Fresh, herby, flavorful and COOKED TO PERFECTION! If you ever wondered HOW TO COOK ITALIAN SAUSAGE IN THE OVEN, I’ve got the answers for you! It’s easy and effortless and almost ZERO cleanup when you do BAKED ITALIAN SAUSAGE, is there anything better than that?

Cooking Italian Sausage in the Oven
COOKING ITALIAN SAUSAGE couldn’t be easier. Check out this Story for more info!
Here’s What You’ll Need for Oven Baked Italian 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.
- Italian Sausages – or any of these sausages in a casing.
- An Oven – and really, thats all!
Here’s How You Do It
Italian Sausages in tray from store Lay out on sheet pan Bake for 25-35 minutes
- 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 pork that is packed into a casing! Italian sausage usually comes in mild, medium and hot. You’ll also find it called sweet italian sausage.
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 Italian Sausage
- 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 Mild Italian Sausage, Medium Italian Sausage or Hot Italian Sausage OR Sweet Italian Sausage. 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.
- 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 Italian Sausage In The Oven Here
Will You Help Me Out Just a Teeiney Bit?
Please leave a 5 STAR comment in the comment section below. This helps others to find the recipes at Loaves and Dishes.

How To Cook Kielbasa in the Oven
Ingredients
- 2 lb Kielbasa any flavor
Instructions
- Preheat the oven to 350. Cover your baking sheet with aluminum foil or parchment paper.
- Lay the Kielbasa 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 Kielbasa. 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 fell last week on the ice. I know that isn’t what this passage is about, it is about faltering and stumbling in our faith. Thankfully, I didn’t do that last week.
That said, it’s a good reminder that I am not alone. I’m pretty sure I’ve cracked my ol tailbone, but it isn’t the first time (although, I’m hoping it is the last). For now, I’ll just sit here on my cushy pillow and work on feeling better.
If you are faltering (the other way), have faith and put one foot gingerly in front of the other. Keep striving for what is right.
Isaiah 40:30
Even youths grow tired and weary, and young men stumble and fall;
Kate Nate
Friday 28th of April 2023
Can hardly wait to make Hot Italian Sausages in morning ...thanks !!!
Wendi Spraker
Sunday 30th of April 2023
Enjoy!
Kat
Thursday 9th of March 2023
Thank you so much for these instructions. I use my oven for most of my "cooking". I hate cooking and avoid it as much as possible. I used precooked chicken sausages for a while in my pasta bakes but I am not a huge fan of the taste. This is perfect for me! I didn't think this was possible without using stovetop. Thank you!
Wendi Spraker
Friday 10th of March 2023
So glad I could help Kat!
Michael
Thursday 19th of January 2023
Great simple instructions for baking sausage without leaving the pan greasy. I used parchment paper as a lining. Thanks!
Wendi Spraker
Saturday 21st of January 2023
Great advice about the parchment paper!
Dot
Thursday 5th of January 2023
Wanted to make a casserole that I haven't made in years and couldn't remember how to cook the Italian sausages. Thank you. Your information was spot on.
Wendi Spraker
Sunday 8th of January 2023
You are very very welcome!
Cathy
Saturday 17th of December 2022
Found your site as I was looking for an Italian sausages in the oven recipe. My sausage just happen to made from boar meat. They turned out excellent and I cooked them from frozen. Couldn’t resist a few slices as I preparing a casserole. Yummy. Love the name of your site! Looking forward to exploring it soon.
Wendi Spraker
Monday 19th of December 2022
I'm glad you found me and I hope you'll be right back! If you have any suggestions for recipes you would like to see, please let me know