Baked Andouille Sausage + Potatoes
DISCLAIMER: This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page!
Baked Andouille Sausage + Potatoes
This Baked Andouille Sausage + Potatoes recipe is the ultimate one-pan comfort meal—bold, hearty, and bursting with Cajun-inspired flavor. Tender baby potatoes and smoky andouille sausage roast together in a blend of garlic, olive oil, and my signature On Everything All-Purpose Blend, creating a golden, caramelized finish. A rich homemade gravy made from butter, flour, and savory beef broth takes it to the next level, coating every bite in warmth and spice. Perfect for weeknight dinners, meal prep, or Sunday comfort food, this easy oven-baked dish is cozy, flavorful, and guaranteed to satisfy. Dairy-free, Gluten-free, + Make Ahead option.
I'm always looking for something easy to make throughout the week and recently, I've been leaning towards creating more main meals that are as easy as grabbing fast food—because let’s be real, some days just don’t go as planned. That’s where this Baked Andouille Sausage + Potatoes recipe comes in. It’s quick, delicious, and just as perfect as my Andouille Sausage + Peppers as a weeknight meal on any day!
Sausage with some sort of starch have been a family favorite of mine for years. I love using a bed of creamy mashed potatoes to make the dish pop and feel extra special or in this case---chopped baby potatoes. Whether you’re pairing it with rice, crispy quinoa, or a mix of other sides, this dish is versatile and always a crowd-pleaser. If you’re a fan of andouille sausage try my Summer Grilled Andouille Sausage Hot Dogs next up!
What Is Andouille Sausage?
Andouille sausage is a smoked sausage with roots in France, but it's widely known for its association with Cajun cuisine in Louisiana. Made from pork and seasoned with garlic, onions, and Cajun spices, it has a bold, smoky, and spicy flavor profile.
It's a staple in Southern recipes, found in classics like Gumbo and Jambalaya, as well as comfort foods such as mac + cheese and even cornbread.
Jump to:
- What Is Andouille Sausage?
- Why You’ll Love This Baked Andouille Sausage + Potatoes
- How to Make Baked Andouille Sausage + Potatoes
- Ingredients
- Tips for the Best Baked Andouille Sausage + Potatoes
- Best Types of Sausage to Use for This Recipe
- Delicious Variations of Baked Andouille Sausage + Potatoes
- Best Pairings for Baked Andouille Sausage + Potatoes
- Storage + Reheating Options
- Common Q + A's for Baked Andouille Sausage + Potatoes
- More Favorite Comfort Food Recipes
- MADE OUR RECIPE(S)?
- Baked Andouille Sausage + Potatoes
Why You’ll Love This Baked Andouille Sausage + Potatoes
- One-pan simplicity. Everything bakes together for minimal prep and cleanup—perfect for busy weeknights.
- Bold Cajun flavor. Andouille sausage brings smoky, spicy depth that pairs beautifully with buttery potatoes and rich gravy.
- Hearty + satisfying. Packed with protein, starch, and savory gravy, this dish is the definition of cozy comfort food.
- Homemade gravy magic. A quick butter-and-flour roux transforms into a silky, flavorful sauce that ties the entire dish together.
- Customizable. Use any potatoes or sausage variety you love, or add veggies like bell peppers or onions for extra flavor.
- Perfect for meal prep. Reheats beautifully and tastes even better the next day.
- Family + crowd approved. It’s comforting, filling, and just a little bit fancy—without the extra effort.
Serve it straight from the pan with a side of crusty bread to soak up that rich, Cajun-spiced gravy.
How to Make Baked Andouille Sausage + Potatoes
Making this Baked Andouille Sausage + Potatoes is simple, cozy, and full of flavor. Start by tossing sliced andouille sausage and halved baby potatoes with olive oil, garlic, On Everything All-Purpose Blend, and sea salt. Spread them on a baking sheet or deep skillet and roast until golden and crisp.
While they bake, make a quick homemade gravy by melting butter, whisking in flour to form a roux, and slowly adding beef broth until thick and smooth. Season with a little more of the all-purpose blend for extra depth.
Finally, drizzle the warm gravy over the roasted sausage and potatoes and toss everything together. Serve hot and enjoy the perfect mix of smoky, savory, and creamy goodness—all in one pan.
Ingredients
Sausage + Potatoes
- Andouille sausage. The heart of this dish! Smoky, spicy, and full of Cajun flavor. Substitutes: kielbasa, chorizo, or a plant-based sausage for a vegetarian option.
