20 Delicious Ground Sausage Mouthwatering Recipes

Spice up your mealtime with our roundup of 20 Delicious Ground Sausage Mouthwatering Recipes! Whether you’re craving quick weeknight dinners, hearty comfort food, or something new to wow your family, we’ve got you covered. From sizzling skillets to cozy casseroles, these recipes are sure to delight. Keep reading to discover your next favorite dish that’ll have everyone asking for seconds!

Spicy Sausage and Potato Skillet

Got a craving for something hearty and a little spicy? This Spicy Sausage and Potato Skillet is your go-to for a quick, flavorful meal that’ll satisfy any hunger.

Ingredients

• 1 lb spicy Italian sausage (casings removed for easier cooking)
• 2 cups diced potatoes (I like Yukon Gold for their buttery texture)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1/2 cup diced onion (yellow onions work great here)
• 1 tsp crushed red pepper flakes (adjust based on your heat preference)
• 1/2 tsp salt (I always use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes a difference)
• 1/2 cup chicken broth (low sodium lets you control the saltiness)
• 1/2 cup shredded cheddar cheese (because everything’s better with cheese)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the onions and potatoes, cooking until the onions are translucent, about 3 minutes.
4. Sprinkle in the red pepper flakes, salt, and black pepper, stirring to coat everything evenly.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Tip: Those bits are flavor gold!
6. Cover and simmer until the potatoes are tender, about 10 minutes. Tip: Check halfway to stir and prevent sticking.
7. Sprinkle the cheddar cheese over the top, cover again, and let it melt for about 2 minutes.

Here’s the deal: the potatoes soak up all that spicy, savory goodness, while the cheese adds a creamy finish. Serve it straight from the skillet for that rustic, shareable vibe.

Homemade Sausage Gravy and Biscuits

Ready to dive into a comfort food classic that feels like a warm hug? Homemade sausage gravy and biscuits is the ultimate breakfast (or brunch, or dinner) dish that’s surprisingly simple to whip up. Let’s get started.

Ingredients

• 1 lb breakfast sausage (I love using a spicy variety for an extra kick)
• 1/4 cup all-purpose flour (keep it handy for thickening)
• 2 cups whole milk (the richer, the creamier your gravy will be)
• 1/2 tsp salt (adjust based on your sausage’s saltiness)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp butter (because everything’s better with butter)
• 1 can refrigerated biscuits (or homemade if you’re feeling ambitious)

Instructions

1. Preheat your oven to 375°F and bake the biscuits according to the package instructions until golden brown.
2. While the biscuits bake, brown the sausage in a large skillet over medium heat, breaking it into small pieces as it cooks.
3. Once the sausage is fully cooked, sprinkle the flour over it and stir well to coat, cooking for another minute to remove the raw flour taste.
4. Gradually whisk in the milk, ensuring no lumps form, and bring the mixture to a simmer. Tip: Keep the heat medium-low to avoid scorching.
5. Add the salt, pepper, and butter, stirring until the butter melts and the gravy thickens to your liking. Tip: If it’s too thick, add a splash more milk.
6. Split the warm biscuits in half and generously spoon the sausage gravy over the top. Tip: For an extra indulgent touch, add a pat of butter on each biscuit half before adding the gravy.

Velvety smooth gravy with chunks of savory sausage piled high on fluffy biscuits is a match made in heaven. Try serving it with a side of scrambled eggs or atop a pile of crispy hash browns for the ultimate comfort meal.

Sausage Stuffed Mushrooms

Wow, have you ever tried sausage stuffed mushrooms? They’re the perfect bite-sized appetizer that’s always a hit at parties. You’ll love how the savory sausage pairs with the earthy mushrooms.

