Oven-Baked Italian Sausages - Easy, Juicy, Hands-Off
Make perfectly juicy, golden oven-baked Italian sausages in just 25–30 minutes. Easy, hands-off, and delicious with veggies, potatoes, or in a bun.
Servings 5 servings
Calories 395kcal
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.
Nutrition
Serving: 1sausage | Calories: 395kcal | Carbohydrates: 1g | Protein: 16g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 85mg | Sodium: 819mg | Potassium: 283mg | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg