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This recipe is from none other than New Orleans celebrity chef John Besh who knows how to make his jambalaya! Pork...

  • 1/2 pound bacon, diced
  • 1 onion, diced
  • 1/2 bell pepper, diced
  • 1 stalk celery, diced
  • 1 pound smoked pork sausage, sliced
  • 3 cups uncooked converted Louisiana white rice
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon crushed red pepper flakes
  • 5 cups chicken broth
  • 1 cup tomato sauce or canned chopped tomatoes
  • 2 cups diced cooked pork (Chopped roast pork shoulder, which is cut into small chunks and browned in the bacon fat first)
  • 3 green onions, chopped
  • Salt, to taste
  • Tabasco, to taste
3.9/5 (51 Votes)

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I was appalled to find out this costs roughly half the cost of supermarket prepackaged bulk hot Italian sausage

  • optionally left out:
  • 3-4 lbs of lean pork (or regular if you want more cheaper and flavor)
  • 1 tbs garlic salt
  • 1/2 tsp pepper
  • 1 tbs paprika
  • 2 tbs fennel seed whole
  • 1 tbs red pepper.
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1/2 ground anise, didn't have any on hand.
4.5/5 (20 Votes)

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I really had to do some editing on this recipe

  • 1/2 stick butter or margarine (I use vegan butter) & appr 1 T olive oil
  • 1/2 head of cabbage, chopped
  • 1 small onion, chopped
  • 1 pound turkey keilbasa, sliced into round pieces
  • 1 (15 ounce) can diced tomatoes
  • salt
  • pepper
  • 1/4 of green pepper
  • few drops of hot sauce (optional)
  • Add Potatoes (optional)
4.5/5 (20 Votes)

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Add some flavor to your mini corn dogs with some chorizo, great for an appetizer!

  • Cooking spray
  • 3 fully cooked chorizo sausages, about 12 ounces
  • 1 tablespoon vegetable oil
  • 1/2 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 2 teaspoons sugar
  • Kosher salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper, optional
  • 1 large egg
  • 3/4 cup buttermilk
  • 3 scallions, thinly sliced
4.6/5 (15 Votes)

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Preheat oven to 350 degrees

  • 1 can croissant rolls
  • 1 tube ground reduced-fat sausage
  • 6 eggs
  • 1/2 cup shredded cheese
3.9/5 (90 Votes)

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1. Sprinkle chicken with salt and dredge in flour

  • 1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
  • Salt
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 ounces cooked chorizo sausage, cut into 1/4-inch-thick rounds
  • 1 1/2 cups long-grain rice
  • 3 1/2 cups low-sodium chicken broth
  • 1 15-oz. can diced tomatoes, drained
  • 1 cup frozen peas
4.5/5 (17 Votes)

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Quick and tasty

  • 2 Tbls EVOO
  • 12-16 oz Chorizo or Linguica Sausage quartered lengthwise and cut crosswise into slices.
  • 1 large Spanish Onion, chopped
  • 2 large garlic cloves, minced
  • 2 lbs. sweet potatoes (yams) peeled, quartered lengthwise, cut crosswise into slices.
  • 1 lb. Yukon gold potatoes, peeled, quartered lengthwise, cut crosswise into slices.
  • 6 cups low salt chicken broth
  • 1-9 oz bag fresh baby spinach chopped.
  • Smoked paprika to taste
  • Chipotle pepper to taste
  • S&P.
4.1/5 (7 Votes)

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Top these sandwiches with a beer cheese sauce

  • 12 smoked sausages with cheese (such as Hillshire Farms cheddar wurst)
  • 3 tablespoons butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon grainy mustard
  • 3 large onions, sliced into 1/4-inch rings
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (12 oz) beer
  • 12 hoagie rolls, split
  • Mustard and shredded cheddar (optional)
4.5/5 (8 Votes)

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Turns your ground turkey or chicken into a delicious breakfast sausage!

  • 1/4 teaspoon onion powder
  • 2 teaspoons granulated garlic
  • 1 tablespoon ground sage
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • 1 teaspooon thyme
  • 1/2 teaspoon allspice
  • 1 teaspoon parsley
4.5/5 (21 Votes)

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Bring a pot of heavily salted water to a boil and cook the penne until al dente

  • 4 ounces regular or whole wheat penne
  • 2 tablespoons olive oil, divided
  • 8 ounces smoked pork sausage, such as Andouille, sliced into coins
  • 12 ounces frozen vegetables, such as onion-bell pepper mix (See Recipe Notes)
  • 1 heaping teaspoon whole ground or Creole mustard
  • 1/3 cup heavy cream, or more to taste
  • Kosher salt and pepper, to taste
4.5/5 (21 Votes)

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A refreshing pasta salad that will be perfect for your next picnic or bbq with your friends and family

  • 1 box (7.6 oz) Betty Crocker® Suddenly Salad® basil pesto pasta salad mix
  • 1/4 cup pine nuts
  • 1/3 cup cold water
  • 3 tablespoons olive oil
  • 1 cup cherry or grape tomatoes, cut in half
  • 1 cup bocconcini (small fresh mozzarella cheese balls)
  • 4 precooked smoked Italian sausage links, thinly sliced
  • 2 tablespoons chopped fresh basil leaves
4.6/5 (12 Votes)

By

Heat olive oil over medium high heat in a 12-inch oven safe skillet until hot

  • 1 Tbsp olive oil
  • 1 lb smoked sausage, sliced into 1/4" slices
  • 2 Tbsp dried minced onion flakes
  • 1 tsp garlic powder
  • 2 cups low-sodium chicken broth
  • 1 (10 oz) can Rotel tomatoes
  • 1/2 cup heavy cream
  • 8 oz campanelle pasta (or penne)
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 cup Monterey Jack cheese, shredded
  • 1/3 cup thinly sliced scallions
4.4/5 (24 Votes)

Any burning questions? Our chefs answer!

Spicy Sausage Skillet John Besh's Pork & Sausage Jambalaya