Italian Sausage and Potatoes, or Salsiccia e Patate al Forno, is a simple and hearty Italian dish made with fresh pork sausage, potatoes, rosemary, garlic, and extra virgin olive oil.
It’s the kind of rustic recipe that feels at home at a family lunch: uncomplicated, comforting and full of flavor. As the sausages roast, their juices season the potatoes, while rosemary and garlic add their unmistakable aroma.
The key to getting juicy sausages and golden, crispy potatoes is the cooking method. The potatoes go into the oven first, then the sausages are added halfway through. This gives the potatoes enough time to become tender and start browning without overcooking the meat.
Everything cooks together in one baking dish, making this an easy, satisfying meal with very little preparation.
With just a handful of ingredients and about 40 minutes in the oven, baked Italian sausage and potatoes is perfect for an everyday family dinner, a Sunday lunch, or an informal meal with friends.
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Ingredients
Prep Time: 10 Min | Cook Time: 40 Min | Servings: 4
- 600 g (about 1⅓ lb) fresh Italian pork sausage
- 500 g (about 1.1 lb) potatoes
- 2 sprigs fresh rosemary
- 2 garlic cloves
- 3 tablespoons extra virgin olive oil
- Fine salt, to taste
- Freshly ground black pepper, to taste
How to Make Italian Sausage and Potatoes in the Oven
Step 1) - Peel the potatoes, rinse them thoroughly, and pat them dry. Cut them into wedges or chunks of roughly the same size so they cook evenly.
Step 2) - Place the potatoes in a large baking dish or roasting pan. Drizzle with the extra virgin olive oil, then add the chopped rosemary and the peeled, lightly crushed garlic cloves. Season with salt and freshly ground black pepper.
Toss everything well so the potatoes are evenly coated with the oil and seasonings.
Step 3) - Pour 100 ml (about ⅓ cup + 1 tablespoon) of water into the baking dish.
Bake in a preheated convection oven at 200°C (400°F) for about 20 minutes.
Step 4) - Meanwhile, lightly prick each sausage once or twice with the tines of a fork. This allows some of the fat to render during cooking and flavor the potatoes.
After the 20 minutes, remove the baking dish from the oven and arrange the sausages among the partially cooked potatoes.
Return the dish to the oven.
Step 5) - Continue baking at 200°C (400°F) convection for about 20 minutes, turning the sausages once if necessary.
For extra browning, turn on the broiler for the last 5–6 minutes, keeping a close eye on the sausages and potatoes so they don’t burn.
Serve the Italian sausage and potatoes immediately, while everything is still hot and the potatoes are golden and crisp around the edges.
Tips for Perfect Italian Sausage and Potatoes
Cut the Potatoes into Even Pieces
Try to cut the potatoes into wedges or chunks of roughly the same size. This helps them cook evenly, so you don’t end up with some pieces still firm while others are already too soft.
What Type of Potatoes to Use
Choose potatoes that hold their shape well during roasting but still become tender and creamy inside.
Yukon Gold potatoes are an excellent choice because they have a naturally buttery texture and crisp nicely in the oven. Other all-purpose or yellow potatoes work very well too.
You can also use Russet potatoes if you prefer a fluffier interior and crispier edges, although they tend to be a little more delicate once cooked.
Give the Potatoes a Head Start
Don’t add the sausages at the beginning. Bake the potatoes on their own for about 20 minutes first, then add the sausages and continue cooking.
This gives the potatoes enough time to become tender and start browning while keeping the sausages juicy.
Why Add Water to the Potatoes?
Adding a small amount of water at the beginning helps the potatoes cook through without drying out before they have time to brown.
Most of the water will evaporate during baking, especially once the sausages are added and the dish finishes roasting.
Prick the Sausages Lightly
Prick each sausage only once or twice with a fork before cooking. This allows some of the fat to render and flavor the potatoes.
Add Extra Seasonings
Rosemary, garlic, salt, and black pepper are the classic seasonings, but you can also add a little paprika, chili pepper, or other herbs to taste.
For a Lighter Version
If your sausages are particularly fatty, you can blanch them in boiling water for about 5 minutes before adding them to the potatoes.
This helps remove some of the excess fat, although the finished dish will have a slightly milder sausage flavor.
Variations
Sausage and potatoes is such a simple combination that it lends itself to countless variations. Throughout Italy, you can adapt the basic recipe using different local sausages, cooking methods, vegetables, wines, and seasonings.
Here are some ideas inspired by the great variety of Italian regional sausages and flavors.
Piedmont: Salsiccia di Bra
For a very different Piedmontese variation, you can use Salsiccia di Bra, a delicate fresh sausage made primarily with lean beef and a smaller amount of pork fat.
Traditionally, Salsiccia di Bra is especially appreciated raw, so cooking it with potatoes is more of an adaptation than a classic regional recipe. If you do use it, cook it gently and add it toward the end so that it doesn’t become dry.
A splash of Piedmontese red wine can also be added to the potatoes for a richer flavor.
Lombardy: Luganega or Salamella
In Lombardy, try the recipe with luganega, a long, thin fresh pork sausage, or with Salamella Mantovana, traditionally seasoned with garlic and pepper.
