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sausage and veg bake
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4.89 from 9 votes

Sausage Bake

Cooking sausages in the oven is a great, easy way to prepare them! This sheet pan dinner puts meat and veg on the table in half an hour, with just a few minutes prep time.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Australian, Western
Keyword: cooking sausages in the oven, sausage bake, sausages in oven, sheet pan sausages
Servings: 6
Calories: 573kcal


  • 6 potatoes small, washed and sliced into ½”/1½cm discs
  • 4 cloves garlic bruised but left whole
  • 1 bell pepper deseeded and roughly chopped (or 6-8 mini bell peppers, deseeded and left whole)
  • 2 stalks rosemary fresh, left whole
  • 2 stalks thyme fresh, left whole
  • 2 tomatoes roughly chopped
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp red wine vinegar
  • 6 pork sausages thick, preferably with natural casings
  • 1/2 tsp salt kosher
  • 1/4 tsp cracked black pepper


  • Preheat the oven to 350°F/180°C, combi steam setting. If your oven has variable steam settings, choose 50% (med steam). If not, don’t worry! Just select combi steam and the correct temperature and the oven will take care of the rest.
  • Put the potatoes, garlic, bell pepper, herbs and tomatoes into a large ovenproof pan. I used an enamel rectangular 9x13”/32x22cm pan, but use anything you have as long as everything can fit in a single layer.
    6 potatoes, 4 cloves garlic, 1 bell pepper, 2 stalks rosemary, 2 stalks thyme, 2 tomatoes
  • Drizzle the vegetables with most of the oil and all of the red wine vinegar, and season well with salt and pepper. Toss gently to combine. Add the sausages to the pan, wiggling them a bit so they nestle into the vegetables. Drizzle with the remaining oil and sprinkle with salt and pepper.
    1/4 cup extra virgin olive oil, 1 Tbsp red wine vinegar, 6 pork sausages, 1/2 tsp salt, 1/4 tsp cracked black pepper
  • Bake in the preheated oven for 20 minutes. Turn the sausages over and cook until the sausages are golden and the potatoes beginning to colour, about a further 10-15 minutes.
  • Serve immediately with crusty bread to mop up the juices.


  1. If you want to use another type of sausage here, go for it. Any thick, fresh sausages will work. Thinner sausages (what we call 'bbq sausages' in Australia) will work too, but you'll need to add them to the pan a little later, once the vegetables have cooked for about 8 minutes. 
  2. Change up the vegetables here for other root veg, eggplant, zucchini or squash. 
  3. If you want to add more protein to this dish, add a drained and rinsed can of beans to the pan for the last 5 minutes of cooking. I love to do this because it makes the meal go further and the beans soak up lots of delicious pan juices while they warm through.


Calories: 573kcal | Carbohydrates: 34g | Protein: 21g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 926mg | Potassium: 1150mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1078IU | Vitamin C: 67mg | Calcium: 46mg | Iron: 3mg