This sheet pan sausage and peppers recipe is simple to make yet full of flavour. It's perfect to eat on its own or pile it high on a hoagie bun. One pan, a few simple ingredients, and you have the perfect lunch or dinner recipe.
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This post has been sponsored by Aidells® and The Wine Group. All opinions are my own, as always. Thanks to all the companies, and readers, who help support Cravings of a Lunatic.
Summer is my favourite time of the year. Once it arrives my whole life changes. It becomes all about gardening and visiting farmers markets. The fresh produce during the summer season is mesmerizing. I cannot get enough of it.
One of my absolute favourite vegetables is bell peppers. Honestly, I could eat them every single day and never tire of them. They taste best during the summer, typically from about July to September. They pair perfectly with so many things, but they pair best with sausages.
I swung by Kroger to pick up supplies for this post. I grabbed some Aidells® Sausage, as well as some Trapiche wine. I knew exactly what I wanted to make and it included sausage, peppers, and wine. I know right, it's the perfect combination of ingredients.
This recipe is so easy to make. It uses a sheet pan, so it's a one pan recipe. Those are always the best recipes if you ask me. Sheet pan recipes are all the rage right now. People are digging them. It's become a serious trend in the foodie world. I'm not kidding, we take sheet pans seriously.
Usually I tend to scoff at trends. I hate following them. However, this one is something I am already do. Apparently I'm ahead of the curve. While this trend may be new to bloggers, it's a technique that's been around forever, and a day. It's old hat. Not kidding, sheet pans are old hat.
Us "old gals" have been using sheet pans forever. Want to know why? Not because it's trendy, but because it's cheap and easy. There, it's out there for the world to see. Most busy moms have pulled a rimmed sheet pan out and dumped dinner on it at one time or another.
The reason behind using a rimmed pan is so nothing spills over. The reasoning for using them for dinner is it's super simple, you can toss everything together quickly, and you only have to wash one pan. It's popular because it's easy and no fuss. No one has time to fuss these days.
For this recipe I used Aidells® Sausage and Trapiche wine. I wanted to make a grown up sausage and peppers recipe. So I made an easy red wine mix to pour over the pan half way through the cooking process. This gives it just enough time to get some serious zing.
Nothing beats sausage and peppers, except for boozy sausage and peppers. This recipe will knock your socks off. Not even kidding. The Cajun sausage combined with the red wine is sheer perfection. The sausage is the yin to the wine's yang. I mean that in the best possible way.
You are going to want to dive right into this recipe. You may want to invest in a giant fork before you make this. One that can grab as much of the sausage and peppers as possible. Dig in and take the biggest bite you can. You won't regret it. Not one little bit.
Aidells® Sausage is naturally smoked, all-natural chicken, real fruits and vegetables, and herbs and spices. It's also gluten free with no nitrites or added hormones.
Cupcake® Wines and Trapiche Wines are luscious, creamy, silky and complex wines. They are perfect for celebrating, or for making any occasions special.
Other summer recipes you may like:
Cravings of a Lunatic's Strawberry and Caramel S'mores
Cravings of a Lunatic's Fritos Taco Salads
Dinners, Dishes, and Desserts Grilled Pineapple Salsa
Diethood's Grilled Salmon Kabobs with Garlic Yogurt Sauce
Leite's Culinaria Salmon Summer Rolls
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Sheet Pan Sausage and Peppers
- The Wine Mixture:
- 1 cup Trapiche Wine red
- ¼ cup good quality balsamic vinegar
- ¼ cup oil
For the sheet pan:
- 2 packages of Aidell's Cajun Sausages slice into rounds
- 1 green pepper sliced thinly
- 1 red pepper sliced thinly
- 1 yellow pepper sliced thinly
- 1 orange pepper sliced thinly
- 1 sweet onion sliced thinly
- 2 shallots sliced thinly
- ¼ cup olive oil
- Salt and pepper to taste
- The Wine Mixture:
- In a measuring cup combine the wine, vinegar, and olive oil. Whisk. Set aside. You will be pouring this over the sausage and peppers at the halfway point of cooking. Do not pour over when you first place the sausage and peppers in the oven. It's meant to be poured over the sausage and peppers halfway through the cooking process.
For the sheet pan:
- Preheat oven to 400 degree F.
- Line a rimmed cookie sheet with parchment paper.
- Slice the sausages, toss on the sheet pan, haphazardly is the best way.
- Slice the peppers, toss on the sheet pan, haphazardly is the best way.
- Slice the onion and shallots, toss on the sheet pan, haphazardly is the best way.
- Sprinkle salt and pepper evenly over the pan, to taste.
- Drizzle olive oil over top of the ingredients evenly.
- Place in the preheated 400 degree F oven, and cook for 20 minutes.