Ingredients

• 24 large white mushrooms – look for ones with deep caps to hold all the goodness.
• 1/2 pound Italian sausage – I go for the spicy kind to add a kick.
• 1/4 cup breadcrumbs – panko gives a nice crunch.
• 1/4 cup grated Parmesan cheese – the real deal, not the powdered stuff.
• 2 cloves garlic, minced – because garlic makes everything better.
• 2 tbsp extra virgin olive oil – my go-to for sautéing.
• 1/4 tsp salt – just enough to enhance the flavors.
• 1/4 tsp black pepper – freshly ground, if you can.

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Clean the mushrooms with a damp paper towel and remove the stems. Save the stems for another use or chop them finely to add to the stuffing.
3. Heat olive oil in a skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
5. Remove the skillet from heat and stir in the breadcrumbs, Parmesan, salt, and pepper. The mixture should be moist but not wet.
6. Stuff each mushroom cap with the sausage mixture, pressing lightly to fill the cavity. Tip: A small spoon or your fingers work great for this.
7. Arrange the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
8. Let them cool for a couple of minutes before serving. Tip: They’re hot and the flavors meld beautifully as they sit.

Ready to dig in? These stuffed mushrooms are juicy with a crispy top, and the spicy sausage gives them a wonderful depth of flavor. Try serving them with a drizzle of balsamic glaze for an extra touch of sweetness.

Easy Sausage and Peppers Pasta

Kickstart your weeknight dinner with this easy sausage and peppers pasta. It’s hearty, flavorful, and comes together in no time—perfect for those busy evenings when you crave something delicious without the fuss.

Ingredients

• 1 lb Italian sausage (I go for the spicy kind to add a kick)
• 2 cups bell peppers, sliced (a mix of colors makes it prettier)
• 3 cloves garlic, minced (fresh is best here)
• 1/2 cup extra virgin olive oil (my go-to for richness)
• 12 oz pasta (penne works great, but use what you have)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (I like to start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Toss in the bell peppers and garlic, stirring occasionally, until the peppers soften, about 5 minutes.
4. Meanwhile, cook the pasta in salted boiling water until al dente, about 8 minutes. Reserve 1/2 cup of pasta water before draining.
5. Combine the drained pasta with the sausage and peppers in the skillet. Add the reserved pasta water a little at a time to loosen the sauce.
6. Sprinkle the Parmesan cheese over the top and toss everything together until the cheese melts and coats the pasta evenly.
7. Season with salt if needed and serve hot with extra Parmesan on the side.

You’ll love how the spicy sausage pairs with the sweet peppers and salty Parmesan. Try serving it with a side of crusty bread to soak up all the delicious sauce.

Sausage and Cheese Breakfast Casserole

You know those mornings when you want something hearty but don’t want to put in too much effort? This sausage and cheese breakfast casserole is your answer—easy, cheesy, and packed with flavor.

Ingredients

• 1 lb breakfast sausage (I like the spicy kind for a kick)
• 6 large eggs (room temp eggs blend better, trust me)
• 2 cups whole milk (skim works, but whole gives it richness)
• 1 tsp salt (don’t skimp, it brings out the flavors)
• 1/2 tsp black pepper (freshly ground is best)
• 6 slices white bread, cubed (stale bread absorbs the egg mix better)
• 2 cups shredded cheddar cheese (sharp cheddar for maximum flavor)
• 1 tbsp butter (for greasing the dish, unsalted is my preference)

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish with butter.
2. In a skillet over medium heat, cook the sausage until browned, about 8 minutes. Drain the fat.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
4. Add the cubed bread and cooked sausage to the egg mixture. Stir gently to coat everything.
5. Pour the mixture into the prepared baking dish. Sprinkle the shredded cheese evenly on top.
6. Bake for 45 minutes, or until the top is golden and the center is set. Tip: Let it sit for 5 minutes before serving for easier slicing.

Velvety eggs, crispy edges, and gooey cheese make this casserole a morning win. Try serving it with a dollop of sour cream or a side of fresh fruit for a balanced breakfast.

