This is the easiest recipe for oven-baked Italian sausages - a mess- and hassle-free method that yields perfectly juicy, golden sausages every time. Learn how to bake Italian sausages in the oven for a quick dinner you can serve with Red Skin Mashed Potatoes, in a bun, with beans, or with any of your favorite sides.
I love this method because baking Italian sausages in the oven is completely hands-off. You don't have to watch a pan or clean up grease splatters - just put the sausages in and let the oven do the work.
The result is the same every time: perfectly golden, flavorful oven-baked Italian sausages that are juicy and slightly crisp. It's an easy, reliable recipe you'll keep coming back to whenever you need a fast dinner. Serve them with Roasted Sweet Potatoes and Brussels Sprouts, for instance.
Prep Time: 2 minutes | Cook Time: 20 minutes | Ingredients: 2 | Servings: 5 | Difficulty: Super easy
Recipe ingredients
Italian sausages: 4-6 links (about 1 lb), mild or hot. Adjust baking time slightly for bigger or smaller sausages. Bake as many as fit on the sheet pan without overcrowding. No need to prick them.
Olive oil (optional): 1-2 tsp. A light drizzle helps with browning.
Optional extras: Bell peppers, onions, and potatoes, cut into pieces and tossed with a little oil and seasoning. You can make these as Roasted Peppers and Potatoes, and add the sausages on top 10 minutes after the vegetables go in the oven.
Quick tip: A sausage "link" is one individual piece, usually 3-4 oz. Links sometimes come connected in a chain, but can be separated easily.
See the recipe card for complete information on ingredients and quantities.
How to bake Italian sausages in the oven?
Step #1: Place the sausages in an oven-proof skillet or roasting pan lined with foil. Rub lightly with olive oil.
Step #2: Bake the sausages in the preheated oven at 400°F/ 200°C for 15 minutes. Flip them using tongs.
Step #3: Bake them for another 10 to 15 minutes (depending on their thickness), until they are golden brown and the internal temperature reaches 160°F (71°C).
Step #4: Rest for 2-3 minutes before serving.
Baking temperature & times
Temperature matters: Higher oven temps give crisper skin; lower temps are gentler and juicier.
- 375°F (190°C): 30-35 minutes - slower, gentler browning, still juicy.
- 400°F (200°C): 25-30 minutes - ideal for golden, slightly crisp sausages.
- 425°F (220°C): 20-25 minutes - faster browning, more crisp on the outside.
Turn the sausages halfway through baking for even color. Always check that the internal temperature reaches 160°F (71°C).
Tips for juicy & crispy sausages
Crisp skin: Bake the Italian sausages on a lined sheet pan without overcrowding; they need space for browning. Higher temps (400-425°F/ 200°C-220°C) help skin crisp.
Don't prick them: Keeps the juices inside.
Use a lined sheet pan with a rim, which makes cleanup easy and keeps juices from spilling. I normally use that when I need lots of sausages, or a small cast-iron skillet when I only need 4-5 sausages.
Timing depends on size: Bigger sausages may need a few extra minutes; smaller ones a little less.
Variations & add-ins
Sheet-pan meal: Add bell peppers, onions, and potatoes around the sausages. Start vegetables first if needed - for example, add the sausages 10 minutes after the veggies so everything cooks evenly.
Other vegetables: Zucchini, carrots, or cherry tomatoes work great.
Use different sausages: Try sweet, hot, chicken, or turkey sausage - cooking times are similar. The internal temperature for poultry sausages (chicken or turkey) is 165°F (74°C), so make sure to check.
Store and reheat
Store: Cool the oven-baked Italian sausages completely, then refrigerate them in an airtight container for 3-4 days.
Freeze: Wrap individually in foil or plastic wrap and freeze up to 2 months.
Reheat: Oven or skillet reheating keeps the skin slightly crisp.
- Oven: 350°F (175°C) for 10-15 minutes.
- Microwave: Cover, 1-2 minutes per sausage.
- Skillet: Medium heat, 4-6 minutes, turning occasionally.
Recipe FAQs
No - leave the casings intact to keep them juicy.
Yes! Sweet, hot, pork, chicken, or turkey sausages all work. Adjust cooking time for size and regard the higher required internal temperature needed when using poultry sausages (165°F/ 74°C).
Place the frozen sausages on a prepared tray and bake for about 10 minutes to loosen them if they're stuck together. Then separate them, brush lightly with oil, and continue baking at 400°F (200°C) for 15-20 minutes, flipping once or twice, until the internal temperature reaches 160°F (71°C) for pork or 165°F (74°C) for poultry. For extra golden-brown color, increase the oven to 430°F (220°C) for the last 5 minutes.
Baking is easier, hands-off, and less messy. Grilling gives more smoky flavor and extra crisp skin.
Serving ideas
Serve the baked Italian sausages with mashed potatoes, Green Onion Potato Salad, Miso Rice, or Fried Gnocchi.
In a bun or hoagie roll for sandwiches. I love a good sauerkraut sausage-stuffed bun.
Serve them with bean stew, roasted vegetables like Sriracha Brussels Sprouts, or a simple salad.
Add leftovers to soups - for instance, to this Sauerkraut Sausage Soup, stews, or scrambled eggs.
More serving ideas
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Recipe
📖 Recipe
Oven-Baked Italian Sausages - Easy, Juicy, Hands-Off
Equipment
- Baking sheet Note 1
- Aluminum foil
Ingredients
- 5 links Italian sausage 1 pack, Note 2
- 1-2 teaspoons olive oil optional, Note 3
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the sausages: Arrange the sausage links on the lined baking sheet. Rub them with olive oil if you like (Note 4).5 links Italian sausage + 1-2 teaspoons olive oil
- Bake Italian sausages: Place them in the oven for 15 minutes. Turn them using tongs and bake them for another 10 to 15 minutes, depending on size.
- Check doneness: The sausages are done when the internal temperature reaches 160°F (71°C) and the skins are golden and slightly crisp.
- Serve: Let them rest 2-3 minutes, then enjoy with mashed potatoes, buns, beans, or your favorite sides.
Notes
- The right pan: I use a roasting pan lined with aluminum foil when baking a large batch of sausages (8-10 links). For a small pack (around 4-6 links), I usually use a smaller cast-iron skillet.
- Sausages: Bake as many as will fit on the pan without overcrowding. Adjust baking time for bigger or smaller sausages. No need to prick them. This method also works for turkey or chicken sausages - just make sure their internal temperature reaches 165°F (74°C).
- Rubbing them with oil is optional, but a light touch helps with browning.
- Optional sheet-pan meal: Add sliced bell peppers, onions, or potatoes around the sausages for a full dinner.
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