- Remove the sheet pan from oven. Whisk the wine mixture once again, and pour the mixture over top of the sausage and peppers. Place back in the oven. Cook for another 25 to 30 minutes. Be sure to stir once or twice during that time.
- It's done when the wine mixture starts to thicken, and the ingredients are perfectly browned.
- Remove the sheet pan from the oven.
- Serve with a big old spicy smile!
Thanks for reading. Be sure to check out my recipe index. You can find more main course recipes for all your dinner needs.
Also be sure to follow me on Pinterest and Instagram to keep up on all the latest and greatest recipes from the blog.
Katherine | Omnivore's Cookbook
So feasty in the eyes, Kim! Can't wait to try. Amazing!
The Food Hunter
OMG! this sounds very delicious. I can't wait to try it.
I'm drooling looking at this... YUM! And Aidells Andouille is my first choice to use in maque choux. I'm going to have to try it in your recipe too!
Ashley @ Wishes & Dishes
Love the idea of making this on the grill. This hair screams summer!
You have me drooling at 7am, love this!
Love these flavors! Great dinner!
I am SO with you on peppers, and sausage and peppers is my all time favorite comfort food --- your photos rock, and so does Aidells 🙂
This looks so good. I would love to try this, but we are a non-alcoholic family. Any suggestions?
Hey Amy. I totally understand. We have people here who don't do alcohol too. You can substitute stock of any kind for the wine. Vegetable stock/broth, beef stock/broth, or chicken stock/broth will all work. If you want to add a little acidity to it add a little fresh orange juice. That will help with flavour too. You could also add a touch of balsamic vinegar for added depth you might lose out on without the wine. Hope that helps. If you have any more questions just holler. I'm always happy to help.
Can you suggest a diff wine? I cant find the kind you used.
Hi Amanda. I think any red would do well in this recipe. I usually recommend people use a red they love to drink. I like Red Blend, Malbec, Cabernet Sauvignon or Merlot. I love the Trapiche wines. I also love Frontera as well.
I would like to make this for 100 people. Any suggestions?
Hi Theresa. Totally doable. Do you have the largest sheet pans available?
*full-size sheet pan is 26 by 18 in (66 by 46 cm)
*two thirds sheet pan (three quarter sheet pan) is 21 by 15 in (53 by 38 cm)
*half sheet pan is 18 by 13 in (46 by 33 cm)
*quarter sheets are 9 by 13 in (23 by 33 cm)
If you're oven can fit the full size you can do 2 at a time. One on lower rack, one on higher rack, then rotate halfway through. You can do a double layer if you're sheet pan is rimmed. No spill over.
Another option (and I have done this!) is those large aluminum pans caterers use or you use for grilling. You can get them in grocery stores or Walmart. Since most sausages come precooked you could easily make a large batch in one or two deep pans. Having a single layer is awesome but for big parties I'd forgo that idea and go for bulk then cook a little longer, stirring occasionally so things cook evenly.
You could also use a huge metal roasting pan. Fill it up and cook a little longer, stirring often.
Does that help?
Also, for a large amount like that would swap some of the wine for chicken stock so you don't go broke. Save the wine for drinking!
Let me know if you need any more help.
Just didn't quite do it for me. I was easy and I like the combination of ingredients. The rest of my family said it was ok, but not one we need to repeat. Concept was good, just not spectacular.
Hi Kate. Thanks so much for the feedback. I love hearing people's opinions about the recipes, even if they don't love them. It's a great way for other people to know where to make adjustments and for me to improve recipes in the future.
I've been wanting to try this one with some amped up spices. Maybe a nice Cajun blend would spice it up a bit.
For this recipe I used smoked sausage. Also, since I’d had the remains of a veggie tray, I included snap peas and thin sliced carrots to the veggies. All was delicious! Served over smashed cauliflower.
That sounds absolutely delicious! I love the idea of serving it over cauliflower.
Loved the dish! I’d use less oil next time though. Otherwise delicious and easy. Clean up was a breeze
Thanks so much Julie. I'm so happy you liked it. Good tip on less oil too.
Extremely flavorful easy dish great idea. I used andouille sausage for some spice
Thanks Sean. Andouille sausage is SO delicious. Good call on using that.
This was delicious!!We used spicy sausage. It was easy and the sausage got a nice crisp. I used less oil as that was mentioned above and I feel maybe even a little less will be better.We loved it.
I'm so glad you liked it. It's one of my favourite recipes.
Served it over Butterfly pasta and it was AMAZING!!!!
That is so nice to hear! Glad you liked it. I love that you served it over pasta.
Do you know the nutritional info on this dish?
Hi Kim. I can add it for you tomorrow. Just saw this. I have a plugin I can calculate it on. I'll tag you once I do it.