These sausages work very well both roasted and cooked in a skillet. For a more rustic version, you can add a little tomato paste or tomato passata and turn the dish into a stew with diced potatoes.
Savoy cabbage can also be added for a hearty cold-weather variation.
Tuscany: Garlic, Pepper, and White Wine
For a Tuscan-inspired version, use a flavorful fresh pork sausage seasoned with garlic, black pepper, and, depending on the variety, fennel.
Cook the sausage and potatoes in the oven or in a skillet and add a splash of dry white wine during cooking.
For an even more rustic Tuscan-style meal, sausage and potatoes can be served alongside fegatelli or other traditional pork preparations.
Umbria and Marche: Norcia-Style and Wild Boar Sausages
Umbria has a particularly strong tradition of norcineria, the art of preparing pork and cured meats. A Norcia-style fresh pork sausage, with its robust seasoning, is an excellent choice for potatoes.
You can prepare the dish in the oven or make a more saucy version in a saucepan with onion, chili pepper, tomato, and roughly chopped potatoes.
In the mountainous areas of Umbria and the Marche, wild boar sausage is another flavorful option. Its more intense taste creates a delicious contrast with the mild sweetness of the potatoes.
Campania: Cervellatina and Salsiccia a Punta di Coltello
In Campania, you can use cervellatina, a characteristic very long and thin pork sausage or salsiccia a punta di coltello, made with pork that is chopped with a knife rather than finely ground.
Campanian sausages may be seasoned with black pepper, chili pepper, or fennel seeds.
For an especially flavorful variation, cook sausage and potatoes in a skillet and add friarielli. In summer, sweet bell peppers cut into strips are another delicious addition.
Because cervellatina is much thinner than a standard sausage, remember that it will cook more quickly.
Sicily: Fennel-Flavored Sausage
Sicilian fresh sausage is often characterized by the unmistakable aroma of fennel seeds or wild fennel.
The sausage may be divided into short tied sections, commonly called caddozzi. Use it in the same way as the sausage in the basic recipe, either baked with potatoes or cooked together in a skillet.
For a richer variation, add small pieces of Caciocavallo Ragusano or Provola during the final minutes of cooking, just long enough for the cheese to soften and melt.
Other Easy Variations
You don’t need to follow a regional style to change the recipe. Try adding onions, bell peppers, chili pepper, paprika or seasonal vegetables to the potatoes.
Just remember that Italian sausages vary greatly in thickness, fat content, and seasoning, so adjust the cooking time and the amount of salt accordingly.
Storage and Leftovers
Italian sausage and potatoes are best enjoyed freshly baked, while the sausages are still juicy and the potatoes are crisp around the edges.
If you have leftovers, let them cool completely, then store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place them in a baking dish and warm them in the oven at 180°C (350°F) until heated through. This is the best way to help the potatoes regain some of their crispness. You can also reheat them in a skillet over medium-low heat.
I don’t recommend freezing the finished dish, as the potatoes can become soft and slightly mealy after thawing.
Leftovers are also very useful for creating another meal. Chop the sausage and potatoes into smaller pieces and use them to make a frittata, or turn them into a filling for a savory pie together with cheese or other vegetables you have on hand.
More Italian Recipes with Sausage
If you enjoy the rich, savory flavor of Italian sausage, here are a few more traditional and comforting recipes to try:
- Pasta alla Norcina – A creamy Umbrian pasta with sausage, ricotta, Pecorino, and a touch of truffle.
- Pasta alla Boscaiola – A hearty pasta with sausage and mushrooms, perfect for fall and winter.
- Risotto alla Monzese – A Lombard saffron risotto made even richer with traditional sausage.
- Creamy Tagliatelle with Pumpkin, Sausage and Mushrooms – A cozy autumn pasta combining sweet pumpkin with savory sausage and earthy mushrooms.
Recipe Card
Italian Sausage and Potatoes (Salsiccia e Patate al Forno)
Ingredients
- 600 g fresh Italian pork sausage - about 1⅓ lb
- 500 g potatoes - about 1.1 lb
- 2 sprigs fresh rosemary
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- fine salt - to taste
- freshly ground black pepper - to taste
Instructions
- Peel the potatoes, rinse them thoroughly, and pat them dry. Cut them into wedges or chunks of roughly the same size so they cook evenly.
- Place the potatoes in a large baking dish or roasting pan. Drizzle with the extra virgin olive oil, then add the chopped rosemary and the peeled, lightly crushed garlic cloves. Season with salt and freshly ground black pepper.
- Toss everything well so the potatoes are evenly coated with the oil and seasonings.
- Pour 100 ml (about ⅓ cup + 1 tablespoon) of water into the baking dish.
- Bake in a preheated convection oven at 200°C (400°F) for about 20 minutes.
- Meanwhile, lightly prick each sausage once or twice with the tines of a fork.
- After the 20 minutes, remove the baking dish from the oven and arrange the sausages among the partially cooked potatoes.Return the dish to the oven.
- Continue baking at 200°C (400°F) convection for about 20 minutes, turning the sausages once if necessary.
- Serve the Italian sausage and potatoes immediately, while everything is still hot and the potatoes are golden and crisp around the edges.
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