This is my no-fuss, 5-ingredient oven sausage bake that I lean on when work runs late and I still want something hearty and homemade. You literally put frozen pork sausage patties in a ceramic baking dish, whisk together a quick creamy sauce with pantry staples, and let the oven do the rest. The result is a cozy, Midwest-style comfort meal that tastes like you spent way more time on it than you actually did—which is exactly what my husband assumed the first time I made it.
I like to serve these saucy sausage patties over fluffy mashed potatoes or buttered egg noodles so they can soak up every bit of the creamy sauce. A simple green salad or steamed green beans on the side balances the richness without adding extra work. If you’re making this for brunch, spoon the patties and sauce over toast, biscuits, or crispy hash browns, and add some scrambled eggs or a quick fruit salad to round out the plate.
5-Ingredient Oven Frozen Pork Sausage PattiesServings: 4
Ingredients
8 frozen pork sausage patties
1 cup sour cream
1 cup condensed cream of mushroom soup (10.5 oz can, undiluted)
1/2 cup milk (any kind you have on hand)
1 teaspoon garlic powder
Cooking spray or a little oil for greasing the ceramic baking dish (optional, not counted in 5 ingredients)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a medium ceramic baking dish with cooking spray or a small amount of oil so the patties don’t stick.
Place the frozen pork sausage patties in a single layer in the ceramic baking dish. It’s okay if they’re touching slightly, but try not to overlap them so they cook evenly.
In a medium bowl, whisk together the sour cream, condensed cream of mushroom soup, milk, and garlic powder until the mixture is smooth and well combined. This is your creamy, savory sauce.
Pour the sauce evenly over the frozen sausage patties, making sure each patty is mostly covered. Use a spoon or spatula to gently spread the sauce if needed so everything is coated.
Cover the ceramic baking dish tightly with aluminum foil. This helps the frozen patties cook through gently and keeps the sauce from drying out.
Bake the covered dish in the preheated oven for 25 minutes. This first bake lets the patties thaw and start cooking while the sauce heats up and thickens slightly.
Carefully remove the foil (watch out for steam), then return the uncovered dish to the oven and bake for another 15–20 minutes, or until the sausage patties are fully cooked through and the sauce is bubbling around the edges. The internal temperature of the sausage should reach at least 160°F (71°C).
Once done, let the dish rest on the counter for about 5 minutes. The sauce will thicken a bit more as it cools, making it perfect for spooning over your favorite side. Serve the sausage patties hot with plenty of that creamy sauce on top.
Variations & Tips
You can easily tweak this dish to fit what you have in the fridge or what your family loves. Swap the cream of mushroom soup for cream of chicken or cream of celery for a slightly different flavor, or stir in 1/2 teaspoon of dried Italian seasoning or smoked paprika with the garlic powder for an extra layer of warmth. If you like a little texture, scatter 1/2 cup of shredded cheese over the top during the last 5–10 minutes of baking so it melts into the sauce. For a veggie boost, you can tuck a layer of frozen green beans, peas, or mixed vegetables under the sausage patties before pouring on the sauce—just know that adding cold veggies may add a few extra minutes to the bake time. Food safety tips: Always bake the sausage patties from frozen at a proper oven temperature and check that they reach an internal temperature of at least 160°F (71°C) before serving. Make sure the sauce is bubbling hot in the center, not just around the edges. Refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly until steaming before eating.