One Pan Sausage and Veggies

Now, who doesn’t love a meal that’s both delicious and easy to clean up? This One Pan Sausage and Veggies dish is your ticket to a flavorful dinner with minimal fuss. Perfect for those busy nights when you want something hearty without the hassle.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces (I go for the spicy kind for an extra kick)
• 2 cups baby potatoes, halved (they’re the perfect bite-sized treat)
• 1 cup bell peppers, sliced (mix colors for a vibrant dish)
• 1 cup broccoli florets (fresh is best, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my kitchen staple for roasting)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp smoked paprika (for that deep, smoky flavor)
• Salt and pepper to taste (don’t skimp on the seasoning)

Instructions

1. Preheat your oven to 400°F. This ensures everything cooks evenly and gets those nice crispy edges.
2. On a large baking sheet, toss the sausage, potatoes, bell peppers, and broccoli with olive oil, garlic powder, smoked paprika, salt, and pepper. Tip: Spread them out in a single layer to avoid steaming.
3. Roast in the preheated oven for 25 minutes, stirring halfway through. Tip: This is when the magic happens, so don’t peek too often!
4. Check that the potatoes are tender and the sausage is browned. If not, give it another 5 minutes. Tip: A fork should easily pierce the potatoes when they’re done.

This dish comes out with the sausage perfectly juicy and the veggies tender-crisp, with just the right amount of char. Try serving it over a bed of quinoa or with a side of crusty bread to soak up all the delicious flavors.

Sausage Spinach and Tomato Pizza

Veggie-packed and bursting with flavor, this pizza is your weeknight dinner hero. You’ll love how the savory sausage, fresh spinach, and juicy tomatoes come together on a crispy crust.

Ingredients

• 1 lb pizza dough (I like to grab mine from the local bakery for that artisanal touch)
• 1/2 cup marinara sauce (homemade or your favorite jarred brand works)
• 1 cup shredded mozzarella cheese (because more cheese is always better)
• 1/2 lb Italian sausage, casings removed (go for spicy if you like a kick)
• 2 cups fresh spinach (packed, it wilts down a lot)
• 1/2 cup cherry tomatoes, halved (they’re like little bursts of sunshine)
• 2 tbsp extra virgin olive oil (my kitchen staple for everything)
• 1 tsp garlic powder (for that extra flavor punch)
• 1/2 tsp red pepper flakes (optional, but why not?)

Instructions

1. Preheat your oven to 475°F. A hot oven is key for that perfect crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. I like mine thin and crispy!
3. Transfer the dough to a baking sheet or pizza stone. Drizzle with 1 tbsp olive oil to prevent sticking and add flavor.
4. Spread the marinara sauce evenly over the dough, leaving a small border for the crust.
5. Sprinkle the shredded mozzarella cheese over the sauce. Don’t skimp!
6. In a skillet over medium heat, cook the Italian sausage until browned, about 5 minutes. Break it into small pieces as it cooks.
7. Scatter the cooked sausage, fresh spinach, and cherry tomatoes over the cheese. The spinach will wilt in the oven, so don’t worry if it looks like a lot.
8. Drizzle the remaining 1 tbsp olive oil over the top and sprinkle with garlic powder and red pepper flakes if using.
9. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Dig into this pizza hot for the best experience. The crust is crispy, the toppings are flavorful, and the melted cheese pulls apart in the most satisfying way. Try serving it with a side of garlic knots for the ultimate carb feast.

Creamy Sausage and Tortellini Soup

Just imagine coming home to a bowl of this creamy, hearty soup after a long day—it’s like a warm hug in a bowl. Packed with savory sausage and cheesy tortellini, it’s the ultimate comfort food that’s surprisingly easy to whip up.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 lb Italian sausage (I love the spicy kind for an extra kick)
• 3 cloves garlic, minced (fresh is best here)
• 4 cups chicken broth (homemade if you’ve got it)
• 1 (14.5 oz) can diced tomatoes (don’t drain them—the juice adds great flavor)
• 1 tsp dried basil (or a handful of fresh if you’re feeling fancy)
• 1 (9 oz) package cheese tortellini (the refrigerated kind works wonders)
• 1 cup heavy cream (for that luxurious creaminess)
• 2 cups fresh spinach (packed—it wilts down a lot)
• Salt and pepper (to your liking, but don’t skimp)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the sausage, breaking it up with a spoon, and cook until browned, about 5 minutes.
3. Stir in the garlic and cook for 30 seconds until fragrant—don’t let it burn!
4. Pour in the chicken broth and diced tomatoes with their juice, then add the basil.
5. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to meld the flavors.
6. Add the tortellini and cook according to package instructions, usually about 7 minutes.
7. Stir in the heavy cream and spinach, cooking just until the spinach wilts, about 2 minutes.
8. Season with salt and pepper, then serve hot.

Unbelievably creamy with a perfect balance of savory sausage and tender tortellini, this soup is a crowd-pleaser. Try topping it with a sprinkle of Parmesan or a dash of red pepper flakes for an extra flavor boost.

Sausage and Apple Stuffed Acorn Squash

Perfect for those cozy fall evenings, this sausage and apple stuffed acorn squash brings together sweet and savory in the most comforting way. You’ll love how the flavors meld together, creating a dish that’s both hearty and a bit fancy.

Ingredients

• 2 acorn squashes, halved and seeded (look for ones that sit flat when cut)
• 1 tbsp extra virgin olive oil (my go-to for roasting)
• 1/2 lb Italian sausage (I like a bit of spice, but sweet works too)
• 1 medium apple, diced (Honeycrisp adds a nice sweetness)
• 1/4 cup onion, finely chopped
• 1/4 cup breadcrumbs (panko gives a nice crunch)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 tsp fresh sage, chopped (dried works in a pinch, but fresh is best)
• Salt and pepper to taste (don’t skimp on the seasoning)

Instructions

1. Preheat your oven to 400°F. This ensures everything cooks evenly.
2. Brush the inside of each squash half with olive oil. This helps them caramelize beautifully.
3. Season the squash with salt and pepper. Place them cut-side down on a baking sheet. Roast for 25 minutes until just tender.
4. While the squash roasts, brown the sausage in a skillet over medium heat. Break it into small pieces as it cooks.
5. Add the onion and apple to the skillet. Cook until the onion is translucent, about 5 minutes.
6. Stir in the breadcrumbs, Parmesan, and sage. The mixture should be moist but not wet.
7. Flip the roasted squash halves over. Fill each with the sausage mixture, packing it lightly.
8. Return to the oven for 15 minutes, until the tops are golden and the squash is fork-tender.
9. Let them sit for 5 minutes before serving. This allows the flavors to settle.

Unbelievably delicious, the squash turns tender and sweet, while the stuffing is savory with a hint of apple. Serve it on a bed of wild rice for an extra hearty meal, or enjoy it as is for a lighter option.

Sausage and Egg Breakfast Muffins

Morning cravings hit hard, and these Sausage and Egg Breakfast Muffins are here to save the day. They’re easy, delicious, and perfect for those on-the-go mornings.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 tsp baking powder (the fresh stuff makes all the difference)
• 1/4 tsp salt (sea salt is my favorite here)
• 1/2 cup milk (whole milk gives the best texture)
• 2 large eggs (room temp eggs blend smoother)
• 1/2 cup cooked sausage, crumbled (I use spicy for a kick)
• 1/4 cup shredded cheddar cheese (sharp cheddar adds great flavor)
• 1 tbsp unsalted butter, melted (for that golden touch)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin. This ensures your muffins won’t stick.
2. In a large bowl, whisk together the flour, baking powder, and salt. A gentle hand keeps the mix light.
3. In another bowl, beat the milk, eggs, and melted butter until smooth. Room temp ingredients blend better, trust me.
4. Pour the wet ingredients into the dry ones. Stir until just combined; overmixing leads to tough muffins.
5. Fold in the crumbled sausage and shredded cheese. Even distribution means every bite is packed with flavor.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives them room to rise.
7. Bake for 20-25 minutes, or until golden and a toothpick comes out clean. Watch them closely after 20 minutes.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack. They firm up as they cool.

Unbelievably fluffy and packed with savory goodness, these muffins are a breakfast game-changer. Try serving them with a dollop of sour cream or a drizzle of hot sauce for an extra zing.

Savory Sausage and Rice Casserole

Dinner just got a whole lot easier with this savory sausage and rice casserole. It’s the kind of dish that brings comfort to your table with minimal fuss, perfect for those nights when you want something hearty without the hassle.

Ingredients

• 1 lb sweet Italian sausage (I like to remove the casings for easier cooking)
• 1 cup long-grain white rice (rinsed under cold water to remove excess starch)
• 2 cups chicken broth (homemade or low-sodium store-bought works great)
• 1 medium onion, diced (yellow or white, whatever you have on hand)
• 2 cloves garlic, minced (fresh is best here, but 1/2 tsp garlic powder can sub in a pinch)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp black pepper (freshly ground if you can)
• 1/2 cup grated Parmesan cheese (for that irresistible cheesy finish)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures it’s hot enough to cook the casserole evenly.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
4. Crumble the sausage into the skillet. Cook until no longer pink, breaking it apart as it cooks, about 6-8 minutes.
5. Stir in the rinsed rice, salt, and pepper. Cook for 2 minutes to lightly toast the rice.
6. Pour in the chicken broth, bring to a simmer, then transfer everything to a greased 9×13 inch baking dish.
7. Cover tightly with aluminum foil and bake for 35 minutes. Tip: Don’t peek! Keeping the steam in is key to fluffy rice.
8. Remove the foil, sprinkle with Parmesan cheese, and bake uncovered for another 10 minutes until the cheese is golden and bubbly.
9. Let the casserole sit for 5 minutes before serving. This allows the rice to set and makes serving easier.

Golden and cheesy on top with a perfectly tender rice base, this casserole is a crowd-pleaser. Try serving it with a side of steamed greens or a crisp salad for a complete meal that’s sure to satisfy.

Sausage and Kale Soup

Venturing into the cozy world of soups, let’s tackle a hearty Sausage and Kale Soup that’s perfect for those chilly evenings. You’ll love how the flavors meld together, creating a comforting bowl that’s both nutritious and satisfying.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb Italian sausage (I like the spicy kind for an extra kick)
• 1 large onion, diced (yellow onions work great here)
• 3 garlic cloves, minced (fresh is best for that pungent aroma)
• 6 cups chicken broth (homemade if you have it)
• 1 bunch kale, stems removed and leaves chopped (for that pop of green)
• 1 can (15 oz) cannellini beans, drained and rinsed (they add a lovely creaminess)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Toss in the onion and garlic, sautéing until the onion is translucent, roughly 3 minutes.
4. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits.
5. Stir in the kale, cannellini beans, and red pepper flakes. Bring to a simmer.
6. Reduce heat to low, cover, and let it cook for 15 minutes, allowing the flavors to marry.
7. Season with salt and pepper, then taste and adjust the seasoning if needed.

This soup boasts a rich broth with tender kale and beans, while the sausage adds a hearty depth. Try serving it with a slice of crusty bread for dipping, or sprinkle with Parmesan for an extra layer of flavor.

Sausage and Cornbread Stuffed Peppers

Mmm, imagine biting into a juicy bell pepper stuffed with a hearty mix of sausage and sweet cornbread. It’s the kind of dish that brings a little Southern charm to your table, perfect for when you’re craving something comforting yet easy to whip up.

