Discover 15 quick and satisfying sausage recipes perfect for dinner, all ready in just 30 minutes. From spicy sausage and pepper pasta to creamy mushroom risotto, these dishes incorporate vibrant vegetables and flavorful spices. One-pan meals like cabbage and sausage skillet guarantee easy cleanup, while quick taco and quesadilla options deliver casual dining experiences. Each recipe offers a chance for customization catering to various tastes and dietary preferences. Explore these hearty meals for delightful weeknight dining.
Spicy Sausage and Pepper Pasta
Spicy Sausage and Pepper Pasta is a vibrant and flavorful dish that brings together the bold tastes of Italian sausage and sweet bell peppers. Perfect for a weeknight dinner or a cozy gathering with friends, this dish is sure to please those who enjoy a bit of heat in their meals.
With a preparation time of around 30 minutes, it's an excellent option for busy cooks looking for something deliciously satisfying.
Ingredients:
- 8 oz spaghetti or your choice of pasta
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage, casings removed
- 1 medium onion, thinly sliced
- 2-3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (14 oz) diced tomatoes, undrained
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
- Grated Parmesan cheese, for serving
Cooking Steps:
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water for later.
- Cook the Sausage: In a large skillet, heat olive oil over medium heat. Add the spicy Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (about 5-7 minutes). Transfer the sausage to a plate.
- Sauté the Vegetables: In the same skillet, add the sliced onion and garlic. Sauté until the onion is translucent (about 3-4 minutes). Add the sliced bell peppers and red pepper flakes, cooking until the peppers are tender (about 5 minutes).
- Combine Ingredients: Return the cooked sausage to the skillet with the veggies. Stir in the diced tomatoes and cook for an additional 2-3 minutes until heated through. If the mixture seems too thick, add a bit of the reserved pasta water.
- Toss with Pasta: Add the cooked spaghetti to the skillet and toss everything together, ensuring the pasta is well coated with the sauce. Season with salt and pepper to taste.
- Serve: Garnish with fresh basil or parsley and a generous sprinkle of grated Parmesan cheese. Serve hot and enjoy!
Variations & Tips:
- For a milder option, use mild Italian sausage or turkey sausage.
- You can add different vegetables like zucchini or spinach for extra nutrition.
- If you love garlic, feel free to increase the amount used in the recipe.
- Serve with crusty bread on the side to mop up the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop with a splash of water to prevent sticking.
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One-Pan Sausage and Vegetable Stir-Fry
This One-Pan Sausage and Vegetable Stir-Fry is a quick and satisfying meal that combines savory sausage with a colorful array of fresh vegetables. Perfect for busy weeknights, it's loaded with flavor and offers a healthy dose of nutrition in just one dish.
With a total preparation and cooking time of only 30 minutes, this recipe is ideal for families or anyone looking for a simple, delicious dinner that minimizes cleanup.
Ingredients:
- 1 lb. of Italian sausage (or any preferred sausage)
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Cooked rice or noodles, for serving (optional)
Cooking Steps:
1. Prepare the Sausage: In a large skillet or wok, heat the olive oil over medium-high heat. Add the sausage, breaking it up into bite-sized pieces as it cooks. Cook until browned and fully cooked through, about 5-7 minutes.
Remove the sausage from the pan and set aside.
2. Sauté the Vegetables: In the same pan, add the minced garlic and cook for about 30 seconds, until fragrant.
Then, add the bell pepper, zucchini, broccoli, and snap peas. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
3. Combine Ingredients: Return the cooked sausage to the pan with the vegetables. Add soy sauce, Italian seasoning, salt, and pepper.
Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld together.
4. Serve: Serve the stir-fry hot over cooked rice or noodles if desired.
Variations and Tips:
- Sausage Variations: Feel free to use turkey, chicken, or vegetarian sausage for different dietary preferences.
- Vegetable Options: Substitute or add other vegetables such as carrots, asparagus, or mushrooms for additional flavor and nutrition.
- Spice It Up: If you like some heat, add a pinch of red pepper flakes or some sliced jalapeños while sautéing the vegetables.
- Meal Prep: This dish is great for leftovers. Make extra for lunch or dinner the next day as it reheats well.
- Add a Sauce: For a different flavor profile, try adding a sweet chili sauce or teriyaki sauce instead of soy sauce.
Enjoy this simple, hearty dish that is sure to please everyone at your dinner table!
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Sausage and Spinach Stuffed Shells
Sausage and Spinach Stuffed Shells is a comforting and satisfying dish that combines large pasta shells filled with a delicious mixture of Italian sausage, ricotta cheese, spinach, and marinara sauce.
This dish is perfect for family dinners, gatherings, or meal prep, as it can be made ahead of time and reheated. Preparing this recipe will take about 30 minutes, followed by 25-30 minutes of baking time.
Ingredients:
- 12 large pasta shells
- 1 pound Italian sausage (mild or spicy, according to preference)
- 1 cup ricotta cheese
- 1 cup fresh spinach (or frozen, thawed and drained)
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- In a large skillet, cook the Italian sausage over medium heat until browned and cooked through, breaking it apart with a spatula as it cooks. Drain excess grease if necessary.
- In a mixing bowl, combine the cooked sausage, ricotta cheese, spinach, 1 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, and salt and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the sausage and cheese mixture, placing the stuffed shells seam side up in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with additional mozzarella cheese.
- Cover the baking dish with aluminum foil (to prevent sticking, spray the foil with cooking spray first) and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
Variations and Tips:
- For a lighter version, you can use turkey sausage or chicken sausage in place of pork sausage.
- Add a mix of different vegetables like mushrooms, bell peppers, or zucchini to the stuffing for added flavor and nutrition.
- If you're a fan of spice, consider adding crushed red pepper flakes to the sausage mixture.
- You can prepare the dish in advance; just assemble the stuffed shells and cover them in the refrigerator until you're ready to bake. You may need to bake a little longer if they are going from the fridge straight to the oven.
- Serve alongside a fresh salad or garlic bread for a complete meal.
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Quick Sausage Tacos With Fresh Salsa
Quick Sausage Tacos with Fresh Salsa are a delightful and satisfying dish that combines the savory flavors of sausage with the freshness of homemade salsa, perfect for busy weeknight dinners.
This easy recipe takes less than 30 minutes to prepare and cook, making it an excellent choice for families or anyone in need of a quick and delicious meal.
Ideal for taco lovers and those looking for a fun way to enjoy sausage, these tacos are sure to please!
Ingredients:
- 1 lb ground sausage (pork, turkey, or chicken)
- 8 small corn or flour tortillas
- 1 cup diced tomatoes
- ½ cup diced red onion
- ¼ cup chopped fresh cilantro
- 1 jalapeño, minced (optional)
- 1 lime, juiced
- Salt and pepper to taste
- Optional toppings: avocado, cheese, sour cream
Cooking Steps:
1. In a large skillet over medium heat, cook the ground sausage until browned and fully cooked, breaking it apart with a spatula, about 5-7 minutes.
Drain excess fat if necessary.
2. While the sausage is cooking, prepare the fresh salsa by mixing diced tomatoes, red onion, cilantro, jalapeño (if using), and lime juice in a bowl.
Season with salt and pepper to taste. Set aside.
3. Warm the tortillas in a separate skillet or microwave for about 30 seconds until pliable.
4. Once the sausage is cooked, assemble the tacos by placing a generous spoonful of sausage onto each tortilla, followed by a portion of the fresh salsa.
5. Add any optional toppings such as avocado slices, cheese, or a dollop of sour cream if desired.
6. Serve immediately and enjoy the delicious flavors!
Variations & Tips:
- Swap out the ground sausage for cooked sausage links or patties, slicing them for a different texture.
- For a vegetarian option, use plant-based sausage alternatives or black beans.
- Feel free to experiment with the salsa by adding ingredients like corn, diced bell peppers, or even mango for a sweet twist.
