41 Best Ground Sausage Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. One Pot Garbanzo Lentil and Italian Sausage

One Pot Garbanzo Lentil and Italian Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz Italian sausage, casings removed
• 1 cup dried lentils (green or brown), rinsed
• 1 can (15 oz) chickpeas, drained
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 3 cups vegetable or chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. In a large pot, heat olive oil over medium; crumble and brown the sausage.
2. 2. Add onion and garlic; sauté until soft and fragrant.
3. 3. Stir in lentils, crushed tomatoes, and broth; bring to a boil.
4. 4. Reduce heat; simmer 25-30 minutes, until lentils are tender.
5. 5. Stir in chickpeas; simmer 5 minutes more.
6. 6. Season with oregano, thyme, red pepper flakes, salt, and pepper.
7. 7. Adjust thickness with extra broth if needed; ladle into bowls and serve.

2. Cheesy Baked Ziti

Gluten-free Baked Ziti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT1H · Yield: 12

Cheesy gluten-free baked ziti is a family favorite dinner recipe! This is an easy gluten-free dinner for your kids to help with too!

Ingredients

• 12 oz. box of gluten-free penne noodles (I used Jovial)
• 2 handfuls baby spinach (fresh, not frozen)
• 1 lb. ground pork, turkey or chicken sausage, or plain ground turkey
• 1 clove garlic, minced
• 15 oz. part-skim or whole milk Ricotta cheese
• 1/2 cup shredded Parmesan cheese
• 1 large egg
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 23.5 oz. jar* Prego pasta sauce (or your favorite gluten-free sauce)
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 350°. Spray a 9″x13″ baking dish with cooking spray and set aside.
2. Cook the gluten-free pasta according to instructions for al dente. Drain and set aside.
3. While the pasta is cooking, use a food processor, food chopper or knife to chop up two handfuls of fresh spinach.
4. In a skillet, brown the ground turkey or sausage, adding in the clove of minced garlic and the chopped spinach about halfway through cooking sausage. When completely cooked, set aside.
5. In a bowl, combine the Ricotta cheese, Parmesan cheese, and large egg. Stir in the salt, pepper, and garlic powder. Set bowl aside.
6. To assemble the baked ziti, place half of the drained pasta in the bottom of the 9″x13″ pan. Top with half of the marinara sauce. Spoon half of the ricotta mixture over the sauce and try to spread fairly evenly. Spoon half of the meat mixture for the next layer. Sprinkle 1 cup of the mozzarella cheese over the meat.
7. Repeat the layers once more in the same order.
8. Cover with foil and bake at 350° for 25 minutes. Remove foil and bake for an additional 5-10 minutes or until the edges are lightly browned and mozzarella is melted.
9. Serve immediately.

3. Italian Sausage and Mushroom Risotto

Italian Sausage and Mushroom Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

A delicious sausage and mushroom flavored risotto.

Ingredients

• 1 large onion (diced)
• 4 Tbsp extra virgin olive oil
• 1 cup Carnaroli rice (or Arborio)
• ½ cup white wine
• 3 cups hot beef stock (or hot water plus 1 cube Porcini bouillon (or vegetable flavor) mixed in (or vegetable stock))
• 4 links Italian sausage (removed from casings (omit for vegetarian) or ground sausage)
• 1 cup dried Porcini mushrooms (or you can use an 8 oz pkg (225 g) of white or crimini mushroom)
• 1 tsp fresh parsley (chopped )
• ½ cup Parmigiano Reggiano cheese (grated)
• 2 Tbsp butter ((good quality))
• ⅛ tsp sea salt (to taste)
• ⅛ tsp black pepper (freshly ground to taste)

Instructions

1. Start Cooking the Onion, Sausage and Mushroom (SEE NOTES IF USING DRIED PORCINI MUSHROOMS)
2. Add 3 tablespoons extra virgin olive oil to a large sauté pan over medium high heat, then add the chopped onion. Cook until onion is translucent, but don’t let it brown. In another small pan, sauté the fresh mushrooms in some oil, set aside.
3. Push onion to one side of saute pan, and add sausages (make sure casings have been removed.
4. Stir the onions, then start breaking sausage (I like to use a flat, wooden spatula tool, like you see in the photos) into smaller pieces.
5. Once sausage is broken up, mix onions and sausage together until sausage is fully cooked and starts to brown. Remove from pan and set aside with the soaked porcini mushrooms or fresh sauteed mushrooms.
6. In same pan, add 1 tablespoonful of olive oil, (heat should still be medium high), then add rice. Stir constantly,  (add a little more oil if rice is too dry or sticks,) and cook for 1 minute.
7. Add wine and stir constantly until it evaporates
8. Start adding about ½ cup (115 ml) of hot stock (keep it in a pot on the stove) at a time, stirring so the rice doesn’t stick and until it is absorbed
9. Continue adding the stock to the rice, always stirring. The rice will continue to grow as you add the water.
10. Once all the water has been added, return the other ingredients to the pan
11. Stir thoroughly and continue to cook until the rice is al dente. It should take no longer than 20 minutes to cook risotto; 18 minutes is usually perfect.
12. At this point, if the rice should be ready. Remove from heat and add the butter. This is the “mantecazione” of the risotto, which essentially is the final step to make the risotto creamy.
13. Add the grated Parmigiano Reggiano cheese and stir until the butter and cheese are no longer visible and the rice is creamy. Taste for salt and pepper, and adjust as needed. Serve hot.

4. Tomato Tortellini Soup

Creamy Tomato Tortellini Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’10’, ’10 servings’]

This Tomato Tortellini Soup is creamy and packed with cheese tortellini, fresh spinach, Italian sausage, Italian seasonings, and half and half for a creamy soup texture.

Ingredients

• 1 lb Italian Sausage
• 1 sweet onion (diced (about 1 heaping cup))
• 2 celery stalks (diced)
• 3 large carrots (diced)
• 3 garlic cloves (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons Italian seasoning (see notes)
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 6 oz can tomato paste
• 1/2 cup flour
• 7 cups chicken broth
• 24 oz cheese tortellini
• 2 cups half and half
• 1 1/2 cups spinach (chopped)
• fresh basil and parmesan for garnish (optional)

Instructions

1. In a large pot over medium heat brown the sausage. Once it’s almost browned, drain the excess grease. Stir in the onion, celery, and carrots. Cook 5 minutes more or until veggies are tender.
2. Add the garlic, salt, pepper, Italian seasoning, basil, oregano, and tomato paste. Stir until combined. Saute for 3-4 minutes, stirring occasionally to prevent burning.
3. Stir in the flour and cook for 1 minute. The mixture will be dry and sticky.
4. Slowly add the chicken broth and stir to combine. Bring the mixture to a simmer, reduce heat to low and simmer for 15 minutes.
5. Stir in the half and half, tortellini, and spinach. Bring to a low boil and cook until tortellini is al dente (following package directions).
6. Portion into soup bowls and serve with a garnish of fresh basil and parmesan.

5. Stuffed Zucchini Boats

Stuffed Zucchini Boats Casserole with Italian Sausage and Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT1H5M · Yield: 8

This Stuffed Zucchini Boats Casserole is so easy! You don’t even have to pre-cook the quinoa – just mix up the yummy quinoa base right in your baking dish. Even better – you can prep this recipe almost entirely ahead! • Includes Make-Ahead Steps • Gluten Free •

Ingredients

• 1 1/2 cups fat-free, reduced-sodium chicken broth
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1 cup uncooked quinoa (rinsed if needed – see note)
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 4 zucchini, each approximately 6-8 inches in length, about 2 pounds total (see note)
• 8 ounces uncooked sweet Italian turkey sausage (bulk, or links with casings removed)
• 1/2 cup reduced-fat shredded Italian cheese blend
• 1/4 cup grated parmesan cheese

Instructions

1. Preheat oven to 400°F.
2. In an ungreased 9×13 baking pan, combine broth, tomatoes with their juice, uncooked quinoa, basil, oregano, garlic powder, and salt. Stir until thoroughly combined.
3. Trim off both ends of each zucchini, and cut each zucchini in half lengthwise. Top each zucchini half with a thin layer of the uncooked sausage, pressing a bit of sausage all along each piece of zucchini. Lay each sausage-topped zucchini half, cut side up, in the baking dish, lined up side-by-side.
4. Sprinkle Italian cheese blend on top of the sausage (it’s ok if a bit of it falls down onto the quinoa mixture, but you’re trying to get most of it piled on top of the sausage). Sprinkle the parmesan cheese over the entire casserole.
5. Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking, uncovered, for about 25 minutes more, until quinoa is cooked through and cheese is golden brown.

6. Mostaccioli

Mostaccioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz mostaccioli pasta
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 lb Italian sausage, casings removed
• 2 cups marinara sauce
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a large skillet, brown sausage; crumble as it cooks; remove excess fat.
3. 3. Add onion and mushrooms; sauté until tender; add garlic and cook 1 minute more.
4. 4. Stir in marinara sauce and simmer briefly.
5. 5. Meanwhile, cook mostaccioli in salted boiling water until just under al dente; drain.
6. 6. Toss pasta with sauce and spinach to warm through.
7. 7. Transfer to a baking dish; top with mozzarella and Parmesan.
8. 8. Bake 15-20 minutes until cheese is melted and bubbling.
9. 9. Let rest a few minutes before serving.

7. Keto Lasagna

Keto Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT60M · Yield: [‘6’]

This Keto Lasagna is hearty and delicious, with layers of low carb gluten-free noodles topped with a rich meat sauce, creamy ricotta cheese, and gooey mozzarella cheese. It is the ultimate keto comfort food with less than 7 net carbs per serving!

Ingredients

• 1 tbsp Avocado or olive oil
• 1 lb keto Italian sausage
• 1 lb ground beef
• 1 (28-ounce) jar Rao’s marinara sauce
• 32 ounces whole milk ricotta cheese
• 1/2 cup fresh flat-leaf parsley (chopped)
• pink salt
• cracked black pepper
• 30 (or more) hearts of palm lasagna noodles
• 2 1/2 cups shredded mozzarella cheese (separated)
• 1/4 cup Fresh grated Parmesan cheese
• fresh flat-leaf parsley (chopped for garnish (optional))

Instructions

1. Preheat the oven to 350 degrees F.
2. In a medium bowl combine the ricotta cheese and the parsley. Season with salt and pepper to taste.
3. Spray an 8 x 8 deep dish lasagna dish with olive or avocado oil.
4. Spread 3 tablespoons of the marinara into the pan and spread it in an even layer.
5. Heat the olive oil in a large skillet over medium-high heat.
6. When the oil is hot crumble in the sausage and ground beef. Season with salt and pepper and cook, breaking it up with a meat chopper, until no pink remains.
7. Pour in the marinara sauce and stir to combine.
8. Reserve 1 cup of the meat sauce.
9. Place a layer of the hearts of palm noodles in the pan.
10. Spread half of the ricotta cheese mixture on the noodles, top with half of the remaining meat sauce, and one cup of the shredded mozzarella cheese.
11. Add another layer of noodles, the remaining ricotta mixture, the remaining meat sauce, and another cup of mozzarella cheese.
12. Top with another layer of noodles and the reserved cup of meat sauce.
13. Tightly cover the lasagna with foil and place the baking dish on a baking sheet.
14. Bake the lasagna for 45 minutes.
15. Remove the lasagna from the oven and remove the foil.
16. Top with the remaining mozzarella cheese and parmesan cheese and bake for an additional 15minutes.
17. Remove from the oven and allow to cool for 15 to 20 minutes before cutting.
18. Top with chopped parsley if using.

8. Sausage Bread Recipe

Sausage Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT65M · Yield: [‘1’, ‘1 Loaf’]

A delicious sausage and cheese loaf made from scratch using simple ingredients. This delicious sausage bread is perfect for breakfast, lunch or special occasions.

Ingredients

• 1 pound Hot Pork Breakfast Sausage (or mild if preferred (I used Neese’s))
• 1 stick of Butter (melted (8 tablespoons))
• 2½ cups Self Rising Flour (like White Lily brand)
• 1 cup Sharp Cheddar Cheese (grated (4 ounces))
• 1½ cups of Buttermilk

Instructions

1. Preheat oven to 350°F (176°C)
2. Cook the pork sausage in a skillet over medium to medium-high heat, breaking apart as it browns to mince (8-10 minutes). Use a slotted spoon to transfer the cooked breakfast sausage to a paper towel lined bowl to drain off any excess grease. Set aside to cool slightly.
3. Next, place the stick of butter into a 9×5 loaf pan; place the pan into the hot oven to melt the butter while you prepare the dough.
4. Next, add the flour to a large mixing bowl along with the cooked sausage and grated cheddar cheese. Stir to toss the ingredients together then add the buttermilk and stir to combine. The dough will be wet and sticky.
5. Use potholders to carefully remove the loaf pan from the hot oven and transfer the sausage bread dough mixture to the pan and into the melted butter.
6. Bake 45 minutes or until golden brown. (See Notes)
7. Optional: melt and additional tablespoon of butter in the microwave to brush over the top of the bread once it has been removed from the oven, if desired.
8. Allow the sausage bread loaf to cool in the pan on a cooling rack for a few minutes before turning out to cool. Enjoy the sausage bread slices warm or at room temperature.

9. Spicy Sausage Dip

Spicy Sausage Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup diced green bell pepper
• 1 jalapeño, minced (adjust to heat preference)
• 1 teaspoon chili powder
• Salt and pepper to taste
• Tortilla chips or sliced vegetables, for serving

Instructions

1. 1. In a skillet, brown sausage until fully cooked; crumble as it cooks.
2. 2. Drain excess fat; reduce heat to low.
3. 3. Stir in cream cheese and sour cream until smooth.
4. 4. Add cheddar, green pepper, jalapeño, and chili powder; stir until melted and well combined.
5. 5. Season with salt and pepper; keep warm on low heat.
6. 6. Transfer to a serving dish and serve with tortilla chips or vegetables while warm.

10. Chicken and Rice Casserole

Easy Crockpot Chicken and Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT240M · Total: PT260M · Yield: [‘8’, ‘8 servings’]

Make this gluten free and easy Crockpot Chicken and Rice Casserole that is filled with savory flavors that will become a quick family favorite.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 16 oz ground sausage (browned)
• 7 oz sliced mushrooms (1 can)
• 2 cloves garlic (minced)
• 2 cups shredded cheddar cheese
• 3 cups rice (cooked)
• 1 tablespoon ground pepper
• 1 sweet onion (diced)
• 4 tbsp butter (sliced)

Instructions

1. Brown sausage and onion in pan with 1/4 teaspoon pepper. Set aside.
2. Cut chicken into cubes. Add 1/4 teaspoon pepper.
3. Add chicken and cooked sausage to the slow cooker.
4. Pour mushrooms on top of chicken. Sprinkle garlic and butter on top.
5. Cover; Cook for 3-4 hours on low or 2-3 hours on high.
6. Cook rice on stovetop or rice cooker, swap water for chicken broth.
7. After chicken is cooked add shredded cheese and rice to slow cooker. Stir to combine all ingredients. Add remaining 1/2 teaspoon pepper and salt to taste.
8. Cook for additional 15-20 minutes on high.
9. Serve and enjoy!

11. Sausage Zucchini Soup

Sausage Zucchini Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground Italian sausage
• 2 medium zucchini, diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional)
• 1/4 cup heavy cream (optional)

Instructions

1. 1. In a large pot, heat the olive oil over medium heat and crumble the sausage; cook until browned and cooked through.
2. 2. Add the onion and garlic; sauté until the onion is translucent and fragrant, about 3–4 minutes.
3. 3. Stir in the zucchini; cook for 3–4 more minutes.
4. 4. Pour in the chicken broth and diced tomatoes; add oregano and thyme. Bring to a gentle boil.
5. 5. Reduce heat and simmer for 12–15 minutes until vegetables are tender.
6. 6. Season with salt and pepper; stir in cream if using and heat through. Garnish with parsley if desired and serve hot.

12. Italian Lentil Soup

Italian Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘8’, ‘8 servings’]

This Italian Lentil soup recipe makes a hearty winter soup full of delicious vegetables and a scrumptious Italian sausage made with turkey that brings everything together. There are a couple of things that make this lentil soup special. The fennel and leeks compliment the lentils’ flavor and texture, making sure there’s some crunch to go along with the lentils’ earthiness. 

Ingredients

• 1 lb lentils
• 2-1/2 quarts (10 cups) chicken stock
• 2 cups fennel (chopped)
• 1 cup celery (chopped)
• 1-1/2 cups carrots (chopped)
• 2 cups leeks (diced)
• 3 cloves garlic (minced)
• 2-1/2 cups mushrooms (chopped)
• 2 cups spinach (chopped)
• 1 tsp salt
• 1/2 tsp pepper
• 1 lb ground turkey
• 2 cloves garlic (freshly minced)
• 1 tsp salt
• 1 tsp oregano
• 1 tsp fennel seed
• 1/2 tsp marjoram
• 1/4 tsp red pepper flakes
• 1/4 tsp black pepper

Instructions

1. Prep the vegetables by chopping the fennel bulb, white part of the leeks, carrots, and celery into bite size pieces.
2. Make the Italian sausage by mixing the fennel seed, 2 cloves minced garlic, marjoram, oregano, red pepper flakes, salt, and pepper together with the ground turkey.
3. Brown the turkey sausage in the same pot the soup is going to be cooked in. Browning the sausage in the same pot helps to build layers of flavor in the soup.
4. Once the sausage has finished browning, add the fennel, celery, leeks, and the rest of the garlic and sauté everything for four to five minutes.
5. Add the lentils, stock, salt, and pepper. Bring the soup to a boil, then turn the heat down to a simmer, add in the carrots, and continue cooking for 30 to 40 minutes.
6. While the soup is cooking, prep the mushrooms and spinach by washing and rough chopping them into bite-sized pieces.
7. After the lentils have finished cooking (they should be soft, but not mushy), add the spinach and mushrooms. Let the soup simmer for another 10 to 15 minutes.
8. Taste the soup and adjust the seasoning as needed. Serve in large bowls with a good hearty bread.

13. Biscuits and Gravy

Biscuits and Gravy Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cubed
• 3/4 cup milk
• 1 pound breakfast sausage
• 2 cups milk
• 1/4 cup all-purpose flour
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup shredded cheddar cheese (optional)

Instructions

1. 1. Preheat oven and prepare biscuits: whisk dry ingredients, cut in butter until crumbly, then stir in milk to form a shaggy dough. Drop 6 equal portions on a baking sheet and bake until golden, about 10–12 minutes (biscuits will be the base for the casserole).
2. 2. Meanwhile, brown the sausage in a skillet; drain excess fat and set aside.
3. 3. Pour off fat and sprinkle flour over the sausage; cook 1 minute to make a light roux.
4. 4. Gradually whisk in 2 cups milk; simmer until thickened to gravy consistency. Stir in pepper and garlic powder; whisk in cheddar cheese if using.
5. 5. In a casserole dish, place baked biscuits on the bottom. Top with the sausage gravy and spread evenly.
6. 6. Bake in a 350°F oven for 8–10 minutes to meld flavors and warm through. Serve hot.

14. Sausage Arugula Mini Frittata

Sausage Arugula Mini Frittata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 large eggs
• 1/3 cup milk
• 1/2 pound Italian sausage, casings removed
• 2 cups fresh arugula, roughly chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. 1. Preheat oven to 350°F and heat olive oil in an oven-safe skillet over medium heat.
2. 2. Add sausage and cook, breaking it up, until browned; add arugula and cook until wilted.
3. 3. Whisk eggs with milk, salt, and pepper in a bowl.
4. 4. Pour the egg mixture over the sausage and arugula; sprinkle mozzarella on top.
5. 5. Transfer the skillet to the oven and bake 12–15 minutes until the frittata is set and lightly golden.
6. 6. Allow to rest a few minutes, then slice into 4 portions and serve.

15. Sausage Cheese Bake

Sausage Cheese Pastry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘8’]

Sausage Cheese Pastry is the perfect brunch recipe for weekends, bridal showers, or holiday celebrations!

Ingredients

• 1 pound pork sausage
• dash of garlic powder
• dash of dried sage
• dash of cracked black pepper
• 2 Tbsp. flour
• 1 cup milk
• 1 refrigerated puff pastry
• 2 cups sharp cheddar (shredded)
• 1 cup four cheese blend (shredded)

Instructions

1. Preheat oven to 425 degrees.
2. Brown sausage in cast iron skillet until no longer pink.
3. Add garlic powder, sage and pepper.
4. Add 2 Tbsp. flour and cook for 1 minute until grease absorbs.
5. Add 1 cup of milk and mix well over medium low heat.  Set sausage mixture aside.
6. Roll out puff pastry onto a sheet pan. Roll edges inwards slightly.
7. Spoon sausage mixture over puff pastry.
8. Spread cheddar and four cheese blend over sausage.
9. Bake in 425 degree oven for 20 minutes.
10. Allow to cool for 5 minutes, then cut into 8 pieces.

16. Sausage and Broccoli Pasta

Spicy Sausage and Broccoli Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Spicy Italian sausage, broccoli, and garlic roast together on a sheet pan while the pasta cooks. Everything is tossed together with fresh lemon juice, Parmesan cheese and topped with dollops of ricotta.

Ingredients

• 12 ounces pasta such as rotini or penne, (reserve 1/2 cup of pasta water)
• 1 tablespoon olive oil
• 3 cup broccoli florets
• 3 cloves garlic, (peeled and smashed)
• Kosher salt and fresh ground black pepper to taste
• 1/2 teaspoon red pepper flakes, (divided)
• 2 uncooked spicy Italian chicken sausage links, (removed from casings and crumbled)
• 1 lemon, (zest and juice)
• 1/4 cup shredded parmesan cheese
• 1/2 cup part skim ricotta cheese, (add to blender with 1 tablespoon water, salt and pepper. Blend until smooth.)

Instructions

1. Add the ricotta cheese, salt, pepper, 1/2 teaspoon of lemon zest, and a tablespoon or water or milk to a blender or food processor. Blend until smooth and creamy. Set aside.
2. Preheat oven to 425° F. Spray a baking sheet with cooking oil. Add the broccoli florets and smashed garlic cloves to the baking sheet. Drizzle with a tablespoon of olive oil, salt, pepper and 1/4 teaspoon of red pepper flakes. Toss together with your hands until the broccoli is coated. Spread into a single layer.
3. On the other half of the sheet pan squeeze the uncooked sausage out of the casing and break it up into bite sized pieces. Place the sheet pan in the oven and roast for 15 minutes, tossing halfway through the cooking time.
4. While the broccoli and sausage roast, cook the pasta. Reserve 1/2 a cup of the pasta water and then drain the rest.
5. Add the broccoli, sausage and Parmesan cheese to the pasta. Finely chop the roasted garlic and add it to the pasta along with the lemon zest and lemon juice. Pour in some of the reserved pasta water to loosen everything and create a sauce.
6. Season with the remaining 1/4 teaspoon of red pepper flakes and additional salt and pepper if needed. Top the pasta with dollops of the whipped ricotta.

17. Italian Sausage Soup with Orzo and Spinach

Italian Sausage Soup with Orzo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT86M · Total: PT98M · Yield: [‘6’]

Italian sausage soup with orzo and spinach is a healthy and filling soup recipe perfect for year round! Serve with a crusty piece of bread and a salad for a well-balanced meal.

