Sausage & Vegetable Gratin Recipe

Name: Sausage & Vegetable Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 Italian sausages (5 spicy, 5 sweet); 2 large Vidalia onions, chopped large; 3 bell peppers (orange, yellow, red), chopped large; 4 crowns of broccoli, chopped large; 1 head cauliflower, chopped large; 2.5 cups sour cream; 8 ounces shredded parmesan cheese; 8 ounces shredded mozzarella cheese; 8 ounces shredded low salt baby swiss cheese; 1.5 cups chickpea crumbs; 0.25 cups fennel seeds; 0.25 cups cumin seeds; 0.5 cups minced garlic in oil; 0.5 cups whole grain mustard; 2-3 tablespoons black pepper

Servings: persons

10 Italian sausages (5 spicy, 5 sweet)
2 large Vidalia onions, chopped large
3 bell peppers (orange, yellow, red), chopped large
4 crowns of broccoli, chopped large
1 head cauliflower, chopped large
2.5 cups sour cream
8 ounces shredded parmesan cheese
8 ounces shredded mozzarella cheese
8 ounces shredded low salt baby swiss cheese
1.5 cups chickpea crumbs
0.25 cups fennel seeds
0.25 cups cumin seeds
0.5 cups minced garlic in oil
0.5 cups whole grain mustard
2-3 tablespoons black pepper

1
The sausages, onions, and vegetables can all be prepared at the same time (sausages in a countertop convection oven, onions on the stove, vegetables in the oven)
2
Cook Italian sausages at 425C, turning twice, for 30-40 minutes, followed by broiling for 10 minutes. Remove, cool slightly, and slice into pieces.
3
Place all chopped vegetables on a parchment sheet-lined pan, toss with pepper and EVOO spray, roast for 30 minutes at 450C, stirring once after 15 minutes. Remove.
4
Caramelize onions in EVOO in a large pan. Near the end, add fennel seeds, cumin seeds, black pepper, and garlic. Continue to heat until finished.
5
Add the vegetables and meat to the onions and mix well.
6
Prepare a sauce made up to the sour cream, parmesan cheese, and mustard.
7
Place half the meat and vegetable mixture in a 9x13 baking dish. Add the sauce and mix in the pan. Top with the other half of the meat and vegetables. Top with mozzarella and swiss, then the chickpea crumbs.
8
Bake at 350C for 35 minutes.

1184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 Italian sausages (5 spicy, 5 sweet), 2 large Vidalia onions, chopped large, 3 bell peppers (orange, yellow, red), chopped large, 4 crowns of broccoli, chopped large, and more.

Yes, Sausage & Vegetable Gratin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage & Vegetable Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions