Quick answer
Heat the oven to 400°F (205°C), place raw Italian sausage links on a foil- or parchment-lined rimmed baking sheet with space between them, and bake for about 20 to 25 minutes, turning them over halfway through. Pork Italian sausage is done when the center reaches 160°F (71°C). Chicken or turkey Italian sausage should reach 165°F (74°C).
Larger links can take up to around 30 minutes, so use a thermometer to be sure.
Sweet, hot and mild Italian sausage
The cooking method is the same for all varieties. The difference is seasoning:
- Sweet (mild) is seasoned with fennel and garlic, without added heat.
- Hot adds red pepper flakes.
- Chicken or turkey versions are leaner and can dry out faster, so watch them closely.
What you need
- A rimmed baking sheet
- Foil or parchment paper
- Tongs
- An instant-read thermometer
Step by step
- Preheat the oven to 400°F (205°C).
- Line the baking sheet to make cleanup easier.
- Arrange the links in one layer, leaving space between them so hot air can circulate and they brown rather than steam.
- Bake for about 10 to 12 minutes, then turn the links with tongs.
- Finish baking for another 10 minutes or so, until browned and cooked through.
- Check the temperature in the thickest part of the sausage.
- Rest for a few minutes before serving or slicing, which helps keep the juices in.
350°F or 400°F?
Both work, and the choice comes down to time and browning.
| Oven temperature | Approximate time | Result |
|---|---|---|
| 350°F (175°C) | about 30 to 35 minutes | gentler cooking, lighter color |
| 400°F (205°C) | about 20 to 25 minutes | better browning, quicker |
These are estimates for standard-size links. Many cooks prefer 400°F for browning. If you use 350°F, a short time under the broiler at the end can improve color.
Should you prick the sausage?
Most recipes recommend leaving the casing intact, since piercing lets juices escape and can dry the sausage out. If you see links beginning to swell tightly, a gentle oven temperature and wider spacing help prevent bursting.
Sausage and peppers on one pan
Italian sausage pairs well with sliced bell peppers and onions. Toss the vegetables with olive oil, salt and pepper, spread them on the pan, and nestle the sausages among them. The vegetables will soften and pick up some of the sausage drippings. If your vegetables are cut thick, give them about 10 minutes of extra time or add the sausages a little later so nothing overcooks.
Cooking frozen Italian sausage
For the best texture, thaw sausages in the refrigerator first. If you must cook from frozen, plan for a longer cooking time, often noticeably longer, and make sure the center reaches the safe temperature before serving. A moderate oven helps the inside cook before the outside gets too dark.
How to tell it is done
Use an instant-read thermometer in the thickest part of the link. Pork sausage should read 160°F (71°C), and poultry sausage 165°F (74°C). If you are cutting one open to check, the meat should be opaque throughout with no pink and clear juices.
Serving and storing
Serve in a roll with peppers and onions, slice into pasta, toss with heart of palm noodles for a lighter plate, or serve with roasted potatoes. Refrigerate leftovers promptly, within two hours, and use within a few days. Reheat until steaming hot.
If you like this oven method, you may also want our guides for cooking brats in the oven and fresh Polish sausage in the oven.
FAQ
Is it better to cook Italian sausage at 350 or 400? Either works. 400°F browns better and is faster; 350°F is gentler but takes longer.
How long do sausages take at 400 in the oven? Generally around 20 to 25 minutes for standard links, flipping halfway.
How long do Italian sausages take to cook at 350 degrees? Roughly 30 to 35 minutes, depending on size.
What temperature should Italian sausage be cooked to? 160°F (71°C) for pork, and 165°F (74°C) for chicken or turkey.