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Melt butter in a large frypan

  • 2 tablespoons butter
  • 1/2 cup finely-chopped onion
  • 1/2 cup chopped green pepper
  • 1 package frozen sausage meat, thawed
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground oregano
  • pinch garlic powder
  • 1 3/4 cups water
  • 1 can beef broth
  • 1 3/4 cup elbow macaroni
  • 3 tablespoons flour
  • 2 cups milk
  • 1/3 cup grated Canadian Parmesan cheese
  • 2 tablespoon chopped parsley
0/5 (0 Votes)

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1. Place all ingredients in CROCK-POT® slow cooker; toss to coat completely

  • 1 pound Kielbasa sausage, cut into 3/4-inch-thick rounds
  • 2/3 cup blackberry jam
  • 1/3 cup steak sauce
  • 1 tablespoon prepared yellow mustard
  • 1/2 teaspoon ground allspice
0/5 (0 Votes)

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1. The tortillas. If the tortillas are just made and very moist feeling, lay them out in a single layer and cov...

  • For the Tangy Avocado Sauce:
  • 2 dozen About 2 dozen corn tortillas, preferably thin homemade ones or ones from a local tortilleria
  • 1/2 lb (about 4 medium) tomatillos, husked, rinsed and cut in half
  • 3 large garlic cloves, peeled
  • Hot green chiles to taste (roughly 2 or 3 serranos or 1 or 2 jalapenos), stems broken off, roughly chopped
  • 1/4 C (loosely packed) cilantro, thick lower stems cut off
  • 1 large, ripe, avocado, pitted, flesh scooped from peel and roughly chopped
  • Salt
  • For finishing the tlayudas:
  • 1/4 About 1/4 cup fresh-rendered, room temperature pork lard (preferably the kind with bits of brown cracklings in it's what's called asiento in Oaxaca) or vegetable oil
  • 1 About 1 pound fresh Mexican chorizo sausage, casing removed
  • 6 About 6 ounces Mexican fresh cheese (queso fresco) or other fresh garnishing cheese like feta or salted dry-pressed farmers cheese, crumbled
1/5 (1 Votes)

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Preheat the oven to 375F. Lightly butter a 9 X 9 X 2

  • SAUCE:
  • 1 package (16 ounces) ECKRICH
  • Smoked Sausage, cut into 1/2-inch
  • slices
  • 2 cups uncooked rotini pasta
  • 1/2 cup chopped (julienne) red pepper
  • 1 cup frozen brocolli, thawed and
  • drained
  • 16 ounces Cheddar cheese sauce
  • 1 cup shredded sharp Cheddar cheese
  • Salt and pepper to taste
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 tsp dry mustard
  • 1 cup milk
  • 1 1/2 cups shredded Cheddar cheese
  • Salt to taste
0/5 (0 Votes)

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I watched Celebrity Chef Lidia Bastianich making this dinner on her PBS television cooking show, very recently

  • For the sauce:
  • Olive Oil
  • 1 pound Italian, sausage
  • 1 onion, finely chopped
  • 2-3 garlic cloves, finely sliced
  • 1/4 cup white wine
  • 1 large can (32 oz.) peeled whole tomatoes (San Marzano is preferred, lightly crushed
  • 1/4 tsp red pepper flakes (used 1/2 tsp.)
  • salt (to taste)
  • fresh basil (4-6 large leaves)
  • For the Ciccione (dumplings):
  • 4 cups semolina flour
  • 1 1/2 cups water
  • 1/2 cup hot water
  • pinch saffron (or you could use tumeric, which is cheaper and will give the pasta the golden color
5/5 (1 Votes)

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This is a hearty breakfast favorite filled with the rich flavors of creamy white gravy, luscious Bob Evans® Origin...

