Oven-baked sausage with potatoes

Ingredients

• 8Italian sausage links
• 700 gpotatoes
• to tastedried rosemary
• to tasteextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Cut the potatoes

   Peel and wash the potatoes, then cut them into pieces.

3. 3

   Oil the tray

   Coat an oven tray with a little olive oil and arrange the potatoes on it.

4. 4

   Coat the potatoes

   Toss the potatoes to coat them in oil, then spread them out in a single layer.

5. 5

   Add the sausages

   Add the sausage links and season everything with a pinch of rosemary.

6. 6

   Roast for 30 minutes

   Cook for about 30 minutes, turning both the sausages and potatoes halfway through.

7. 7

   Prick the sausages

   Meanwhile, prick the sausage links with a wooden skewer so some of the fat can escape.

8. 8

   Raise the heat

   Then turn the oven up to 200°C or switch to the grill setting.

9. 9

   Finish cooking

   Continue cooking the potatoes and sausages until both are thoroughly cooked.

10. 10

    Salt the potatoes

    Season the potatoes with salt only at the end of cooking.

What is oven-baked sausage with potatoes?

This is a simple Italian-style home-cooked dish of sausage and potatoes roasted together on a tray. The combination is familiar in Italian cooking, where a few everyday ingredients are turned into a substantial meal.

Here, the potatoes are oiled and spread in one layer, while rosemary gives the tray a savoury, fragrant note. The oven does most of the work, with a hotter finish to brown the ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 25g protein, 31g carbs, 43g fat.

The potatoes provide most of the carbohydrates, while the sausages contribute most of the protein and fat; olive oil adds further fat. For a more balanced plate, serve a portion with a generous side of green vegetables or salad.

Choosing the ingredients

Sausage links: Use links that fit comfortably on the tray beside the potatoes. Their fat renders as they cook and seasons the ingredients around them.

Potatoes: Cut them into pieces of similar size so they cook at roughly the same rate. A single layer gives them better contact with the hot tray.

Getting the potatoes ready

Oil coverage: Toss the potato pieces so their surfaces are lightly coated, then spread them out rather than piling them up. Crowded potatoes tend to soften instead of browning.

Rosemary: A pinch is enough to add a savoury aroma without overwhelming the sausage. The recipe uses dried rosemary, so distribute it evenly over the tray.

Turning and pricking the sausages

Halfway turn: Turn the links and potatoes after about 15 minutes of the initial 30-minute cook. This helps the ingredients cook more evenly against the tray.

Skewer: Prick the sausages with a wooden skewer as directed so some fat can escape. Handle them carefully when turning, as the skins may split.

Judging when they are done

Potatoes: They should be tender when pierced and lightly browned at the edges. The pieces may need more time if they are cut large.

Sausages: Check that the centres are thoroughly cooked before serving. If they need longer, continue roasting after raising the oven to 200°C or using the grill setting, watching closely under the grill.

When to add the salt

Finish: Salt the potatoes at the end of cooking, as the method specifies. This lets you taste the tray first, since the sausages can already bring saltiness.

Serving: Divide the potatoes and sausage links between four plates while hot. A green salad or cooked green vegetables make a fresh contrast to the rich, roasted tray.

Recipe notes & tips

• Cut the potatoes into similar-sized pieces to help them cook evenly.
• Leave space between the potato pieces so they can brown rather than steam.
• Turn both the sausages and potatoes halfway through the first 30 minutes.
• Use a wooden skewer to prick the sausage links as directed.
• Watch the tray closely if you finish it under the grill, as browning can happen quickly.
• Taste before adding salt, then season the potatoes at the end.

Variations

• Add garlic: Roast a few peeled garlic cloves with the potatoes for a more aromatic tray.
• Use fresh rosemary: Scatter a little chopped fresh rosemary over the tray in place of dried rosemary.
• Add onion: Cut an onion into wedges and roast it alongside the potatoes.
• Include peppers: Add sliced peppers to the tray, keeping the pieces similar in size to the potatoes.
• Serve with greens: Pair the finished tray with steamed green vegetables or a crisp salad.

Common mistakes to avoid

• Crowded tray: The potatoes can soften instead of browning; spread them in one layer or use a larger tray.
• Uneven pieces: Large and small pieces cook at different rates; cut the potatoes to a similar size.
• Forgetting to turn: One side may brown more than the other; turn the sausages and potatoes halfway through.
• Salting too early: The sausages may already season the tray; salt the potatoes only at the end.
• Unwatched grill finish: The surface can brown too quickly; stay nearby and check the tray often.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat in an oven until piping hot; the potatoes may soften slightly after storage.

Frequently asked questions