Italian Sausage Links with Peppers and Potatoes
- Serves
- 5 servings
- Prep
- 10 min
- Cook
- 30 min
- Cost
- $15.00
- Nutrition
- 580 cal · 24g protein
- sheet-pan
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Italian Sausage Links with Peppers and Potatoes is a Italian weeknight dinner that serves 5 and is on the table in about 40 minutes, for around $15 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Simple green salad (5 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Glass food-storage containersDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 5 count mild Italian sausage links
- 1 1/2 lb baby potatoes
- 2 count bell peppers
- 1 count onion
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 5 count hoagie rolls (optional)
Steps
- Heat the oven to 425°F. Halve the potatoes and toss with half the oil, oregano, garlic powder, salt and pepper on a sheet pan. Roast 10 minutes.
- Add the sliced peppers and onion tossed with the remaining oil, and nestle the sausages on top.
- Roast 18 to 20 minutes more, turning the sausages once, until they reach 160°F and the potatoes are browned.
- Serve as is, or tuck a sausage with peppers into a toasted roll for anyone who wants a sandwich.
- Picky eater tip: serve the sausage and potatoes plain, with the peppers and onion on the side.
- Make ahead: halve the potatoes and slice the peppers and onion up to a day ahead and store them in the fridge. Leftovers keep 3 days.
On the side: Simple green salad (5 min)
1 bag bagged salad greens, 1 bottle salad dressing
- Put the greens in a bowl and toss with dressing just before serving.
Nutrition per serving
- Protein
- 24 g
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop