Sausage and Potato Bake Recipe

Sausage and potato bake is a simple and hearty dish that’s perfect when you want a filling meal without a lot of effort. It brings together browned sausage, tender potatoes, colorful bell peppers, and onions, all baked in a light sauce made from white wine and chicken stock.

It was one of our go-to family meals when the kids were growing up. However, now that it is just the two of us, I have sized it down for two to three people. It is a great option for couples or small families who don’t want a lot of leftovers.

However, what I love about this recipe is that it is one of those meals that can be made with basic ingredients, most of which you likely already have on hand. In addition, this recipe can be customized in many ways, making it a recipe that you can make over and over again.

The base of the recipe consists of sausage, potatoes, peppers, and onions. That combination alone makes for a delicious and satisfying dish.

The white wine and chicken stock give it just enough moisture and flavor without turning it into a soup or stew. You end up with browned and crispy sausage, soft potatoes, and vegetables that are tender but not overcooked.

Most of the cooking happens in a skillet, then everything finishes in the oven so the flavors can come together. It’s a great recipe to make on a busy weeknight because once everything goes in the oven, you can walk away and dinner will be ready in under 30 minutes!

Best Type Of Sausage To Use

For the sausage, large Italian sausage links work best. You can use either mild or hot depending on your taste. For this recipe I use raw sausage links, but you can use pre-cooked sausage links if you prefer.

However, be sure to cut them into 2-inch pieces before browning as it allows them to cook faster and gives you bite-sized pieces that mix well with the other ingredients. Browning the sausage in a skillet is important because it adds flavor to each piece and also renders some of the fat, which helps cook the potatoes and vegetables.

What Type of Potatoes To Use In Sausage and Potato Bake Recipe

Potatoes are the next big part of the recipe. Yukon gold potatoes work well because they hold their shape after cooking.

You want to peel them and slice them fairly thick so they don’t break apart during baking. Browning them in the same skillet after the sausage picks up all the leftover flavor and helps create a nice crust on the outside.

They’ll finish cooking in the oven and gain even more flavor when they soak up the juices from the sausage and peppers, and the liquid from the wine and stock.

Bell Peppers and Onions

Bell peppers and onions add color and sweetness. Using both green and red bell peppers gives a good mix of flavors. Green peppers are a little more bitter, while red peppers are sweeter. Together, they balance each other out. However, feel free to use whatever bell peppers that you prefer.

Onions add a lot of flavor and become soft and sweet after they’re baked. Cutting the vegetables into wedges instead of thin slices helps them hold up in the oven without turning mushy.

I prefer to use Vidalia onions as they add even more sweetness to the dish. However, you can use a standard white or yellow onion as well.

The Seasoning

A little Italian seasoning brings everything together. A mix of herbs like oregano, basil, thyme, and rosemary adds depth to the dish without overwhelming the other ingredients.

A small amount of salt and pepper is all you need to finish it off. Since sausage is already salty, it’s best to taste before adding too much salt.

Baking The Sausage, Peppers, Onions and Potatoes

Once you’ve browned the sausage and potatoes, and cook the peppers and onions until they start to soften, everything gets transferred to a baking dish. Then you pour a simple mix of white wine and chicken stock over the top.

The liquid adds moisture and helps to keep the ingredients from sticking to the bottom of the baking dish. It also allows the potatoes to absorb some of the liquid, giving them more flavor.

The dish bakes in a 400°F oven for about 20 to 25 minutes. That’s enough time to heat everything through and allow the flavors to mix.

You’ll know it’s ready when the sausage is fully cooked, the potatoes are tender, and the vegetables are soft. The liquid in the bottom of the dish will be bubbling, and everything will smell absolutely delicious.

However, if you are looking for a sausage dish made entirely in one skillet, be sure to try my Sausage and Zucchini Skillet Recipe.

Customize Your Own Sausage and Potato Bake Recipe

You can easily customize this recipe in so many ways. If you don’t have Italian sausage, you can use bratwurst, kielbasa, or even chicken sausage. If you like a spicier dish, hot Italian sausage and a pinch of red pepper flakes can add heat without needing to change anything else.

When it comes to the cooking liquid, this recipe uses both white wine and chicken stock. However, if you want to skip the wine, just use more chicken stock.

You can also add other vegetables. Mushrooms, zucchini, or cherry tomatoes can go in the skillet with the peppers and onions. Just keep in mind that some vegetables cook faster than others, so you don’t want to add them too early or they’ll break down in the oven.

Serving Suggestions

Serving this sausage and potato bake is simple. You don’t need any side dishes unless you want to stretch the meal a little further. A small green salad or a slice of bread to soak up all the juice is all you really need.

Storing leftovers is easy. Once the dish cools, place any extras in an airtight container and refrigerate. It will keep for up to three days.

To reheat, you can use the microwave or put it in a small oven-safe dish and warm it in the oven at 350°F until heated through. If the dish looks dry after reheating, you can add a splash of broth or water to loosen it up.

Sausage and Potato Bake Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 teaspoon olive oil
• 1 pound Italian sausage links, cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 large Yukon Gold potatoes, peeled and thickly sliced
• 1 large green bell pepper, cut into wedges
• 1 large red bell pepper, cut into wedges
• 1 large onion, cut into wedges
• 1/4 cup white wine
• 1/4 cup chicken stock
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. Heat 1 teaspoon olive oil in a large skillet. Brown the sausage for 5 to 10 minutes. Transfer to a baking dish.
3. Add 2 tablespoons olive oil to the same skillet. Cook the potatoes until browned, about 10 minutes. Add them to the baking dish.
4. Cook the bell peppers and onions until they begin to soften, about 5 minutes. Add them to the dish.
5. Pour the wine and chicken stock over the sausage and vegetables. Season with Italian seasoning, salt, and pepper. Stir everything gently to combine.
6. Bake for 20 to 25 minutes until everything is hot and bubbling. Serve warm.

Sausage and potato bake is one of those easy and dependable meals you can make again and again. It’s easy, filling, and can be made just how you like it.

With just a little prep and some time in the oven, you get a complete dinner that’s perfect for any day of the week. Whether you stick to the recipe or change it up with different vegetables or sausage types, it’s a solid go-to meal that always turns out well.

Enjoy! Mary

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