27 Delicious Sausage Dishes to Master

Sausage Kale and Potato Skillet
Photo: CREDIT: JEN CAUSEY

Whether it's stuffed into fried olives, stirred into gravy, or braised with fennel, sausage makes for a tasty meal. We've gathered some of our favorite recipes here, including Roasted Merguez Sausage with Apples and Onions — an easy sheet-pan dinner — and a quick cassoulet that features smoked sausage. Read on for even more of our favorite sausage dishes to try.

01 of 27

Italian-Sausage Burgers with Garlicky Spinach

Italian-Sausage Burgers with Garlicky Spinach
© Stephanie Foley

Using sausage in burgers is a smart shortcut, because the meat is already seasoned. Here, the sausage flavor is further heightened by layers of garlicky spinach, sun-dried tomato pesto, and melted provolone.

02 of 27

Sautéed German Sausages with Bacon and Apple Sauerkraut

HD-fw200510_sauerkraut.jpg
CREDIT: © QUENTIN BACON

In Germany's Pfalz region, cooks braise sauerkraut with onions, apples, seasonings, a touch of sugar, and a little of the region's Riesling wine, creating an irresistible accompaniment for juicy weisswurst or bratwurst.

03 of 27

Shrimp and Sausage Stew

Shrimp-and-Sausage Stew
CREDIT: © JOHN KERNICK

Even though chef Linton Hopkins' stew is full of shrimp and sausage, the best part is the delicate lima beans, a Southern staple.

04 of 27

Orecchiette with Sausage and Chicory

Orecchiette with Sausage and Chicory
© Lucy Schaeffer

Chef Michael White uses dandelion greens to give his slightly spicy sausage pasta a bitter edge, but chicory or escarole makes a great stand-in.

05 of 27

Sausage and Cheddar Muffins

Sausage Muffins
© Eva Kolenko

Former Food & Wine editor Kay Chun's savory muffins are studded with breakfast sausage and shredded sharp cheddar. Make them ahead and reheat in the morning for a quick breakfast.

06 of 27

Chicken and Smoked-Sausage Gumbo

Sausage and Chicken Gumbo
© Lucy Schaeffer

The flavor of browned roux is essential to the traditional taste of Louisiana gumbo. Here, the roux is combined with aromatics and broth for a savory base in which to cook the smoked sausage and chicken.

07 of 27

Lazy Chicken and Sausage Cassoulet

Lazy Cassoulet Recipe
Alison Miksch

Smoked sausage (such as kielbasa) stars in this quick cassoulet. To save time day-of, prepare the dish through step three the day beforehand, cover it, and refrigerate it overnight. Then, all that's left to do is bake and serve.

08 of 27

Braised Sausage and Fennel with Toasted Spices

Braised Sausage and Fennel with Toasted Spices Recipe
Greg DuPree

Use a fresh, spicy sausage here to complement the creamy bean puree and sweet fennel. Pair the finished dish with an earthy Mediterranean red.

09 of 27

Sausage-Stuffed Fried Olives

Sausage-Stuffed Fried Olives Recipe
Victor Protasio

Buttery, mild Castelvetrano olives add just enough salt and tang to these fried sausage snacks, which pair beautifully with a crisp Martini or chilled glass of wine. Use a high-quality Italian sausage for the best texture and flavor.

10 of 27

Baked Stuffed Eggplant with Italian Sausage

Baked Stuffed Eggplant
Greg Dupree

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, lemony breadcrumb topping and a quick-fix tomato sauce jazzed up with fresh herbs, this makes a stunning summer main dish.

11 of 27

Buttermilk Biscuits and Pat LaFrieda's Sausage Gravy

Buttermilk Biscuits and Pat LaFrieda’s Sausage Gravy
William Hereford

Dry white wine helps cut through 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 swapping in store-bought sausage.

12 of 27

Sausage, Kale, and Potato Skillet Supper

Sausage Kale and Potato Skillet
CREDIT: JEN CAUSEY

"The brilliant thing about this recipe is that you can cook it all in one skillet," cookbook author and For the Culture founder/editor Klancy Miller says. "The key is adding each ingredient at the right time so that everything cooks without burning. You start by cooking the potatoes and sausage (I recommend small red potatoes and spicy Italian sausage, but you can use your favorite) and then once those start to brown, you add the sliced onions and then the kale. The bonus to using fresh sausage is that you get some of the delicious rendered fat as it cooks, which flavors the potatoes, onions, and kale."

13 of 27

Roasted Merguez Sausage with Apples and Onions

Roasted Merguez Sausage with Apples and Onions
Victor Protasio

For this sheet-pan dinner, use Honeycrisp or Pink Lady apples, which hold their shape better during roasting than other varieties. Bonus: Their gentle sweetness balances the intensely spiced merguez sausage.

