I had 30 people over last night... this recipe and comments were a god send!! Nonstick foil worked great. I cooked 2 trays for a total of 45 links with 10 big bell pepper; red & green and 6 medium onions @ 375f for 50 minutes (last 10 w/o foil). Sausage was nicely bronzed. I had a tray of spicy links that came out nice but lost a lot of the "hot" factor so maybe 50 minutes is too long. No survivors!
Made this tonight on the grill and the whole family enjoyed it. I did take the tin foil off for the last 15 minutes or so to brown it up, like someone suggested. Very good. Will be sure to make again.
Excellent!! I needed a quick meal and I didn't have time to cook my usual sausage & peppers recipe(stovetop!) I did listen to some other reviewers and browned the sausages ever so quickly in a frying pan (just to get a few lines so that they wouldn't be so pale). I omited the italian seasonings (prefer my sausages & peppers less seasoned). Cooked it 55 minutes, but the last 10 minutes I sliced the sausages almost thru (my husband likes things more well done) and took off the foil - helped brown the sausages a little further. All in all, quick, tasty, and easy!! Thanks for posting!!
I made this using a mix of sausages (Italian spicy pork, London pork with parsley, Portuguese chorizo) and red peppers. I found I was out of Italian seasoning just before it went into the oven so I just used lots of freshly ground black pepper and some fresh sage I found in the fridge. I took the foil off about 10-15 mins before the end to let it brown a bit. I had cut the peppers into 4 large chunks each after removing the core and seeds. They kept their shape but were still well cooked. I served it with steamed Kipfler potatoes and steamed broccolini. It was delicious, quick and easy, and with very little washing up. This is my type of recipe. Many thanks.
Made this on the grill. Followed the recipe as written other then I used a bag of frozen green peppers and a bag of frozen onions. I didn't add the olive oil but added a bit of water to the bottom of the pan. Also didn't add the italian seasoning. Everyone enjoyed this.
This was a quick and easy way to fix sausage with onions & peppers. Growing up Italian, it is hard to beat the slow cook oven method with a smidge of tomato. Next time, I might brown them a bit before they go in the oven with minced garlic and reduce the Italian Seasonings in half. Sausage and Peppers are usually a weekend meal for me, and this makes it possible to fix during the week! (Made for PAC 2008)
This results in a juicy sausage. My only issue is that I had only eaten grilled or fried sausage before and, thus, wasn't very accustomed to the light color of the sausage that results when you bake it. Thank for posting!
i have fixed this for my family and they really loved it