Ingredients

• 4 large bell peppers (I like using a mix of colors for a vibrant dish)
• 1 lb ground sausage (go for spicy if you like a kick)
• 1 cup cornbread mix (the sweeter, the better in my book)
• 1/2 cup milk (whole milk makes the cornbread extra moist)
• 1 egg (room temp blends smoother)
• 1/4 cup shredded cheddar cheese (because everything’s better with cheese)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/2 tsp salt (just enough to enhance all the flavors)

Instructions

1. Preheat your oven to 375°F and grease a baking dish lightly with olive oil.
2. Cut the tops off the bell peppers and remove the seeds. Stand them up in the baking dish.
3. In a skillet over medium heat, cook the sausage until it’s no longer pink, about 5 minutes. Drain any excess fat.
4. In a bowl, whisk together the cornbread mix, milk, egg, and salt until just combined. Fold in the cooked sausage.
5. Spoon the sausage and cornbread mixture into the bell peppers, filling them to the top.
6. Sprinkle the shredded cheddar cheese over the top of each stuffed pepper.
7. Bake for 25-30 minutes, or until the peppers are tender and the cornbread is golden brown.
8. Let them cool for 5 minutes before serving. They’ll be piping hot!

Just like that, you’ve got a dish where the sweetness of the cornbread perfectly balances the savory sausage, all nestled in a tender pepper. Try serving these with a dollop of sour cream or a side of coleslaw for an extra touch of delight.

Sausage and Sweet Potato Hash

Zesty mornings call for something hearty and a little sweet, right? That’s where this sausage and sweet potato hash comes in—it’s the perfect blend of savory and sweet to kickstart your day.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 lb sweet potatoes, diced into 1/2-inch cubes (trust me, uniform size matters)
• 1/2 lb ground sausage (I love a spicy Italian for that kick)
• 1 small onion, diced (yellow onions work great here)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all been there)
• Salt and pepper (just a pinch to start, you can always add more)
• 2 eggs (room temp eggs blend better, but cold works in a pinch)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the diced sweet potatoes to the skillet. Spread them out in an even layer—this ensures they get that perfect caramelization. Cook for 10 minutes, stirring occasionally.
3. Toss in the ground sausage, breaking it apart with a spoon as it cooks. Keep at it until the sausage is no longer pink, about 5 minutes.
4. Add the diced onion and minced garlic to the skillet. Stir everything together and cook until the onions are translucent, about 3 minutes.
5. Season with salt and pepper. Give it a taste here—remember, you can always add more but you can’t take it out.
6. Make two small wells in the hash and crack an egg into each. Cover the skillet and cook until the eggs are just set, about 5 minutes for runny yolks.

Kick back and enjoy this hash with its crispy edges, soft centers, and that glorious runny yolk mixing in. Serve it straight from the skillet for that rustic charm or plate it up fancy with some avocado slices on the side.

Sausage and Broccoli Alfredo

Oh, you’re going to love this Sausage and Broccoli Alfredo. It’s creamy, hearty, and packed with flavor—perfect for those nights when you want something comforting but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb Italian sausage (I like the spicy kind for an extra kick)
• 2 cups broccoli florets (fresh is best, but frozen works in a pinch)
• 8 oz fettuccine (because those wide noodles hold onto the sauce so well)
• 2 tbsp unsalted butter (it’s all about that rich flavor)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup heavy cream (for that irresistibly creamy sauce)
• 1 cup grated Parmesan cheese (plus extra for serving, because why not?)
• Salt and pepper (to season, but we’ll get specific in the steps)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining—it’s gold for adjusting sauce consistency later.
2. While the pasta cooks, heat a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Tip: Don’t stir too often; letting it sit helps develop those delicious crispy bits.
3. Remove the sausage from the skillet and set aside. In the same skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds—watch it closely to avoid burning.
4. Pour in the heavy cream, stirring constantly, and bring to a simmer. Let it cook for 2 minutes to slightly thicken. Tip: A gentle simmer is key; boiling can cause the cream to separate.
5. Stir in the Parmesan cheese until melted and smooth. Add the cooked sausage and broccoli, tossing to coat. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Season with 1/2 tsp salt and 1/4 tsp pepper, then add the drained pasta, tossing everything together to combine. Serve immediately with extra Parmesan on top.