14 of 27

Fabada (Spanish Bean Stew with Chorizo and Blood Sausage)

Fabada (Spanish Bean Stew with Chorizo and Blood Sausage)
Christopher Testani

Fabada asturiana is a deliciously rich and hearty bean stew from Asturia, Spain, made with fabes (creamy white beans) as well as chorizo and blood sausage.

15 of 27

Delicata Squash and Sausage Crostata with Ricotta and Honey

Delicata Squash and Sausage Crostata with Ricotta and Honey
Justin Walker

This crostata layers fennel-spiced sausage, chile, delicata squash, and honey for a dinner that pairs well with a northern Italian Dolcetto.

16 of 27

Andouille Bread Pudding

Andouille Bread Pudding
© Abby Hocking

For each Thanksgiving since he opened his Harlem restaurant, Red Rooster, chef Marcus Samuelsson has historically served this savory, sausage-studded bread pudding, which is a favorite among guests.

17 of 27

Hunter's Sausage and Sauerkraut Stew

Hunter's Sausage-and-Sauerkraut Stew
Greg DuPree

This Polish "hunter's stew" typically combines at least three different meats, from wild game to pork ribs, sausages, and veal. Chef Andrew Zimmern uses lightly smoked bacon, chicken thighs, and kielbasa in his version.

18 of 27

Pasta with Sausage, Basil, and Mustard

Pasta with Sausage, Basil and Mustard.
© Greg DuPree

In matching spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater created a quick pasta supper with warm, mildly spicy flavors, perfect for a cool fall or winter evening.

19 of 27

Lentils with Butternut Squash and Merguez Sausage

Lentils with Butternut Squash and Merguez Sausage
© Fredrika Stjärne

In this dish from chef Mourad Lahlou of Aziza in San Francisco, baked merguez sausage is served atop a spiced lentil and butternut squash mixture. The recipe is ready in just 45 minutes.

20 of 27

Sautéed Italian Sausage with Onions and Peppers

Sauteed Italian Sausage with Onions and Peppers
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Searing sweet Italian sausage in a dry skillet renders the fat, resulting in a deliciously crispy sausage. Tender bell peppers add a welcome vegetal sweetness to this one-pan dinner while they cook down in a blend of savory chicken broth and tangy vinegar perfect for sopping up with crusty bread.

21 of 27

Sausage and Ricotta Pizza with Castelvetrano Olives

Sausage and Ricotta Pizza with Castelvetrano Olives
CREDIT: PHOTO BY CHRISTOPHER TESTANI / FOOD STYLING BY TORIE COX / PROP STYLING BY AUDREY DAVIS

The combination of the meaty, briny, vegetal flavors in this pizza hits so many satisfying notes that it is sure to be a hit at your table. The olives, peppers, sausage, and ricotta combine to bring sweet, savory, salty, and creamy notes to this pretty pizza.

22 of 27

Jambalaya with Andouille Sausage, Chicken, and Shrimp

Jambalaya with Shrimp and Andouille Sausage
Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford

Smoky, gently spiced andouille sausage and a spoonful of Creole seasoning give deep flavor and mild heat to this jambalaya, while the trinity of onion, green pepper, and celery provide a classic aromatic base to the dish.

23 of 27

Sausage and Red Onion Sheet Pan Quiche

Sausage and Red Onion Sheet Pan Quiche
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee

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 the whole family.

24 of 27

Spicy Sausage Pasta with Tomatoes and Squash

Spicy Sausage Pasta with Tomatoes and Squash
Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero

Added just minutes before serving, thinly sliced squash melts into the pasta without losing its shape and texture. Use a mandoline to achieve wafer-thin slices. A spicy Southern Italian red wine pairs nicely with the spicy sausage.

25 of 27

Carrot and Spring Onion Toad in the Hole

Carrot and Spring Onion Toad in the Hole
Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner

The traditional toad in the hole consists of whole sausages cooked in an egg-and-flour batter. This recipe delivers a taste of the British classic but stars tender baby carrots and spring onions for a flavorful, vegetable-forward spring twist.

26 of 27

Cataplana (Portuguese Fish Stew)

Cataplana (Portugese Fish Stew)
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis

This Cataplana from F&W's Culinary Director-at-Large Justin Chapple is his version of a savory feast of shellfish and smoky linguiça hailing from the Algarve in Portugal. Named for the vessel it is traditionally cooked and served in, the stew gets lots of flavor from the Portuguese linguiça included, but you can substitute Spanish-style chorizo or even kielbasa in a pinch.

27 of 27

Stuffed Clams with Linguiça and Arugula

Stuffed Clams with Linguica and Arugula
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis

Littleneck clams are blended with breadcrumbs, jalapeño, celery, arugula, and linguiça­—a Portuguese smoke-cured pork sausage—before they are stuffed back into their shells and baked until piping hot and lightly browned. Portuguese rolls are light and airy with a crisp crust, making them ideal for this stuffing: the crumb readily absorbs flavor. Save time by stuffing the clams in advance and then refrigerating them overnight. Bring the stuffed clams to room temperature before baking.

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