Ingredients

• 16 ounces (454g) ground Italian sausage
• 1 Tablespoon (15 ml) olive oil
• 1 medium (175g) onion (diced )
• 1 large (103g) carrot (diced (about ⅔ cup))
• 2 medium/large celery ribs (diced (about ½ cup))
• 32 ounces (907g) reduced-sodium chicken broth
• 1 28-ounce can (794g) crushed tomatoes
• 28 ounces (828 ml) water
• ¾ teaspoon dried oregano
• ¾ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon crushed red pepper (more to taste)
• ½ teaspoon dried thyme leaves
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup (85g) dry orzo pasta
• 6 ounces (170g) fresh spinach leaves ((about 4 cups packed))

Instructions

1. Place a large, heavy-bottomed pot on the stovetop over medium heat. Add the sausage and cook for 8-10 minutes or until the sausage is no longer pink and fully cooked, breaking up the pieces into smaller crumbles as you go. Transfer the cooked sausage to a paper towel-lined plate and set aside.
2. Add olive oil to the pot and place it back on the stove over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes, or until the vegetables have softened some.
3. Pour around one-third cup of the broth into the pot and scrape up any stuck-on, burnt bits from the bottom as the broth bubbles. Stir this fond into the vegetables.
4. Add the cooked and crumbled sausage back to the pot, then pour in the rest of the broth, crushed tomatoes, and water and stir.
5. Add the oregano, basil, parsley, garlic powder, crushed red pepper, thyme, salt, and pepper and stir.
6. Reduce the heat so the soup is at a simmer. Let simmer for an hour, stirring occasionally.
7. Raise the heat to bring it up to a boil, then add the dry orzo. Let cook for 10 minutes, or according to orzo package directions. Stir frequently so that the orzo doesn’t clump together.
8. Stir in the spinach a minute or so before the orzo will be done. Adjust the seasonings to taste. This Italian sausage soup is ready to serve once the orzo is tender and the spinach is slightly wilted.

18. Sausage Balls

Low Carb Gluten Free Sausage Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 24

Low Carb Gluten Free Sausage Balls are a great breakfast, snack or appetizer! Only 7 ingredients, 1 net carb and ready in just over 30 minutes!

Ingredients

• 1 lb ground sausage
• 2 large eggs
• 1 cup almond flour
• 1 ½ cups shredded cheddar cheese
• ½ cup grated parmesan cheese
• 2 Tbsp butter, softened
• 2 tsp baking powder

Instructions

1. Mix all ingredients in a large bowl until well combined. It is easiest to just use your hands. Divide dough into 24 sections. Roll into balls. Place balls on an ungreased baking sheet. Bake in a preheated 350* oven for 20 minutes or until nicely browned. Eat them warm or cold.

19. Italian Sausage Tortellini Soup

Sausage Tortellini Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 Servings’]

This yummy tortellini soup is made with Italian sausage and spinach. A delicious and easy dinner. Great for serving a crowd. Make it a crockpot or on the stove.

Ingredients

• 1 lb Italian sausage
• 1 cup sliced carrots
• 3 stalks celery (chopped)
• 1/2 white onion (chopped)
• 2 tbsp minced garlic
• 6 cups chicken stock
• 2 bay leaves
• 16 oz cheese tortellini
• 1 cup fresh spinach leaves

Instructions

1. Sauté sausage. In a dutch oven or large pot over medium-high heat, sauté sausage with carrots, celery and onion for about 12 minutes, stirring frequently and breaking up sausage into small chunks. Add garlic and cook for an additional minute.*If finishing in a slow cooker, transfer everything to your crockpot when done.
2. Add chicken stock and bay leaves and bring to a boil then reduce heat to medium-low.
3. Add fresh tortellini and fresh spinach. Cook on medium low for 3 minutes then serve.

20. Egg Sausage Hashbrown Casserole

Easy Egg Sausage & Hashbrown Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT85M · Yield: [‘8’, ‘8 slices’]

This simple Breakfast Sausage Casserole with Hashbrowns makes a hearty dish that everyone loves. This comes from an old Amish recipe that bakes up creamy from the cottage cheese and extra cheesy from the cheddar cheese.

Ingredients

• 1 pound ground sausage
• 20 ounce refrigerated shredded hash brown potatoes (I used Simply Potatoes, this should be four cups. )
• 1 1/2 cups small curd cottage cheese
• 2 cup cheddar cheese (shredded)
• ⅓ cup onion (chopped – about 6 ounces)
• 1 red pepper (you will need about 3 ounces chopped)
• 6 large eggs
• parsley (optional)
• salt and black pepper (to taste)

Instructions

1. Heat the oven to 350° F. Use an 11 x 7 baking dish that has been greased.
2. On a cutting board, core and seed the red pepper, then slice and chop into small dice to make 3 ounces. Dice the onion. If using the parsley, chop the leaves on the cutting board and set it aside.
3. In a large skillet add the sausage and cook over medium heat breaking it up into chunks as it cooks. Before the sausage is completely cooked, add the chopped onions and continue cooking the sausage until browned.
4. In a large mixing bowl add the eggs and whisk to break them up. Add the shredded potatoes, cottage cheese, cheddar cheese, red pepper, salt, and pepper. Stir this egg mixture to combine.
5. Stir in the sausage until combined, then pour this mixture into the baking pan.
6. Bake uncovered for 50 minutes to an hour, until the top is browned and the center of the casserole is set. The center of the casserole will be a bit jiggly when done, but will continue cooking once removed from the oven. Let the casserole sit for 10 minutes before serving.
7. Cover any leftovers with plastic wrap and store them in the refrigerator for up to five days.

21. Pasta with Sausage and Broccolini

Pasta with Sausage and Broccolini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’]

This family favorite pasta recipe is a great way to feed a crowd, and, it’s ready in about 30 minutes!

Ingredients

• 1 lb pasta such as penne
• 1 tablespoon olive oil
• 1 lb ground sausage
• 3 cloves garlic (minced)
• 2 cups broccolini (cut into bite size pieces)
• 1/2 cup Parmesan cheese
• kosher salt (to taste)
• black pepper (to taste)
• red pepper flakes (to taste)

Instructions

1. Set a large pot of salted water on the stove over high heat.
2. When the water comes to a boil, cook the pasta according to the package instructions.
3. In a large skillet over medium-high heat, cook brown the ground sausage, using a wooden spoon to break up the meat.
4. Transfer the sausage to a colander for all the grease to drain.
5. Return the skillet to the stovetop and add the olive oil.
6. Add the minced garlic and broccolini pieces. Cook 2-3 minutes, stirring constantly.
7. Toss the pasta with the broccolini mixture and cooked sausage.
8. Sprinkle with parmesan cheese and cook for another couple of minutes until the cheese is melted.
9. Season with salt, pepper, and red pepper flakes, as desired.

22. Italian Sausage Quinoa Casserole

Stove Top Italian Sausage Quinoa Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: 6

Made all in one pan with Italian sausages, marinated artichoke heats and sun dried tomatoes – this stove top Quinoa Casserole is every bit as delicious and satisfying as it is easy to make! Skip the mozzarella at the end if you’re looking for a dairy free friendly alternative!

Ingredients

• 1 pound Italian Sausage, casing removed
• 1 cup | 160 g onion (red, white or brown) diced
• 6 oz jar | 185 g marinated artichoke hearts, patted dry and roughly chopped
• 3 cloves | about 1 tablespoon garlic, minced
• 3 tablespoons | 45 g tomato paste
• 3/4 cup | 40 g sun dried tomatoes in olive oil, patted dry and roughly chopped
• 1/2 cup | 120 ml dry white wine
• 1 cup | 180 g dried quinoa, rinsed
• 2 cups | 480 ml chicken stock
• 8 oz | 225 g mozzarella, drained of water and diced

Instructions

1. Heat a large 12 inch skillet or large pot over a medium-high heat. Add the sausages with casings removed. Use a wooden spoon to stir and break up the sausage. Cook until browned, about five minutes.
2. Reduce the heat to medium and add the onion and artichokes. Cook 3-4 minutes.
3. Stir in garlic and tomato paste. Cook another 2 minutes stirring the whole time.
4. Add the sun dried tomatoes and white whine. Mix everything together and scrape the bottom of the pan to remove all the burnt on bits. Return the cooked sausage to the pan.
5. Add the chicken stock and mix everything together. Cover the pan with a fitted lid. Cook for 20 minutes stirring every so often.
6. Remove the lid and stir in the mozzarella (if using). Let the quinoa cook about 3-5 minutes until the excess liquids have fully evaporated or absorbed into the quinoa. Taste and season with salt and pepper if needed.
7. Serve topped with fresh herbs if desired and enjoy.