  • 1 pound Bob Evans® Original Recipe Sausage Roll
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • salt and black pepper to taste
  • 8 prepared biscuits
0/5 (0 Votes)

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In saucepan combine wild rice and 3 cups stock

  • 2/3 -2/3 cup wild rice, rinsed and drained
  • 3 -3 cups plus 1/2 cup chicken or turkey stock, homemade or canned
  • 2 -2 T olive oil or butter (or less, depending on your pan; use olive oil for South Beach diet)
  • one -one 12 oz. pkg. ground pork sausage (I used Jimmy Dean 50% less fat pork sausage but turkey sausage would be great too)
  • 1 -1 onion, finely chopped
  • 1 -1 T finely chopped fresh thyme leaves (or use 1-2 tsp. dried thyme)
  • 12 -12 oz crimini, shitaki or white mushrooms, stems removed and coarsely chopped
  • 3 -3 T finely chopped fresh parsley
  • -fresh ground black pepper to taste
0/5 (0 Votes)

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Place olives in a small saucepan with the wine, bring to a boil

  • 4 tbl. Spanish green olives, coarsely chopped
  • 4 tbl. brine cured black olives, coarsely chopped
  • 1/2 c. dry white wine
  • 6 c. chicken broth
  • 1/4 tsp. crumbled saffron
  • 8 tbl. olive oil
  • 1/2 lb. sweet chorizo, skinned & cut into 1/2 slices
  • 1 onion, finely chopped
  • 4 cloves of garlic
  • 1 medium red bell pepper, finely chopped
  • 1/4 lb serrano or prosciutto cut into 1/4" slices & then diced
  • 4 tbl. minced parsley
  • 3 c. Arborio or Boma rice
  • Kosher salt
  • 2 dozen snap peas
0/5 (0 Votes)

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1. Heat oven to 400°F. In 12-inch ovenproof skillet, melt butter over medium-high heat

  • 1 tablespoon 1 tablespoon butter
  • 1 lb 1 lb bulk pork sausage
  • 1 cup 1 cup chopped yellow onion
  • 1/2 cup 1/2 cup chopped celery
  • 1/2 cup 1/2 cup chopped green bell pepper
  • 1 teaspoon 1 teaspoon Cajun seasoning
  • 1/8 teaspoon 1/8 teaspoon ground red pepper (cayenne)
  • 1 can 1 can (19 oz) Progresso™ dark red kidney beans, drained, rinsed
  • 1 can 1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes, undrained
  • 1 pouch 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
  • 1 cup 1 cup shredded sharp Cheddar cheese (4 oz)
  • 2 tablespoons 2 tablespoons milk
  • 1 tablespoon 1 tablespoon Sriracha sauce
  • 1 1 egg
  • 2 2 green onions, thinly sliced
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Beat eggs and liquids in a medium size mixing bowl

  • knoephla dough:
  • 1 lb of sausage or bacon cooked with a small white onion and grease until browned, save grease.
  • 4 c self rising flour (or ap flour + 1/2 tsp baking powder
  • 1/4 tsp salt)
  • 2 eggs
  • 1 c warm water
  • 1 c whole milk
  • 6 potatoes, peeled and cubed
  • salt and pepper to taste
  • bacon or sausage grease (lard or vegetable oil)
  • butter
  • 22 ounces sauerkraut, drained
0/5 (0 Votes)

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Brown the sausage in a pan

  • 1 lb ground sweet or spicy Italian sausage (We prefer spicy. Note: If you can only find sausage links, remove the casing before cooking.)
  • 24 oz jar of pasta sauce
  • 1 can of cannellini beans, drained and rinsed
  • 1 box of frozen chopped spinach
  • 1/2 pound of carrots (about 4 large carrots), peeled and chopped into bite-sized pieces
  • 1 small yellow onion, diced (about one cup)
  • 4 cups of chicken broth
  • 1 cup uncooked pasta (I like to use elbow macaroni or ditalini)
0/5 (0 Votes)

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Heat a large skillet over medium heat

  • 1 lb. ground pork sausage
  • 6 cups coleslaw mix or shredded cabbage
  • 4 cloves garlic, minced
  • 1 T ginger, minced
  • 1 T soy sauce
  • 1/4 cup chopped green onions
  • 1 T sesame oil
0/5 (0 Votes)

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