Oven Roasted Sausage With Peppers and Onions

When I have to serve a lot of people and want something quick and flavorful, I turn to this recipe for Oven Roasted Sausage with Peppers and Onions. I serve it for many family gatherings.

This sheet pan version of sausage, peppers and onions comes together quickly. Serve it on its own or with crusty rolls. You choose the type of sausage you like based on your flavor preference. Use hot, sweet or even turkey sausage.

Preparing the Ingredients

For cutting the sausage into 3-inch lengths, use a good slicing knife like Cutco’s Trimmer. Its sharp Double-D®-edge blade easily cuts through the skin of the sausage without tearing it.

For the peppers, treat them as if they were square. Slice down the four sides, along the core, and then lay the quadrants flat to slice to desired size, either in slices or chunks. The 7" Santoku is a good knife for this purpose.

The garlic doesn’t need much prep work at all since you’ll be tossing in whole, peeled cloves. For help removing the paper from the cloves, lay the flat side of the Santoku knife on top of the cloves. Rest the heel of your opposite hand on the top of the blade a press down with light pressure to loosen the paper.

Slice some crusty sausage rolls in half using Cutco’s 7-3/4" Petite Slicer.

Place the sausage inside and serve with peppers and onions.

Preparation Alternatives

The beauty of this version of sausage with peppers and onions is that it can be prepared ahead, baked, cooled and frozen. To reheat, just defrost in the refrigerator and heat in a 300 F oven for about 30 minutes.

You can also toss the roasted sausage and veggies with pasta or just eat it on its own if you don’t want to eat it as a sandwich.

Try tossing the roasted sausage with onions and peppers with tomato sauce for another variation.