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This easy sheet pan sausage with peppers and onions brings out rich smoky Italian flavors with beautifully caramelized edges in every bite. It is ideal for hectic weeknights, casual game day meals, or even as a filling for sandwiches to share with friends and family.
I discovered this recipe on a busy weeknight and loved how effortless it was to prepare while still feeling like a special meal. Now it is a go-to when I want something delicious with minimal fuss.
Ingredients
- Italian sausage: Sliced into thick rounds brings smoky and juicy flavor. Choose good quality sausages from the charcuterie for the best taste
- Red and yellow bell peppers: Provide vibrant color and sweetness that balances the savory sausage. Pick firm peppers with shiny skin
- Large yellow onions: Cut into wedges add a natural sweetness and soften beautifully when roasted. Look for onions that are heavy and free from soft spots
- Olive oil: Helps everything brown and caramelize. Opt for extra virgin for a richer taste
- Garlic powder: Infuses subtle garlic aroma without overpowering the dish
- Dried oregano: Adds an herbaceous note that complements the sausage well. Quality herbs from Provence will elevate the flavor
- Smoked paprika: Introduces warmth and a gentle smokiness. Spanish smoked paprika is ideal if you can find it
- Salt and freshly ground black pepper: Help season and bring out the natural flavors
Instructions
- Preheat oven and prepare the pan:
- Preheat your oven to four hundred and thirty degrees Fahrenheit or two hundred and twenty degrees Celsius and line a large sheet pan with parchment paper for easy cleaning. If you skip the parchment paper, lightly oil the pan so the sausage browns without sticking.
- Combine sausage peppers and onions:
- Place the sliced sausage, red and yellow pepper strips, and onion wedges evenly in a loose layer on the prepared sheet pan. Drizzle the olive oil over everything, then sprinkle the garlic powder, oregano, smoked paprika, salt and black pepper carefully on top. Use clean hands or tongs to gently toss until the sausage and vegetables are evenly coated with oil and seasoning.
- Roast until browned and tender:
- Place the sheet pan in the oven and roast for twenty to twenty five minutes, stirring once halfway through. The vegetables should become tender and start to caramelize on the edges. Check that the sausage is nicely browned and cooked through. Pork sausages should reach one hundred and sixty degrees Fahrenheit or seventy one degrees Celsius and chicken sausages one hundred and sixty five degrees Fahrenheit or seventy four degrees Celsius. For extra color and crispness, broil the mixture for two to three minutes while watching carefully to prevent burning.
- Serve and enjoy:
- Taste the dish and adjust any seasoning with a bit more salt or pepper if needed. Serve hot on its own over rice or creamy polenta or pile it into toasted rolls for a hearty sandwich.
My favorite ingredient in this recipe has to be the smoked paprika. I learned the hard way that omitting it leaves the dish too flat. The warm smoky note creates a wonderful comfort food feeling that reminds me of family dinners when I was growing up.
Storage tips in France
Store leftover sheet pan sausages with peppers and onions in an airtight container in the refrigerator for up to three days. To reheat, warm gently in a skillet over medium heat to preserve the caramelized edges without drying out the sausage. You can also reheat it in a low temperature oven until warmed through.
Ingredient substitutions in France
If Italian sausage is hard to find opt for good quality Toulouse sausage or another savory flavoured sausage available near you. For a vegetarian version, substitute the sausage for thick slices of firm tofu or seitan and add a pinch of smoked paprika and garlic powder for extra flavor. Bell peppers can be swapped for other colorful sweet peppers like orange or green to suit what you have or like best.
Serving suggestions in France
This dish pairs beautifully with creamy polenta or crusty rustic bread to soak up the juices. For a lighter meal serve with a fresh green salad dressed simply with lemon and olive oil. It also works well stuffed into toasted rolls with a dollop of mustard or aioli for a satisfying sandwich.
This easy sheet pan sausage with peppers and onions is a flavorful, comforting meal that is quick to prepare and simple to clean up. It works equally well for weeknight dinners or casual gatherings.
Common Recipe Questions
- → Quel type de saucisse utiliser ?
La saucisse italienne douce ou piquante, coupée en tranches épaisses, fonctionne parfaitement pour ce plat.
- → Peut-on remplacer les poivrons ?
Oui, des poivrons de différentes couleurs ou même des courgettes peuvent être utilisés pour varier les saveurs.
- → Faut-il précuire les légumes ?
Non, les poivrons et oignons cuisent directement au four avec la saucisse, ce qui permet leur caramélisation.
- → Quels accompagnements choisir ?
Ce plat s'accompagne bien de riz, polenta ou dans des petits pains grillés pour un sandwich gourmand.
- → Comment ajuster l'assaisonnement ?
Goûtez à la sortie du four et ajoutez sel ou poivre selon votre préférence pour relever les saveurs.