Absolutely divine—the creamy Alfredo clings to every noodle, with the sausage adding a savory depth and the broccoli bringing a fresh crunch. Try serving it with a sprinkle of red pepper flakes for those who like it hot.

Sausage and Cabbage Stir Fry

Zesty and satisfying, this Sausage and Cabbage Stir Fry is your ticket to a quick, flavorful dinner that doesn’t skimp on the veggies. You’ll love how the caramelized edges of the cabbage pair with the juicy sausage.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity finish)
• 1 lb smoked sausage, sliced into 1/2-inch pieces (I like a bit of spice, so Andouille is my pick)
• 1 medium head green cabbage, roughly chopped (about 6 cups)
• 1 large onion, thinly sliced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is best here)
• 1/2 tsp salt (adjust to your liking)
• 1/4 tsp black pepper (freshly ground if you’ve got it)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the sausage slices and cook until browned on both sides, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Throw in the onion and garlic, stirring frequently until the onion is translucent, about 2 minutes. Tip: Keep the garlic moving to prevent burning.
4. Toss in the cabbage, salt, and pepper. Stir to combine everything well.
5. Cook, stirring occasionally, until the cabbage is tender and slightly caramelized, about 10 minutes. Tip: A little char on the cabbage adds great flavor.

Delightfully simple, this stir fry brings a hearty texture and a balance of smoky, sweet, and peppery flavors. Try serving it over a bed of creamy polenta for a comforting twist.

Sausage and Lentil Stew

Kick off your cozy evening with this hearty Sausage and Lentil Stew. It’s the kind of dish that fills your kitchen with inviting aromas and promises a comforting meal.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 lb Italian sausage, casings removed (I love the fennel seeds in Italian sausage)
• 1 large onion, diced (yellow onions work great here)
• 2 carrots, peeled and diced (adds a sweet crunch)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 cup dried green lentils, rinsed (they hold their shape beautifully)
• 4 cups chicken broth (homemade if you have it)
• 1 bay leaf (a little secret for depth of flavor)
• Salt and pepper (to your liking, but don’t skimp)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Toss in the onion and carrots, cooking until the onion is translucent, around 5 minutes.
4. Stir in the garlic and cook for 1 minute until fragrant (tip: don’t let it burn).
5. Add the lentils, chicken broth, and bay leaf, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender (tip: check at 20 minutes to avoid mushy lentils).
7. Season with salt and pepper to taste, then remove the bay leaf before serving (tip: a splash of vinegar can brighten the flavors).

Done right, this stew is a delightful mix of savory sausage and earthy lentils, with just the right amount of heartiness. Serve it with a slice of crusty bread to soak up every last bit of goodness.

Sausage and Zucchini Boats

Perfect for those evenings when you’re craving something hearty yet not too heavy, these sausage and zucchini boats are a game-changer. You’ll love how the flavors meld together, creating a dish that’s both satisfying and surprisingly easy to make.

Ingredients

• 4 medium zucchinis – look for ones that are firm and bright green.
• 1 lb Italian sausage – I go for the spicy kind to add a kick, but sweet works just as well.
• 1 cup marinara sauce – homemade or your favorite store-bought brand.
• 1/2 cup shredded mozzarella cheese – because everything’s better with cheese.
• 2 tbsp extra virgin olive oil – my kitchen staple for sautéing.
• 1/2 tsp garlic powder – for that extra flavor boost.
• Salt and pepper – to season, but don’t go overboard, the sausage is already flavorful.

