Simple and straightforward, this dish of Baked Sausage, Peppers and Onions packs a punch of flavour and makes a stupendously quick and satisfying weeknight dinner.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Servings: 4
Ingredients
3medium red or yellow bell peppers (or a mix) seeded and sliced into 3/4-inch strips
1large red onion peeled and sliced into 1/2-inch strips
3tablespoonsextra-virgin olive oil
1/2teaspoon Kosher salt
1/4teaspoon freshly cracked black pepper
1pound(about 4 links) fresh sausagesuch as mild or hot chicken (or pork) Italian sausage
Instructions
Preheat oven to 425 degrees F.
Place the sliced bell peppers and onions on a large sheet pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat then arrange the vegetable mixture in a single layer. Nestle in the sausages between the vegetables.
Using a small sharp knife, score the sausages in a few places on just one side, making sure the cut is very shallow. Transfer the sheet pan to the oven and bake for 20 minutes.
Remove the pan from the oven, flip the sausages and give the peppers and onions a quick toss. Bake for another 15 to 20 minutes, or until the sausages are fully cooked and the peppers and onions are tender and slightly charred on the edges.
Notes
Storage Tips
To Store: You can store leftovers of the baked sausage with peppers and onions in an airtight container for up to 4 days in the refrigerator.
To Reheat: Place in a small skillet over medium-low heat until warmed through. I sometimes chop up the sausage so it reheats faster.
To freeze: Sausage, peppers, and onions will freeze well. Place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating on the stovetop.