USA / Main dishes

Sheet-pan sausage and peppers

Name: Sheet-pan sausage and peppers
Prep time: 15 min
Cook time: 40 min
Yield: 4 portions
Cuisine: USA
Ingredients: 500 g raw pork sausages; 3 bell peppers, sliced; 1 onion, sliced; 1 tbsp olive oil; 1 tsp dried oregano

Sheet-pan sausage and peppers for a relaxed home table, with straightforward preparation and familiar ingredients.

Prep15 min

Cook40 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 210°C / 410°F and choose a large rimmed roasting tray.
Toss peppers and onion with oil and oregano and spread out. Place sausages among vegetables.
Roast 30–40 minutes, turning sausages and vegetables halfway.
Check sausage centers reach 71°C / 160°F, or 74°C / 165°F for poultry sausages. Serve hot with vegetables.

A little kitchen note

Untested editorial home-cooking adaptation; timings vary with equipment.

Allergen notes

Check sausages for wheat, milk or soy. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 98 kcal
Protein: 3.6 g
Carbs: 12.3 g
Fat: 4.3 g
Fibre: 4.7 g
Total sugar: 5.6 g
Sodium: 29 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it