Cooking sausage in the oven—breakfast patties, links, brats, or Italian—means no splatter, no hassle, and juicy results. Bake at 400°F: 12–15 minutes for breakfast sausage, about 25 for larger sausages. Perfect for breakfast, meal prep, or dinner.
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Featured Comment by Kari :
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"Breakfast made easy! Thank you for the instructions; this worked great! "
😊 Why You Should Bake Sausage (Not Fry It)
- Less mess. No splatter, no greasy skillet, no cleanup headache.
- No babysitting. Oven does the work—no flipping or hovering.
- Juicy and evenly cooked. Crispy outside, fully cooked inside.
- One pan, one batch. Cook the whole pack at once, hands-free.
- Works for any sausage. Use this method for patties, links, brats, or kielbasa—just adjust the time.
🐖 What You Need
Sausage:
Breakfast sausage patties or links work best, but you can also use Italian sausage, brats, kielbasa, or smoked sausage.
Choose pork, turkey, or chicken—they all cook the same.
Cooking surface:
Use a rimmed baking tray (like a sheet pan) to catch any grease. Line it with PAM cooking spray, parchment paper, or aluminum foil to prevent sticking and make cleanup easy.
👨🍳 Quick Overview: How to Cook Sausage in the Oven
1. Prep the Tray and Sausage
Preheat the oven to 400°F (convection preferred). Line a rimmed baking tray with cooking spray, parchment paper, or foil for easy cleanup.
✅ Pro Tip: Convection helps with browning, but any oven temp from 350° to 425°F will work—just adjust the cooking time.
If using breakfast sausage patties, press a shallow dimple in the center to help prevent puffing.
Arrange all sausages evenly on the tray—don’t crowd them.
2. Bake and Flip
Place the tray on the middle oven rack. Flip patties or rotate larger sausages about halfway through the baking time for even cooking.
3. Check Temp and Finish
Bake until the internal temperature reaches 160°F, or 165°F if the sausage contains poultry.
Breakfast sausage: 12–15 minutes
Larger sausages (Italian, brats, etc.): about 25 minutes
✅ Pro Tips: If the sausage is done but not browned, use the broiler for 1–2 minutes to finish.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for tips
⏱️ How Long to Cook Sausage in the Oven
The exact time depends on the size of the sausage, your oven temperature, and whether you’re using convection. But here’s a simple guide:
- Breakfast sausage patties or links: 12–15 minutes
- Thicker sausage (Italian, brats, kielbasa, etc.): 25–30 minutes
✅ Always cook to a safe internal temperature—160°F for pork or beef, or 165°F if the sausage contains poultry.
Convection ovens cook faster and brown better, but any oven temperature from 350°F to 425°F will work. Just adjust the cooking time and check early with an instant-read thermometer.
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👍 Pro Tips to Cook It Right
- Dimple the patties. Press a ¼-inch deep, ¾-inch wide dimple in the center to prevent puffing. This keeps the patties flat and helps them cook evenly.
- All sausage types cook the same way. Pork, turkey, or chicken sausage—just follow the same method and use an instant-read thermometer to check the internal temp.
- Use a rimmed baking tray. A sheet pan with sides keeps grease contained.
– For patties, use PAM or parchment paper—foil tears easily when flipping.
– For links, foil is fine and makes cleanup easier. - Convection helps with browning. If you have it, use it. A high oven temp and a low-sided pan will help the sausage brown more evenly.
- Don’t bake longer just to brown. If the sausage is cooked through but still pale, finish with 1–2 minutes under the broiler. Easy fix—no dryness.
🤔 Special Tips for Larger Sausages
- This same method works for larger sausages. Italian sausage, kielbasa, brats, and smoked sausage all bake well—just increase the time to about 25–30 minutes and flip or rotate halfway through.
- Add veggies for a full meal. Toss in sliced bell peppers and onions when baking Italian or smoked sausage. It turns into a quick sheet pan dinner or a ready-to-go hoagie filling.
- Flexible oven temps still work. You can bake sausage at 350°F to 450°F if you’re cooking something else alongside it. Just adjust the time and check the internal temp.
🍳 More Easy Breakfast Ideas
Want bacon? Try How to Cook Bacon in a Convection Oven
Here are more reader favorites for breakfast:
❄️ Storage and Reheating Leftovers
This method is perfect for meal prep since you can cook a full package at once.
Store leftovers in an airtight container in the refrigerator for up to four days, or freeze for one to two months.
Reheating: If frozen, thaw overnight in the fridge. Use the microwave for convenience, or reheat in a skillet or oven to keep the edges crisp.
❓ FAQs
Yes. Cooking sausage in the oven is one of the easiest methods – perfect for breakfast patties, links, brats, or Italian sausage. Bake at 400°F: about 12–15 minutes for breakfast sausage and 25 minutes for larger sausages. No splatter, no mess, and juicy results every time.
Yes. You can bake frozen sausage in the oven, but it will take longer since you’re cooking to a safe internal temperature. The thicker the sausage and the colder your freezer, the more time it will need. Always use an instant-read thermometer to be sure.
According to the USDA, sausage made from pork or beef is safe at 160°F, while sausage containing poultry should reach 165°F. Use an instant-read thermometer to check before serving.
No. Don’t poke holes in the casing. It keeps the juices inside, and while the casing may split naturally while cooking, poking holes will only dry the sausage out.
Most precooked sausage is already safe to eat — check the label to confirm. You don’t need to fully cook it, just heat it through. That said, baking it in the oven can add better browning, moisture, and flavor.
📖The Recipe Card
How to Cook Sausage in the Oven (Breakfast Patties, Links & Brats)
Video Slideshow
Ingredients
- 1 pound sausage - breakfast, links, or larger sausages like Italian or brats
- PAM cooking spray or parchment Paper - to prevent sticking
Step-by-Step Instructions
Prep the Tray and Sausage
- Preheat the oven to 400°F (convection preferred). Any oven temp from 350°F to 425°F will work—just adjust the time.
- Prep a rimmed baking tray with PAM spray, foil, or parchment paper.
- For breakfast patties, make them about ¾ inch thick and dimple the center (¼ inch deep, ¾ inch wide) to prevent puffing.
- Spread sausage on the prepared baking pan, so they don't touch.
Bake and Flip
- Bake on the middle rack. Flip patties or rotate larger sausages about halfway through for even cooking.
Check Temp and Finish
- Bake until the internal temperature reaches 160°F, or 165°F if the sausage contains poultry.Breakfast sausage: 12–15 minutesLarger sausages (Italian, brats, etc.): about 25-39 minutesFor extra browning, finish under the broiler for 1–2 minutes.
Recipe Notes
Pro Tips
- You can use the sausage you want, breakfast links or patties, or larger sausages like Italian sausage, kielbasa, brats, or smoked sausage. You can also use pork, turkey, or chicken sausage—cooked or uncooked.
- It cooks well with other dishes since you can use different oven temperatures
- You need a pan with some sides, like a sheet pan.
- Foil is great for cleanup but if doing patties that need flipped, use cooking spray or parchment.
- The most important thing is a safe internal temperature of 160° or 165° if the sausage contains poultry.
- Don’t overbake to get color—use the broiler to finish browning instead.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published February 14, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Charlie Holloway says
Thank you Dan for this recipe. It probably seems pretty simple to some people, and it is -- just what I was looking for!
I tried it with turkey roll sausage, formed into patties. They didn't cook very well on an earlier attempt in the skillet because there was very little fat, but with your recipe in the oven, perfect! I did not heed your advice about using parchment or a greased pan, so there was significant sticking. That was my problem. Next time I'll do as you suggest.
Thanks,
Charlie
DrDan says
Hi Charlie,
You are right that it seems a little like a how to boil water recipe but I took me 60 plus years to figure it out, so I thought I would not be alone. It is just so much easier and better in almost every way at least for me.
You are right about a lean sausage sticking but I have a non-stick quarter sheet pan that works great.
Thanks for the note.
Dan
Barb says
Any suggestions for cooking ground (crumbled) sausage in the oven?
DrDan says
Hi Barb,
I have never done it but I will guess if you promise to report back. At the 10 minute flip, it has a fair amount of firmness. Try crumbling with a wooden spoon at that point and stick it back in. It may work, it may not...
Dan
Ray E. Murphy says
I liked your article / recipe about cooking sausage in the oven. I cook two to three pounds at one time so this saves me time and a lot of mess. Thanks for the tip about the broiler that should crisp the tops up just enough. When I do it I use half sheet pans and cooling racks in the pans but first I wrapped the pans in aluminum foil this helps on cleanup. The cooling racks gets the sausage up out of the grease. Thank You Ray
Stewart says
This is just what I was looking for! Ran it on convection oven and it worked great. I lined the pan with aluminum foil to eliminate the cleanup on the cookie sheet and then put parchment on that, just to be sure it didn't stick, Nothing like wearing a belt and suspenders! First time I found a use for the full convection setting too. LOL
Dinee says
Thank you. I want to cook a couple of pounds of sausage for make ahead breakfasts. I thought of oven cooking and hoped someone else had done it to provide me with temperature and times to start with.
DrDan says
Hi Dinee,
This is the only way to do sausage and it is so much better also.
Thanks for the note.
Dan
Jessaca Mattox says
I have been doing my sausage patties/links & bacon in the oven for YEAR'S! I had no idea it was such a foreign concept to so many. I just assumed it was the lazier version of what others did only I managed to figure a simpler & quicker way of doing it lol. Glad I am not the only one out there.
Jakey Snakey says
Hush
Larry says
Thanks for the info this will be a lot less mess
DrDan says
Thanks for the note Larry,
I find the sausage also is better since I don't over cook.
Dan
Pam says
When you flip them do you cook another 10 minutes on the other side?
DrDan says
Yep about. Cook to an internal temperature of 165 and nice color. That is usually about 8-10 minutes on the second side for a total cooking time of 18-20 minutes. If you get to 165 and the color is still not what you want, hit it with a minute or two of the broiler.
Dan
Karen says
Wow!!! Why didn't i think of this before. Cook bacon in oven all the time.. Today cooked the whole tube in slices, we ate 4 and i saved 4 for tomorrow!!!! I would rate this an 8!!!!
DrDan says
I like oven so much better. I get it all to the right temperature and don't overcook and dry them out. Not to mention the mess.
Thanks for the note.
Dan
K Mahon says
Good stuff; it is the only way I will cook patties from here on. To keep the wife happy and oven clean, I line the rack with foil to catch any spatter. But there is less oil jumping all over the place because it is a much more even cook in the oven... in my opinion.
DrDan says
I haven't done stovetop for a long time. You are so right, the cooking is so much more even and it stays moist.
Thanks for the note.
DrDan
Susan Ramseur says
I've also been cooking bacon in the oven for many years and wondered about cooking sausage that way. Thanks for your instructons. I'll be doing this tomorrow.
Michelle says
Perfect? just made this, this morning! Will forever cook my sausage this way now!
Sharon Whittemore says
I was looking for an alternative to the skillet this morning. I will try this technique.
Cash Jinkins says
Oh my gosh. My hole tire life I been cookin sausage in a skillet spittin grease all over my linoleum! After a few weeks/months of that my kitchen flore is like a ice skatin rink covered in dust! This way is the best way to make sausage! I can't believe I never thunked of this ever in my hole life! No more greasy floors! Muchyass grassiass omigo!
Karen Hord says
You're a smartass!!!
Jack says
Tried your recipe this morning. Will never fry again. Trying the bacon tomorrow . I definitely rate as a5
DrDan says
Thanks for the note and rating. I wonder why I didn't do it before.
DrDan
Jack says
Tried your recipe this morning. Will never fry again. Trying the bacon tomorrow .
Linda says
wow. The sausage looks so delicious. Will try it later.
DrDan says
Thanks for the note. It is as good as it gets.
DrDan