Ready to spice up your meal routine with something irresistibly tasty? Our roundup of 18 Delicious Sausage Recipes is here to transform your kitchen into a flavor-packed haven. Whether you’re craving quick weeknight dinners, cozy comfort food, or festive seasonal dishes, these sausage-centric creations promise to delight. Dive in and discover your next favorite dish that’s sure to please every palate at your table!
Spicy Italian Sausage and Peppers
Unbelievably easy and packed with flavor, this Spicy Italian Sausage and Peppers dish is your ticket to a hearty meal that’s sure to impress. You’ll love how the spices meld together, creating a dish that’s both vibrant and comforting.
Ingredients
- For the sausage and peppers:
- 1 lb spicy Italian sausage, casings removed
- 2 tbsp olive oil
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt to taste
- For serving:
- 4 hoagie rolls, toasted
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Add the onion and bell peppers to the skillet. Cook, stirring occasionally, until the vegetables are soft, about 10 minutes.
- Stir in the garlic, oregano, red pepper flakes, and a pinch of salt. Cook for another 2 minutes until fragrant.
- Toast the hoagie rolls lightly under a broiler for 1-2 minutes, watching closely to avoid burning.
- Divide the sausage and pepper mixture among the toasted rolls. Sprinkle with Parmesan cheese before serving.
Zesty and satisfying, the combination of spicy sausage and sweet peppers is a match made in heaven. Serve it with a side of crispy fries or a simple green salad for a complete meal that’s bursting with flavor.
Homemade Breakfast Sausage Patties
Perfect for those lazy weekend mornings, these homemade breakfast sausage patties are a game-changer. You’ll love how simple they are to make, and the flavor? Absolutely unbeatable.
Ingredients
- For the sausage mixture:
- 1 pound ground pork
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground nutmeg
- For cooking:
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, combine the ground pork, salt, black pepper, sage, thyme, red pepper flakes, and nutmeg. Mix until all the spices are evenly distributed throughout the pork.
- Divide the mixture into 8 equal portions. Shape each portion into a patty about 1/2 inch thick.
- Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add the patties in a single layer, working in batches if necessary to avoid overcrowding.
- Cook the patties for 4-5 minutes on each side, or until they are golden brown and cooked through. A meat thermometer should read 160°F when inserted into the center of a patty.
- Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
Ready to dig in? These patties are juicy with a perfect blend of spices and a slight kick from the red pepper flakes. Try serving them alongside fluffy pancakes or in a breakfast sandwich for a hearty start to your day.
Grilled Sausage and Vegetable Skewers
Nothing says summer quite like firing up the grill, and these Grilled Sausage and Vegetable Skewers are your ticket to a fuss-free, flavor-packed meal. You’ll love how the smoky char from the grill brings out the sweetness in the veggies and the savoriness in the sausages.
Ingredients
- For the skewers:
- 1 lb smoked sausage, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the glaze:
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Instructions
- Preheat your grill to medium-high heat, about 400°F.
- Thread the sausage, bell peppers, onion, and zucchini onto skewers, alternating between ingredients.
- Brush the skewers with olive oil and season with salt and black pepper.
- Place the skewers on the grill. Cook for 4-5 minutes per side, or until the vegetables are tender and the sausage is heated through.
- While the skewers are grilling, whisk together the honey, Dijon mustard, and apple cider vinegar in a small bowl to make the glaze.
- During the last 2 minutes of grilling, brush the skewers with the glaze on both sides.
- Remove from the grill and let rest for 2 minutes before serving.
Unbelievably juicy and bursting with flavor, these skewers are a hit at any barbecue. Serve them over a bed of quinoa or with a side of crusty bread to soak up all the delicious glaze.
Creamy Sausage and Potato Soup
Nothing beats a warm, hearty bowl of soup when you’re craving comfort food, and this creamy sausage and potato soup is just the ticket. It’s packed with flavor, easy to make, and perfect for those chilly evenings when you need a little extra coziness.
Ingredients
- For the soup base:
- 1 lb Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- For the potatoes and seasoning:
- 4 medium potatoes, peeled and diced into 1/2-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- For garnish:
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded cheddar cheese
Instructions
- In a large pot over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure the sausage browns nicely.
- Add the diced onion and minced garlic to the pot with the sausage. Cook until the onion is translucent, about 3 minutes.
- Pour in the chicken broth and add the diced potatoes, salt, pepper, and thyme. Bring to a boil, then reduce heat to simmer. Cover and cook until the potatoes are tender, about 15 minutes. Tip: Check the potatoes with a fork to ensure they’re perfectly tender.
- Stir in the heavy cream and heat through without boiling, about 2 minutes. Tip: Heating the cream gently prevents it from curdling.
- Serve the soup hot, garnished with chopped parsley and shredded cheddar cheese.
The soup is luxuriously creamy with a rich, savory depth from the sausage, while the potatoes add a comforting heartiness. Try serving it with a side of crusty bread for dipping to make the most of that delicious broth.
Sausage and Mushroom Risotto
Deliciously creamy and packed with flavor, this sausage and mushroom risotto is the ultimate comfort food. You’ll love how the savory sausage and earthy mushrooms come together in this hearty dish.
Ingredients
- For the risotto:
- 1 tbsp olive oil
- 1/2 lb Italian sausage, casings removed
- 8 oz mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken broth, warmed
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned, about 5 minutes. Tip: Break the sausage into small pieces with a spoon for even cooking.
- Add the mushrooms, onion, and garlic to the skillet. Cook until the vegetables are soft, about 5 minutes.
- Stir in the Arborio rice and cook for 1 minute, until the rice is lightly toasted.
- Pour in the white wine and cook until it’s mostly absorbed, about 2 minutes. Tip: Use a wooden spoon to stir the risotto gently to prevent sticking.
- Add 1 cup of the warmed chicken broth to the skillet. Stir frequently until the broth is absorbed. Repeat with the remaining broth, adding 1 cup at a time and stirring until absorbed before adding the next. This process should take about 20 minutes.
- Once the rice is creamy and al dente, remove the skillet from heat. Stir in the Parmesan cheese and butter until melted. Season with salt and pepper to taste. Tip: Let the risotto sit for 2 minutes before serving to thicken slightly.
Now, this risotto is rich, creamy, and full of umami flavors from the sausage and mushrooms. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.
Baked Sausage Stuffed Bell Peppers
Looking for a hearty, flavorful dish that’s as fun to make as it is to eat? These baked sausage stuffed bell peppers are your answer. They’re packed with savory goodness and just the right amount of spice to keep things interesting.
Ingredients
- For the filling:
- 1 lb Italian sausage
- 1 cup cooked rice
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1 tbsp minced garlic
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the peppers:
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- In a large skillet over medium heat, cook the Italian sausage until browned, about 5-7 minutes. Tip: Break the sausage into small pieces as it cooks for even browning.
- Add the onions, tomatoes, garlic, Italian seasoning, salt, and black pepper to the skillet. Cook for another 3-4 minutes until the vegetables are soft.
- Stir in the cooked rice until well combined. Remove from heat and let the mixture cool slightly.
- Stuff each bell pepper with the sausage and rice mixture, packing it down lightly. Tip: Leave a little space at the top for the cheese.
- Sprinkle the shredded mozzarella cheese evenly over the top of each stuffed pepper.
- Place the stuffed peppers in the prepared baking dish. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden. Tip: For extra crispy cheese, broil for the last 2 minutes.
Great for a cozy dinner, these stuffed peppers offer a delightful contrast between the tender bell pepper and the savory, cheesy filling. Serve them with a side of crusty bread to soak up any juices, or slice them into rings for a fun presentation.
Sausage and Kale Pasta
Deliciously simple and packed with flavor, this sausage and kale pasta is your weeknight dinner hero. You’ll love how the savory sausage pairs with the earthy kale, all tossed in a creamy sauce.
Ingredients
- For the pasta:
- 8 oz pasta (like penne or fusilli)
- 4 cups water
- 1 tsp salt
- For the sauce:
- 1 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 3 cloves garlic, minced
- 1 bunch kale, stems removed and leaves chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt and the pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
- Add the minced garlic to the skillet with the sausage. Cook for 1 minute until fragrant.
- Stir in the chopped kale. Cook until wilted, about 3-4 minutes. Tip: If the kale seems dry, add a splash of water to help it steam.
- Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes to thicken slightly.
- Add the cooked pasta to the skillet. Toss everything together until the pasta is well coated with the sauce.
- Sprinkle with grated Parmesan cheese and season with salt and pepper to taste. Tip: For extra flavor, reserve some pasta water to adjust the sauce’s consistency.
- Serve hot. Tip: Garnish with extra Parmesan and red pepper flakes for a spicy kick.
This dish boasts a creamy texture with a perfect balance of savory and earthy flavors. Try serving it with a side of crusty bread to soak up every bit of the delicious sauce.
Slow Cooker Sausage and Bean Stew
Warm up your kitchen with this hearty slow cooker sausage and bean stew, perfect for those days when you want a comforting meal without the fuss. You’ll love how the flavors meld together while you go about your day.
