Umbrian Sausage Bake Recipe

Name: Umbrian Sausage Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Potatoes, Cut Into 2 Inch Chunks; 2 whole Fennel Bulbs, Tops And Cores Removed, Cut Into Chunks; 2 whole Onions, Peeled And Cut Into Chunks; 2 whole Red Bell Peppers, Seeds And Core Removed, Cut Into 2 Inch Chunks; 6 cloves Garlic, Peeled And Smashed; 3 Tablespoons Extra Virgin Olive Oil; Sea Salt And Cracked Black Pepper, To Taste; Crushed Red Pepper, To Taste; 1/2 cups Fresh Parsley, Chopped; 2 whole Lemons, Zest Only; 8 whole Sausage Links

Servings: persons

4 whole Potatoes, Cut Into 2 Inch Chunks
2 whole Fennel Bulbs, Tops And Cores Removed, Cut Into Chunks
2 whole Onions, Peeled And Cut Into Chunks
2 whole Red Bell Peppers, Seeds And Core Removed, Cut Into 2 Inch Chunks
6 cloves Garlic, Peeled And Smashed
3 Tablespoons Extra Virgin Olive Oil
Sea Salt And Cracked Black Pepper, To Taste
Crushed Red Pepper, To Taste
1/2 cups Fresh Parsley, Chopped
2 whole Lemons, Zest Only
8 whole Sausage Links

1
Preheat the oven to 375 degrees F. Mix together all the ingredients apart from the sausages in an oven-proof large casserole dish and toss well to coat the vegetables with the oil and seasonings.
2
Place the sausages on top and place in the oven.
3
After 20 minutes, pierce the sausages with a fork and turn over.
4
Gently move the vegetables around to ensure they both cook and brown evenly.
5
Continue to cook until the vegetables are lightly browned and tender when pierced with a fork, and the sausages are browned, about another 25 minutes or so.
6
To serve, scoop a hearty helping of the vegetables onto each plate, and top with the sausages cut in half.
7
Serve immediately.

244

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 whole Potatoes, Cut Into 2 Inch Chunks, 2 whole Fennel Bulbs, Tops And Cores Removed, Cut Into Chunks, 2 whole Onions, Peeled And Cut Into Chunks, 2 whole Red Bell Peppers, Seeds And Core Removed, Cut Into 2 Inch Chunks, and more.

Yes, Umbrian Sausage Bake 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!

Umbrian Sausage Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions