Sausage, Pepper, and Potato Bake


This Sausage, Pepper, and Potato Bake is a crowd-pleasing and budget-friendly meal that still feels indulgent. Look for kielbasa on sale and round it out with peppers, potatoes, and onions. Don't skip the sauce - it's what makes the whole dish!

Photography Credit: Marta Rivera

Like most adults, I struggle with finding the right balance between frugality and indulgence when it comes to meals. Basically, I’m super frugal but it makes me mad when I can’t buy whatever I want to eat! Also, like many people I know, the end of the month tends to reveal itself in my sparse pantry.

I actually encourage its barrenness and enjoy being resourceful. Growing up, we often didn’t have a full larder. Many nights we ate canned spiced ham with rice for dinner. Those memories help me to appreciate the value of a full fridge.

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This Sausage, Pepper, and Potato Bake is such a budget-friendly meal that it’s on heavy rotation in my meal plans, especially towards month’s end.

I’m never disappointed when looking for an inexpensive kielbasa sausage. Typically, they’re on sale at least once a month, if not more often. (I’ve sometimes picked up a package of sausage for less than a dollar fifty!)

Combining it with the economical potato and onion not only rounds out the dish, but it also fills up a family for pennies on the dollar: less than $1.50 per person!

As the mother of tweenagers whose appetites never cease, I certainly can’t complain about those savings.

Sausage Casserole with Potatoes make the dressing


But don’t allow the words “budget-friendly,” “economical,” or “frugal” to fool you into thinking this is a hobo’s dish!

The complexity of the balsamic vinaigrette dressing and the addition of fresh rosemary level up the simple ingredients to a restaurant-quality entrée. The fact that it’s also a one-pot meal makes it even more appealing.

The vinaigrette dressing may be made a day or two in advance and stored in the fridge. I love keeping it in a glass Mason jar for easy mixing and pouring.


Kielbasa is the Polish word for sausage; in this case, a mixture of pork and beef that’s seasoned and brought together in sausage casing.

If you’re not a fan of pork, use beef kielbasa, instead. Switching out the type of sausage is also an option as there are many to choose from: smoked sausage, chicken or turkey sausage, and even vegan sausage! While the latter products may increase the overall cost of the dish, none of them will break the bank.

Unless otherwise instructed on the package, sausage may be frozen for up to six months, so stocking up when they come on sale is a great idea.


I use colored bell peppers (red, orange, and yellow) in this recipe because they offer a sweet contrast to the tangy, savory vinaigrette.

You can use one variety of bell pepper, or all three as I do. Rosemary can also be switched out for thyme, tarragon, or parsley. The whole grain mustard gives an added bite to the dish. If you can’t find whole grain mustard, Dijon is a great substitute.

Smoked Sausage and Potato Bake layer the potatoes


You want the potatoes to be about 1/8-inch thick. If you’re not as proficient as you’d like to be with a knife, the use of a mandoline is an option for slicing the potatoes extra thin. This ensures they cook at the same rate as the rest of the ingredients.

Also, the potatoes go through a par-bake—a pre-baking on their own—before the rest of the dish is completely assembled. I’ve found this method creates a potato layer that is tender, but not soggy.


Other sausage casseroles combine the ingredients and bake. This one varies because of the par-bake on the potatoes. Instead the remaining ingredients are assembled on top of the semi-baked potatoes and the vinaigrette is drizzled on before the final bake. I prefer this method with this bake because it allows them to fully cook without overcooking the sausage and veggies.


Sausage, Pepper, and Potato Bake Recipe

  • Prep time: 25 minutes
  • Cook time: 1 hour
  • Yield: 4 servings (or 6 with other side dishes)


  • 3 tablespoons olive oil, separated
  • 1 1/2 pounds Yukon gold potatoes (about 4 medium), washed and unpeeled
  • 1 teaspoon kosher salt, separated
  • 1/4 teaspoon ground black pepper, separated
  • 5 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon whole grain mustard
  • 1 clove garlic, peeled and crushed
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 orange bell pepper, thinly sliced
  • 1/2 white onion, thinly sliced
  • 1 (14-ounce) package kielbasa (or Polish sausage), sliced into thin rounds about 1/4-inch thick


1 Preheat your oven to 400°F and prep the pan. Pour 1 tablespoon of the olive oil into an 9x13 baking dish and use your hand, or a brush, to grease the bottom and sides of the dish. This oil will help create a crisp crust on the bottom of the baked potatoes.

Kielbasa Potato Bake add the oil to the pan

2 Prep and start baking the potatoes: Thinly slice the potatoes to about 1/8-inch thick; use a mandoline if needed. Try to keep the potato slices together as you cut as this makes it easier to assemble them in the dish.

Fan the potatoes slightly in the dish, overlapping them like a fallen set of dominoes in the pan and creating four rows of potatoes. Sprinkle with 1/2 teaspoon of kosher salt and an 1/8 teaspoon of the black pepper.

Bake the potatoes for 30 minutes.

Sausage Potato Casserole slice the potatoes Smoked Sausage and Potato Bake layer the potatoes

3 Make the vinaigrette: Combine the vinegar, 2 tablespoons olive oil, both mustards, rosemary, garlic, and the remaining salt and pepper in a glass jar with a tight-fitting lid (or in a bowl).

Shake the ingredients together vigorously until combined. If you’re making the dressing in a bowl, use a whisk or an immersion blender to combine. Set this aside.

Potato Casserole with Sausage and Peppers add the oil

4 Add the peppers, onions, and sausage to the dish: Carefully remove the dish of potatoes from the oven and evenly arrange the peppers, then the onions, and lastly, the sausage, on top of the potatoes.

Give the dressing another vigorous shake and pour evenly over the top of the casserole.

Sausage Potato Casserole add the peppers Smoked Sausage and Potato Bake layer the sausage Smoked Sausage and Potato Bake add the dressing

5 Bake the dish: Return the dish to the oven and bake for an additional 30 minutes, or until a knife inserted into the middle of a potato offers no resistance.

6 Cool and serve: Remove the dish from the oven and cool for 5 minutes before serving. Leftovers will keep in a covered container for up to two days in the fridge.

Potato Casserole with Sausage and Peppers bake the dish

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Marta Rivera

Marta Rivera is trained chef with over 20 years in the culinary field and the blogger behind Sense & Edibility. She graduated from the Baltimore International Culinary College with degrees in Culinary Arts and Classical Pastries. Her cookbook is Taste and See Cooks.

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17 Comments / Reviews

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Did you make it? Rate it!

  1. Jennifer

    Can this be made with red potatoes? I couldn’t find Yukon Gold potatoes at the market.

    Show Replies (1)
  2. Amy

    I’ve made this twice, the second time with extra sausage on top. The whole family loves it! I am writing this review because I came back to make it a third time. :)


  3. Sandi

    Quite good, I made it the other night and loved it! It definitely had a flare of a German dish, and I will make it again!


  4. Jelena

    Thanks for a lovely recipe. Made it today, sadly without peppers, as they’re out of season, but with extra onions. I’m already looking forward to endless variations with different vegetables, meats or even meatless. There are always potatoes and onions in my fridge, so it’s going into regular rotation as a template. Should have added more vinegar though, but was cautious because of comments. Best regards

  5. Laura

    Made this tonight, and it was delicous! Comfort food & one pan meal; win-win!


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Sausage, Pepper, and Potato Bake