Bwi Baked While Intoxicated Sausages
Indulge in a hearty and irresistibly flavorful meal with "Bwi Baked While Intoxicated Sausages." This one-pan wonder combines plump Italian sausages and a vibrant medley of roasted vegetables, including golden russet potatoes, sweet red bell peppers, and caramelized onions, all seasoned with aromatic herbs like oregano and thyme and a hint of smoked paprika for a smoky kick. Perfectly roasted in the oven, the sausages emerge juicy and golden, while the vegetables turn tender and savory, absorbing all the delicious drippings. With just 15 minutes of prep, this recipe is incredibly easy to assemble, making it ideal for weeknight dinners or laid-back gatherings. Garnished with fresh parsley and served alongside crusty bread or a crisp salad, this dish is a crowd-pleaser that’s as comforting as it is satisfying. Keywords: baked sausages, sheet-pan dinner, roasted vegetables, easy sausage recipes, Italian sausage bake.
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Recipe Information
Ingredients
- 6 pieces Italian sausages
- 2 large Russet potatoes
- 1 large Red bell pepper
- 1 large Yellow onion
- 3 tablespoons Extra virgin olive oil
- 4 pieces Garlic cloves
- 1 teaspoon Dried oregano
- 0.5 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Line a large baking sheet or a roasting pan with parchment paper or lightly grease it with cooking spray.
Wash and scrub the potatoes. Cut them into small 1-inch cubes and place them into a large mixing bowl.
De-seed the red bell pepper and slice it into thin strips. Add it to the bowl with the potatoes.
Peel and slice the onion into thick wedges. Add to the bowl with the vegetables.
Peel the garlic cloves and mince them. Add the garlic to the vegetable mixture.
Drizzle the olive oil over the vegetables and sprinkle them with oregano, thyme, smoked paprika, red pepper flakes (if using), salt, and black pepper. Toss everything together until evenly coated.
Spread the vegetable mixture evenly across the prepared baking sheet or roasting pan.
Nestle the sausages on top of the vegetable mixture, ensuring they are evenly spaced.
Place the baking sheet in the preheated oven and bake for 45 minutes, flipping the sausages halfway through for even cooking.
Check the sausages and vegetables after 45 minutes. The sausages should be golden-brown and cooked through (internal temperature of 160°F/71°C), and the potatoes should be fork-tender. If needed, bake for an additional 5–10 minutes.
Once done, remove from the oven and let it rest for 5 minutes.
Sprinkle the baked sausages and vegetables with freshly chopped parsley before serving.
Serve hot with a crusty loaf of bread or a side salad for a perfect meal.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 18.9 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4038 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
