15 Savory Ground Sausage Recipes You Need to Try

At Convivial in Washington, D.C., Cedric Maupillier's foot-long quiche takes this breakfast classic to the next level. This version, prepared in a rimmed baking sheet, makes plenty for everyone.

A few tablespoons of harissa brings the heat to this dish. Don't forget to add thinly sliced squash minutes before serving. To achieve wafer-thin slices, use a mandoline.

Cookbook author Andrea Slonecker is passing the plate from one generation to another in this remake of her grandmother's "pizza toasts." These sausage toasts are cheesy, gooey, and crunchy. To achieve a velvety texture you can melt a combination of mascarpone (or cream cheese) with robust Taleggio to bring a creamy taste.

Butter your biscuits in this classic Southern dish that is sure to bring comfort to your soul. Dry white wine plays against the richness in the gravy, bringing a balanced acidity to this hearty dish. Homemade sausage is well-seasoned and not overly sweet, so choose a savory or spicy blend if substituting for store-bought sausage.

A hint of warm spices in the bratwurst complements the mild vegetal flavors in the artichoke which meld together during cooking. The tender bottoms of the artichoke leaves are perfumed by the Chardonnay and are great dipped in mustard, so don't overlook them.

Bell peppers aren't the only vegetable that can be stuffed with savory and juicy meats. Ripe tomatoes and roasted eggplant come together to yield a hearty filling, made even better with the addition of Italian sausage. Combined with a bright and lemony breadcrumb topping and a quick-fix tomato sauce jazzed up with fresh herbs, this makes a stunning summer main dish.

Mild Castelvetrano olives add just enough salt to this savory sausage snack. Enjoy with a crisp martini or a chilled glass of wine. 

Wedges of fennel and onion combined with sweet Italian sausage creates this satisfying stuffing. For an extra level of flavor, make the sausage at home with this easy bonus method.

In their book Wine Food, sommelier Dana Frank and recipe developer Andrea Slonecker pair funky, bright wines with flavorful, vegetable-forward dishes. They compare crostatas and galettes to pizza, making them the perfect weeknight dinner. This version layers fennel-spiced sausage, chile, delicata squash, and honey for a dinner that pairs well with a northern Italian Dolcetto.

Need a quick lunch option? These pre-seasoned Italian sausage burgers are just the thing. Don't forget to spread pesto on the ciabatta rolls.

This recipe is a Food & Wine-certified favorite. In 2018, we named this recipe one of our 40 best:  In matching spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater creates a quick pasta supper with warm, mildly spicy flavors.

Nothing compares to the flavor of meat the day it was ground, and grinding meat at home allows you to choose your own flavors. Studded with heady aromatics, these super-fragrant patties are a great way to upgrade your go-to fried rice recipe.

The genius of Food & Wine Culinary Director at Large Justin Chapple's pasta recipe is the contrast of flavors—creamy, meaty, nicely bitter and tangy.

At Beast + Bottle in Denver, Colorado, chef-owner Paul C. Reilly uses these ginger-and-garlic flecked sausage patties on the house breakfast sandwich. "Be sure to keep your meat and spices extra cold right up until grinding the meat," says Reilly. This step ensures a well-marbled sausage, easier grinding and a more sanitary process.

This easy gluten-free broccoli-and-rice casserole is a classically comforting one-dish meal. Transfer the casserole to the broiler to get the cheesy topping crusty and browned.