There are so many ways to cook Italian sausages as Grilled, Boiled, Pan Fry, Pan Steamed and Baked. I having tried all of these techniques I can say that baked Italian sausage is the simplest and easiest. Cooking sausages in the oven will save you the trouble of constant turning and keeps your stovetop clean from splattered grease. So, Today learn with me how to cook Italian sausage in the oven.
How To Cook Italian Sausage In Oven – Baked Italian Sausage
- 8 Italian sausages
- 2 green bell peppers, sliced
- 2 red bell peppers, sliced
- 1 onion, sliced
- ¼ cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Process: Baked Italian Sausage
Step 1: Preheat Your Oven
Preheat the oven to 400 °F. Adjust the temperature to 425 °F if your oven doesn’t reach a true 400 degrees.
Step 2: Prep Your Sausages
Place the cut sausage, bell peppers, and onions in the center of the tray. Drizzle with the olive oil, then sprinkle with salt, basil, oregano, black pepper. Toss to combine, then arrange in a single layer. Put the tray in the oven for 20 minutes.
Step 3: Baked Your Sausage
At the 10 minutes interval, get the half-cooked sausages out of the oven and turn them over using the fork. Once done, put them back in the oven to bake the other side for 10 minutes. If you see any pinkish meat inside, pop the sausages inside the oven to bake for 5 more minutes until completely brown and cooked.
When cooking meat, you need to ensure that it is heated thoroughly, right through the center, to ensure you aren’t consuming any bacteria that can make you ill. Sausages should be heated to an internal temperature of 160 °F or more for safety. You can use a meat thermometer to check this. I hope you apply successfully – how to cook Italian sausages in the oven. Good Luck
Trichinosis is caused by eating undercooked pork infected with roundworm cysts. About 40 cases each year are reported in the US. If you contract trichinosis, you may experience cramping, diarrhea, fever or muscle pain that may or may not go away on its own. To avoid infection, cook all pork until no pink meat remains.
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