Ingredients
- For the stew:
- 1 lb smoked sausage, sliced into 1/2-inch pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
Instructions
- Place the sliced sausage, diced onion, and minced garlic in the slow cooker.
- Add the drained and rinsed beans, diced tomatoes with their juice, and chicken broth to the slow cooker.
- Sprinkle in the dried thyme, smoked paprika, and black pepper, then give everything a good stir to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the onions are tender and the flavors have melded together.
- Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
- Tip: If you prefer a bit of heat, add a pinch of red pepper flakes with the other spices.
- Tip: Serve with a slice of crusty bread to soak up all the delicious broth.
Rich and flavorful, this stew has a smoky depth from the sausage and paprika, with the beans adding a creamy texture. Try topping it with a sprinkle of fresh parsley or grated Parmesan for an extra touch of flavor.
Cheesy Sausage and Egg Casserole
Got a brunch crowd to feed or just craving something hearty? This cheesy sausage and egg casserole is your go-to. It’s packed with flavor, easy to whip up, and sure to impress.
Ingredients
- For the base:
- 1 lb breakfast sausage
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- For the topping:
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a skillet over medium heat, cook the breakfast sausage until browned, about 5-7 minutes. Drain the excess fat.
- In a large bowl, whisk together the eggs and milk until well combined. Tip: For fluffier eggs, whisk vigorously.
- Spread the cooked sausage evenly in the bottom of the prepared baking dish. Pour the egg mixture over the sausage.
- Sprinkle 1 cup of shredded cheddar cheese over the egg mixture. Tip: Letting the cheese sit at room temperature for a few minutes before sprinkling helps it melt more evenly.
- Bake in the preheated oven for 25 minutes, or until the eggs are set and the edges are lightly golden.
- Remove from the oven and sprinkle the remaining 1/2 cup of cheddar cheese and chopped green onions on top. Tip: For extra color and flavor, add a sprinkle of paprika before serving.
- Let the casserole cool for 5 minutes before slicing and serving.
You’ll love the creamy, cheesy texture paired with the savory sausage. Try serving it with a side of fresh fruit or avocado slices for a complete meal.
Sausage and Spinach Stuffed Shells
Oh, you’re going to love this cozy, comforting dish that’s perfect for any night of the week. It’s packed with flavor, easy to make, and sure to please everyone at the table.
Ingredients
- For the shells:
- 12 oz jumbo pasta shells
- 1 tbsp olive oil
- For the filling:
- 1 lb Italian sausage, casings removed
- 10 oz frozen spinach, thawed and squeezed dry
- 15 oz ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 24 oz marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and toss with olive oil to prevent sticking.
- In a skillet over medium heat, cook the Italian sausage until browned, breaking it apart as it cooks. Drain any excess fat.
- In a large bowl, mix together the cooked sausage, spinach, ricotta cheese, egg, Parmesan cheese, garlic powder, salt, and pepper until well combined.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Fill each cooked shell with the sausage and spinach mixture and place them seam side up in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
- Bake for 25 minutes, or until the cheese is bubbly and golden.
- Let the dish sit for 5 minutes before serving to allow the filling to set.
Absolutely delicious, these stuffed shells are creamy, cheesy, and packed with the savory flavors of sausage and spinach. Serve them with a side of garlic bread for a meal that’s sure to impress.
Smoked Sausage and Cabbage Stir-Fry
Wondering what to whip up for a quick, satisfying meal that’s packed with flavor? You’ve gotta try this Smoked Sausage and Cabbage Stir-Fry—it’s a one-pan wonder that brings smoky, savory goodness to your table in no time.
Ingredients
- For the stir-fry:
- 1 tbsp olive oil
- 1 lb smoked sausage, sliced into 1/2-inch pieces
- 4 cups green cabbage, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp brown sugar
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add sliced smoked sausage to the skillet. Cook, stirring occasionally, until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets nicely caramelized.
- Add onion and garlic to the skillet. Stir-fry for 2 minutes until fragrant and slightly softened.
- Toss in the cabbage, salt, and pepper. Stir-fry for another 5 minutes, until the cabbage is wilted but still crisp. Tip: Keep the heat high to avoid steaming the vegetables.
- In a small bowl, whisk together soy sauce, apple cider vinegar, and brown sugar. Pour over the stir-fry and toss to coat evenly. Cook for 1 more minute. Tip: Taste and adjust the seasoning if needed, but remember the soy sauce is already salty.
Unbelievably easy, right? This stir-fry delivers a perfect crunch from the cabbage, a smoky depth from the sausage, and a tangy-sweet kick from the sauce. Serve it over steamed rice or stuff it into warm tortillas for a fun twist.
Sausage and Apple Stuffing
Ever find yourself craving something that perfectly balances savory and sweet? This sausage and apple stuffing is your answer, combining hearty flavors with a touch of fruitiness for a dish that’s anything but ordinary.
Ingredients
- For the stuffing:
- 1 lb Italian sausage, casings removed
- 4 cups cubed day-old bread
- 2 medium apples, diced
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 tbsp butter
- 1 tbsp fresh sage, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the sausage until browned, breaking it apart as it cooks, about 5-7 minutes. Tip: Drain excess fat for a lighter stuffing.
- Add the butter, celery, onion, and garlic to the skillet. Cook until the vegetables are soft, about 5 minutes.
- Stir in the apples, sage, salt, and pepper. Cook for another 2 minutes until the apples start to soften.
- Remove the skillet from heat and mix in the bread cubes and chicken broth until well combined. Tip: The bread should be moist but not soggy.
- Transfer the mixture to the prepared baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is golden. Tip: For extra crispiness, broil for the last 2 minutes.
Mmm, the stuffing comes out with a delightful contrast of textures—crispy on top, tender underneath, and packed with the savory depth of sausage paired with the subtle sweetness of apples. Serve it alongside your favorite roast or enjoy it as a hearty standalone dish.
One-Pan Sausage and Roasted Vegetables
Today’s the perfect day to whip up something delicious without the hassle of cleaning a mountain of dishes. This one-pan sausage and roasted veggies dish is your ticket to a flavorful, fuss-free meal that’ll have everyone asking for seconds.
Ingredients
- For the sausage and veggies:
- 1 lb smoked sausage, sliced into 1/2-inch pieces
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced into 1/2-inch pieces
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). This ensures everything cooks evenly and gets those perfect crispy edges.
- In a large bowl, toss the sliced sausage, baby potatoes, carrots, and broccoli with olive oil, garlic powder, onion powder, salt, and black pepper until everything is well coated. Tip: Cutting the veggies to similar sizes helps them cook at the same rate.
- Spread the mixture evenly on a large baking sheet. Avoid overcrowding to ensure everything roasts instead of steams. Tip: Lining the sheet with parchment paper makes cleanup a breeze.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sausage is browned and the veggies are tender. Tip: For extra crispiness, broil for the last 2-3 minutes, but keep an eye on it to prevent burning.
With its juicy sausage and caramelized veggies, this dish is a symphony of textures and flavors. Try serving it over a bed of quinoa or with a side of crusty bread to soak up all the deliciousness.
Sausage and Sweet Potato Hash
Wondering what to whip up for a hearty breakfast that’s both satisfying and easy to make? You’ve got to try this sausage and sweet potato hash—it’s a one-pan wonder that brings together savory and sweet in every bite.
Ingredients
- For the hash:
- 1 lb sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb ground sausage
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- For serving:
- 4 eggs
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the sweet potatoes, salt, and pepper. Cook for 10 minutes, stirring occasionally, until they start to soften.
- Add the sausage to the skillet. Break it apart with a spoon and cook until browned, about 5 minutes.
- Stir in the onion, bell pepper, and garlic. Cook for another 5 minutes, until the vegetables are tender.
- Make four wells in the hash and crack an egg into each. Transfer the skillet to the oven and bake for 8-10 minutes, until the eggs are set to your liking.
- Garnish with fresh parsley before serving.
Kitchen tips: For extra crispiness, let the hash cook undisturbed for a few minutes before stirring. If you’re not a fan of runny yolks, bake the eggs a bit longer. This dish pairs wonderfully with a drizzle of hot sauce or a side of avocado for added creaminess.
Garlic Butter Sausage and Shrimp Skillet
Ready to whip up something that’s both easy and packed with flavor? This garlic butter sausage and shrimp skillet is your ticket to a delicious, no-fuss dinner that’ll have everyone asking for seconds.
Ingredients
- For the skillet:
- 1 tbsp olive oil
- 1 lb smoked sausage, sliced into 1/2-inch pieces
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1/2 tsp red pepper flakes
- 1/4 cup chicken broth
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 2 tbsp chopped parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the sliced sausage to the skillet. Cook, stirring occasionally, until browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
- Push the sausage to one side of the skillet. Add the shrimp in a single layer. Cook for 2 minutes per side, or until pink and opaque. Tip: Shrimp cook quickly, so keep an eye on them to avoid overcooking.
- Add minced garlic, butter, and red pepper flakes to the skillet. Stir everything together and cook for 1 minute, or until fragrant.