- To make it spicier, include more jalapeños or top with your favorite hot sauce.
- Leftover sausage can be refrigerated for up to 3 days and can also be used in breakfast burritos or omelets!
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Creamy Sausage and Mushroom Risotto
Creamy Sausage and Mushroom Risotto is a rich and satisfying dish that's perfect for a cozy family dinner or a special gathering with friends.
This Italian-inspired recipe combines the earthy flavors of mushrooms with the savory taste of sausage, all enveloped in creamy Arborio rice. It typically takes about 30-40 minutes to prepare, making it an excellent option for those looking to whip up something delicious without spending all day in the kitchen.
Ingredients:
- 1 cup Arborio rice
- 4 sausage links (Italian or your choice), casings removed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups chicken or vegetable broth
- 1/2 cup white wine (optional)
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
1. In a large saucepan, heat the chicken or vegetable broth over low heat to keep it warm as you prepare the risotto.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the remaining butter, onion, and garlic. Sauté until the onion is translucent.
4. Add the sliced mushrooms to the skillet and cook until they are soft and browned.
5. Stir in the Arborio rice, allowing it to toast for about 2 minutes while stirring continuously.
6. If using, pour in the white wine and let it simmer, stirring until it is mostly absorbed by the rice.
7. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle.
Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.
8. Stir the cooked sausage back into the risotto along with the grated Parmesan cheese. Season with salt and pepper to taste.
9. Remove from heat, garnish with chopped fresh parsley, and serve hot.
Variations and Tips:
- Mushroom Variety: Try using a mix of different mushrooms like shiitake, cremini, and button for enhanced flavor.
- Protein Options: Swap the sausage for chicken, shrimp, or a plant-based protein for a different twist.
- Herbs: Add fresh herbs like thyme or rosemary during cooking for extra depth of flavor.
- Vegan Option: Substitute the sausage with a plant-based sausage, use vegetable broth, and replace the cheese with nutritional yeast or a vegan cheese alternative.
- Make Ahead: Risotto is best served immediately, but you can prep everything beforehand.
Just warm the broth and reheat the risotto gently over low heat while stirring in some additional stock or water as needed.
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Sausage and Broccoli Rabe Fettuccine
Sausage and Broccoli Rabe Fettuccine is a hearty and satisfying pasta dish that brings together the robust flavors of Italian sausage and the slightly bitter, earthy taste of broccoli rabe. This dish is perfect for weeknight dinners and can easily feed a family of four or serve as a generous portion for meal preppers.
With a preparation time of about 30 minutes, it's a quick and delicious option that combines freshness and comfort in every bite.
Ingredients:
- 12 ounces fettuccine pasta
- 1 pound Italian sausage (sweet or spicy, depending on preference)
- 1 bunch broccoli rabe, trimmed and chopped
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Cooking Steps:
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.
- In a large skillet over medium heat, add the olive oil and the Italian sausage. Cook the sausage until browned and cooked through, breaking it apart with a wooden spoon, about 5-7 minutes.
- Add the minced garlic and red pepper flakes (if using) to the skillet, stirring for about 1 minute until fragrant.
- Stir in the chopped broccoli rabe, cooking until wilted and tender, about 3-4 minutes. If the skillet gets too dry, add a splash of the reserved pasta water to help steam the greens.
- Combine the cooked fettuccine with the sausage and broccoli rabe in the skillet, tossing everything together. If the pasta seems dry, stir in more reserved pasta water until it reaches your desired consistency.
- Season with salt and pepper to taste, and sprinkle with grated Parmesan cheese before serving. Squeeze fresh lemon juice over the pasta for an extra burst of flavor if desired.
Variations and Tips:
- For a vegetarian option, substitute the sausage with plant-based sausage or omit it entirely and add more vegetables like bell peppers, mushrooms, or zucchini.
- You can enhance the dish by incorporating a splash of white wine after adding the garlic, allowing it to reduce slightly before adding the broccoli rabe.
