices and add them too along side the balsamic onions, garlic cloves (skins on and crushed with the back of a knife), red pepper flakes, herbs and fennel seeds.
• Add 2 tbsp of olive oil, 1 tsp balsamic vinegar and a good pinch of salt and pepper, bake in the over for 10 minutes to soften.
• Removed the softened veg and place the sausages on top. Bake for another 15 minutes, turn the sausage and bake for a further 10-15 minutes. The sausages should be browned, cooked through and the veg soft and stew like.
• Serve with crusty bread, salad or creamy mashed potatoes.

Notes

Top Tips For Making This Italian Sausage Bake;

• To make the stewed veg a little saucer add 2-4 tbsp of white wine
• Add sliced fresh chilli for an extra kick
• You could sub the sausages for salmon fillets or chicken
• Bake the veggies first for 10 minutes before adding the sausages or the veg won't be soft and saucy enough
• If the sausages aren't browned enough place them under a broiler/grill for a couple of minutes

 

Nutrition

Nutrition Facts

Italian sausage bake

Amount Per Serving

Calories 627 Calories from Fat 468

% Daily Value*

Total Fat 52g 80%

Saturated Fat 15g 75%

Cholesterol 122mg 41%

Sodium 1101mg 46%

Potassium 820mg 23%

Total Carbohydrates 9g 3%

Dietary Fiber 2g 8%

Sugars 5g

Protein 27g 54%

Vitamin A 52.2%

Vitamin C 125.9%

Calcium 4.9%

Iron 17.4%

* Percent Daily Values are based on a 2000 calorie diet.

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan oven
• Read more about how the nutritional information is calculated here

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