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–+ servings

OVEN BAKED GLAZED HONEY GARLIC SAUSAGES

Easy oven baked honey garlic sausages with a sticky glaze, caramelized onions, and peppers — perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 6

Ingredients
  

  • 2 pounds pork sausages about 12 to 14 links
  • 3 tablespoons honey
  • 4 cloves garlic finely minced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon olive oil plus more for greasing the pan
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar packed
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • 1 large yellow onion sliced into thin rings
  • 1 large green bell pepper sliced into strips
  • 2 tablespoons fresh parsley chopped (for garnish)

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a small bowl, whisk together the honey, minced garlic, soy sauce, olive oil, Dijon mustard, brown sugar, smoked paprika, black pepper, and onion powder until combined and smooth.
  • Lightly grease a 9×13-inch baking dish or large roasting pan with olive oil. Spread the sliced onions and green pepper strips across the bottom in an even layer.
  • Arrange the sausages on top of the vegetables in a single layer. Pour about two-thirds of the prepared glaze over the sausages, turning to coat all sides.
  • Roast in the preheated oven for 20 minutes.
  • Remove the pan from the oven and brush or spoon the remaining glaze over the sausages. Return to the oven and roast for an additional 10 to 15 minutes, until the sausages are deeply browned and cooked through.
  • Optional: Switch the oven to broil for the last 2 to 3 minutes for extra caramelization. Watch closely.
  • Remove from the oven and rest for 5 minutes. Garnish with fresh chopped parsley and serve.

Notes

  • Use a disposable aluminum roasting pan for easy cleanup — the honey glaze can leave sticky residue on the bottom.
  • Always start with fully thawed sausages for even cooking.
  • The second glaze application halfway through baking is key to getting that thick, sticky, lacquered finish.
  • Store leftovers in an airtight container in the fridge for up to four days or in the freezer for up to three months.