Apr 12

Oven Baking Sausage: Quick, Easy and Minimal Mess

Selection of Baked Sausage

Baked Sausage (Sweet Italian, Hot Italian, British Banger, American Country Breakfast, Chorizo Spanish Style, Italian Cheese & Pork) clockwise

There are so many ways to cook sausage; Grilled, Boiled, Broiled, Pan Fry, Pan Steamed and Baked to name a few.

Having tried all of these techniques I can say that baking sausage (homemade or store bought), is the simplest, easiest, least mess and for me the most confident way to know that they have been completely cooked.

When cooking sausage there is a double concern. The first concern is that all ground meat should be cooked to 160 degrees and the second issue is that pork in the United States can harbor the parasite Tricinosis.

Baking sausage is simple.

  • Remove the sausage from the refrigerator 10 – 15 minutes before cooking to remove the chill from the meat.
  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
  • Layer the baking pan with aluminum foil or parchment paper
  • Place the sausages evenly on the cooking sheet
  • Place the baking pan in the oven on the middle rack
  • Baked for (40 to 60 minutes if the sausages are especially large / thick, turning them once)
  • Remove from oven and enjoy

It is that simple and does not require you to continually turn the sausages as they cook in a frying pan or on the grill. The only downside to baking sausage is that you will not have the characteristic grill marks that are created when pan frying or grilling. Personally, I am willing to forgo the grill marks when the alternative is simpler, easier and not as messy.

Sausage Cooked on a Baking Sheet

Italian Sausage (Hot & Sweet) Cooked on a Baking Sheet

Essential Kitchen Supplies

You may also like


Skip to comment form

  1. pajh

    > The first concern is that all ground meat should be cooked to 160 degrees and the second issue is that pork in the United States can harbor the parasite Tricinosis

    Those are actually the same concern. Cooking to 71°C (for ground meat; pork steaks are fine at 65°) is what kills Trichinella. And it’s only a problem with cheap crappy meat. Buy good-quality sossinge, have an awareness of the source, and you’ll be fine.

  2. Baky

    Yes, must cook very well, as Pajh said, to kill the dangerous viruses, worms, etc. I like these sausages and I like other styles like the ones showed here:

  3. Tonibee

    200c or 400f = gas mark 6

  4. ainemistig

    Thank you for sharing this!

    My kids are picky eaters, but they LOVE sausage! I found your directions, and I reference it often so that I can make a lot of sausage at once for my family. It gets dinner on the table faster, and saves me time in front of the stove. I also love that the directions are so easy that I can ask a sitter to make the kids’ favorite without it being too much hassle!

    I had one question though: have you tried searing the outsides of the sausage in a skillet or placing them on some kind of roasting rack so they will have a crisper skin? I haven’t tried either method yet, I was wondering if you had. Maybe our sausage isn’t coming out with as crisp of a skin because we prefer turkey to pork.

    Either way, thank you so much! Your directions have become a staple in our family’s kitchen. THANK YOU! 🙂

  5. Gabrielle

    I have a question. Can you bake the sausage a day in advance, then throw them on the grill to warm them up?

    1. Stuart

      As long as the sausages are cooked and then refrigerated you can reheat them, however they will be a bit drier than freshly cooked

  6. Jay

    i’ve backed sausage this way for years. Simple, easy, and great with a baked potato, too. If you want a nice golden colour to your sausage, turn on the broiler for a few minutes just to brown the skin a bit.

  7. Ralph E Vaughan

    I also think it helpful to pierce the skin of the sausages before baking. It keeps the casings from splitting or the juices from being ejected under pressure.

  8. Guru

    If you put your baking sheet in the oven while your pre-heating it, it will help crisp the skin up a bit more! Just gave it a test and it worked great.

  9. Rob Bass

    Don’t poke a hole in the sausage. It cooks inside the case. That’s all the flavor your allowing to escape. You can usually tell the sausage is done once the skin starts to brake open.

  10. babykitted

    Great post!! After a few weeks/months of that my kitchen flore is like a ice skatin rink covered in dust! This way is the best way to make sausage! I can’t believe I never thunked of this ever in my hole life! No more greasy floors. Thanks for this post.

  11. John

    Quick easy and tasty. I took one of the reviewers ideas and turned on the broiler for 2 mins each side … excellent browning and color. For a little extra flavor, I cut up half an onion into slices and laid them on top of the sausage while in the oven. That added a nice flavor as well.

    Leftover sausage links are going into the tomato sauce or being mixed into scrambled eggs for an omlette … whichever recipe comes up first!!

  12. Egadbert

    I bake them at 425 for 20 minutes, turning them over after 10, then I turn on the broiler and let them brown for two minutes on each side. And yes, I pierce them before baking otherwise the blow up and spew juices all over the oven.

  13. Kaniac07

    For mine, i cut up some onions and peppers and carmelized them first…then put them in a glass pan, put the sausages on top and baked them in the oven. (Covered with tin foil)…i made sure to test the temperature with a meat thermometer first! Turned out great!

Leave a Reply

Your email address will not be published. Required fields are marked *