Fresh, savory, flavorful and COOKED TO PERFECTION! If you ever wondered HOW TO COOK KIELBASA IN THE OVEN, I've got the answers for you! It's easy and effortless and almost ZERO cleanup when you do BAKED KIELBASA SAUSAGE, is there anything better than that?
Cooking Kielbasa in the Oven
COOKING KIELBASA couldn't be easier. Check out this Story for more info!
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Here's What You'll Need for Oven Baked Kielbasa
- Sheet Pan - one with a rim works best.
- Some Aluminum Foil - I like the "heavy" best because it's less likely to get holes.
- KIELBASA - or any other sausages in a casing.
- An Oven - and really, thats all!
Here's How You Do It
- Place the foil on the baking sheet - secure it by crimping it around the edges unless you are feeling daring.
- Preheat the oven to 350.
- Space your Italian Sausages out so that heat can circulate around them.
- Place in the center of the oven and bake for 25-35 minutes until they reach an internal temperature of 160.
Frequently Asked Questions (FAQ's)
A delicious seasoned meat that is packed into a casing! Kielbasa usually comes in "regular" and sometimes with flavors added.
Actually, you CAN cook them from frozen in the oven. The most important thing is that you cook them to an internal temp of 160. So a thermometer is a must. It will take about 10 minutes longer than the recipe below calls for.
You'll need to cook them to an internal temp of 160 and this takes about 25-35 minutes usually.
Again, cook to the inside temp as indicated, but it takes about 35-45 minutes.
This takes a little less time, cook for about 15 minutes. The higher temp, the more you risk over browning the outside skin.
You sure can! It makes them even more delicious. You'll want to add some salt and black pepper to the onions and peppers.
Use a thermometer and when the inside of the sausages reach 160, you are there!
Do I Need To Prick the Skin on the Sausage First?
Who told you to do that old tale, precious? I know I didn't! Where do you think the flavor and juiciness comes from in sausage?
That's right! It's in the juices in the meats that are INSIDE the casing! If you poke a hole, all the goodness will just run right out onto the sheet pan!
Get in my mouth delicious juices!
Don't let someone tell you all that ugliness, you don't need that kind of hatefulness in your life.
Tips and Tricks for Perfect Baked Kielbasa
- Line your baking sheet with aluminum foil, parchment paper or a silpat. These sausages sometimes leak and you don't want to be cleaning pans all evening.
- You can sometimes find flavors like cheddar.
- Don't pierce the skin before baking. The good stuff will run out.
- Lay the individual pieces so that air can circulate between them. Preheat the oven and put the sheet on the middle rack of the oven.
- Invest in a good kitchen thermometer for recipes like this. You really want the internal temp to 160. Don't just dig in with a knife, the juices will run out.
- You do not have to turn these half way through, but you can if you want.
- Serve these delicious links over spaghetti with tomato sauce, over grits (heck yeah, ya'll) or as the main meat with a green side salad.
- Here's everything you ever wanted to know about sausage from the American Hot Dog and Sausage Council (did you know there was such a thing?)
If You Enjoyed This Sausage Recipe, You Might Also Enjoy...
Watch Me Make Sausage In The Oven Here
Will You Help Me Out Just a Teeiney Bit?
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Easy How to Cook Italian Sausage in the Oven Recipe
Ingredients
- 4 links Italian Sausage any flavor
Instructions
- Preheat the oven to 350. Cover your baking sheet with aluminum foil or parchment paper.
- Lay the Italian Sausages out so that they have space between to allow air to circulate in the oven.
- Bake for 25-35 minutes to internal temp of 160.
Notes
- Line your baking sheet with aluminum foil, parchment paper or a silpat. These sausages love to leak and you don't want to be cleaning pans all evening.
- These sausages often come with added flavors. You can even find flavors like cheddar.
- Don't pierce the skin before baking. The good stuff will run out.
- Lay the individual links so that air can circulate between them. Preheat the oven and put the sheet on the middle rack of the oven.
- Invest in a good kitchen thermometer for recipes like this. You really want the internal temp to 160. Don't just dig in with a knife, the juices will run out.
- You do not have to turn these half way through, but you can if you want.
Nutrition
I've certainly been guilty of this. Have you? You do know your brother is not just those who are actually your brother? Yeah. That one.
Matthew 5:21-22
You have heard that it was said to those of old, ‘You shall not murder; and whoever murders will be liable to judgment.’ But I say to you that everyone who is angry with his brother will be liable to judgment; whoever insults his brother will be liable to the council; and whoever says, ‘You fool!’ will be liable to the hell of fire.
Dash says
Nutrition panel is waaay off. One sausage serving? Perhaps a 2oz serving... Might want to fix that.
DSMALZ1 says
You say don't poke them but your picture shows sausages that have been lanced. Let me tell you something , a lanced sausage does let juices run out , but not hardly enough to take away any flavor or make it dry unless you overcook. I personally prefer the mixture of the wet sausage meat mixed with the crispy parts too. When you lance them it allows more of the meat to get seared and adds to the flavor , most definitley. It's ok to do it either way, but the part about losing flavor or juices is BS. They naturally split a bit usually anyways and it still just as juicy and good!
Ann says
@DSMALZ1, I also like them this way & btw, I've noticed they are much more greasy than they used to be, so non-pokers should give this way a try!
bart says
big sausage