Abraham's Sausages & Meats

[Recipe] Italian Sausage, Potato and Pepper Bake

Oven-Baked Perfection! Learn how to cook delicious sausages in the oven for a quick and easy meal

2-3 servings
Prep time: 10 min
Cooking time: 1 hour
Total time: 1 hour 10 min

An oven sausage recipe so easy that you can make without think. Prep, bake and forget. This sausage recipe is everything you need for a worknight treat.


3 large potatoes, quartered

3 links sausage, cut into thirds (we used Sweet Italian, you may sub with any of your choice)

1 large onion, sliced

1 red pepper, julienned

1 yellow pepper, julienned

3 garlic cloves, coarsely chopped

1/2 tsp red chili flakes (optional)

1 1/2 tsp sweet paprika

1 tsp dried thyme

1 tsp dried rosemary

2 tsp dried basil

2 tsp dried parsley

1 beef stock cube (5g, we used Massel MSG free Beef style vege based stock cube)

3/4 – 1 cup warm water (to dissolve stock cube)

1/3 cup white wine

2 sprigs fresh thyme (for garnish)

3 tbsp olive oil

Salt and Pepper


Pre-heat oven to 180 deg.C.

Add potato wedges into a large pot of cold salted water. Bring to boil, reduce heat and simmer until tender, about 8-10 minutes

Heat olive oil in a non-stick skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add onion and cook until tender, about 5-8 minutes. Add red chili flakes if you like a little heat. Season with salt and pepper.

Add the sausages and saute for 6-8 minutes.

Check the potatoes for doneness. Transfer the potatoes to a large bowl. Add olive oil, paprika, salt and pepper and toss gently until well combined. 

Add sliced red and yellow peppers to pan. Saute for 5 minutes or until they just begin to soften.

Transfer the mixture to a large baking dish. Add beef stock and white wine into the baking dish. Sprinkle with more paprika, about 1/2 teaspoon.

Cover with aluminium foil and bake for 20 minutes.

Uncover and bake for another 15-20 minutes or until the top layer appears to be nicely charred at edges.

Garnish with fresh thyme. Serve hot.


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