Fresh, savory, flavorful and COOKED TO PERFECTION! If you ever wondered HOW TO COOK ANDOUILLE SAUSAGE IN THE OVEN, I’ve got the answers for you! It’s easy and effortless and almost ZERO cleanup when you do BAKED ANDOUILLE SAUSAGE, is there anything better than that?
Cooking ANDOUILLE Sausage in the Oven
COOKING ANDOUILLE SAUSAGE couldn’t be easier. Check out this Story for more info!
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Here’s What You’ll Need for Oven Baked ANDOUILLE Sausage
- Sheet Pan – one with a rim works best.
- Some Aluminum Foil – I like the “heavy” best because it’s less likely to get holes.
- ANDOUILLE SAUSAGE – 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 ANDOUILLE SAUSAGE 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! ANDOUILLE Sausage usually comes in “regular” flavor.
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 Andouille Sausage
- 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…
- How to Cook Breakfast sausage links
- How to Cook Italian Sausage in the Oven
- How to Cook Kielbasa in the Oven
- How to cook smoked sausage in the oven
Watch Me Make An Oven Sausage Here
Will You Help Me Out Just a Teeiney Bit?
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How To Cook Andouille Sausage in the Oven
Ingredients
- 1 lb Andouille Sausage any flavor
Instructions
- Preheat the oven to 350. Cover your baking sheet with aluminum foil or parchment paper.
- Lay the Sausage 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.
- Look for Regular Andouille Sausage. It sometimes comes in hot flavors.
- 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.
Nutrition
1 Corinthians 16:4
Let all that you do be done in love
Wendi
Wednesday 1st of February 2023
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