This recipe for oven-baked Italian sausage is easy and tastes great. It makes fresh Italian sausages that go well in a sub, on their own, or with pasta or tomato sauce. It only takes less than 30 minutes and doesn’t make a mess to roast Italian sausage until the outside is perfectly crispy and the inside is soft and tender.
There are few Italian-American ingredients that are as iconic and delicious as Italian sausage (a.k.a., salsiccia or sawseech).
There’s no doubt that Italian sausage is some of the best comfort food out there. You can eat it on a sub with peppers and onions, with pasta, covered in a thick tomato sauce and melted mozzarella, or in a big pile of mashed potatoes.
That being said, there are many ways to cook Italian sausages. This Oven Baked recipe is a quick and easy way to cook them without touching them. It keeps the natural juices inside and works with almost any type of sausage.
Rope sausage sometimes called coil sausage is a tasty and convenient sausage option that comes linked in a long twisted rope. It’s easy to find rope sausage in sweet or spicy Italian, bratwurst, chorizo, andouille, and other flavors. Cooking rope sausage in the oven allows you to make a large batch easily with delicious results. Follow this guide to learn the best practices for oven-cooking rope sausage to juicy, flavorsome perfection.
Choosing Your Rope Sausage
Consider the type of sausage and flavors that appeal to your preferences. Pork, chicken, turkey, beef or combinations are all common. Go for spicy, herb-infused or garlic varieties if you like bold flavors. Opt for sweet Italian or bratwurst for milder taste. You can also choose reduced sodium or fat options for healthier eating. Buy raw sausages, not pre-cooked.
Prepping the Rope Sausage
- Thaw if frozen completely in the refrigerator overnight before cooking. Microwave defrost works too.
- Season with spices, herbs or marinades if desired.
- Cut into smaller portions if needed for recipes or personal preference.
- Pierce sausages with a fork 2-3 times to allow steam to escape and prevent bursting.
- Coat lightly in oil for enhanced browning during oven cooking if desired.
Choosing Cookware
- Rimmed baking sheets work great to catch any drippings.
- Oven-safe pans or dishes also suitable. Use one large enough to hold sausages in a single layer.
- Lined with foil or parchment paper to make cleanup easy.
Oven Temperature
- 350°F to 375°F (175°C to 190°C) is optimal.
- Higher heat risks over-browning the outside before the interior cooks through.
- Lower heat will increase cook times.
Cook Times
- 20-30 minutes for raw sausage is typical.
- Cook to 160°F (71°C) internal temperature as measured by a meat thermometer inserted into thickest part.
- Frozen sausages take 10-15 minutes longer.
- Larger sausages may need more time than smaller links or portions.
- Adjust cook time up or down if needed to reach safe internal temperature.
Step-by-Step Oven Cooking Method
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Preheat oven to 350°F-375°F (175°C-190°C)
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Prep sausages as desired with seasoning, piercing, oiling.
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Arrange sausages in a single layer on foil or parchment-lined pan with space between
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Bake 20-30 minutes, flipping halfway through.
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Check internal temperature, continue cooking if needed until 160°F (71°C).
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Let rest 5 minutes before serving.
Cooking Tips
- Flip sausages halfway during cooking for even browning on both sides.
- Insert thermometer into thickest part of sausage to accurately check doneness.
- Let sausages rest 5 minutes after cooking for juices to redistribute.
- Add sliced onions, peppers or other veggies to the pan to roast alongside.
- Brush with barbecue sauce or other glazes during last 5-10 minutes if desired.
- Broil for 1-2 minutes after baking for extra crispy results. Watch closely to avoid burning.
Serving Suggestions
- On buns for sausages sandwiches or hot dogs.
- Chopped on pizza or in pasta dishes.
- Whole sausages with roasted veggies or mashed potatoes.
- Sliced into bites and served with toothpicks as an appetizer.
- Paired with sauerkraut, mustard or other traditional accompaniments.
Storage
- Refrigerate leftovers in sealed container up to 5 days.
- Freeze extras for up to 3 months; thaw before reheating.
Rope sausage is a great choice when cooking for a crowd or meal prepping. Preparing it in the oven results in evenly cooked sausage with fantastic texture and flavor. Follow these tips on choosing, prepping and oven cooking rope sausage to make it simple to whip up anytime.
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How to Cook Italian Sausage in the Oven, Step-by-Step!
This sausage recipe is very simple and doesn’t make a mess. To bake the Italian sausages, all you have to do is line a sheet pan with parchment paper and put the sausages on it. Here is how you can easily roast Italian sausages in the oven:
- Initialize the oven to 400F and set a rack in the middle of it. Then, line a sheet pan with parchment paper. TIP: If the sausage is in a single roll or rope instead of links, cut it into links that are about 4 inches long, or however long or short you want them to be. Also, don’t poke holes in the skin before baking. If you do, the good stuff will come out.
- Place the sausage links on the baking sheet lined with parchment paper so that there is some space between each one. TIP: You can lightly spray the links with olive oil if you want to. This will help to create a more well-browned sausage.
- In a 10 minute roast, put the sausage in the oven. Then, flip the sausages over and roast another 10-15 minutes. For even cooking, this makes sure that the sausage’s top and bottom get caramelized. TIP: The sausage is cooked at this point, but you can use a stem thermometer inserted into the middle of one of the links to make sure. The sausage is done when the temperature inside it reaches 160˚F for pork sausages and 165˚F for turkey or chicken sausages. TIP: If you like your skin extra crispy, put the sausages under the broiler for a couple of minutes on the low setting to finish cooking them. Watch them carefully so that they do not burn!.
- Take the sausage links out of the oven and use tongs to move them to a serving platter. Serve right away. That’s it! Here’s a tip for storing leftovers: let the Italian sausage cool down completely, then put it in a container that won’t let air in. You can do this for up to 5 days or freeze it for up to 3 months. You don’t have to let the sausage thaw all the way before reheating it.
If you love Italian sausage, here are a few more recipes to try out:
Sweet vs. Hot Italian Sausage
This kind of sausage is fresh pork sausage that has been seasoned with Italian herbs and spices. “Hot” Italian sausage has red pepper flakes added, whereas “sweet” does not contain any hot pepper. Italian sausage may or may not contain whole fennel seeds as well.
There is another form of Italian sausage called Italian ring sausage, or chevalatta. It is made with a sheep casing and is, therefore, much thinner than traditional Italian sausage. Parsley and Pecorino Romano cheese are often used to season it, and you can only find it at Italian butcher shops. To bake this kind of sausage, follow the steps below. It will take less time, though, because it is smaller.
For more about all the different types of Italian sausage, click here.
For a quick dinner, I like to bake Italian sausage, which is a great reason to keep some in the freezer at all times. You can use it in many recipes, like Artichoke Sausage Pasta with Lemon and Basil, to really cut down on cooking time.
Try my Homemade Pan-Fried Italian Meatball recipe. For a tasty and fragrant dinner, serve it with this Oven Baked Sausage in a Big Pot of Tomato Sauce.
How To Cook Italian Sausage in the Oven
FAQ
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