Instructions

1. Preheat your oven to 375°F (190°C) – this ensures everything cooks evenly.
2. Cut the zucchinis in half lengthwise and scoop out the centers to create ‘boats’ – save the scooped-out zucchini for another use.
3. Heat olive oil in a pan over medium heat and cook the sausage until it’s no longer pink, about 5-7 minutes – breaking it apart as it cooks.
4. Stir in the marinara sauce and garlic powder, letting it simmer for 2 minutes – this marries the flavors beautifully.
5. Fill each zucchini boat with the sausage mixture and top with mozzarella cheese – don’t skimp on the cheese!
6. Bake in the preheated oven for 20-25 minutes, until the zucchinis are tender and the cheese is bubbly and golden – keep an eye on them to avoid overcooking.
7. Let them cool for a few minutes before serving – they’re piping hot and need a moment to settle.

Ready to dig in? The zucchini boats are tender yet hold their shape, with a savory, cheesy topping that’s downright addictive. Serve them with a crisp salad for a complete meal that’ll have everyone asking for seconds.

Sausage and Black Bean Chili

Dive into a bowl of comfort with this hearty sausage and black bean chili. It’s the kind of meal that fills your kitchen with irresistible aromas and promises a satisfying dinner.

Ingredients

• 1 lb ground sausage (I love using spicy Italian for an extra kick)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 large onion, diced (yellow onions work great here)
• 3 garlic cloves, minced (fresh is best for that punch of flavor)
• 1 red bell pepper, diced (adds a sweet crunch)
• 2 cans (15 oz each) black beans, drained and rinsed (don’t skip rinsing to reduce sodium)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a nice depth)
• 2 cups chicken broth (homemade or low-sodium store-bought)
• 2 tbsp chili powder (adjust based on your heat preference)
• 1 tsp cumin (for that earthy warmth)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the ground sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add the diced onion and cook until translucent, about 3 minutes. Stir occasionally.
4. Mix in the minced garlic and diced red bell pepper. Cook for another 2 minutes until fragrant. Tip: Garlic burns quickly, so keep the heat medium.
5. Stir in the black beans, diced tomatoes, chicken broth, chili powder, and cumin. Bring to a boil.
6. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally. Tip: The chili thickens as it simmers, so adjust the broth if you prefer it soupier.
7. Season with salt to taste. Serve hot.

Out of the pot, this chili boasts a rich, smoky flavor with a perfect balance of spice. Serve it over rice or with a side of cornbread for a complete meal.

Sausage and Pumpkin Pasta

Fall is the perfect time to cozy up with a bowl of something hearty, and this sausage and pumpkin pasta hits all the right notes. You’ll love how the creamy pumpkin sauce hugs every noodle, with bites of savory sausage bringing it all together.

Ingredients

• 1 lb Italian sausage (I like a mix of sweet and spicy for depth)
• 12 oz pasta (rigatoni holds the sauce like a dream)
• 1 cup pumpkin puree (not pie filling—pure pumpkin is key)
• 2 cloves garlic, minced (fresh is best here)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/4 cup grated Parmesan (plus extra for serving)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
2. While the sausage cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
3. Push the sausage to one side of the skillet. Add the minced garlic and red pepper flakes to the cleared space and sauté for 30 seconds until fragrant.
4. Stir in the pumpkin puree and heavy cream, mixing well to combine with the sausage and garlic. Let the sauce simmer for 2-3 minutes to thicken slightly.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the sauce, tossing to coat. If needed, add a splash of pasta water to loosen the sauce.
6. Remove from heat and stir in the Parmesan. Season with salt and pepper to taste.

Ladle this into bowls and watch how the creamy sauce clings to each piece of pasta. The sweetness of the pumpkin balances the spicy sausage beautifully, making every bite a delight. Try topping with extra Parmesan and a sprinkle of fresh sage for an extra layer of flavor.

Conclusion

Absolutely, this roundup of 20 delicious ground sausage recipes is a treasure trove for any home cook looking to spice up their meal plan! From hearty breakfasts to comforting dinners, there’s something for everyone. We’d love to hear which recipes you try and adore—drop us a comment below. And if you found this collection helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos