Sheet pan. Italian Sausage. Enough said. This recipe is easy, full of flavor, and a crowd pleaser. We LOVE leftovers in this house, so I doubled the amount of Italian sausage in the original recipe from Mad about Food for great leftover lunches for work the next day (or two… it went a long way!).
- 2 lb (or 2 packages) Italian sausages (sweet or hot), use one package if you’re feeding a smaller amount of people or don’t want a large amount of leftovers
- 2 bell peppers, sliced thin
- 1 yellow onion, cut into thin moon-shaped slices
- 2 Tbsp tomato paste
- 1 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- Bun/roll (optional for serving)
- provolone cheese, sliced (optional for serving Philly style on bun)
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Whisk together tomato paste, balsamic vinegar, and olive oil in a small bowl.
- Heat a frying pan over medium heat, grease the pan lightly, and sear sausage links for 3 minutes on each side.
- Place warm, seared sausage in a mixing bowl with the bell pepper and onions. Pour salt, pepper, oregano, and garlic powder into the bowl and toss to mix evenly. Pour the balsamic vinegar, tomato paste, and oil mixture over the sausage and peppers and toss again.
- Pour ingredients onto the baking sheet and arrange so that the sausages lay flat on the baking sheet. Bake in the preheated oven at 425 degrees Fahrenheit for 30 minutes or until sausage is fully cooked through.
- Remove from the oven and allow to cool slightly. Serve over pasta, with veggies, or on a roll/bun.