- Pour in the chicken broth and lemon juice. Scrape any browned bits from the bottom of the skillet. Simmer for 2 minutes to slightly reduce the sauce. Tip: Those browned bits are flavor gold—don’t let them go to waste!
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Buttery, garlicky, with just the right kick of heat, this skillet is a crowd-pleaser. Serve it over a bed of rice or with crusty bread to soak up all that delicious sauce.
Sausage and Rice Casserole
Wondering what to make for dinner that’s hearty, comforting, and easy to whip up? You’re in luck because this sausage and rice casserole is all that and more, perfect for those busy weeknights.
Ingredients
- For the casserole:
- 1 lb Italian sausage, casings removed
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup diced tomatoes
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C). This ensures it’s hot enough to cook the casserole evenly.
- In a large skillet over medium heat, cook the Italian sausage until it’s no longer pink, breaking it apart as it cooks. Tip: Drain any excess fat to keep the casserole from being too greasy.
- Add the diced onions and bell peppers to the skillet with the sausage. Cook for about 5 minutes, until they start to soften.
- Stir in the rice, diced tomatoes, garlic powder, salt, and black pepper. Mix well to combine all the flavors.
- Pour in the chicken broth and bring the mixture to a simmer. Let it simmer for about 2 minutes, then remove from heat.
- Transfer the mixture to a greased 9×13 inch baking dish. Spread it out evenly. Tip: For an extra crispy top, press the mixture down lightly with the back of a spoon.
- Sprinkle the shredded cheddar cheese and breadcrumbs evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the rice is tender and the topping is golden brown. Tip: Check the casserole at the 25-minute mark to avoid overbaking.
Vibrant and flavorful, this casserole has a satisfying texture with the creamy rice, juicy sausage, and a crispy cheese topping. Serve it with a side of steamed veggies or a fresh salad for a complete meal that’ll have everyone asking for seconds.
Sausage and Broccoli Quiche
Let’s dive into making a Sausage and Broccoli Quiche, a dish that’s as hearty as it is versatile. Perfect for any meal, it’s a crowd-pleaser that combines savory sausage with fresh broccoli in a creamy, eggy filling.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tbsp ice water
- For the filling:
- 1/2 lb breakfast sausage, casings removed
- 1 cup broccoli florets, chopped
- 4 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges.
- In a skillet over medium heat, cook the sausage until browned, about 5 minutes. Remove and set aside.
- In the same skillet, sauté broccoli for 3 minutes until slightly tender. Tip: This step ensures the broccoli isn’t too crunchy in the quiche.
- In a bowl, whisk together eggs, heavy cream, salt, and pepper.
- Sprinkle sausage, broccoli, and cheese over the crust. Pour the egg mixture over the top.
- Bake for 35-40 minutes until the center is set and the top is golden. Tip: A knife inserted in the center should come out clean.
Serve this quiche warm for a comforting meal. The creamy filling pairs perfectly with the crisp crust, and the sausage adds a savory depth. Try it with a side salad for a complete dish.
Sweet and Spicy Sausage Meatballs
Ready to spice up your dinner routine? These sweet and spicy sausage meatballs are a game-changer, combining the best of both worlds for a flavor-packed bite. Perfect for parties or a cozy night in, they’re sure to impress.
Ingredients
- For the meatballs:
- 1 lb ground pork sausage
- 1/4 cup breadcrumbs
- 1 large egg
- 2 tbsp honey
- 1 tsp red pepper flakes
- 1/2 tsp garlic powder
- For the glaze:
- 1/2 cup honey
- 2 tbsp soy sauce
- 1 tbsp sriracha
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground pork sausage, breadcrumbs, egg, 2 tbsp honey, red pepper flakes, and garlic powder. Mix until just combined—overmixing can make the meatballs tough.
- Shape the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about an inch apart.
- Bake for 20 minutes, or until the meatballs are golden brown and cooked through.
- While the meatballs bake, whisk together 1/2 cup honey, soy sauce, and sriracha in a small saucepan over medium heat. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Once the meatballs are done, toss them in the glaze until evenly coated.
- Serve hot, garnished with extra red pepper flakes if you like it extra spicy.
Kick back and enjoy these meatballs—they’re juicy on the inside with a sticky, sweet, and spicy glaze that’s downright addictive. Try serving them over rice or with toothpicks for an easy appetizer.
Summary
Whether you’re craving something spicy, sweet, or savory, our roundup of 18 Delicious Sausage Recipes has something to satisfy every palate. These flavorful dishes are perfect for any meal, offering easy-to-follow steps that home cooks will love. Don’t forget to try your favorites, leave a comment sharing which recipe you adored, and spread the joy by pinning this article on Pinterest. Happy cooking!
