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Can someone help me roast some sausages?

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I have some lovely Italian sausages in my fridge and I have this idea in my head that I can toss them in a big tray with sweet yellow and red bell pepper, sliced onion and chunks of potato with olive oil, salt and pepper and it will come out sort of crispy/caramelized delicious. But I fear it's one of those efforts where I confidently fly by the seat of my chef pants and come out with some sort of grayish mush that no one wants to eat. What do you think? Can I cook this stuff simultaneously and make it work? Should I put one thing in before the other? Saute beforehand? Slice the sausage or whole (with holes poked in)? Oven temp? Time? Abort mission entirely? It would be nice to eat this after a night of trick or treating. Any advice would be greatly appreciated!!

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  1. I would cut sausage in pieces; start it in a skillet to get the fat and juices going, then remove the sausage and set aside. add the garlic, onion, peppers to get flavors going and set them aside. Brown potatoes in the fat/juices to start, then put the skillet with the potatoes in the over 350 or so and cook till potatoes are almost done, Add all the other items, turning several times to finish and serve from the pan.. yum. a hearty Italian red is called for here.

    1. The potatoes will take a lot longer than everything else unless you parcook them a bit. I would steam them in the microwave for 5-7 minutes, depending on the power of your micro and the size of the potatoes, then toss them with everything else. As long as the potatoes are parcooked, 25-30 mins at 375-400 should work. I'd leave the sausages whole and unpoked, so the juices stay in the casing.

      1 Reply
      1. re: biondanonima

        This is essentially how I do it. When I take it out of the oven, I cut the sausage into chunks and put onto a large platter on top of the mixed potatoes/onions/peppers. Any juice gets mixed in.

      2. We roast several different sausages in our ceramic cooker/smoker in a pan. We do not add veggies, altho that is a great idea, the smoke could only make them better. The skins are crunchy and the sausages juicy, we do cook them whole, not cut. I might precook the potatoes partially.

        1. Pork, or turkey sausage? Cube potatoes into 1" squares and par-steam 5 minutes. Toss them in a bowl with onions, and peppers. Drizzle with EVOO and scatter onto a sheet pan. Nestlé whole sausages in the middle, and roast at 375 for approx. 30 minutes stopping midway to flip sausages, and veggies. Will finish cooking together. No need to prick sausages.

          1. Thanks everyone. I also found this recipe (the picture is pretty much exactly what I'm looking for, not sure of the results.) Maybe I'll follow this but parsteam the potatoes (I have to do it stovetop, as I don't have a microwave.) http://www.cinnamonspiceandeverything...

            1. I prefer to prepare sausages the way one of the best chefs in the world does: HB first simmers the sausage VERY low and slow. Then removes them and pats dry then into a VERY low and slow sauté pan with clarified butter to brown the outside. Then allow them to 'rest' for a few minutes.
              No poking or slicing. If you slice the sausages into pieces you will certainly get the fat and juices "going". Right out of the sausages.

              2 Replies
              1. re: Puffin3

                I do sausages this way too, if I have time to babysit them - they turn out perfectly and SO juicy. However, if I want a quicker prep, a high heat roast is fine, as long as you don't poke them.

                1. re: Puffin3

                  How do the vegetables get incorporated into that?

                2. I like to bake my sausages low and slow in the oven @ 225* on a grill grate over a hotel pan which holds the Peppers & Onions. The P & Os are seasoned and dressed in Olive Oil. Any drippings from the sausages will combine with the peppers and onions below. As the meat cooks, the peppers and onions soften. When the sausages are done, I crank the oven up to 450* and brown the sausages and the peppers and onions.

                  3 Replies
                    1. re: c oliver

                      A Hotel pan is the large insert pan for a full chafing dish, or something you would see on a buffet steam table. They are made out of stainless steel and are very easy to clean. I roast full 7- Bone Prime Rib and Turkeys in them....or you could make a tray of Baked Ziti or Lasagna. This is a Full Tray, but you could also get a Half Tray size. These are very sturdy and virtually indestructible. The one pictured is easily 20 years old. The grates I replace when I get tired of cleaning them.

                      21 x 13 x 2.5