When the day runs long and supper needs to come together without a fuss, a simple sheet pan sausage dinner is one of those dependable answers that never lets a cook down. This 4-ingredient oven beef brings together frozen beef sausage links and a few pantry staples for a hearty, savory meal with hardly any prep at all. It has that practical Midwestern spirit to it too—plain good ingredients, baked until browned and bubbling, making something mighty satisfying out of what you already have on hand.
Serve these beef sausage links with mashed potatoes, buttered noodles, rice, or a scoop of creamy mac and cheese to catch every bit of the baked-on sauce. A side of green beans, roasted carrots, or a crisp cabbage slaw rounds things out nicely, and if you like, a piece of warm bread on the table makes this easy supper feel just a little more special.
4-Ingredient Oven Beef Sausage Links
Servings: 4
Ingredients
1 package frozen beef sausage links, about 24 ounces
1 cup thick creamy soup or sauce, such as cream of mushroom or cream of onion
1 medium onion, sliced
1 tablespoon Worcestershire sauce
Directions
1. Preheat the oven to 400°F. Lightly oil or line a metal baking sheet or shallow baking pan for easier cleanup.
2. Arrange the frozen beef sausage links in a single layer on the baking sheet. Scatter the sliced onion over and around the sausage links.
3. In a small bowl, stir together the creamy soup and Worcestershire sauce until smooth. Spoon and drizzle the mixture over the sausage links and onions.
4. Bake for 20 minutes, then carefully remove the pan and turn the sausage links so they brown evenly. Stir the onions through the sauce.
5. Return the pan to the oven and bake 15 to 20 minutes more, until the sausage links are cooked through, browned at the edges, and the sauce is hot and bubbling. Serve warm.
Variations & Tips
Add potatoes: If you want this to stretch a little further, add small halved baby potatoes to the pan at the start. They soak up the savory drippings and make the meal hearty enough to stand all on its own.
Use peppers too: A sliced green bell pepper or a few strips of red pepper can be added with the onion for a little sweetness and color. It gives the finished pan a nice old-fashioned sausage-and-peppers feeling.
Mind the salt: Creamy canned soups and Worcestershire sauce both bring salt, so taste the sauce after baking before adding any more seasoning. A crack of black pepper is usually all it needs.
Brown more deeply: For extra color, place the pan under the broiler for 2 to 3 minutes at the very end, keeping a close eye on it. That little bit of extra browning gives the sausage links a finer look and richer flavor.
Make it creamier: If the sauce seems too thick for your liking, stir in 2 to 4 tablespoons of milk before pouring it over the sausage. That helps it spread more evenly around the links and onions as it bakes.