16 Delicious Country Sausage Mouthwatering Recipes

Gather ’round, folks! Country sausage is the unsung hero of our kitchens savory, satisfying, and ridiculously versatile. Whether you’re a Southern sweetheart or a Northern charmer, these mouthwatering recipes will make your taste buds do the two-step. From hearty breakfast skillets to savory sandwiches, we’ve got 16 scrumptious country sausage recipes that’ll make you dance for more.

Homemade Country Sausage Gravy

Diving into the heart of Southern cuisine, we find a classic dish that’s both comforting and indulgent homemade country sausage gravy. This savory sauce is a staple in many American households, and with our step-by-step guide, you’ll be able to recreate it effortlessly.

Ingredients

• For the Gravy:
• 2 pounds country sausage (such as Andouille or kielbasa), casings removed
• 4 tablespoons all-purpose flour
• 2 cups milk, whole or a combination of heavy cream and water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Pan:
• 2 tablespoons vegetable oil

Instructions

1. Preheat your skillet over medium-high heat (around 375F) and add the oil. Once the oil is hot, carefully crumble in the country sausage using your fingers or a spoon. Cook until browned and cooked through, breaking it up into smaller pieces as it cooks.
2. After 5-7 minutes of cooking the sausage, remove it from the pan with a slotted spoon and transfer it to a plate, leaving behind any accumulated fat in the skillet. Be mindful that you want to reserve some fat for later use.
3. Add the flour to the hot skillet, stirring it into the remaining fat to make a roux. Cook for about 1 minute, ensuring it doesn’t burn, but develops a nutty aroma and a light brown color.
4. Pour in the milk, whisking constantly to prevent lumps from forming. Bring this mixture to a simmer and cook until it thickens, stirring occasionally about 5-7 minutes.
5. Add the cooked country sausage back into the skillet with the gravy, stirring to combine. Season with salt and pepper to taste.

Notes:

The texture of this homemade country sausage gravy should be smooth and rich, coating the back of a spoon or biscuits evenly. It’s perfect served over flaky buttermilk biscuits, eggs, or as a side for breakfast favorites like pancakes or French toast. Experiment with adding diced onions or bell peppers to the pan during step 1 for added flavor.

Country Sausage and Apple Stuffing

Living up to its name as a quintessential American dish, Country Sausage and Apple Stuffing is a savory blend of flavors that’s sure to become a staple in any home. This classic recipe combines the warmth of country sausage with the sweetness of apples and the earthiness of bread, creating a harmonious balance of textures and tastes.

Ingredients

• 1 pound country sausage (such as Andouille or smoked sausage), casings removed
• 2 tablespoons unsalted butter, softened
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups stale white bread, cubed (about 4-5 slices)
• 1 large apple, peeled and diced (Granny Smith or Honeycrisp work well)
• 2 teaspoons poultry seasoning
• 1 teaspoon dried sage
• Salt and pepper to taste

Instructions

1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the country sausage, breaking it up with a spoon as it cooks until browned, about 5-7 minutes.
2. Remove the cooked sausage from the skillet and set aside on a plate. In the same skillet, add the remaining 1 tablespoon of butter. Once melted, saut the chopped onion until translucent, about 4-5 minutes.
3. Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
4. In a large mixing bowl, combine the cooked sausage, bread cubes, diced apple, poultry seasoning, dried sage, salt, and pepper. Stir until well combined.
5. Add the cooked onion and garlic mixture to the bread mixture and stir until the stuffing is evenly coated with the savory flavors.
6. Transfer the Country Sausage and Apple Stuffing to a greased 9×13-inch baking dish. Dot the top of the stuffing with any remaining butter from the skillet (about 1-2 tablespoons). Bake in a preheated oven at 375F for 30-35 minutes or until lightly golden brown on top.

The finished Country Sausage and Apple Stuffing is a delightful combination of tender sausage, crunchy bread, and sweet apples. It’s perfect as a side dish during the holidays or anytime you want to add a little comfort food magic to your meals. Try serving it alongside roasted meats like turkey or ham for an unbeatable flavor experience.

Spicy Country Sausage Jambalaya

Ingredients

• 1 lb country sausage (such as Andouille), sliced into 1/4-inch thick rounds
• 2 medium onions, chopped (about 2 cups)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 large bell pepper, chopped (about 1 cup)
• 1 can diced tomatoes (14.5 oz), drained
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• Salt and black pepper, to taste
• 4 cups cooked white rice (preferably day-old rice)
• 4 large eggs, beaten
• 2 tbsp olive oil

Instructions

1. Preheat a large cast-iron skillet or Dutch oven over medium-high heat (about 375F). Add the sliced country sausage and cook until browned, about 5 minutes. Remove the cooked sausage from the skillet with a slotted spoon and set aside on a plate.
2. In the same skillet, add another tablespoon of olive oil to melt. Once hot, add the chopped onions and saut for 3-4 minutes or until translucent. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Add the chopped bell pepper to the skillet and continue cooking for another 2-3 minutes or until tender. Season with smoked paprika, oregano, cayenne pepper, salt, and black pepper; stir well.
4. Pour in the diced tomatoes, stirring to combine with the vegetables. Bring the mixture to a simmer, then reduce heat to medium-low (about 275F). Let cook for 5 minutes or until heated through.
5. Stir in the cooked country sausage and add the beaten eggs; gently scramble everything together with the back of a spoon, ensuring no visible egg remains. Cook for an additional minute or until the mixture is just set.
6. Pour the cooked white rice into the skillet, stirring to combine evenly with the spicy sausage and vegetable mixture. Let cook for 2-3 minutes or until heated through. Season with salt and pepper to taste.

Spicy Country Sausage Jambalaya has a harmonious balance of crispy country sausage, tender vegetables, and perfectly cooked rice. The smokiness from the paprika pairs beautifully with the bold cayenne pepper, leaving your taste buds yearning for another bite. Consider serving this dish in cast-iron skillets or individual ramekins to maintain the presentation’s rustic charm.

Country Sausage and Cheese Breakfast Casserole

Above all else, a delicious breakfast is essential to kick-start any day. That’s why I’m excited to share with you my Country Sausage and Cheese Breakfast Casserole recipe, perfect for a quick and satisfying morning meal or brunch.

Ingredients

• 1 pound country sausage, casings removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 6 eggs
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter, melted
• 1 cup frozen hash browns, thawed

Instructions

1. Preheat your oven to 350F (175C).
2. Cook the country sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through, about 5-7 minutes. Drain on paper towels.
3. In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
4. In a large mixing bowl, combine the cooked sausage, onion mixture, shredded cheddar cheese, milk, eggs, salt, and pepper. Stir until well combined.
5. Grease a 9×13-inch baking dish with the melted butter. Arrange half of the hash browns in the bottom of the dish.
6. Pour the sausage and cheese mixture over the hash browns, followed by the remaining hash browns on top.
7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the casserole is golden brown and the eggs are set.

When you take this casserole out of the oven, it will be hot, bubbly, and packed with flavor. The country sausage adds a nice spice, while the cheddar cheese provides creaminess. You can serve this as a main dish or cut it into smaller portions for a crowd-pleasing breakfast buffet.

Slow Cooker Country Sausage and Beans

Brighten up a chilly fall evening with the comforting flavors of our Slow Cooker Country Sausage and Beans recipe. This classic dish is a staple in many Southern households, and for good reason it’s easy to make, packed with flavor, and perfect for serving a crowd.

Ingredients

• 1 lb country sausage (such as Andouille or kielbasa), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup dried navy beans, rinsed and drained
• 1 cup diced tomatoes
• 1 cup beef broth
• 1 tbsp brown sugar
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (optional)
• Salt and pepper, to taste
• Bacon drippings or oil, for cooking sausage (about 2 tbsp)

Instructions

1. Cook the sliced country sausage in a skillet over medium-high heat, using bacon drippings or oil to prevent sticking. Brown the sausage on all sides, about 5 minutes per side. Transfer the cooked sausage to your slow cooker and set it aside.
2. In the same skillet, cook the chopped onion until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Add the cooked onion and garlic mixture to the slow cooker with the country sausage.
4. Stir in the rinsed navy beans, diced tomatoes, beef broth, brown sugar, cumin, smoked paprika (if using), salt, and pepper. Make sure all ingredients are well coated with the seasoning blend.
5. Cook on low for 8-10 hours or high for 4-6 hours, allowing the flavors to meld together and the beans to tenderize.

When the cooking time is up, check that the beans are tender and the liquid has thickened slightly. If desired, serve with crusty bread or over cooked rice for a hearty meal.

Country Sausage and Pepper Pasta

Autumn is in the air, and with it comes the perfect excuse to indulge in hearty, comforting dishes that warm the soul. Today, we’re going to tackle a classic: Country Sausage and Pepper Pasta. This recipe is a staple of American cuisine, and for good reason it’s easy to make, packed with flavor, and satisfies even the pickiest eaters.

Ingredients

• 1 pound country sausage (such as Andouille or kielbasa), sliced
• 1 large onion, diced
• 3 large bell peppers (any color), sliced
• 2 cloves garlic, minced
• 1 cup pappardelle pasta
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced country sausage and cook for about 5 minutes on each side, or until nicely browned and cooked through. Remove from the skillet with a slotted spoon and set aside.
3. Reduce heat to medium and add the diced onion to the skillet. Cook for about 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Add the minced garlic and cook for an additional minute.
4. Add the sliced bell peppers to the skillet and continue cooking for another 5-7 minutes, or until they start to tenderize. Stir in the dried oregano and reserved pasta water.
5. Return the cooked country sausage to the skillet and toss everything together to combine. Season with salt and pepper to taste.
6. Add the cooked pappardelle pasta to the skillet and toss everything together, ensuring the sauce coats each piece of pasta evenly.

This Country Sausage and Pepper Pasta is a satisfying, one-pot wonder that’s perfect for a weeknight dinner. The country sausage adds a rich, smoky flavor, while the bell peppers add a pop of color and sweetness. For an added touch, sprinkle with grated Parmesan cheese before serving.

Savory Country Sausage Biscuits

Brighten up your breakfast or brunch game with these mouth-watering Savory Country Sausage Biscuits! Flaky, buttery biscuits wrapped around juicy country sausage and perfect for a cozy morning gathering. Let’s dive into the recipe!

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 3/4 cup buttermilk
• 1 tablespoon granulated sugar
• 1 pound country sausage (such as andouille or kielbasa), sliced

Instructions

1. Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Add cold butter to the dry ingredients and use a pastry blender or your fingertips to work it into the mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together buttermilk and granulated sugar. Add this wet mixture to the dry ingredients and stir until the dough comes together in a shaggy mass.

These Savory Country Sausage Biscuits are perfect for a quick breakfast on-the-go, but they’re also great as an appetizer or side dish for a brunch gathering. Try serving them with a fried egg or a drizzle of hot sauce for added flavor!

Country Sausage and Potato Skillet

On a chilly evening like today, there’s nothing quite like a hearty and satisfying skillet dish to warm the soul. Today, I’m excited to share with you one of my favorite comfort food recipes that never fails to hit the spot – a classic combination of country sausage and potatoes.

Ingredients

• 1 pound country sausage, sliced
• 2 large potatoes, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Begin by heating the olive oil in a large cast-iron skillet over medium-high heat (around 375F). Once hot, add the sliced country sausage and cook until browned on both sides, about 5 minutes per side. Remove the cooked sausage from the skillet and set aside.
2. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, stirring occasionally to prevent burning (about 5-7 minutes). This step is crucial – the sweetness of the onion will balance out the savory flavors of the dish.
3. Next, add the diced potatoes to the skillet, stirring gently to combine with the cooked onion and garlic. Cook for about 10-12 minutes or until the potatoes are tender and slightly caramelized, flipping them occasionally to ensure even cooking.
4. Pour in 1/4 cup of water into the skillet and stir to scrape up any browned bits from the bottom. Return the cooked country sausage to the skillet, stirring gently to combine with the potatoes and onion mixture.
5. Season the skillet contents with salt, pepper, and dried thyme to taste. Cook for an additional 2-3 minutes to allow the flavors to meld together.
6. Serve hot, garnished with chopped fresh herbs if desired (a sprinkle of parsley or chives adds a lovely pop of color).

This Country Sausage and Potato Skillet is perfect for a weeknight dinner – it’s easy to make, packed with flavor, and satisfies the heartiest of appetites. The best part? It’s ready in under 30 minutes, making it an ideal choice for those busy evenings when you need a comforting meal without a lot of fuss.

Hearty Country Sausage Soup

Nourishing families and friends with hearty comfort food is one of life’s greatest joys. There’s nothing quite like a warm bowl of soup to bring everyone together on a chilly day. Today, I’m excited to share with you my recipe for Hearty Country Sausage Soup that’s sure to become a staple in your household.

Ingredients

• 1 lb country sausage (such as Andouille or smoked sausage), sliced into 1/2-inch thick rounds
• 2 medium onions, chopped (about 2 cups)
• 3 cloves garlic, minced (about 1 tbsp)
• 2 carrots, peeled and chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 4 cups chicken broth
• 1 can diced tomatoes (14.5 oz, about 1 cup)
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• Crusty bread or crackers for serving (optional)

Instructions

1. In a large Dutch oven or pot, cook the sliced country sausage over medium-high heat until browned, about 5-7 minutes. Remove from heat and set aside.
2. Add the chopped onions to the same pot and saut until translucent, about 5 minutes. Add minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Add the chopped carrots and celery to the pot, cooking until they begin to soften, about 3-4 minutes. Stir occasionally to prevent sticking.
4. Add the chicken broth, diced tomatoes, thyme, paprika, salt, and pepper to the pot. Stir to combine and bring the mixture to a boil over high heat.
5. Reduce the heat to medium-low (about 300F) and simmer for 20-25 minutes or until the vegetables are tender and the soup has thickened slightly. Stir occasionally to prevent scorching.
6. Add the cooked country sausage back into the pot and stir gently to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

Tips from a seasoned cook: “When working with country sausage, be sure to brown it in batches if necessary, as this will help prevent overcrowding the pan and resulting in uneven cooking.” Additionally, don’t skip the step of adding thyme its subtle flavor will elevate the entire dish. When serving, consider pairing with crusty bread or crackers for a satisfying crunch.

The finished Hearty Country Sausage Soup is a perfect combination of comforting, savory, and slightly spicy. The tender vegetables and flavorful sausage meld together in harmony, creating a delicious, filling meal that’s sure to become a family favorite. Try serving it alongside a side salad or crusty bread for a complete meal.

Country Sausage and Cornbread Dressing

Often overlooked, the humble dressing is a staple in many American households, especially during the holidays. Today, we’re shining the spotlight on a classic recipe that’s sure to become a family favorite: Country Sausage and Cornbread Dressing.

Ingredients

• 2 cups stale cornbread, cubed (preferably day-old)
• 1 pound country sausage, casings removed
• 4 tablespoons unsalted butter, melted
• 2 large onions, chopped (about 2 1/2 cups)
• 3 stalks celery, chopped (about 1 1/2 cups)
• 2 cloves garlic, minced (about 1 tablespoon)
• 4 eggs
• 2 teaspoons poultry seasoning
• Salt and pepper to taste
• 2 cups chicken broth, warmed

Instructions

1. Preheat your oven to 375F (190C). In a large skillet over medium-high heat, cook the country sausage until browned, breaking it up with a spoon as needed.
2. Add the chopped onions and celery to the skillet and continue cooking until the vegetables are tender, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
3. Transfer the cooked sausage mixture to a large mixing bowl. Add the cubed cornbread, melted butter, eggs, poultry seasoning, salt, and pepper to the bowl. Mix until just combined.
4. Pour the warmed chicken broth over the dressing mixture and stir until the liquid is evenly distributed. Be careful not to overmix.
5. Transfer the dressing mixture to a greased 9×13-inch baking dish and smooth the top with a spatula.
6. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is lightly browned.

When served hot, Country Sausage and Cornbread Dressing has a delightful crumbly texture that’s both comforting and flavorful. This recipe makes a fantastic accompaniment to roasted turkey or chicken, but feel free to get creative with your serving suggestions perhaps as a side dish for pulled pork sandwiches or even as a base for breakfast strata.

Country Sausage Stuffed Mushrooms

Nestled in the heart of American comfort food lies a dish that’s both hearty and indulgent perfect for cozying up on a crisp autumn evening. Today, we’re diving into the world of savory goodness with a mouthwatering recipe that’ll leave you craving more.

Ingredients

• 12 large mushroom caps (button or cremini)
• 1 lb country sausage, casings removed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated cheddar cheese (sharp or extra-sharp works best)
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional, for some heat)
• 2 tbsp butter, softened

Instructions

1. In a large skillet, cook the country sausage over medium-high heat, breaking it up with a spoon as it cooks. Once browned and cooked through (about 5-6 minutes), remove from heat and set aside to cool slightly.
2. Preheat your oven to 375F (190C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
3. Prepare the mushroom caps by gently removing any stems and scooping out some of the flesh to create a well for the filling. Place them on the prepared baking sheet.
4. In the same skillet used for cooking the sausage, add the softened butter over medium heat. Once melted, saut the chopped onion until translucent (about 4-5 minutes). Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
5. Stir in the cooked country sausage, dried thyme, paprika, and cayenne pepper (if using) into the skillet with the onion and garlic mixture. Bring to a simmer and let it meld together for about 2 minutes.
6. Spoon the sausage mixture evenly among the prepared mushroom caps, dividing it among them as needed. Top each cap with grated cheddar cheese, making sure to fill the well created in step 3.
7. Transfer the baking sheet to the preheated oven and bake for approximately 15-20 minutes or until the cheese is melted, bubbly, and golden brown. You’ll know it’s done when the mushroom caps are cooked through and tender.

Country Sausage Stuffed Mushrooms deliver an explosion of flavors with each bite rich, savory, and satisfyingly filling. The creamy cheese and juicy sausage mingle perfectly within the earthy mushroom cups, creating a delightful harmony of textures. This dish is sure to become a staple in your repertoire, perfect for gatherings or cozy nights in with loved ones.

Country Sausage and Egg Breakfast Tacos

Rise and shine! It’s a beautiful morning, perfect for starting with a delicious and satisfying breakfast dish that’s sure to fuel you up for the day. Today, we’re making a mouthwatering twist on traditional tacos, packed with juicy country sausage and fluffy scrambled eggs.

Ingredients

• 4 Country Sausages (about 1 pound), casings removed
• 8 large Eggs
• 1 medium Onion, diced
• 2 cloves of Garlic, minced
• 1 tablespoon Olive Oil
• 1 teaspoon Chili Powder
• 1/2 teaspoon Paprika
• Salt and Pepper to taste
• 8-10 Corn Tortillas (about 6 inches in diameter)
• Shredded Cheddar Cheese, for serving (optional)
• Fresh Cilantro, chopped (for garnish)

Instructions

1. Heat the Olive Oil in a large cast-iron skillet over medium-high heat. Add the diced Onion and cook until translucent, about 5 minutes.
2. Add the minced Garlic to the skillet and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
3. Remove the Country Sausages from their casings and add them to the skillet. Cook, breaking up with a spoon as they brown, until no longer pink, about 5-7 minutes.
4. In a separate bowl, whisk together the Eggs, Chili Powder, Paprika, Salt, and Pepper. Set aside.
5. Once the Sausages are cooked, remove them from the skillet with a slotted spoon and set them aside on a plate. Leave the drippings in the skillet.
6. Add the whisked Eggs to the same skillet used for the Sausages. Cook over medium heat, stirring constantly, until the eggs are scrambled and just set, about 3-5 minutes.
7. Warm the Corn Tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This will make them more pliable and easier to fold.
8. Assemble the tacos by placing a spoonful of scrambled eggs onto a warmed tortilla, followed by a few pieces of Country Sausage, some diced Onion, and a sprinkle of Cheddar Cheese (if using). Repeat for each taco.

This breakfast extravaganza is all about layers crunchy tortillas, spicy sausage, fluffy eggs, and a burst of fresh cilantro. The combination might sound simple, but trust us, it’s a flavor bomb just waiting to be devoured! Serve immediately, garnished with additional cilantro if desired.

Country Sausage and Kale Stir Fry

As the summer days go by and our bodies crave more substantial meals, it’s time to bring out the country flavors in a new way. A hearty stir-fry is just what we need, packed with spicy sausage, nutrient-rich kale, and aromatic spices.

Ingredients

• 1 lb Country Sausage (such as Andouille), sliced
• 2 cups curly-leaf Kale, stems removed and discarded, leaves chopped
• 2 tbsp Olive Oil
• 1 large Onion, thinly sliced
• 3 cloves Garlic, minced
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• Salt and Pepper to taste
• 2 tbsp Apple Cider Vinegar (optional)

Instructions

1. Heat the Olive Oil in a large skillet or wok over medium-high heat (around 375F). Add the sliced Onion and cook for about 5 minutes, stirring occasionally, until it starts to caramelize and turns golden brown.
2. Add the minced Garlic to the skillet and stir well. Cook for another minute, taking care not to burn the garlic.
3. Insert the Country Sausage slices into the skillet and cook for about 5-7 minutes on each side, until they’re nicely browned and cooked through. Remove the sausage from the skillet and set it aside.
4. Add the chopped Kale to the skillet in batches if necessary (to prevent overcrowding). Stir well with a pair of tongs or a spatula until the leaves have wilted slightly. This should take around 3-4 minutes for each batch, depending on their size and thickness.
5. Stir in the Ground Cumin, Smoked Paprika, Salt, and Pepper into the skillet. Cook for about 1 minute to allow the spices to bloom and release their aroma.
6. Add the cooked Country Sausage back into the skillet with the Kale mixture. Stir well to combine and let it cook together for another 2-3 minutes.
7. Drizzle Apple Cider Vinegar (if using) over the stir-fry and stir gently to coat all ingredients evenly.

This Country Sausage and Kale Stir Fry is an explosion of flavors on your plate. The spicy kick from the sausage pairs perfectly with the earthy sweetness of the kale, while the aromatic spices add a depth that will keep you coming back for more. Try serving this dish over rice or noodles to soak up all the juices, and don’t be afraid to add some crusty bread on the side for an extra treat!

Country Sausage and Sweet Potato Hash

Yesterday’s breakfast rush is still echoing in my mind, but today I’m excited to share a recipe that will make you wish it was Sunday brunch every day – Country Sausage and Sweet Potato Hash. This comforting dish is the perfect blend of savory and sweet, with crispy edges and fluffy centers.

Ingredients

• 1 large sweet potato, peeled and diced (about 2 cups)
• 4 country-style sausages (any variety you like), sliced
• 2 tbsp olive oil
• 1 onion, diced (about 1 cup)
• 3 cloves garlic, minced (about 1 tsp)
• 1 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400F (200C). Yes, it’s a bit hot for summer, but trust me, it’s worth it!
2. Line a baking sheet with parchment paper or aluminum foil. Place the sweet potato cubes on one half of the sheet and toss them with 1 tbsp olive oil, salt, and black pepper.
3. Sprinkle the diced onion over the other half of the sheet, leaving some space in between for even cooking. Drizzle the remaining 1 tbsp olive oil over the onions.
4. Roast both sweet potatoes and onions in the preheated oven for about 20-25 minutes or until they’re tender and slightly caramelized. Stir them halfway through to ensure even browning.
5. While the vegetables are roasting, cook the sliced sausages in a large skillet over medium-high heat (about 375F). Cook until browned on both sides, about 4-5 minutes per side.
6. Once the sausages are cooked, remove them from the skillet and set aside. In the same skillet, add the minced garlic and cook for about 1 minute or until fragrant.
7. Add the smoked paprika to the skillet with the garlic and stir for another minute to let the flavors meld.
8. To assemble the hash, place a scoop of roasted sweet potatoes on a plate or in a bowl. Top it with sliced sausages, caramelized onions, and a sprinkle of smoked paprika.