- If you're a fan of heat, increase the amount of red pepper flakes or serve with sliced fresh chili peppers.
- Try topping the final dish with toasted pine nuts or breadcrumbs for an added crunch.
- For a creamier sauce, stir in a dollop of mascarpone or a splash of cream just before serving.
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Sheet Pan Sausage and Potatoes
Ingredients:
- 1 pound of your choice of sausage (Italian, chicken, or vegetarian)
- 1.5 pounds of baby potatoes, halved
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 2 cloves of garlic, minced
- 3 tablespoons of olive oil
- 1 teaspoon of Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the halved baby potatoes, sliced onion, bell pepper, and minced garlic. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper.
Toss until all the vegetables are well coated.
3. Spread the vegetable mixture evenly on a large rimmed baking sheet.
4. Cut the sausages into bite-sized pieces and add them to the baking sheet.
Toss everything together to combine.
5. Bake in the preheated oven for 25-30 minutes, stirring halfway through, until the potatoes are golden brown and tender and the sausages are cooked through.
6. Remove from the oven and let cool for a few minutes.
Garnish with fresh chopped parsley before serving.
Variations and Tips:
- You can substitute the sausages with chicken thighs or tofu for a different protein choice.
- Add seasonal vegetables such as zucchini, carrots, or asparagus to enhance the dish's color and nutrition.
- For a spicy kick, use spicy Italian sausage or add red pepper flakes to the vegetables before baking.
- Consider drizzling a little balsamic vinegar over the dish before serving for an extra layer of flavor.
- This dish pairs well with a simple side salad or some crusty bread to soak up the delicious juices.
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Sausage and Kale Soup
Sausage and Kale Soup is a hearty and nutritious dish that brings together the rich flavors of savory sausage, tender kale, and aromatic vegetables.
This comforting soup is perfect for a cozy weeknight dinner or a gathering with family and friends. It takes about 30 minutes to prepare and 30 minutes to cook, making it a quick yet satisfying meal for any occasion.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, your choice)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 bunch kale, stems removed and chopped
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese (for serving, optional)
- Crusty bread (for serving, optional)
Cooking Steps
- In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
- Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3-4 minutes.
- Pour in the chicken broth and bring to a simmer.
- Add the sliced carrots and diced potatoes, cook for about 10 minutes, or until the potatoes are tender.
- Stir in the chopped kale and dried thyme. Continue to simmer for an additional 5 minutes, or until the kale is wilted.
- Season with salt and pepper to taste. Remove from heat and serve hot, garnished with grated Parmesan cheese and accompanied by crusty bread if desired.
Variations and Tips
- For a twist, you can substitute the sausage with turkey or chicken sausage for a lighter option.
- Add other vegetables such as zucchini or bell peppers for more variety.
- If you prefer a creamier soup, stir in a splash of heavy cream or a dollop of sour cream before serving.
- This soup can be stored in the refrigerator for up to 3 days and also freezes well for up to 3 months; just make sure to thaw before reheating.
- For a bit of spice, add a pinch of red pepper flakes during the cooking process.
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Zesty Sausage Pizza With Arugula
Zesty Sausage Pizza with Arugula is a delicious and satisfying dish that marries the robust flavors of Italian sausage with the fresh peppery notes of arugula. This recipe is perfect for an easy weeknight dinner or for hosting friends over the weekend.
With a preparation time of about 30 minutes and a cooking time of 20 minutes, you can have a mouthwatering pizza on the table in no time.
Ingredients:
- 1 pre-made pizza dough
- 1 cup pizza sauce
- 8 oz Italian sausage, removed from casings and crumbled
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp red pepper flakes (optional)
- 2 cups fresh arugula
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh lemon juice (optional, for drizzling after baking)
Cooking Steps:
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
- In a skillet over medium heat, cook the crumbled Italian sausage until browned and cooked through, about 5-7 minutes. Drain excess fat and set aside.
- Roll out the pre-made pizza dough on a lightly floured surface to your desired thickness.
- Transfer the rolled-out dough to a pizza peel or a baking sheet lined with parchment paper.
- Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
- Sprinkle the cooked sausage over the sauce, then add the shredded mozzarella and grated Parmesan cheese on top.
- If using, sprinkle red pepper flakes for an extra kick.
- Transfer the pizza to the preheated oven or pizza stone and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
- While the pizza is baking, toss the fresh arugula with olive oil, salt, and pepper in a bowl.
- Once the pizza is done, remove it from the oven and let it cool for a minute. Top with the dressed arugula.
- Optionally, drizzle with fresh lemon juice for added brightness.
- Slice and serve warm.
Variations & Tips:
- For a vegetarian version, swap the sausage for sautéed mushrooms or roasted vegetables.
- Experiment with different cheeses like fontina or goat cheese for unique flavors.
- If you prefer a thicker crust, use a thicker pizza dough or let the dough rise for an additional 15-30 minutes before rolling it out.
- Feel free to add other toppings like bell peppers, onions, or olives for extra texture and flavor.
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Sausage and Bean Chili
Sausage and bean chili is a hearty and flavorful dish that's perfect for a cozy dinner with family or friends. Packed with protein and fiber from the beans, combined with the savory taste of sausage, this chili is not only satisfying but also easy to make. It typically takes about 30 minutes of preparation time and 45 minutes to cook, making it an ideal choice for a weeknight meal or a weekend gathering.
Ingredients
- 1 pound of sausage (Italian or chorizo)
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes (with juice)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chicken broth (or vegetable broth)
- Olive oil (for sautéing)
- Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro
Cooking Steps
- In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
- Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
- Crumble the sausage into the pot and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- Stir in the chili powder, cumin, paprika, salt, and pepper, cooking for an additional minute to toast the spices.
- Add the diced tomatoes (with their juice), kidney beans, black beans, and chicken broth. Stir to combine all the ingredients.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30-40 minutes, stirring occasionally.
- Taste and adjust seasoning as needed before serving.
Variations and Tips
- For a vegetarian version, substitute the sausage with plant-based sausage or omit it entirely and add extra beans or vegetables.
- Feel free to customize the chili by adding corn, jalapeños for heat, or other vegetables like zucchini or carrots.
- Serve with cornbread or over rice for a more filling meal.
- Leftovers can be refrigerated for up to three days or frozen for longer storage; simply reheat before serving.
- Experiment with different types of beans or spice levels to find your perfect combination!
Lemon Garlic Sausage and Asparagus
Lemon Garlic Sausage and Asparagus is a vibrant and flavorful dish that perfectly marries the savory taste of sausage with the fresh crunch of asparagus.
This one-pan meal is ideally suited for busy weeknights, as it can be prepared in just 30 minutes. Packed with flavor, it serves as a delightful dinner option for families or simply for a quick meal for one or two.
The bright notes of lemon and the aromatic garlic elevate the dish, making it a satisfying choice for anyone looking to enjoy a wholesome and delicious dinner.
Ingredients:
- 1 pound Italian sausage (sweet or spicy)
- 1 bunch asparagus, trimmed
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or basil, for garnish (optional)
Cooking Steps:
- In a large skillet, heat the olive oil over medium heat. Add the Italian sausages and cook until browned on all sides and cooked through, about 8-10 minutes. Remove the sausages from the pan and set aside.
- In the same skillet, add the minced garlic and sauté for 1 minute, stirring frequently to avoid burning.
- Add the trimmed asparagus to the skillet and season with salt and black pepper. Cook for about 3-5 minutes, until the asparagus is tender-crisp.
- Slice the cooked sausages into bite-sized pieces and return them to the skillet. Pour in the lemon juice and zest, stirring to combine. Cook for an additional 1-2 minutes until everything is heated through and well-coated in the lemon garlic mixture.
- Serve immediately, garnished with fresh parsley or basil if desired.
Variations and Tips:
- For a more colorful dish, you can mix in other vegetables such as bell peppers or cherry tomatoes.
- Try substituting chicken sausage or turkey sausage for a lighter option.
- Add a pinch of red pepper flakes for a hint of heat.
- Serve this dish over cooked quinoa or rice for an extra filling meal.
- Leftovers can be stored in the refrigerator and reheated for a quick lunch the next day.
Cabbage and Sausage Skillet
Cabbage and Sausage Skillet is a hearty and wholesome dish that is perfect for a cozy weeknight dinner or a gathering with family and friends. This one-pan meal combines tender cabbage with savory sausage, offering a satisfying blend of flavors and textures. It's ideal for those looking for a filling, nutritious dish that can be prepared in just 30 minutes. This recipe serves approximately 4 people and is a great way to use up leftover vegetables too!
Ingredients:
- 1 pound smoked sausage (such as kielbasa or andouille), sliced
- 1 small head of green cabbage, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar (optional)
- Chopped parsley for garnish (optional)
Cooking Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the sliced sausage and cook until browned and heated through, about 5-7 minutes. Remove the sausage from the pan and set aside.
- In the same skillet, add the diced onion and sliced carrots. Sauté until the onion becomes translucent, about 4-5 minutes.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the chopped cabbage, caraway seeds, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the cabbage is tender and slightly wilted.
- Return the browned sausage back to the skillet, mixing it well with the cabbage. If desired, drizzle with apple cider vinegar and stir to combine. Cook for an additional 2-3 minutes to allow flavors to meld.
- Taste and adjust seasoning, if necessary. Serve hot, garnished with chopped parsley if desired.
Variations and Tips:
- You can substitute the sausage with chicken or turkey sausage for a lighter option.
- Add other vegetables, such as bell peppers or potatoes, to bulk up the dish and enhance nutrition.
- For a spicy kick, consider adding red pepper flakes or using spicy sausage.
- This dish can be made ahead of time and stored in the refrigerator for up to three days. Reheat on the stovetop before serving.
- Serve with crusty bread or over cooked rice for a complete meal.
Sausage Quesadillas With Avocado Crema
Sausage Quesadillas with Avocado Crema are a delightful twist on a classic Mexican dish, perfect for a family dinner or a casual gathering with friends. Quick and easy to prepare, these quesadillas take only about 30 minutes from start to finish, making them an ideal weeknight dinner option.
The combination of savory sausage, melted cheese, and creamy avocado crema provides a satisfying and delicious meal that everyone will love.
Ingredients:
- 1 lb Italian sausage, casing removed
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 large flour tortillas
- 1 tablespoon olive oil
- 1/2 cup diced bell peppers (optional)
- 1/2 cup diced onions (optional)
- 1 ripe avocado
- 1/4 cup sour cream
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Cooking Steps:
- In a large skillet over medium heat, add the olive oil, followed by the sausage. Cook until the sausage is browned and fully cooked, breaking it apart with a spatula as it cooks.
- If using, add the diced bell peppers and onions to the skillet and sauté until softened, about 3-4 minutes. Remove from heat and set aside.
- In a blender or food processor, combine the avocado, sour cream, lime juice, salt, and pepper. Blend until smooth and creamy to create the avocado crema. Taste and adjust seasoning as needed.
- Wipe the skillet clean and return it to the heat. Place one tortilla in the skillet and sprinkle half of the shredded cheese over it.
- Spoon half of the sausage mixture on top of the cheese, then top with the remaining cheese and place a second tortilla on top.
- Cook for about 3-4 minutes or until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a spatula and cook the other side for another 3-4 minutes until golden brown.
- Remove from the skillet and repeat the process with the remaining ingredients to make a second quesadilla.
- Slice the quesadillas into wedges and serve warm with the avocado crema drizzled on top or on the side, and garnish with cilantro if desired.
Variations and Tips:
- For a spicier kick, consider using chorizo instead of Italian sausage.
- Add additional vegetables such as spinach, mushrooms, or jalapeños for extra flavor and nutrition.
- To make this a vegetarian option, replace the sausage with black beans or sautéed mushrooms.