- Baby potatoes. Naturally creamy with tender skins that crisp beautifully when roasted. Substitutes: Yukon gold, russet, or red potatoes—just cut them into even chunks for even roasting.
- Extra virgin olive oil. Helps the potatoes roast golden and infuses flavor into the sausage. Substitutes: avocado oil or melted butter.
- Garlic. Brings warmth and depth to the dish. Substitutes: garlic paste, roasted garlic, or ½ teaspoon garlic powder in a pinch.
- On Everything All-Purpose Blend. My signature seasoning mix adds balanced savory flavor. Substitutes: a mix of paprika, garlic powder, onion powder, salt, and black pepper.
- Sea salt. Enhances all the flavors and helps the potatoes crisp up. Substitutes: kosher salt or pink Himalayan salt.
Gravy
- Butter. The foundation of a rich, velvety gravy. Substitutes: vegan butter or ghee for a dairy-free option.
- All-purpose flour. Thickens the gravy for that smooth, luscious texture. Substitutes: gluten-free 1:1 flour blend or cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
- Beef broth or bone broth. Adds depth, richness, and umami to the sauce. Substitutes: chicken broth, vegetable stock, or mushroom broth for a lighter flavor.
- On Everything All-Purpose Blend. Reinforces the Cajun seasoning in the gravy for a cohesive, savory bite. Substitutes: a pinch of smoked paprika and black pepper if you don’t have the blend.
Use high-quality andouille sausage for the best results—it releases flavorful oils while baking, which season the potatoes and help build the base of your homemade gravy.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS SAUSAGE + POTATOES RECIPE!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Baked Andouille Sausage + Potatoes recipe. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Tips for the Best Baked Andouille Sausage + Potatoes
- Cut potatoes evenly: Uniform pieces ensure everything roasts evenly, giving you that golden, crispy texture on the outside and soft centers inside.
- Preheat your pan: Heating your baking sheet before adding the ingredients helps the potatoes sizzle instantly, creating extra crispiness.
- Don’t overcrowd: Spread the sausage and potatoes in a single layer to allow them to caramelize instead of steaming.
- Use parchment paper or foil: Makes cleanup easier and prevents sticking while helping the potatoes brown evenly.
- Toss halfway through: Flip the potatoes and sausage midway for even color and flavor.
- Let the sausage brown: Those caramelized edges add smoky richness that pairs beautifully with the gravy.
- Make the gravy right after baking: Use the warm pan drippings to build your roux—this adds incredible depth to your sauce.
- Thicken slowly: When making the gravy, add the broth gradually and whisk continuously for a smooth, creamy texture.
- Adjust seasoning to taste: Taste both the roasted sausage and gravy before serving; the saltiness of andouille varies by brand.
- Serve it hot: This dish shines straight out of the oven while the potatoes are crisp and the gravy is silky and warm.
Best Types of Sausage to Use for This Recipe
The beauty of this Baked Sausage + Potatoes recipe is how versatile it is—you can easily switch up the sausage based on your taste, spice preference, or what’s in your fridge. Here are some of the best options to try:
Andouille Sausage (Classic Choice)
This smoky, Cajun-style sausage is the star of the dish. It adds deep, spicy flavor that caramelizes beautifully as it bakes, pairing perfectly with the creamy potatoes and savory gravy.
Chicken Sausage
A lighter alternative with plenty of flavor. Try varieties seasoned with herbs, garlic, or apple for a milder version that still tastes comforting and hearty.
Italian Sausage
Available in mild or spicy versions, Italian sausage adds a robust, herby flavor that blends well with the buttery potatoes and rich gravy. Remove the casings if you prefer smaller sausage crumbles.
Chorizo
For bold spice and smoky depth, Spanish or Mexican chorizo is an excellent choice. It gives the dish a reddish hue and a kick of heat that balances the creamy elements beautifully.
Kielbasa or Smoked Sausage
Slightly sweet and garlicky, kielbasa adds a comforting, traditional touch. Its smoky notes pair wonderfully with the gravy and make it perfect for family dinners.
Plant-Based Sausage
For a meat-free option, use a vegan or vegetarian sausage with Cajun or smoked seasoning. Brands like Beyond Meat, Field Roast, or Tofurky hold up well when baked and absorb flavor from the gravy.
For the best results, choose sausages with natural casing or a firm texture—they caramelize better in the oven and create those delicious browned bits that enrich your gravy.
Delicious Variations of Baked Andouille Sausage + Potatoes
One of the best things about this recipe is how easy it is to customize. Whether you’re craving extra heat, more veggies, or a different flavor profile, these variations will keep your dinners exciting and comforting all year long:
Spicy Cajun Style: Add sliced jalapeños or a pinch of cayenne pepper before baking for an extra fiery kick. A drizzle of hot honey before serving balances the heat with sweetness.
Garlic + Herb Version: Toss the potatoes in minced garlic, fresh thyme, and rosemary before roasting for a classic, savory flavor that pairs perfectly with any sausage variety.
Loaded Veggie Bake: Add bell peppers, onions, carrots, or zucchini for extra color, flavor, and nutrients. The veggies roast beautifully in the sausage drippings and make the dish more wholesome.
Maple Glazed Twist: Drizzle a bit of pure maple syrup over the sausage and potatoes during the last 10 minutes of baking for a smoky-sweet finish—perfect for fall.
Cheesy Bake: Sprinkle shredded cheddar, gouda, or mozzarella on top before serving. The cheese melts into the gravy for the ultimate comfort food experience.
Lemon + Herb Lightened-Up Version: Use chicken sausage, olive oil, and a squeeze of lemon juice before baking. It’s bright, flavorful, and perfect for spring and summer meals.
Vegan + Dairy-Free Option: Swap the sausage for plant-based versions, use vegan butter in the gravy, and vegetable broth instead of beef broth. You’ll still get that smoky, hearty flavor—without any meat or dairy.
This dish is perfect for meal prep—make a double batch and switch up the flavors throughout the week by adding new toppings or sauces like pesto, BBQ, or hot sauce!
Best Pairings for Baked Andouille Sausage + Potatoes
This Baked Andouille Sausage + Potatoes recipe is hearty and flavorful all on its own—but pairing it with the right sides can elevate it into a full, unforgettable meal. Whether you want something light, fresh, or indulgent, here are the best options to serve alongside it:
Fresh + Light Pairings
- Simple green salad. A crisp bed of romaine, cucumber, and cherry tomatoes dressed with lemon vinaigrette adds freshness and balances the smoky richness of the sausage. Think---my Copycat Olive Garden House Salad.
- Apple kale salad. Sweet apples, toasted pecans, and tangy vinaigrette add fall-inspired crunch and sweetness to the spicy sausage. This Fall Harvest BBQ Chickpea Kale Salad is perfect!
- Roasted brussels sprouts or asparagus. Adds a crisp, earthy contrast that rounds out the meal perfectly.
Comforting Classics
- Buttermilk biscuits or cornbread. Perfect for soaking up that savory Cajun gravy. These Flaky Honey Buttermilk Biscuits are legit!
- Creamy mashed potatoes. Double down on the comfort with buttery mashed potatoes and extra ladles of gravy.
- Mac and cheese. The ultimate Southern combo—cheesy pasta meets smoky sausage and crispy potatoes. I highly recommend My Childhood Velveeta Mac and Cheese or this Baked White Mac + Cheese with Bacon.
Cozy Add-Ons
- Creamy grits. A Southern favorite that pairs beautifully with Cajun-style dishes.
- Roasted corn or creamed corn. Adds a touch of sweetness that complements the spice of the sausage. You can also enjoy this Corn on the Cob recipe.
- Cajun rice or dirty rice. A flavorful, hearty side that makes this meal feel straight out of Louisiana. You can also enjoy Basmati rice, Brown rice, or Coconut rice as alternatives!
Pair this dish with a sweet cornbread muffin or a cool glass of iced tea to balance out the spice and richness—it’s the ultimate cozy-meets-soulful comfort meal.
Storage + Reheating Options
This Baked Andouille Sausage + Potatoes recipe tastes just as good the next day—maybe even better after the flavors have had time to deepen. Here’s how to store and reheat it for the best results:
Refrigeration
- How to store: Allow the sausage and potatoes to cool completely before transferring to an airtight container. Store the gravy separately if possible to maintain crispness.
- Shelf life: Keeps well in the refrigerator for up to 4 days.
- Pro Tip: If the gravy thickens in the fridge, whisk in a splash of broth or water when reheating to bring it back to that smooth, pourable texture.
Freezing
- How to freeze: Let everything cool completely, then store in a freezer-safe container or resealable bag.
- Shelf life: Up to 2 months.
- To reheat: Thaw overnight in the fridge. Reheat sausage and potatoes in the oven at 375°F (190°C) for 15–20 minutes and warm the gravy separately on the stovetop.
Reheating
- Oven method: Reheat at 375°F (190°C) for 10–15 minutes until hot and slightly crispy. Pour the warmed gravy on top before serving.
- Skillet method: Add a little olive oil or butter and reheat the sausage and potatoes over medium heat for 5–7 minutes until sizzling.
- Microwave method: Reheat in 30-second intervals, stirring occasionally, then drizzle with extra gravy for moisture.
Common Q + A's for Baked Andouille Sausage + Potatoes
Yes! To make it gluten-free, simply use a 1:1 gluten-free all-purpose flour for the gravy and double-check that your andouille sausage is gluten-free (some brands add fillers). Everything else in this recipe is naturally gluten-free!
Absolutely. Swap the butter in the gravy for vegan butter or olive oil. The result is still rich, flavorful, and perfectly creamy—without any dairy.
Yup! You can roast the sausage and potatoes up to a day ahead, then store them in the fridge. When ready to serve, reheat in the oven at 375°F until hot, and make the gravy fresh on the stove for that just-cooked taste.
Definitely. While andouille adds that signature smoky Cajun flavor, you can also use kielbasa, Italian sausage, or even chicken sausage for a lighter twist.
Baby potatoes, Yukon Gold, and red potatoes work best because they hold their shape and develop a creamy texture inside. Russets will work too, but they tend to be softer after baking.
If your gravy is too thick, whisk in a little extra broth. If it’s too thin, let it simmer a few more minutes or add a bit more flour slurry (equal parts flour and broth or water).
Yes! Chicken broth gives a lighter flavor, while vegetable broth works great for a meatless version. If you want deeper flavor, beef broth or bone broth adds richness that complements the sausage.
Of course! For extra heat, add a dash of cayenne pepper, red pepper flakes, or a drizzle of hot sauce before baking.
Keep leftovers in an airtight container in the fridge for up to 4 days. Store the gravy separately if possible, then reheat everything together when serving.
Yes—just use two sheet pans instead of one to avoid overcrowding. You can make a big batch of gravy on the stove and pour it over both pans right before serving.
More Favorite Comfort Food Recipes
If you thoroughly enjoyed this Baked Andouille Sausage + Potatoes recipe, don't forget to add these delicious creations to your "must-make" list:
- 21 Soul-Satisfying Southern Comfort Food Recipes
- Spicy Vegan Chili
- My Childhood Homemade Hamburger Helper
- Vegetarian Stuffed Bell Peppers
- Tomato Bacon Bisque with Grilled Cheese Croutons
- Vegan Potato and Chickpea Curry
- Spicy Takeout Beef and Broccoli
- Creamy Garlic Bread Soup
- Takeout Orange Chicken
- Take Out Honey Garlic Chicken
- Delicious Southern Smothered Chicken
- My Favorite Cajun Seafood Boil
MADE OUR RECIPE(S)?
If you tried my Baked Andouille Sausage + Potatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Baked Andouille Sausage + Potatoes
Ingredients
SAUSAGE + POTATOES:
- 1 (12 oz.) package cajun-style Andouille sausage
- 1 lb. baby potatoes, halved (You can use russet or yukon potatoes)
- 2 Tbsps Extra virgin olive oil
- 3 garlic cloves, minced
- 2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
- 1 teaspoon sea salt
GRAVY:
- 2 Tbsps unsalted butter, melted
- 2 ½ Tbsps organic all-purpose flour
- 2 cups beef broth/bone broth
- ½ teaspoon On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
Instructions
PREP THE SAUSAGE + POTATOES:
- Prep the sausage by chopping them into rounds or slicing them lengthwise for a "fuller" look/fee.
- To prep the potatoes, simply rinse them, pat dry and cut them in halves or cubes (if using large potatoes).
- In a bowl, add the sliced sausages + cut potatoes along with the olive oil, minced garlic, On Everything All-Purpose Blend, and salt, tossing together to fully coat everything.
TO MAKE THE GRAVY:
- In medium skillet (10-inch) over medium-high heat, add the butter until melted. Add the On Everything All-Purpose Blend, and flour, whisking together to combine. Slowly add in the beef broth, continuing to whisk to avoid lumps. Keep whisking until gravy thickens and is smooth.
- Remove from heat.
ASSEMBLE + BAKE:
- Preheat the oven to 400 degrees Fahrenheit.
- In a medium deep skillet (that's oven-safe), add the seasoned sausages + potatoes, evenly spreading everything. Even pour the gravy atop the sausages + potatoes.
- Bake for 35-40 minutes or until the sausage and potatoes are cooked through and tender and the gravy is "baked on" to everything.
- Remove from the oven and serve immediately!
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be stored for 3-4 days in an airtight container in the refrigerator.
- FAQ SECTION: For common Q+A's about this recipe, see FAQ section!
- HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
LOVE THIS RECIPE?
LET US KNOW!