A simple, flavourful Italian sausage bake made with stewed tomatoes, peppers, warming spices and fresh herbs. Serve with a crisp salad and crusty bread, or creamy mashed potatoes for an easy one‑pot comfort meal any day of the week.
This recipe is straightforward yet packed with flavour. It’s one of those meals you can make any time: hearty and comforting with mashed potatoes in cooler months, or lighter with a salad and crusty bread when it’s warmer. Leftovers also work well cold.
What’s in this Italian sausage bake?
- Sausages (about 8, choose a high-quality variety)
- Cherry tomatoes
- Red peppers (bell or long sweet peppers)
- Fresh basil
- Fresh parsley
- Garlic cloves
- Balsamic onions (optional, they add depth)
- Balsamic vinegar
- Fennel seeds
- Red pepper flakes (for a subtle kick)
- Olive oil, salt and pepper
How long to bake
The sausages take roughly 25–30 minutes in the oven. For the best texture and flavour, the vegetables are roasted first for 10 minutes, then the sausages are added so they brown without drying out while the veg becomes soft and saucy.
How to make the Italian sausage bake — step by step
Preheat the oven to 180°C / 350°F. Slice the cherry tomatoes in half and place them in a baking dish. Slice the peppers and add them along with balsamic onions (if using), whole garlic cloves slightly crushed in their skins, red pepper flakes, chopped basil and parsley, and fennel seeds.
Drizzle with 2 tablespoons of olive oil, add 1 teaspoon balsamic vinegar and season with a good pinch of salt and pepper. Roast the vegetables for 10 minutes to soften.
Remove the dish briefly, nestle the sausages on top of the softened vegetables, then return to the oven. Bake for another 15 minutes, turn the sausages and bake a further 10–15 minutes until the sausages are browned and cooked through and the vegetables are stewed and silky.
Serve straight from the dish with crusty bread, a green salad, or creamy mashed potatoes.
Top tips
- For saucier, more developed veg, add 2–4 tbsp of white wine before roasting.
- Add sliced fresh chilli if you want extra heat.
- If you prefer, swap sausages for salmon fillets or chicken; adjust cooking time accordingly.
- Roast the vegetables for 10 minutes before adding the sausages so the veg becomes soft and stewy.
- If the sausages aren’t browned enough, finish them under a hot broiler/grill for a couple of minutes.
Ingredients
- 2 red peppers (long sweet or bell)
- 450 g (15.8 oz) cherry tomatoes
- 4 cloves garlic
- 8 sausages (high-quality pork or your preferred variety)
- Large handful chopped basil
- Large handful chopped parsley
- 1/2 tsp red pepper flakes (chilli flakes)
- 2 tsp fennel seeds
- 6 balsamic onions, halved (optional)
- 1 tsp balsamic vinegar
- Salt and pepper
- 2 tbsp olive oil
Instructions
- Preheat the oven to 180°C / 350°F.
- Halve the cherry tomatoes and place in a baking dish. Slice the peppers and add them with the balsamic onions, crushed garlic cloves (skins left on), red pepper flakes, chopped herbs and fennel seeds.
- Drizzle with olive oil and balsamic vinegar, season with salt and pepper, and bake for 10 minutes to soften the vegetables.
- Remove the dish, arrange the sausages on top and return to the oven. Bake 15 minutes, turn the sausages, then bake another 10–15 minutes until sausages are browned and cooked through and the vegetables are soft and stew-like.
- Serve hot with crusty bread, salad or creamy mashed potatoes.
Notes
- Add 2–4 tbsp white wine to make the vegetables saucier.
- Fresh sliced chilli adds extra heat if desired.
- You can substitute sausages with fish or chicken, adjusting cooking times.
- Bake the vegetables first for 10 minutes so they soften before the sausages are added.
- Finish under a broiler/grill for extra browning if needed.
Nutrition (approximate per serving)
Calories: 627 kcal | Carbohydrates: 9 g | Protein: 27 g | Fat: 52 g | Saturated Fat: 15 g | Sodium: 1101 mg | Fiber: 2 g | Sugar: 5 g
Nutrition information is automatically calculated and should be used as an approximation.