- Experiment with different cheeses like pepper jack for a spicy twist or feta for a tangy flavor.
- Serve with salsa or pico de gallo for extra flavor and texture.
Caprese Sausage Salad
The Caprese Sausage Salad is a delightful dish that brings together the heartiness of sausage with the fresh, vibrant flavors of a classic Caprese salad. This dish is perfect for those who enjoy a protein-packed meal that doesn't skimp on freshness, making it an ideal option for a summer dinner, a picnic, or a light lunch. The preparation time is just around 30 minutes, making it quick enough for a weeknight meal but impressive enough for entertaining guests.
Ingredients:
- 1 pound Italian sausage (either mild or spicy)
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, halved
- 1 cup fresh basil leaves
- 3 tablespoons balsamic glaze
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 avocado, diced (for added creaminess)
Cooking Steps:
- In a skillet over medium heat, cook the Italian sausage until browned and fully cooked, approximately 8-10 minutes. Break it into bite-sized pieces as it cooks.
- While the sausage is cooking, prepare the salad ingredients. In a large bowl, combine the cherry tomatoes, fresh mozzarella, and basil leaves.
- Once the sausage is cooked, drain any excess grease and let it cool for a few minutes before adding it to the salad bowl.
- Drizzle the olive oil and balsamic glaze over the salad and gently toss to combine. Season with salt and freshly ground pepper to taste.
- If desired, add the diced avocado for an extra layer of flavor and creaminess, then toss lightly to combine.
- Serve immediately or allow it to chill in the refrigerator for 10 minutes before serving to enhance the flavors.
Variations & Tips:
- For a lighter version, consider using turkey or chicken sausage instead of Italian sausage.
- Add mixed greens or spinach for extra nutrients and volume.
- Experiment with different flavored sausages such as sun-dried tomato or garlic sausage to change the flavor profile.
- To make it more filling, serve the salad over a bed of quinoa or couscous.
- This salad is best enjoyed fresh but can be stored in the refrigerator for a day; however, the avocados may brown if left too long.
Sausage and Egg Breakfast Burritos
Sausage and Egg Breakfast Burritos are a hearty and satisfying dish perfect for breakfast or brunch. Packed with savory sausage, fluffy scrambled eggs, and wrapped in a warm tortilla, these burritos are a delicious way to fuel your day.
They can be made in under 30 minutes, making them ideal for busy mornings or weekend feasts. Serve them up for family gatherings or meal prep for the week—either way, they are sure to please.
Ingredients:
- 1 pound breakfast sausage (pork or turkey)
- 6 large eggs
- 1/4 cup milk
- 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
- 4 large flour tortillas
- 1/2 cup diced bell peppers (optional)
- 1/2 cup diced onion (optional)
- Salt and pepper, to taste
- Salsa and avocado, for serving (optional)
Cooking Steps:
- In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it apart with a spatula as it cooks. If using, add in the diced bell peppers and onion halfway through cooking and sauté until softened.
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour the egg mixture into the skillet with the sausage and vegetables. Cook until the eggs are just set, stirring occasionally to scramble them evenly.
- Once cooked, remove the skillet from heat and stir in the shredded cheese until melted and fully incorporated.
- Warm the flour tortillas in a dry skillet or microwave until pliable. Spoon a generous portion of the sausage and egg mixture onto each tortilla, then fold in the sides and roll up tightly to form a burrito.
- If desired, you can place the burritos seam-side down in a skillet to toast them for a couple of minutes on each side until golden brown.
- Serve the burritos warm, with salsa and avocado on the side for dipping or topping.
Variations and Tips:
- For a spicy kick, add jalapeños or hot sauce to the egg mixture.
- Feel free to customize the fillings with your favorite ingredients such as spinach, mushrooms, or black beans.
- To make this a make-ahead meal, you can wrap the burritos in foil and store them in the freezer. Just reheat in the microwave or oven before serving.
- If you want to make these burritos healthier, consider using whole wheat tortillas and adding more veggies.
