This sausage and potato bake is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi’s house in Brooklyn. I make 2 trays of this for every family get-together, and it’s gone in a flash!
Recepi Sausage If you’re looking for a comforting meal that is made with ingredients you currently have in the fridge, then you’ve found the right recipe for you. This recipe with sausage, potatoes, onion, and peppers starts out in the skillet, but turns into a bubbly casserole-like dish after a trip to the oven.
Everyone in your family will love it and you will have found a new go-to recipe that has hearty and filling ingredients — it’s a win-win
Sausage and Potato Bake Ingredients
The ingredients in this bake are quite simple — and you probably already have most of them on hand. Here’s what you’ll need:
The olive oil is used for cooking your sausage, potatoes, and veggies in the skillet.
Choose your favorite Italian sausage (mild, medium, or hot will work) for this recipe.
You can use whatever potatoes you like, as long as you peel and thinly slice them. But for faster cooking and less chopping, try smaller red potatoes or fingerlings so you can eat them whole.
Both red and green bell peppers are used in this recipe — and, hey, if you have yellow or orange, throw those in too!
Yellow onions will work best here for their caramelized flavor.
White wine adds flavor to the veggies and sausage. Plus, it keeps the dish moist during baking.
This recipe uses chicken stock, though you can use any stock you have on hand in a pinch.
Lightly season the sausage and vegetables with Italian seasoning, salt, and pepper.
How to Make Sausage and Potato Bake
You’ll find the full recipe below, but here’s what you can expect when making this recipe:
Cook the Sausage, Potatoes, Peppers, and Onions
In a skillet over medium heat, first, you’ll brown the Italian sausage. After it’s evenly brown, add it to a baking dish.
Then, in the same skillet, cook the potatoes until brown. Add those to the baking dish.
Next, in the same skillet, cook the bell peppers and the onion until they soften. Add them to the baking dish.
Season the Sausage and Vegetables
Cover the sausage, potatoes, peppers, and onions with white wine, chicken stock, Italian seasoning, salt, and pepper.
What to Serve With Sausage and Potato Bake
As a main course, this dish already has a lot going on: meat and veggies in a savory sauce. But there’s always room for extra sides.
Allrecipes Community Tips and Praise
“I found this recipe a few years ago, marvelous! I’ve made it several times, occasionally making small changes depending on what I have on hand. It doesn’t matter, it’s always delicious. I personally never add the wine, I use additional stock, still delicious,” says
“Great easy recipe. Would work with any kind of sausage. I used a spicy smoked polish sausage. After browning the sausage, potatoes and vegetables I had a lot of carmelized brown goodness left in the bottom of my skillet. So I deglazed the pan with the wine and chicken stock before pouring the liquid over the ingredients in the baking dish,” according to
“I loved it. It was so flavorful and easy to make. Even my 5yr old niece who is a notoriously picky eater ate it up quickly. The only change I made was subbing the wine for more chicken broth because I didn’t have any wine. I don’t know if that made a big difference to the taste, but it was excellent as is,” raves
- 2 teaspoons olive oil
- 2 pounds Italian sausage links, cut into 2-inch pieces
- ¼ cup olive oil
- 4 large potatoes, peeled and thickly slice
- 2 large green bell peppers, seeded and cut into wedges
- 2 large red bell peppers, seeded and cut into wedges
- 3 large onions, cut into wedges
- ½ cup white wine
- ½ cup chicken stock
- 1 teaspoon Italian seasoning
- salt and freshly ground black pepper to taste
Gather all ingredients.
Preheat oven to 400 degrees F (200 degrees C).
Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned, 5 to 10 minutes. Transfer cooked sausage to a large baking dish.
Pour 1/4 cup of olive oil into the skillet, and cook potatoes, stirring occasionally, until browned, about 10 minutes.
Place the potatoes into the baking dish, leaving some oil in the skillet.
Cook and stir green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes.
Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper.
Gently stir sausage, potatoes, and vegetables together.
Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.