This 5-ingredient oven pork sausage bake is one of those busy-night lifesavers: you literally toss raw pork sausages into a glass baking dish, add four simple but ‘secret’ extras, and let the oven do the work. Everything roasts together in one pan, the sausages get beautifully browned, and the colorful veggie chunks soak up all those savory juices. It’s the kind of cozy, no-fuss meal that makes the whole house smell amazing and has the family circling the kitchen asking when dinner is ready.
Serve these oven-baked pork sausages and veggies right out of the glass baking dish with a big spoon so everyone can help themselves. They’re wonderful over fluffy mashed potatoes, buttered egg noodles, or simple white or brown rice to catch all the tasty juices. Add a green salad or steamed green beans on the side for some extra freshness, and if you have it, a crusty loaf of bread is perfect for sopping up every last bit of flavor.
5-Ingredient Oven Pork SausagesServings: 4
Ingredients
8 raw pork sausages (about 1 1/2 pounds total)
3 medium potatoes, cut into 1-inch chunks
2 medium bell peppers (any colors), cut into 1-inch chunks
1 large red onion, cut into 1-inch chunks
3 tablespoons olive oil, plus 1 teaspoon dried Italian seasoning, 1 teaspoon garlic powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper mixed in
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking dish, or just drizzle a little olive oil in the bottom and rub it around with a paper towel.
Place the raw pork sausages directly into the glass baking dish, spacing them out a bit so they have room to brown.
Add the potato chunks, bell pepper chunks, and red onion chunks to the same glass dish, scattering them around and between the sausages so everything is in a single, fairly even layer.
In a small bowl, stir together the olive oil, dried Italian seasoning, garlic powder, salt, and black pepper. Drizzle this seasoned oil all over the sausages and veggies.
Use clean hands or a large spoon to toss everything right in the glass baking dish until the sausages and all the colorful vegetable chunks are well coated with the seasoned oil.
Cover the dish loosely with foil and bake for 20 minutes to help the potatoes start to soften and the sausages begin cooking through.
Remove the foil, gently stir the veggies around the sausages, and return the dish to the oven. Bake uncovered for another 20–25 minutes, stirring the vegetables once more halfway through, until the sausages are nicely browned and cooked through (internal temperature should reach 160°F/71°C) and the potatoes are tender when pierced with a fork.
Let the dish rest for 5 minutes after it comes out of the oven so the juices settle a bit. Taste a piece of potato or pepper and add a pinch more salt or pepper if needed before serving warm straight from the glass baking dish.
Variations & Tips
For picky eaters, swap the bell peppers and red onion for milder veggies like baby carrots and halved cherry tomatoes, or even just extra potatoes. If your family prefers less spice, reduce the black pepper and skip any extra seasonings beyond salt and garlic powder. For more color and nutrition, toss in zucchini or yellow squash chunks during the last 15–20 minutes of baking so they don’t get too soft. You can also change up the flavor by using smoked paprika instead of Italian seasoning, or a little dried thyme and rosemary for a more classic roast flavor. If you like a saucier dish, drizzle a few tablespoons of chicken broth into the bottom of the glass baking dish before roasting, or finish with a squeeze of fresh lemon juice for brightness. Leftovers reheat well in a skillet the next day and are great tucked into toasted rolls for quick sausage-and-veggie sandwiches.
