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4.2 from 5 votes

Sheet Pan Sausage and Peppers

This 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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Sausage and Peppers
Author: Kim Beaulieu


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
  • 1/4 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!