This is a simple way to make ballpark-quality sausages without turning on the grill (or heading to the stadium). You can use any color of bell pepper you like (or a mix) and your favorite type of sausage (as long as it’s not a pre-cooked variety).
I like to serve the sausages on pretzel hot dog buns with the peppers and onions piled on top and spicy brown mustard on the side. But you can skip the buns, if you’d like.–Ayesha Curry
Sheet Pan Sausage, Peppers, and Onions
- 1 medium (about 7 oz) red bell pepper, seeded and cut into slices 1/4 inch (6 mm) thick
- 1 medium (about 7 oz) orange bell pepper, seeded and cut into slices 1/4 inch (6 mm) thick
- 1 medium (about 9 oz) sweet onion, cut into slices 1/4 inch (6 mm) thick
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 4 sweet or hot Italian sausage links, or a combination
- Sausage or pretzel buns, for serving (optional)
- Spicy mustard, for serving (optional)
- Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with aluminum foil.
- On the prepared baking sheet, combine the peppers and onion. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat and then spread in a single layer. Place the sausages on top.
- Roast until the sausages and cooked through and the vegetables are tender, 25 to 40 minutes.
☞ TESTER TIP: If your sausages and vegetables are cooked through but not quite browned to your liking, turn the broiler on for a couple of minutes.
- Taste the vegetables and adjust the seasoning, if desired. Serve with the sausages (and buns and mustard, if using).
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This recipe transported me straight to Fenway Park. It really does taste like a ball-park sausage. And this is a great last-minute dinner when you want something tasty but quick.
I baked the sausage mixture for 30 minutes but found that the sausage, although cooked through, didn’t have that great outer brown color so I put my pan under the broiler for 2 minutes and the sausages then looked great as well as tasted great.
I mixed the vegetables right on the sheet pan, sprinkled with olive oil, and tossed them. It worked fine. It was about 3 servings or 2 servings for hungry folks.
Hubby came home from work, saw the sheet pan of cooked ingredients, and immediately said, “Wow! That looks fantastic.” To me, it reminded me of all the mouthwatering smells from the hot dog carts outside of concert arenas, you know, when the show has ended and you grab one before the long drive home.
I used 3 bell peppers, as I know my family likes more peppers with their sausage sandwiches—1 red, 1 orange, and 1 yellow. I cut them into long strips between 1/4 and 1/3 inch thickness. I cut 1 the sweet onion into strips of 1/8 to 1/4 inch so they’d melt down, as we like a deeper, more caramelized onion.
I used 1 pound hot Italian sausages and served them on a toasted pretzel bun with yellow mustard and sauerkraut. We wanted the veggies cooked a little longer so increased the roasting time an additional 15 minutes. It probably would have been fine increasing only 10, but I got sidetracked. Fortunately, everything came out fine.
This recipe was so easy and delicious it will definitely be in the “make again and again” category of go-to meals.
We make sausage and peppers roasted in the oven on a sheet pan quite often. For us, the only difference is that it seems like more of a dinner meal if we serve it on a plate with a salad or green vegetable on the side rather than creating a sandwich. In place of the bun, for a starch component, we include diced potatoes, about 1 1/2 inch in size (any type of potato will do), which brown up nicely right on the sheet pan along with the other ingredients. Of course, serving it on a bun, especially a pretzel bun, makes a great version of this dish for a casual meal.
To make the dish even more interesting and to our liking, I use my own homemade sausage (no need to fuss with casings, I just make little patties and place them on the baking sheet,) but any type of store-bought sausage that you like will do. Be sure to use some red, yellow and/or orange bell peppers to brighten up the dish and add more flavor (versus the green ones that are not as sweet or flavorful.)
This is definitely a recipe I will be adding to the circulation. It was so simple to put together and required little prep or clean up. Most stores only sell pre-cooked sausages these days, so finding some were a little difficult, but once it was placed into the oven, it was hands-off.
Next time, I would pop it under the broiler for a few min to get the outside of the sausages well colored and slightly better texture.
I used hot Italian sausage links. I served it with a fried egg on the side, but next time will pick up some GF sausage buns.
I make a similar recipe to this, but done in a skillet, so I was keen to try this recipe. It is very easy to pull together and what I really liked was popping it into the oven and setting the timer for 30 minutes. (While the sheet pan dinner cooked, I made mashed potatoes.)
The dinner was a hit in our house and I think it will be the same in yours!
I got two servings. I used mild Italian sausages and served them with mashed potatoes (russets).
I LOVE peppers and onions, but for whatever reason never think to make at home. This recipe not only provides a great way for how to do that, but it also manages to be hands-off after throwing the pan in the oven. Odds are you’ll have the pan ready to go in the oven before it’s done preheating. With 5 minutes of prep to get it in the oven and a 30-ish minute cooktime, this is a Weeknight Winner at its finest.
I never know how much heat a “hot” Italian sausage is going to pack, so I bought mild links and then seasoned the pepper and onion mix with 1/8 teaspoon of crushed red pepper flakes. We had ours with toasted bratwurst-style buns and spicy mustard, but I think next time we’ll have them without the buns, as it can be a little messy to eat.
I gave everything 35 minutes just to get a slightly more caramelized edge on my vegetables. Loved the color and flavor they got with no stirring.
This sandwich was a blast from my past. I come from a place where street fairs as well as Italian delis sold grilled sausage, peppers, and onion sandwiches. You could smell them before you even got very close to where they were sold. Anytime I wanted to recreate these, I had to cook everything separately, or so I thought. This recipe showed me that that is not the case. To cook everything on the same sheet pan was so very convenient.
I tossed my orange bell pepper strips, red bell pepper strips, and onion slices together on my sheet pan. I then added olive oil, Diamond Crystal Kosher salt, and freshly ground pepper. I mixed everything together again, and then spread it all out evenly, before putting it into the oven. I roasted everything for 30 minutes, took the sheet pan out, stirred the onions and peppers, turned my sausage links over, and placed the sheet pan back in the oven for another 30 minutes. At that point, the vegetables were tender and everything was a bit caramelized. It was a feast for the eyes as well as the nose!
I bought brioche hot dog buns, with which to make these sandwiches. The buttery flavor and soft texture made for the perfect sandwich. The roasted peppers, onions, and sausages, along with some wonderful spicy mustard, made for one fabulous lunch. An icy cold pilsner, was the perfect match.
I used 2 hot Italian sausages, and 2 sweet Italian sausages the first time I made this. The second time I made this (yes, I made it a second time), I used 2 Calabrese and 2 cured pork sausages. There will be a third time, sometime soon. I’ll use whatever sausages suit my fancy at that time. It’s safe to say that an icy cold lager will accompany it.
This is one of those recipes that’s so simple it almost doesn’t even need to be written down, but you can still get away with saying you cooked something. Pick whatever sausages and buns suit your fancy, and you’ve got an easy weeknight dinner.
I used hot Italian sausage. The sausages were done at 30 minutes and the veggies were cooked but not browned. I took out the sausages and left the veggies in for 10 minutes longer. The pan was a little crowded so they mostly just steamed with the sausages on the pan; the extra cooking removed some extra water and added a bit of charring to the tips.
I served these with toasted buns and spicy brown mustard as suggested. I tried one without mustard and that was just as tasty. I also made a side of asparagus (blanched for a minute, then quickly cooled to stay crunchy) with lemon vinaigrette. Served 2 hungry people.