30 Delicious Sausage Recipes to Master

Instead of using peppers in her sausage heroes, Kay Chun opts for sweet sautéed fennel.

Chowchow is a sweet-and-sour relish. Here, it’s studded with pieces of charred and crunchy onions, which have a smoky flavor that’s delicious with grilled sausage.

Using sausage in burgers is a smart shortcut, because the meat is already seasoned.

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 addictive accompaniment for juicy weisswurst or bratwurst.

This colorful mixed grill could not be easier.

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

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

Kay Chun likes to make these savory muffins, studded with breakfast sausage and shredded sharp cheddar, for breakfast.

The flavor of browned roux is essential to the traditional taste of Louisiana gumbo.

Smoked sausage (such as kielbasa) is one of the stars of this quick cassoulet.

Use a fresh, spicy sausage here to complement the creamy bean puree and sweet fennel.

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.

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.

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.

The brilliant thing about this recipe is that you can cook it all in one skillet. The key is adding each ingredient at the right time so that everything cooks without scorching.

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.

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.

Studded with heady aromatics, these super-fragrant patties contrast beautifully with the cool, crispy lettuce.

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

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

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.

Chinese sausage simmered with rice, mushroom and soy sauce makes a hearty and satisfying congee porridge.

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.

Delicious griddled wild mushrooms are the stars of this simple Catalan-inspired dish dressed with a smoky, garlicky vinaigrette.

At Henrietta Red in Nashville, Best New Chef Julia Sullivan combines locally sourced ingredients—like sausage from Nashville butcher Porter Road—with house-preserved items. This garlic sausage with field peas brings it all together.

This dish from chef Mourad Lahlou of Aziza in San Francisco is a fantastic way to solve the dilemma of feeding vegetarians and carnivores at the same table: People can choose to have the Moroccan-spiced lentils and butternut squash with or without merguez sausage, which is cooked separately.

Pozole is a slow-simmered, elaborately spiced Mexican stew made with hominy (a chewy, starchy variety of mature corn kernels). This streamlined version from Aarón Sánchez uses two time-saving ingredients: fresh chorizo (which is already spiced) and pork cut into small, quick-cooking cubes.

A punchy, herb-forward green chorizo is the star of these tacos, but the hidden heroes are the tiny cubes of fried potato—they’re salty, crispy, and absolutely irresistible.

At Claudette Zepeda's regional Mexican restaurant in San Diego, this dish is served as an homage to the Sonoran hot dog. Easy hacks like crumbled chorizo make this restaurant favorite easy to pull off for backyard entertaining.

The killer garlic-anchovy sauce is as delicious on pasta as it is as a dip for vegetables and sausage.