This Country Sausage and Sweet Potato Hash is more than just a hearty breakfast dish – it’s a satisfying meal that’ll keep you going all morning long. The combination of crispy sweet potatoes and savory sausage is absolute perfection. Try serving it with a fried egg or a dollop of sour cream for an extra-special treat.

Country Sausage and Rice Stuffed Peppers

Delight in the simplicity and warmth of a classic Southern dish that’s sure to become a staple in your household Country Sausage and Rice Stuffed Peppers! This mouthwatering recipe is perfect for a cozy evening or a gathering with friends, as it’s easy to make and packed with flavor.

Ingredients

• 4 large bell peppers (any color), seeded and chopped
• 1 lb country sausage (such as Andouille or kielbasa), casings removed
• 2 cups cooked white rice (preferably day-old)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Precise preparation begins with preheating your oven to 375F (190C). While it’s warming up, chop the bell peppers into uniform pieces and set them aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and cook for about 4-5 minutes or until translucent, stirring occasionally. Then, add the minced garlic and cook for another minute, ensuring it doesn’t burn.
3. Using your hands, crumble the country sausage into small pieces and add them to the skillet with the onion mixture. Cook, breaking apart any clumps, until the sausage is browned, about 6-7 minutes. Stir in the paprika, salt, and black pepper; cook for an additional minute.
4. In a separate bowl, combine the cooked white rice, crumbled country sausage mixture, and chopped bell peppers (reserving some of the bell pieces for garnish). Mix everything well to distribute the flavors evenly.
5. Stuff each bell pepper with the prepared filling, mounding it slightly. Place them in a baking dish and drizzle with the remaining 1 tablespoon of olive oil.
6. Bake the stuffed peppers in the preheated oven for about 25-30 minutes or until they’re tender, especially around the seams. You can check by inserting a fork into one of the bell pieces; if it slides in easily, they’re done!

Once out of the oven, these Country Sausage and Rice Stuffed Peppers will be bursting with juicy flavors! The filling’s savory mix of country sausage, rice, and vegetables pairs beautifully with a side salad or cornbread. For an added touch, garnish with chopped scallions or extra bell pepper pieces.

Country Sausage and Cabbage Rolls

Sharing a classic recipe that’s perfect for a cozy evening at home is always a delight. Today, we’re going to dive into the heart of Southern comfort food with a twist Country Sausage and Cabbage Rolls.

Ingredients

• 1 pound country sausage, casings removed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large head of cabbage, cored and blanched
• 1 cup cooked white rice
• 1 egg, beaten
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• Salt and pepper, to taste
• Olive oil, for greasing the baking dish

Instructions

1. Preheat your oven to 375F (190C). While it’s warming up, prepare a large bowl with cold water and add 1-2 tablespoons of white vinegar. This will help remove excess tannins from the cabbage leaves.
2. Carefully separate the blanched cabbage leaves, removing any tough or damaged parts. Set aside.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and saut until translucent, about 5 minutes. Be patient caramelized onions make all the difference!
4. Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
5. In a large mixing bowl, combine the cooked country sausage, rice, egg, tomato paste, paprika, salt, and pepper. Mix well until everything is fully incorporated.
6. Take one of the prepared cabbage leaves and place about 1/4 cup of the sausage mixture in the center. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with the remaining ingredients you should end up with around 12-15 rolls.
7. Grease a 9×13-inch baking dish with olive oil and arrange the cabbage rolls seam-side down. You may need to trim any excess leaves to fit them snugly in the dish.
8. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the tops are golden brown and the filling is hot and bubbly.

When you take these out of the oven, let them rest for a few minutes before serving. The cabbage leaves should be tender, but still retain some crunch perfect for scooping up that savory sausage mixture. Try pairing it with a side of warm cornbread or a simple green salad for a hearty and satisfying meal.

Conclusion

Values of these country sausage recipes lie in their hearty, comforting flavors and versatility in meal planning. From breakfast to dinner, there’s a recipe for every occasion. Try them out and let us know your favorites! Share this article with friends on Pinterest and leave a comment below.

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