Sausage and Peppers in the Oven

The method

Heat the oven to 400°F with the sheet pan inside. A hot pan starts the browning the second the food lands.

Toss sliced peppers and onions with two tablespoons of olive oil, a teaspoon of salt, and a half teaspoon of dried oregano.

Spread them in one layer, lay whole sausages on top so the fat drips into the vegetables, and roast 20 minutes.

Turn the sausages, stir the vegetables, and roast another 15 to 20 minutes until the sausage hits 160°F and the pepper edges char.

The mistake everyone makes

Crowding. Two pounds of peppers on a small pan steam in their own water and come out pale and floppy. Use a half-sheet pan, or two pans on two racks and swap them halfway.

Skip the parchment. It blocks direct contact with the metal, and direct contact is where the browning comes from.

Oven vs skillet

The oven is hands-off and scales to a crowd; the skillet gives a deeper crust and a glossier pan sauce. For six people or more, the oven wins on logistics every time.

Common questions

What temperature should I bake sausage and peppers at?

400°F (205°C). Lower and the peppers steam; higher and the sausage skins split before the middle is cooked.

Do you cover sausage and peppers in the oven?

No. Covering traps steam and prevents browning. Roast uncovered the whole time.

Can you bake sausage and peppers from frozen?

Frozen sausages need about 50 to 55 minutes at 400°F and should be added to the pan 15 minutes before the vegetables.

Make it

• Larry's Sausage & Peppers →
• Cast Iron Skillet Recipes →