Sausage Potato Bake

Recipe By Tessa Arias
June 18th, 2014
5 from 3 votes
5 from 3 votes

Sausage Potato Bake is a super simple and ultra savory meal loaded with golden and caramelized onions, peppers, potatoes, and meaty bites of sausage.

Yield: 4 servings

Prep Time: 15 minutes

Cook: 45 minutes

Sausage Potato Bake is a super simple and ultra savory meal loaded with golden and caramelized onions, peppers, potatoes, and meaty bites of sausage.
Sausage Potato Bake - one of my fave weeknight meals!

It’s 12pm as I sit at the computer to finish this post. The photos are making incredibly hungry and therefore I can’t think about what I even want to write. When I’m supposed to be working and I know something is about to happen, like lunch or a call or something, I seriously can’t focus. Just knowing that I’ll have to stop working in 15 minutes makes me pretty much useless until then. Sometimes clocks make me so much less productive.

Yesterday I sat down to the computer and turned off my phone, closed out of my email, and forbade myself from looking at the time. I got SO MUCH done and just felt so much more peaceful. It makes me wonder how much more calm life must have been 100 years ago before everything was too convenient. The paradox of technology. Do you ever have to ban yourself from your phone or emails just to get work done? Please tell me I’m not the only one!

Anyways. Onto this Sausage Potato Bake that has me practically salivating all over my keyboard. The flavors and textures of this dish are incredible. The best part is how simple it is, although it does take a while to bake so plan for that if you’re serving on a weeknight. This is a staple dish in our house and hopefully it will become a staple in yours too! Feel free to swap out the pork sausage for whatever sausage you prefer. Add in some other veggies. Top with some shredded cheese. This recipe is totally customizable.

Sausage Potato Bake - my boyfriend's favorite!

Recipe Rundown
Taste: So ridiculously savory. The distinct flavors of the pork sausage meld together with the garlic, onions, and spices for an incredibly aromatic meal.
Texture: I love how everything gets golden and caramelized. The more shallow and big your pan is, the more browned everything will become. If you use a deeper smaller pan, the dish won’t caramelize as much.
Ease: Super easy. Just chop up all the ingredients, place in a pan, toss with oil and spices, and roast. You could do all the prep ahead of time and just toss in the oven when you’re ready.
Appearance: Rustic and messy, but in the best possible way.
Pros: Easy and scrumptious.
Cons: Takes a long time to cook in the oven.
Would I make this again? This is a staple at our house. I’m going to try it on the grill next time!

5 from 3 votes

How to make
Sausage Potato Bake

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Sausage Potato Bake is a super simple and ultra savory meal loaded with golden and caramelized onions, peppers, potatoes, and meaty bites of sausage.


  • 1 pound  mild or hot pork sausage links, cut into 1-inch pieces
  • 6 red new potatoes, quartered
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1/4 cup reduced sodium chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon tried thyme leaves
  • 1/4 teaspoon ground black pepper


  1. Preheat the oven to 425°F.
  2. Combine all of the ingredients in a large rimmed baking dish. Bake for 40 to 45 minutes, or until the sausage is cooked through, the vegetables are tender, and everything is beginning to brown. Divide among four plates.

Recipe Notes

I prefer to make this dish in a large shallow sheet pan to allow everything to get nice and caramelized. You could also bake this in a deeper, smaller dish if you don’t want the caramelized result.
Course: Main Course
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Taylor @ Food Faith Fitness — June 18, 2014 at 3:15 am

    I hate working late for the same reason – I want to eat the screen. Not so good.
    But, this…I can definitely eat this! And my hubby is going to adore this…sausage and potatoes? Totally man pleasing! Pinned!

  2. #
    Chloe @ foodlikecake — June 18, 2014 at 3:32 am

    This looks good!

  3. #
    Gaby — June 18, 2014 at 7:33 am

    So incredibly delicious! Love these flavors!

  4. #
    Margaret Anne @ Natural Chow — June 18, 2014 at 10:41 am

    This sausage potato bake is absolutely stunning, Tessa! I love that it uses simple ingredients that I already have in my house! Maybe I’ll make this for next week’s brunch. 🙂

  5. #
    kay — June 18, 2014 at 2:48 pm

    Mouth watering!! 🙂

  6. #
    Chelsea @chelseasmessyapron — June 19, 2014 at 4:47 am

    Gorgeous photo! And awesome flavors 🙂 I love potatoes and sausage together, plus peppers and onions are my favorite! Pinned 🙂

  7. #
    Claire — June 19, 2014 at 2:01 pm

    Oh i just love this!!!

  8. #
    Carrie Pacini — July 15, 2014 at 6:17 am

    This looks terrific!

  9. #
    Fei-fei — July 17, 2014 at 8:10 pm

    Whenever I roast vegetables they tend to burn and blacken instead of browning. I followed the recipe setting the oven to 425. Is there something I am doing wrong?

  10. #
    Helen — September 1, 2014 at 1:26 pm

    Hi I stumbled across this a few days ago and had some Lincolnshire sausages to use up. Love how easy it was and how the ingredients are all things you have in the cupboard! It was really nice and made the house smell incredible when it was cooking!! I used normal chocken stock (Oxo in the UK) and I think I could of got away with a good pinch of salt. Thanks so much, I will definitley be making this again!

  11. #
    Alaena — September 4, 2014 at 7:57 am

    This looks delicious! My immediate thought was to use kielbasa for the sausage. There aren’t enough good recipes out there that call for kielbasa imo. I was wondering though what you used as the sides for this dish?

    • #
      Tessa — September 5, 2014 at 9:06 am

      Kielbasa would be excellent here! I served this with a salad since the protein and starch is already in the recipe.

  12. #
    Sarah@Kids Heart Read Food — October 4, 2014 at 5:12 pm

    Yum! I made this tonight on a whim as I had just bought some fresh sausage from the market and was looking for an easy recipe. So, so, so delicious. I added some green beans as well and they turned out great and got a bit crispy on the ends.

    This is definitely going to be a regular in the rotation. Thanks for the recipe!

  13. #
    Lori — January 12, 2015 at 9:16 am

    This looks so good! I am going to make it this week! Do you brown the sausages in a skillet before baking them?
    Can’t wait to try this!

  14. #
    Larry — November 19, 2015 at 7:23 pm

    Didn’t have peppers, and didn’t want to go to the store. So, half way through a 45 minute bake, I stirred in a 10oz bag of frozen broccoli florets (which I had in my freezer), and then laid two strips of bacon on top of the mixture, put it back in the oven.. when the timer went off…I took it out of the oven, covered it in foil, and let it sit for 15 minutes. I unfoiled it, cut the bacon into quarter inch strips, mixed it in, and plated… I got rave reveiws.. I sprinkled Tabasco sauce on mine…my wife sprinkled shredded parm on hers, my brother-in-law made sure there were no leftovers

  15. #
    Onlinegta.Ql.Lt — November 28, 2015 at 7:08 am

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  16. #
    Jackie — June 14, 2020 at 1:38 pm

    This recipe is family favorite. So easy to make and super tasty.

  17. #
    Sarah — August 13, 2020 at 5:38 pm

    It turned out perfectly!!!

  18. #
    Jacqui Mederos — November 28, 2020 at 11:37 am

    This recipe has become a family favorite. I’ve passed this recipe along to many friends and they all raved about it

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