sausage recipe for dinner

The Best sausage recipe for dinner

Classic Homemade Italian Sausage with Roasted Peppers and Onions

4.5 from 1137 votes

A flavorful homemade Italian sausage recipe featuring a simple dough and a rich tomato-based sauce, perfect for a hearty dinner. The sausage is seasoned with aromatic herbs and spices, and the sauce is enhanced with roasted bell peppers and onions for added depth.

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Prep Time30 mins

Cook Time1 hour 15 mins

Resting Time0 mins

Total Time1 hour 45 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Sausage Dough

• 2 lbs (900g) ground pork or a mix of pork and beef
• 1 lb (450g) ground pork or beef
• 1 cup (120g) breadcrumbs
• 1 cup (125g) finely grated Parmesan cheese
• 1 large egg
• 1 tsp ground black pepper
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp red pepper flakes (optional)

For the Sauce

• 1 large onion, sliced
• 2 large bell peppers (any color), sliced
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 2 tbsp tomato sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

👨‍🍳Directions

1. 1
   Preheat oven to 400°F (200°C). Prepare sausage casings by soaking them in warm water for 10 minutes to soften.
2. 2
   In a food processor, combine ground meat, breadcrumbs, egg, Parmesan cheese, black pepper, salt, oregano, basil, garlic powder, onion powder, and red pepper flakes. Pulse until well combined but not overmixed.
3. 3
   Transfer the mixture to a large bowl and knead gently for 2-3 minutes until smooth. If too sticky, add a little more breadcrumbs; if too dry, add a tiny bit of water.
4. 4
   Stuff the sausage mixture into the prepared casings using a sausage stuffer or by hand. Tie the ends into knots.
5. 5
   Place the sausage links on a baking sheet lined with parchment paper. Bake for 20 minutes, then flip and bake for another 20-25 minutes until browned and cooked through (internal temperature should reach 160°F/71°C). Set aside to cool slightly.
6. 6
   In a large skillet, heat olive oil over medium heat. Sauté sliced onions and bell peppers for 5-7 minutes until softened. Add minced garlic and cook for another 1 minute.
7. 7
   Pour in the crushed tomatoes, tomato paste, tomato sauce, oregano, basil, red pepper flakes, salt, and black pepper. Stir well and bring to a simmer. Cook for 15-20 minutes, allowing the flavors to meld.
8. 8
   Slice the cooled sausage links into half-inch pieces. Serve the sausage over the roasted pepper and onion sauce, garnished with fresh parsley.

🔧Equipment

• Mixing bowls
• Food processor or large mixing bowl
• Measuring cups and spoons
• Sausage casings (for stuffing)
• Rolling pin
• Large skillet or Dutch oven
• Oven
• Cutting board
• Knife

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28💛Saturated Fat: 10❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 30

📝Notes

Tips

• For extra flavor, add a pinch of smoked paprika or a splash of red wine while stuffing the casings.
• You can freeze the sausage links for up to 3 months. Thaw and cook as directed.
• Adjust the spice level by adding more or less red pepper flakes.
• Serve with crusty bread or a fresh salad for a complete meal.

Variations

• Use chicken or turkey ground meat for a lighter option.
• Add finely chopped fresh herbs like thyme or rosemary to the dough for a fresh twist.

❓ Frequently Asked Questions About Italian Sausage with Roasted Peppers and Onions

What is the best type of meat to use for homemade sausages?

The best type of meat for homemade sausages is a blend of pork, beef, or chicken, depending on the flavor profile you prefer. For classic Italian-style sausages, a mix of 80% pork and 20% beef works well. For a richer taste, you can use 100% beef, while chicken works best for lighter or spicier varieties like chicken sausage. Always ensure the meat is fresh, ground, and properly chilled before mixing.

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How do I ensure my sausages are flavorful without overpowering the seasonings?

To balance flavors without overpowering, start with basic seasonings—salt, black pepper, and a pinch of sugar (for caramelization). For depth, add garlic powder, onion powder, smoked paprika, or fresh herbs (like rosemary or thyme). For a savory touch, include Worcestershire sauce, liquid smoke, or a splash of vinegar (like apple cider vinegar). Taste as you go and adjust gradually; less is often more.

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What’s the best way to shape sausages for even cooking?

For even cooking, roll sausages into consistent 6–8 inch lengths (about 1–1.5 inches thick). Use a sausage stuffer with a round tip for a smooth, uniform shape. If shaping by hand, roll gently but firmly to prevent bursting. For extra security, wrap the ends with parchment paper or plastic wrap before chilling. Avoid overfilling—leave room for expansion when cooked.

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How long should I cook sausages, and what’s the best way to serve them?

Sausages cook best when seared first (3–4 minutes per side) and then finished in the oven or pan at 375°F (190°C) for 15–20 minutes (until internal temp reaches 160°F/71°C). For a crispy exterior, brush with oil before searing. Serve with mashed potatoes, roasted veggies, or a fresh salad—classic sides like buns, coleslaw, or a tangy sauce (like BBQ or marinara) also pair well. Avoid overcooking; they can dry out quickly.

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Can I make sausages ahead of time, and how should I store them?

Yes! Sausages taste even better the next day. Make a day ahead, shape, and refrigerate in a sealed container for up to 3 days or freeze for up to 3 months. Before cooking, thaw in the fridge overnight or use a microwave-safe bowl. When ready to cook, bake or pan-sear as usual—they’ll absorb flavors better. For longer storage, blanch in boiling water for 2–3 minutes before freezing to prevent freezer burn.