For a hearty midweek meal, Italian Sausage with Bell Peppers and Potatoes combines juicy pork sausage with tender potatoes and naturally sweet red peppers.
Sausage was one of my absolute favourite dishes as a child. We would almost only have it in summer, as that was when we would find the best sausage in Sicily. We would barbecue it and enjoy it in the simplest way. It was so good, you didn’t really need to add anything to it.
Finding good Italian sausage in Australia can be quite hard. Italian sausage is available, but I’m very particular about the quality, so I often make my own. It’s very easy to make and tastes so much better!
I have a few sausage recipes, but for this Italian Sausage with Bell Peppers and Potatoes recipe, I suggest you make my Homemade Sicilian Pork Sausage with Fennel or buy a good-quality Sicilian-style sausage with fennel seeds.
This recipe is a gem. It’s the perfect family pleaser and midweek dinner idea. It comes together in 15 minutes, and then you simply put it in the oven. Easy! It also comes with its own vegetables, so there’s no need to make anything extra. I love these kinds of dishes, don’t you? Do let me know!
Reasons to Make Italian Sausage with Bell Peppers
- Cleanup stays manageable, which is always helpful on busy evenings.
- Larger batches work well when you need extra portions for later.
- Minimal hands-on time leaves you free to prepare something else.
Key Ingredients for Italian Sausage with Bell Peppers and Potatoes
Italian Pork Sausage
Italian pork sausage has a rich, savoury flavour and a juicy, meaty texture. I prefer Sicilian-style sausage with fennel seeds, which adds a distinctive anise-like flavour and pairs especially well with potatoes and peppers.
Red Bell Pepper
Red bell pepper adds natural sweetness and a soft, tender texture to the dish. Look for a firm pepper with smooth, glossy skin and a deep red colour for the sweetest flavour.
Potatoes
Potatoes add a tender, fluffy texture and balance the richer pork sausage. Yukon Gold potatoes are creamy and hold their shape well, while Russet potatoes have a drier, fluffier texture.
Tomato Purée
Tomato purée adds concentrated tomato flavour, mild acidity, and a little sweetness. Its smooth consistency coats the other ingredients lightly without making the dish too saucy.
Find the complete list with measurements in the recipe card below.
How to Make Italian Sausage with Bell Peppers and Potatoes
Step 1: Add the bell pepper, potatoes, onion, garlic, basil leaves, tomato purée, extra virgin olive oil and salt to a large bowl. Mix well to combine.
Step 2: Transfer the mixture to an ovenproof dish. Add the chopped sausage and mix well to combine.
Step 3: Cover the dish with aluminium foil and bake in a preheated oven at 180°C – 350°F for 40 to 60 minutes, or until the sausage is cooked through and the potatoes are golden.
Step 4: Halfway through the cooking time, remove the aluminium foil and continue baking uncovered.
Step 5: Serve warm with my ciabatta or any crusty bread.
Frequently Asked Questions
Sicilian-style pork sausage with fennel seeds works particularly well with the bell peppers and potatoes. You can use homemade or good-quality store-bought Italian sausage.
Yukon Gold potatoes are a good choice because they have a creamy texture and hold their shape well. Russet potatoes also work if you prefer a softer, fluffier texture.
Yes. Red, yellow and orange bell peppers all work well and have a naturally sweet flavour. Green bell peppers can also be used if you prefer a slightly less sweet taste.
Insert a fork or small knife into one of the largest potato pieces. It should slide in easily when the potatoes are tender and ready to serve.
Extra Help from the Kitchen
Choose Suitable Potatoes – Use Yukon Gold for a creamy texture that holds its shape well, or Russet potatoes if you prefer a softer, fluffier centre.
Pick Firm Bell Peppers – Choose red bell peppers with smooth, firm skin and no soft spots for better texture after baking.
Choose Fennel-Seed Sausage – Look for Italian pork sausage seasoned with fennel seeds for the Sicilian-style flavour Manu prefers with potatoes and peppers.
Prevent Potato Browning – Keep peeled potato pieces in cold water if preparing them ahead, then drain them thoroughly before combining with the other ingredients.
Spoon Over the Pan Juices – Spoon some of the juices from the bottom of the dish over the sausage, potatoes and peppers before serving for extra flavour and moisture.
Variations and Twists
Mix Bell Peppers – Replace some of the red bell pepper with green, yellow or orange bell pepper while keeping the total quantity the same.
Pour White Wine – Pour a small splash of dry white wine over the sausage and vegetables before baking. It adds gentle acidity and complements the tomato purée without making the dish too liquid.
Season with Paprika and Thyme – Mix a little paprika and dried thyme with the vegetables for a warmer, earthier flavour. Both seasonings pair well with Italian sausage, peppers and potatoes.
Choose Hot Italian Sausage – Swap the regular Italian pork sausage for hot Italian sausage if you prefer more heat. Use the same quantity and follow the cooking method as written.
Include Sliced Fennel – Mix thinly sliced fennel bulb with the bell pepper, potatoes and onion. Its mild anise flavour pairs particularly well with Italian pork sausage.
Storage and Shelf Life
Store leftover Italian Sausage with Bell Peppers and Potatoes in an airtight container in the refrigerator for up to 3 to 4 days, and refrigerate it within 2 hours of cooking.
For longer storage, freeze the cooled leftovers in a freezer-safe airtight container for up to 3 to 4 months. Thaw overnight in the refrigerator before reheating. Reheat in a preheated oven at 180°C – 350°F until piping hot throughout and the centre reaches 74°C – 165°F.
Italian Mains for Hearty Dinners
- Sausage and Fennel Risotto
- Italian Sausages in Tomato Sauce
- Pasta with Sausage and Artichokes
- Orecchiette with Sausage
- Sausage and Potato Sourdough Crespelle
Italian Sausage with Bell Peppers and Potatoes Recipe
Ingredients
- 450 g – 1 lb red bell pepper – cleaned and thickly sliced
- 450 g – 1 lb medium potatoes – peeled and cut into 6 pieces
- 450 g – 1 lb Italian pork sausage – roughly chopped
- ½ onion – roughly sliced
- 1 garlic clove – crushed
- 100 ml – ⅓ cup tomato purée
- 2 tbsp extra virgin olive oil
- 5 basil leaves
- salt – to taste
Instructions
- Add the bell pepper, potatoes, onion, garlic, basil leaves, tomato purée, extra virgin olive oil and salt to a large bowl. Mix well to combine.
- Transfer the mixture to an ovenproof dish. Add the chopped sausage and mix well to combine.
- Cover the dish with aluminium foil and bake in a preheated oven at 180°C – 350°F for 40 to 60 minutes, or until the sausage is cooked through and the potatoes are golden.
- Halfway through the cooking time, remove the aluminium foil and continue baking uncovered.
- Serve warm with my ciabatta or any crusty bread.
Notes
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Hi Manu!
I have made this numerous times. Have you ever tried adding a splash of either regular balsamic vinegar or white balsamic vinegar at the very end of baking? Delicious! My mother, who’s parent’s were born in Sicily, taught me this. My father, who was born in Naples, was a great cook also!
Love your site! Since it’s December 21st, I wish you a Buon Natale & Felice Anno Nuovo!