23. Goulash

Sausage Goulash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’10’, ’10 servings’]

Sausage goulash is a simple, savoury stew with Italian sausage, macaroni, and vegetables in a smoky tomato sauce. Inspired by the Canadian-style goulash my Mum used to make.

Ingredients

• 1 tablespoon olive oil
• 2 lbs mild Italian sausage (uncooked, casings removed)
• 1 large green pepper (chopped)
• 1 large onion (chopped)
• 2 cloves garlic (minced)
• 2 cups beef stock
• 1 28-ounce can crushed tomatoes
• 1 28-ounce can diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Italian seasoning
• 1 1/2 teaspoons smoked paprika (or regular paprika)
• 1 teaspoon MSG (optional)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 2 cups elbow macaroni noodles (uncooked)

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Once heated through, add the sausage in a single layer. Cook until the sausage is browned and reads 165ºF (74ºC) on a digital thermometer, about 7 to 8 minutes.
2. Add the chopped green pepper and onion, and minced garlic to the sausage. Continue to cook for 5 to 6 minutes until the vegetables have softened and the garlic is fragrant.
3. Add all of the remaining ingredients, including the macaroni noodles. Stir well, then bring to a light simmer. Simmer the goulash until the pasta is tender, about 10 to 12 minutes. Serve sausage goulash hot with crusty bread on the side.

24. Sausage Stuffed Acorn Squash

Sausage Stuffed Acorn Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’]

You need just 10 ingredients to make this delicious Sausage Stuffed Acorn Squash! Perfectly roasted squash is filled with Italian sausage, colourful vegetables and topped with parmesan. It’s a nourishing meal that’s quick enough for weeknights!

Ingredients

• 2 medium acorn squash
• 1 tablespoon olive oil, plus more for brushing onto the squash
• 1 yellow onion, small dice
• 1 red bell pepper, small dice
• 2 stalks celery, small dice
• salt and pepper
• 1-2 teaspoons chopped fresh thyme (or half a teaspoon dried)
• 3 cloves garlic, minced
• 1 lb mild or hot Italian sausage, casings removed
• 2 cups torn curly kale
• ¾ cup freshly grated parmesan cheese, divided

Instructions

1. Preheat the oven to 400 °F and line a large baking sheet with parchment paper.
2. Slice a small piece off the top and bottom of the squash so it can sit upright, then slice the acorn squash in half width-wise (not through the stem). This will result in a pretty scalloped edge. Scrape out the seeds.
3. Place the squash halves on the baking sheet and brush with olive oil. Turn upside down (seed side down) and roast for 25 minutes or until the squash is fork tender.
4. Meanwhile, make the filling. Over medium heat, warm 1 tablespoon of olive oil in a large non-stick skillet. Add the onion, bell pepper and celery and sauté until onion is softened and turning translucent, about 3-5 minutes. Season with salt and pepper.
5. Stir in the chopped fresh thyme, then add the minced garlic and sausage. Continue to sauté for another 8 minutes, or until the sausage is fully cooked.
6. Place the torn kale on top of the sausage mixture and cover the skillet to steam for 1-2 minutes. Stir and re-cover to continue steaming the kale, if necessary. Once the kale is wilted, stir in half the parmesan cheese and remove the pan from heat.
7. Once the squash is done roasting, remove them from the oven and turn the heat up to broil. Flip the squash bowl side up and divide the filling evenly among them (pile it high, they’ll be overfull), then sprinkle on the remaining the parmesan cheese.
8. Broil for 2-3 minutes or until the cheese is melted, making sure not to over-brown the squash. Serve immediately and store any leftovers in a sealed container in the refrigerator. Eat within 4 days.

25. Chilli with Pumpkin

Low FODMAP Chili with Pumpkin & Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 5

Delicious, comforting and gentle on the digestive system – this low FODMAP chili is so good even FODMAP eaters will want to go back for seconds! Made in one pot, cooked in about 30 minutes and packed full of protein and fibre to keep your satisfied.

Ingredients

• 1 tablespoon ancho chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 3 tablespoons (45 ml) olive oil or avocado oil
• 1 large (65 g) celery stalks, chopped
• 1 large (80 g) carrot, diced
• 1 gree bell pepper, deseeded and diced
• 1 lb (450 g) sausages, casings removed (ensure low FODMAP)
• 2 tablespoons tomato paste
• 1/4 cup (12 g) fresh chives, chopped + more for serving
• 1 green chili (serrano, aneheim or jalapeno all work), deseeded (optional)
• 2 roma tomatoes (200 g) tomatoes, chopped
• 1 cup (225 g) pumpkin puree
• 2 tablespoons (30 ml) gluten free soy sauce/tamari or coconut aminos for soy free
• 1 cup (240 ml) water or low fodmap stock
• Freshly ground black pepper, for serving

Instructions

1. In a small bowl combine the spice mixture: 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon ground cinnamon. Set aside.
2. In a large heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the celery, carrot and bell pepper along with a pinch of salt and cook about 5-7 minutes until soft.
3. Add the sausage to the pot. Use a wooden spoon to break up the meat and cook until no longer pink, about 4-5 minutes.
4. Stir in the chives, chili pepper, tomato paste and spice mixture. Cook about 2 minutes. Stir often to prevent burning.
5. Add the chopped tomatoes, pumpkin puree, soy sauce/tamari (or coconut aminos for soy free option) and water. Bring the chili to a gentle simmer over a medium-high heat and let cook at least 15 minutes or until the chili has thickened into a thicker, creamier consistency. Make sure to stir every so often. Taste and season with more salt and pepper if needed.
6. Serve topped with more fresh chives and/or cilantro over cooked rice, quinoa or tortilla chips.

26. Sun Dried Tomato Gnocchi

Creamy Sun-Dried Tomato Gnocchi with Sausage, Goat Cheese and Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [‘4’]

Comfort food at its best, Creamy Sun-Dried Tomato Gnocchi with Sausage, Goat Cheese and Spinach is sure to become a family favorite! This easy weeknight worthy meal comes together in about 30 minutes with minimal dishes and maximum satisfaction!

Ingredients

• 1 16 oz package potato gnocchi
• 3 tbsp olive oil
• 1 lb mild Italian sausage (pork or chicken, casings removed)
• 1/2 yellow onion (diced)
• 3 cloves garlic (grated or minced)
• 1 tsp crushed red pepper flakes
• 2 tsp dried oregano
• 1 14.5 oz can fire-roasted tomatoes
• 1 8 oz jar oil-packed sun-dried tomatoes (drained)
• 1/4 c heavy cream
• 2 heaping cups baby spinach
• 4 oz goat cheese

Instructions

1. Cook the gnocchi according to the instructions on the package. Reserve 1-cup of the cooking water before draining.
2. Place a large high-sided skillet or dutch oven over medium-high heat. Add the olive oil, then the sausage. Cook the sausage for about 5 minutes, breaking it up into pieces with the back of a spoon, then add the chopped onion, garlic and chili flakes.
3. In a blender or food processor, blend the canned tomatoes, sun-dried tomatoes and cream together until mostly smooth then pour the mixture into the skillet with the sausage and onion. Cook for 5 minutes, stirring frequently then add the reserved gnocchi cooking water and a generous pinch of salt. Bring to a simmer.
4. Once simmering, add the oregano, then place a tilted lid on top (to allow steam to escape while blocking splatter) and turn the heat down to low. Let the sauce simmer for 10 minutes.
5. Last, add the gnocchi to the sauce, followed by the spinach and crumbled goat cheese. Fold everything together. Taste and season with salt as needed. Divide between bowls and serve!

27. Crockpot Lasagna

Crock Pot Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT250M · Total: PT270M · Yield: [’10’, ’10 servings’]

Homemade lasagna made in the crock pot.

Ingredients

• 1 pound ground Italian sausage
• ½ cup chopped white or yellow onion
• 5 cloves garlic (minced)
• 3-15 ounce cans crushed tomatoes
• 15 ounce can tomato sauce
• 1 tablespoon dried Italian seasoning
• 1 teaspoon dried basil
• ½ teaspoon salt
• 8 ounce shredded mozzarella cheese
• 8 ounces ricotta cheese
• 8 ounces cottage cheese
• 1 cup grated parmesan cheese
• 9 no boil lasagna noodles

Instructions

1. Brown sausage in a skillet over medium-low heat.
2. Drain, and return to pan.
3. Stir in onion and garlic.
4. Cook, stirring regularly, until softened, about 3-4 minutes.
5. Stir in crushed tomatoes, tomato sauce, Italian seasoning, basil, and salt.
6. Remove from heat, and set aside.
7. In a medium bowl, stir 1 cup mozzarella cheese together with the ricotta, cottage cheese, and Parmesan cheese.
8. Lightly grease the slow cooker insert.
9. Place 1/4 of the sauce into the bottom of a 6 quart slow cooker.
10. Place 3 noodles over sauce, breaking to fit as necessary.
11. Top noodles with half of the cheese mixture.
12. Layer ¼ of sauce and 3 more noodles.
13. Place remaining half of cheese mixture over the noodles and top with 1/4 sauce.
14. Top with last 3 noodles and the remaining 1/4 sauce.
15. Cover, and cook on LOW for 4-6 hours. Since slow cooker cook differently, I recommend checking the lasagna around the 3.5 hour mark and then gauging the cooking time from there.
16. Top with remaining 1 cup mozzarella.
17. Continue cooking until cheese melts.
18. Let the lasagna sit for 15-30 minutes to set up before serving.

28. Sausage Stuffed Potato Dumplings

Sausage Stuffed Potato Dumplings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT6M · Total: PT21M · Yield: [‘8’]

Mashed potato is turned into dumplings that are stuffed with sausage meat.

Ingredients

• 2 pounds (453 grams) turkey or pork sausage, removed from it’s casing
• 1 cup (128) grams yellow onion, finely chopped
• 1 teaspoon dried sage
• 1 teaspoon fennel seeds
• 5 cups (700 grams) leftover mashed potato * see note
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 egg
• 1 tablespoon flour
• Vegetable oil

Instructions

1. To a sauté pan over medium heat, add the sausage meat, onion, sage and fennel. Cook while breaking up the meat as it browns, about 10 minutes. Transfer to a bowl and set aside.
2. To the mashed potato add the salt, pepper, egg and flour. Mix well until the egg and flour are well combined. Take a golf ball size handful of potato and shape into a flat pancake. Place 1 tablespoon of sausage in the center, then place another pancake of potato on top, sealing the edges. Shape into ‘hockey’ puck shapes. Refrigerate for 30 minutes to set.
3. To a sauté pan add the oil ,1/4 full over medium heat. Once the oil starts to ripple, carefully add 3 dumplings (don’t overcrowd the pan). Fry for 2-3 minutes per side until golden brown. Drain on a paper towel and serve warm.

29. Cuban Sausage Pinwheels

Cuban Sausage Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’24’, ’24 pinwheels’]

Cuban Sausage Pinwheels have the perfect balance of texture and bold flavors, making them an easy-to-make, hearty, and filling snack or appetizer.

Ingredients

• 1 lb ground sausage
• 1 tablespoon canola oil
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 oz. cream cheese (softened)
• 1/2 cup mayo
• 1 cup cheddar cheese (shredded)
• 8 pieces bacon (cooked and chopped)
• 2 tablespoons green onion (or chives – chopped)
• 1/3 cup pickles (chopped)
• 4 large flour tortillas (or 6 smaller tortillas)

Instructions

1. In a small mixing bowl, combine the cream cheese, cheddar cheese, and mayonnaise. Mix until the mixture is smooth.
2. Stir in cooked and chopped bacon, chopped green onions, and pickles.
3. Heat a medium skillet over medium-high heat. Add oil, and once it’s hot, add the sausage. Break it apart with a wooden spoon and cook. Season with salt, pepper, and paprika. Cook until lightly browned, then remove from heat and set aside.
4. Spread a generous layer of cream cheese mixture over the tortillas. Add about ½ cup of the sausage mixture, distributing it evenly.
5. Tightly roll the tortillas and then slice them into 1-inch pieces. Serve or refrigerate in an airtight container.

30. Cornbread Chestnut Stuffing

Cornbread Chestnut Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT70M · Total: PT85M · Yield: [’10’, ’10 servings’]

This festive chestnut stuffing with sausage is made with homemade cornbread croutons and filled with mushrooms, fennel, cranberries and fresh winter herbs. A wonderful addition to your holiday table!

Ingredients

• 3 tablespoons butter or ghee (divided)
• 1 medium yellow onion (finely chopped)
• 3 stalks celery (finely chopped)
• 1/2 fennel bulb (finely chopped)
• 3 cloves garlic (minced)
• 8 ounces cremini mushrooms (finely chopped)
• 1/4 cup minced fresh herbs such as rosemary and sage
• 1/2 pound sweet Italian sausage
• 7 ounces vacuum packed roasted chestnuts (chopped)
• 1 cup cranberries
• 1 cup vegetable or chicken stock
• 4 cups toasted cornbread cubes
• salt and pepper

Instructions

1. Preheat oven to 350°F and lightly grease a 9×13″ baking dish.
2. Place 1 tablespoon of butter or ghee into a large skillet over medium heat. Once hot, add the onion, celery, fennel and garlic. Cook for 5 minutes until softened.
3. Add the mushrooms and fresh herbs to the skillet. Cook for an additional 5 minutes until mushrooms soften and release their moisture. Season with salt and pepper.
4. Add the sausage to the pan, removing from the casing if not using ground sausage and cook until browned, breaking up with a spatula as it cooks.
5. Finally, add the chestnuts and cranberries to the skillet, toss to combine and cook another 3 minutes until warmed through. Season again with salt and pepper to taste.
6. Transfer the mixture to a large mixing bowl. Add the stock to the bowl and toss to combine with the stuffing mixture.
7. Gently fold in the toasted cornbread cubes with the stuffing mixture until incorporated.
8. Transfer the stuffing to the prepared baking dish. Dot the top with the remaining 2 tablespoons of butter, cover with foil and bake for 30 minutes.
9. Remove the foil and bake another 15-20 minutes until the top is golden brown and edges are crispy.
10. Garnish with additional fresh herbs and serve warm.

31. Sausage and Peppers Pasta

Instant Pot Sausage and Peppers Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Instant Pot Sausage & Peppers Pasta is an easy dinner recipe with a rich tomato-based sauce the whole family will love! 

Ingredients

• 2 tablespoons olive oil
• 1 pound ground Italian sausage (I use mild but feel free to use spicy)
• 1 large garlic clove (minced)
• ½ cup onions (minced)
• 1 cup diced bell peppers (I used green and red)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup red wine
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2½ cups uncooked pasta
• 1 can (14.5 oz) of chicken broth
• Optional: sprinkle of parmesan cheese on top and garnish with chopped parsley leaves

Instructions

1. Turn your pressure cooker on to SAUTE.
2. Add olive oil to the pot, then add the ground sausage. Using a wooden spoon, break apart the ground sausage into smaller pieces while sautéeing. Sauté just until ground sausage is no longer pink (about 2 minutes). 
3. Add the garlic and onions and peppers, then sauté for about a minute more, just to soften the veggies. Then add the dried oregano, dried basil, salt, and pepper.
4. Slowly add the red wine to deglaze the bottom of the pot, stirring ingredients the whole time.
5. Add the uncooked pasta, tomatoes, tomato paste, and chicken broth. Stir ingredients.
6. Close lid and make sure the steam release handle (knob) is on SEALING.
7. Press PRESSURE COOK (or Manual on high pressure) and set to 5 minutes. The Instant Pot display will change to ON and begin to pressurize. Once the Instant Pot is pressurized, the float valve will go up and the display will count down from 5 to 0. At 0, the display will switch to KEEP WARM mode and display L0:00.
8. At this time, use tongs or a thick cloth or kitchen towel to turn the steam release handle to VENTING to Quick Release. Allow the steam to release until the float valve pin goes all the way down and steam is no longer being released. Press CANCEL to turn the Instant Pot off.
9. Carefully open the lid and stir the ingredients.
10. Serve immediately.
11. Optional: top immediately with parmesan cheese (if you sprinkle the cheese when the pasta is still hot, the cheese melts a little and adds a yummy melted cheese factor with every bite!) and garnish with chopped parsley.

32. Italian Sausage Pizza Bites

Italian Sausage Pizza Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT1H · Yield: 12

Ingredients

• 1 ball of prepared pizza dough (homemade or store bought), cut into twelve 2.5 inch circles
• 1/4 pound (4 ounces) hot Italian ground sausage
• 2 tablespoons chopped onion
• 2 tablespoons chopped green bell pepper
• 1 clove garlic, minced
• 3/4 cup canned tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/4 cup finely shredded mozzarella cheese

Instructions

1. Preheat oven to 375F. Lightly grease a 12-cup muffin pan.
2. In a large hot skillet, cook the sausage, onion, and green pepper until brown and no longer pink, about 10-12 minutes. Remove the sausage mixture with a slotted spoon to a bowl, leaving the grease behind.
3. Add the garlic to the hot grease and cook for 1 minute (if there’s not enough grease, add up to 1 tablespoon oil). Add the tomato sauce, tomato paste, oregano, parsley, basil, sugar, and salt. Stir until the tomato paste is smooth then bring to a boil. Taste and add additional seasoning if necessary. Remove from the heat and let cool.
4. Place one pizza circle into the bottom of each greased muffin cup. Top each with roughly 1 tablespoon sauce. Sprinkle with cheese. Top with sausage mixture.
5. Bake 15 minutes or until the dough is golden brown and cheese is melted. Let cool 10 minutes then serve immediately.

33. Grilled Ground Sausage Burgers

Grilled Ground Sausage Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 4

Grill something new this summer: Grilled Ground Sausage Burgers. They’re super juicy, tender, and have such a great flavor.

Ingredients

• 16 oz. ground sausage
• 1 teaspoon onion powder
• 1/2 tablespoon salt

Instructions

1. Mix together the ground sausage and the spices.
2. Form the ground sausage mixture into four equally-sized patties. Set them on a cookie sheet. Use your finger to put a dimple in the middle.
3. Heat a propane grill to 350 F. Put the cookie sheet directly on the grill. Cook for about 10 minutes, then flip the burger patties.
4. Cook for an additional five to 10 minutes, until the internal temperature reaches 160 F.
5. Then, build your burger. We put ours on toasted pretzel bread (which you can toast on the grill), then top it with grilled onions and barbecue sauce. But, of course, you can build your sausage burger however you want.

34. Sausage Tortellini Soup

Sausage Tortellini Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 people’]

This sausage tortellini soup is the ultimate comfort food that will satisfy the whole family!

Ingredients

• 2 tbsp olive oil
• 2 large carrots, peeled and diced
• 1/2 cup diced celery
• 1/2 cup finely diced yellow onion
• 2 tsp finely minced garlic
• 1 tbsp all-purpose flour
• 2 tsp dried oregano
• 1/2 lb ground Italian sausage
• 2 cans chicken broth or vegetable broth (14.5 oz cans)
• 1 cup water
• 1 can tomato paste (6 oz)
• 2.5 – 3 cups tortellini, uncooked
• 1 can cannelini or pinto beans, drained
• 1 tbsp finely chopped parsley

Instructions

1. Heat olive oil in a large stockpot over medium heat. Add diced carrots, celery, onions, and garlic, and sweat for 2-3 minutes until softened.
2. Sprinkle oregano, salt, and pepper, and flour; stir vegetables until flour blends in. Add Italian sausage and break apart with a wooden spoon. Sauté until just cooked, about 4-5 minutes.
3. Add chicken broth, water, and tomato paste. Stir and heat for 1-2 minutes until tomato paste is fully blended with other liquids. 
4. Stir in tortellini and beans. Heat soup over medium-high until tortellini is cooked: for frozen tortellini, about 7-8 minutes; for fresh tortellini, about 5-6 minutes. 
5. Serve immediately and garnish with chopped parsley. 

35. Pasta Mostaccioli

Cheesy Pasta Mostaccioli Recipe (Made 100% with Ingredients from ALDI!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘6’]

Here is my recipe for Cheesy Pasta Mostaccioli, made 100% with ingredients from ALDI! I have made this recipe many times at home, especially in the wintertime when it’s sooo cold and everyone is just craving a warm, comforting dish.

Ingredients

• 1 pound mild or hot Italian sausage
• 1/2 medium onion, diced
• 1 tsp garlic powder
• 1 pound (1 box) of penne rigate (or similar) pasta, cooked and drained
• 1 jar pasta sauce (24 oz)
• 2 cups shredded mozzarella cheese
• 1/2 cup shredded or grated Parmesan cheese

Instructions

1. Preheat oven to 350°F.In a large skillet, brown the Italian sausage over medium-high heat until cooked, about 10 minutes.Add in the chopped onion and garlic. Cook about 3 minutes until tender and translucent. (I used a lot of onion but you can use however much or little you want.)
2. In a large mixing bowl, mix together the Italian sausage mixture, cooked pasta, and jar of pasta sauce until well blended.
3. Next, layer the pasta mixture in a pan with cheese.Put half of the pasta mixture into a 9×13-inch baking dish (make sure to spread it out so it’s filling the bottom). Top with half of the mozzarella cheese and half of the Parmesan cheese. Scoop the remaining pasta mixture into the dish to form a second layer.Top with the remaining mozzarella and Parmesan cheeses.This layering helps ensure lots of cheesy flavor throughout the whole dish!
4. Bake in preheated oven for 15-20 minutes, or until the cheese is brown and bubbly.Remove from oven and let rest for 10 minutes before serving. Can garnish with fresh parsley if you wish.

36. Baked Spaghetti Casserole with Sausage

Baked Spaghetti Casserole With Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: 8

Baked Spaghetti Casserole With Sausage is an easy and delicious dinner option that the whole family will love.

Ingredients

• 1- 24 oz. Jar Spaghetti Sauce (we used Ragu Chunky Pasta Sauce with tomato, garlic, & onion) If you like your spaghetti saucy use 2 jars.
• 2 lbs. Italian Sausage
• 1 Small Diced Onion
• 1 tablespoon Minced Garlic
• 1 Ib. Spaghetti Noodles
• Salt & Pepper to taste
• Garlic Powder to your liking
• 1 tablespoon Butter
• 3 Cups Kraft Italian Five Cheese Blend Shredded Cheese

Instructions

1. Preheat oven to 350 degrees.
2. Boil noodles according to package. Drain water and set aside.
3. Brown Italian Sausage then drain the grease. Cook sausage while pasta is cooking.
4. Melt one tablespoon butter in skillet. Saute onions and garlic until tender on low heat.
5. Add the spaghetti noodles, veggies, and sausage together. Mix in 1 cup of cheese.
6. Stir in spaghetti sauce. Place the pasta and meat mixture into a 9×12 baking dish.
7. Cover the spaghetti noodles and meat mixture with the remaining 2 cups of cheese.
8. Bake in the oven on 350 degrees for 25-30 minutes or until the pasta is heated all the way through and the cheese is melted, and hot and bubbly.
9. Serve while hot. Enjoy!

37. Sausage Stuffed Mushrooms

Easy Sausage Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘1’, ‘1 Dozen Stuffed Mushrooms’]

Delicious savory stuffed mushrooms with a sausage filling is an easy to prepare at home appetizer recipe.

Ingredients

• 8 ounces of Whole Mushrooms (1 dozen Baby Bella or White Button Mushrooms)
• 1/3 pound of Ground Pork Breakfast Sausage
• 3 ounces Softened Cream Cheese
• 1/2 tablespoon Plain Bread Crumbs
• 1 tablespoon Grated Parmesan

Instructions

1. Preheat oven to 350°F.
2. Remove the stems from the mushrooms and clean the caps by wiping with a damp paper towel; set aside.
3. In a small bowl; combine the bread crumbs and Parmesan and set aside.
4. Brown the sausage in a skillet, stirring until it crumbles and is cooked through. Drain well.
5. Combine the minced breakfast sausage with the cream cheese and spoon the mixture into the mushrooms caps.
6. Top the stuffed mushrooms with the bread crumb Parmesan mixture and place on a lined baking sheet.
7. Bake for 15 minutes until the top coating is lightly browned. If necessary, switch the oven over to broiling for 2 minutes to brown. Don’t over cook the stuffed mushrooms.
8. Transfer the stuffed mushrooms immediately to a serving tray so they don’t site in the released water on the baking sheet.

38. Sweet Potatoes and Spicy Chorizo Stew

Sweet Potato and Spicy Chorizo Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 Servings’]

An easy-to-make chorizo stew that is incredibly flavorful with the perfect blend of vegetables and seasoning. It’s an easy “set it and forget it” slow cooker or instant pot recipe that you will love!

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic (chopped)
• 2 large sweet potatoes (peeled and cubed (about 2 pounds or 1 kilo))
• 1 large yellow onion (coarsely chopped)
• 1 large red bell pepper (chopped)
• 1 to 2 teaspoons salt (plus more to taste)
• 2 to 2 1/2 pounds pork chorizo sausages in bulk (casing removed (about 7 large sausages))
• 1 can tomato paste (7 ounces or 200 grams)
• 1 tablespoon dried basil
• 1 tablespoon dried rosemary
• Black pepper
• 3 cups water (only if using the Instant Pot)

Instructions Make it With a Slow Cooker

1. Cover the base of a slow cooker (at least 6-quart) with olive oil.
2. Arrange the garlic, sweet potatoes, yellow onion, and bell pepper into the slow cooker base.
3. Season the vegetables with a teaspoon of salt.
4. Then arrange on top of the vegetables the chorizo meat.
5. Add the tomato paste. Fill the empty bottle/can of the tomato paste with fresh water and pour over the ingredients.
6. Season the meat with salt, Basil, and Rosemary.
7. With a large wooden spoon, stir well to combine all the ingredients.
8. Season everything royally with pepper.
9. Cover the slow cooker and cook on high for 4 to 5 hours.

Make it with an Instant Pot

1. Cover the base of an instant pot with olive oil and press “sauté.”
2. When olive oil is warm, add garlic and onions. Cook and stir for 10 seconds.
3. Then add the rest of the vegetables and season with one teaspoon of salt—Cook and stir for 2 minutes.
4. Press the “keep warm/cancel” button.
5. Add the meat and season with the rest of the salt, Basil, and Rosemary.
6. Stir in the tomato paste, plus three cups of water.
7. Season everything with pepper.
8. Place the lid on the instant pot, ensuring the steam release valve is sealed.
9. Press the “meat stew” setting.
10. It will take the instant pot about 7 to 10 minutes to come to pressure before it starts cooking.
11. When done (cook time is up), quickly release the pressure.
12. When steam stops venting, and the silver dial drops, carefully open the Pot lid.
13. Serve immediately with a salad on the side.

39. Mushroom Sausage Stuffed Bell Pepper

Sausage Stuffed Peppers Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [‘4’]

These Sausage Stuffed Peppers, loaded with mushrooms, peppers and more, are always a family favorite! It’s an easy weeknight dinner that tastes so good, the kids will be happy to eat their veggies!

Ingredients

• 4 green bell peppers
• 8 ounces mild ground sausage
• 6 ounces portobello mushrooms (chopped)
• 1/3 cup sweet red peppers (chopped)
• 1/3 cup sweet yellow peppers (chopped)
• 1/3 cup onion (chopped)
• 1 teaspoon red pepper flakes (optional)
• 1 1/2 cups white rice (cooked, can substitute brown rice)
• 1 cup shredded cheddar cheese (separated)
• salt & pepper to taste

Instructions

1. Preheat oven to 350
2. Cut the tops off of the bell peppers and remove the seeds. If any of the peppers lean enough to tip over, cut a small piece off the bottom to make them level. Set aside.
3. Combine sausage, mushrooms, red and yellow peppers, onion and red pepper flakes in a skillet.
4. Cook over medium heat until sausage is cooked through.
5. In a mixing bowl, combine sausage mixture with rice, then stir in 1/2 cup of the cheddar cheese. Add salt & pepper to taste.
6. Spray the bottom of a glass baking pan with non-stick cooking spray, then add the green peppers.
7. Fill peppers with the rice mixture, then cover tightly with aluminum foil and cook for 30 minutes.
8. Remove from oven and top with remaining shredded cheese. Bake uncovered for approximately 5 more minutes, or until cheese is melted.
9. Remove from oven and garnish with mushrooms and parsley (optional). Enjoy!

40. 3 Cheese Polenta with Italian Sausage

3 Cheese Polenta with Italian Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

Creamy polenta is cooked with 3 cheeses and topped with homemade turkey sausage tomato sauce.

Ingredients

• 2 tablespoons olive oil
• 1 pound (453 grams) ground turkey, chicken or pork
• 2 cups (327 grams) yellow onion (finely grated)
• 1 teaspoon ground sage
• 1 tablespoon fennel seed
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• Small pinch red pepper flakes (to your taste)
• 2 cloves garlic (peeled and finely chopped)
• 2 cups (256 grams) crushed tomatoes
• 3 ½ cups (448 grams) low sodium or unsalted chicken stock/broth
• 1 teaspoon salt
• 1 cup (220 grams) yellow cornmeal (medium or fine grind)
• 1 cup (220 grams) Asiago cheese (grated plus extra for topping)
• 1 cup (220 grams) cheddar cheese (grated plus extra for topping)
• ¼ cup (55 grams) Parmesan cheese (grated plus extra for topping)
• 1 tablespoon unsalted butter
• Fresh basil for garnish (chopped)

Instructions

1. To a large, heavy skillet, add the olive oil over medium high heat. Add the ground turkey, breaking up the meat and cook until it starts to brown..
2. Add the onion, sage, fennel, salt, pepper and red pepper flakes. Cook for 5 minutes more until the onion is softened and the meat is fully browned and cooked.
3. Add the garlic and mix in well. Stir in the tomato puree. Bring to a simmer and cook for 5 minutes.

For the polenta:

1. In a medium saucepan, heat the chicken stock and salt (taste your stock, if it is salty, adjust the salt amount, remember you are also adding salty cheese) bring to a simmer. Add the yellow cornmeal while whisking until combined and there are no lumps.
2. Cook at a very low simmer for about 15 minutes whisking until smooth and thickened for 30 minutes. If the polenta thickens too soon, add a little more stock or water. Add all 3 cheeses, stir until the cheeses are melted.
3. Place some polenta in the center of a plate and top with the sausage. Finish with freshly chopped basil.

41. Sausage Mushroom Stroganoff

My famous Sausage Stroganoff is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT30M · Yield: [‘4’, ‘4 yields’]

The sausage and mushroom stroganoff is easily prepared and a perfect, quick dinner. Young and old adore it. Try our recipe now.

Ingredients

• 8 pork sausages
• 1 tablespoon olive oil
• 1 onion (chopped finely)
• 4 bacon rashers (chopped)
• 2 garlic cloves (chopped finely)
• 500 g mushrooms (sliced)
• 250 ml beef stock
• 60 ml tomato paste
• 1 teaspoon smoked paprika powder
• 60 ml plain yogurt

Instructions

1. Grill or lightly fry sausages until cooked and nicely browned. Slice each sausage into 3 or 4 pieces and set to one side. Add olive oil to a frying pan and fry onions until soft. Add bacon and garlic to the pan and continue to fry until the bacon is cooked.
2. Now add the mushrooms and continue to fry for approximately 5 minutes or until mushrooms are soft. Pour in the beef stock, tomato paste and paprika powder and bring to a simmer, stirring well.
3. Add the cooked sausage pieces and continue to simmer for 5 more minutes. Turn off heat.
4. Stir in yogurt, mix well until heated through. Serve with mashed potato or rice.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.