Our favorite sausage recipes - 570 recipes
More Sausage recipes
Liver Sausage Spread
By á-2904
Blend cream cheese and sausage - add remaining ingredients
- 8 ounces cream cheese
- 8 ounces liver sausage
- 1 teaspoon worcestershire sauce
- 1 Tablespoon chopped onion
- 2 teaspoons lemon juice
- dash salt and pepper
Italian Sausage & Escarole Soup
By mynance
Italian Sausage Soup
- 2 medium red onions
- 1 large red bell pepper
- 1¼ lbs hot Italian sausage links (5 links), casings removed
- 4 garlic cloves, pressed
- 6 cups chicken stock
- 1 can (28 oz) petite diced tomatoes, undrained
- 1 cup uncooked ditalini pasta
- 2 sprigs fresh rosemary
- 1 small head (12 oz) escarole - (about 12 cups sliced)
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 2 oz Parmesan cheese, shaved
Sausage and Beans for a Crowd
By á-1481
1.) Cook and drain lima beans according to package directions
- 3 lb. smoked sausage, cut in bite-size pieces
- 2 pkg. (10 ounces each) frozen lima beans
- 6 cans (1 lb. each) baked beans
- 6 cans (1 lb. each) kidney beans, drained
- 1 cup chopped onions
- 2 cans (8 ounces each) tomato sauce
- 1 cup ketchup
- 1/2 cup brown sugar, packed
- 1 tsp. dry mustard
- 2 tsp. salt
- 1 tsp. pepper
Polynesian Sausages
By marg_r
great casserole with rice
- 1-2 lb. sausages
- 1 green pepper (cut into strips)
- 2 celery stalks thinly sliced
- 1 small onion sliced
- 1-14oz can of pineapple chunks
- 1/4 cup vinegar
- 1 tblsp soy sauce
- 2 tblsp cornstarch
- 1/4 cup brown sugar
Kale, Smoked Sausage, and Potato Soup
By kathleentirpak
In a large pot, bring the chicken stock, olive oil, and potatoes to boil, then simmer until the potatoes are fork-t...
- 2 quarts chicken stock
- 2 Tablespoons olive oil
- 2 pounds peeled white potatoes,
- cut into 1 inch thick chunks
- 2 cloves peeled and chopped garlic
- 1/2 teaspoon black pepper
- 1 pound well-washed kale, drained in a colander,
- center stems removed, and chopped
- 1 pound link of smoked beef sausage,
- cut into 1/8 inch slices and lightly browned
- 2 cloves peeled and chopped garlic
Pasta With Spicy Sausages, Tomatoes, Rosemary and Olives
By nycatty35
1. Warm the oil in a large skillet over medium-high heat
- 2 tablespoons extra virgin olive oil
- 1/2 pound hot Italian sausage, casings removed
- 1 large sprig fresh rosemary
- 1 fat garlic clove, finely chopped
- 1 1/2 pounds ripe plum tomatoes, trimmed and diced
- 1/4 cup green pitted olives, slivered
- Salt to taste
- 1/2 pound whole-wheat pasta, like penne.
Grilled Rosemary crusted Pizza, with Sausage, Peppers, Onions and Cheese
By lisalang
eparation Combine water and supgar in a food processor
- ough
- 1 cup warm water (105°F to 115°F)
- 1 tablespoon sugar
- 1 envelope dry yeast
- 3 tablespoons olive oil
- 3 cups (or more) all purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon chopped fresh Toppings
- 3/4 cup olive oil
- 6 tablespoons balsamic vinegar
- 3 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 pound spicy Italian sausages
- 2 yellow or red bell peppers, cored, lengthwise
- 1 large red onion, peeled, cut through root end into 1/2-inch thick wedges
- 2 cups grated mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 cups crumbled chilled soft fresh goat cheese (such as Montrachet)
- 4 plum tomatoes, halved, seeded, chopped
- 3/4 cup chopped green onion tops Add coals to
Sausage and Wild Rice Casserole
By contessawannabe
Preheat oven to 350 Prepare rice according to package instructions, cooking for about 15 to 20 minutes
- 1 box Uncle Ben’s Long Grain & Wild Rice Original Recipe with Herbs
- 1 can cream of mushroom soup undiluted
- 1 lb. breakfast sausage links cut into bite size pieces (Jesse Jones original is best per Candy) Note from Andrea: If you like spicy, you could do a hot sausage. I have also made it with turkey sausage.
- 1 package of fresh sliced mushrooms sautéed in 3 Tbsp. butter (add liquid to casserole – I also added some garlic as I was cooking this and some dried onion flakes) or if you can find them 1 lg. can B and B sliced mushrooms
- ½ cup slivered or sliced almonds – toasted
- Salt and pepper to taste
- Curry to taste – about 1 T. if doubling recipe
Homemade Andouille Sausage
By Texaschef11
Mix all ingredients together
- Rustic Rub:
- 1 boneless pork butt, ground (about 5 pounds)
- 1/2 cup Rustic Rub
- 1 1/2 teaspoons chili powder
- 1/2 cup paprika
- 1 1/2 teaspoons file powder
- 3 teaspoons freshly ground black pepper
- 1 teaspoon cumin
- 1 1/2 teaspoons crushed red pepper
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1/2 cup chopped garlic
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried thyme
Smoked Sausage Saute
By Mimimidge
Cook pasta according to package directions
- 10 oz. uncooked bow-tie pasta
- 1 pkg. smoked sausage, cut into 1/2 inch thick slices
- 1 Tbs. olive oil
- 2 medium zucchini, halved lengthwise, sliced
- 1 medium onion, chopped
- 1/2 tsp. garlic salt
- 1/4 tsp. dried oregano
- 1/4 black pepper
- 1 can diced tomatoes, undrained
- 1/4 up grated Parmesan cheese, optional
Sausage Minestrone Soup with Orzo
By rsaitz
preheat oven to 350 degrees
- 1 lb sweet italian suasage
- 1 lb hot italian sausage
- 3 Tbsp olive oil
- 1 large spanish onion chopped
- 3 cloves of garlic
- fennel chopped
- 5 carrots chopped
- 1 28 oz can of tomatoes, chopped
- 3 qts veggie stock or chicken stock
- 4 cups of tomato juice
- 2 bay leaves
- 16 oz can chickpeas
- 16 oz can of black beans
- 16 oz can of cannelli (or white) beans
- 1 large zucchini, diced
- 1 large summer squash, diced
- 1/2 cup orzo dry
- 3 Tbsp basil chopped
- kosher salt and pepper to taste
Bucatini with Sausage, Peppers and Onions
By Queenbee_47
I got this recipe from Rachael Ray's low carb cookbook
- Salt and Pepper to taste
- 1/2 pound Bucatini Pasta
- 1 Tblsp. EVOO
- 1 lb. sweet Italian sausage
- 1 lb. Hot Italian sausage
- 4 Garlic cloves, chopped
- 1 large Onion, thinnly sliced
- 1 Red Bell Pepper, thinly sliced
- 2 Cubanelle Peppers, thinly sliced (I use green bell pepper if I don't have cubaneles)
- 1 can Chunky-style Crushed Tomatoes
- 1/3 cup grated Parmigano-Reggiano
- 1/4 cup flat leaf Parsley, chopped
- 1 cup (20 leaves) Fresh Basil, torn
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