18 Spicy Pork Sausage Recipes Delicious

Bold flavors and hearty meals take center stage with our collection of 18 Spicy Pork Sausage Recipes Delicious. Whether you’re craving a quick weeknight dinner or planning a weekend feast, these recipes promise to deliver the perfect blend of heat and comfort. Dive into our roundup and discover new ways to spice up your cooking routine—your taste buds will thank you!

Spicy Italian Sausage Pasta

Last weekend, I found myself craving something hearty yet easy to whip up after a long day. That’s when this Spicy Italian Sausage Pasta came to the rescue, blending bold flavors with comforting pasta in under 30 minutes.

Ingredients

• 8 oz penne pasta (or any short pasta you prefer)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb spicy Italian sausage, casings removed
• 3 cloves garlic, minced (more if you love garlic)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the minced garlic and red pepper flakes to the skillet with the sausage. Cook for 1 minute, stirring constantly, until fragrant.
4. Stir in the diced tomatoes with their juices and bring the mixture to a simmer. Let it cook for 5 minutes, allowing the flavors to meld.
5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
6. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to let the pasta absorb some of the sauce.
7. Garnish with fresh basil leaves and extra Parmesan cheese before serving.

Great for a weeknight dinner, this dish boasts a creamy texture with a kick from the spicy sausage and red pepper flakes. Serve it with a side of garlic bread to soak up any extra sauce, and you’ve got a meal that’s sure to impress.

Homemade Pork Sausage Patties

Venturing into the world of homemade sausages has been a game-changer for my breakfast routine. There’s something incredibly satisfying about crafting your own pork sausage patties, knowing exactly what goes into them, and tailoring the flavors to your liking. Let me share my go-to recipe that’s sure to impress even the pickiest of eaters at your table.

Ingredients

• 1 lb ground pork (look for a mix with some fat for juiciness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp dried sage (or fresh sage finely chopped)
• 1/4 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional for a bit of heat)
• 1 tbsp maple syrup (for a hint of sweetness)
• 1 tbsp olive oil (or any neutral oil for frying)

Instructions

1. In a large bowl, combine the ground pork, salt, black pepper, sage, thyme, red pepper flakes, and maple syrup. Mix until just combined; overmixing can make the patties tough.
2. Divide the mixture into 8 equal portions. Shape each portion into a patty about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat olive oil in a large skillet over medium heat until shimmering. Add the patties in a single layer, working in batches if necessary to avoid overcrowding.
4. Cook the patties for about 4 minutes on the first side, until golden brown. Flip and cook for another 3-4 minutes on the other side, or until the internal temperature reaches 160°F. Tip: Resist the urge to press down on the patties; it squeezes out the juices.
5. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Let them rest for a couple of minutes before serving. Tip: This rest period allows the juices to redistribute, ensuring a moist bite.

Kickstart your morning with these succulent pork sausage patties, boasting a perfect balance of savory and sweet with a hint of spice. Serve them alongside fluffy scrambled eggs and buttery toast for a breakfast that feels like a warm hug, or crumble them over a crisp salad for a lunchtime twist.

Sausage and Pepper Skillet

Nothing brings back memories of summer barbecues quite like the sizzle of sausages and peppers in a skillet. I remember my dad manning the grill, but when the weather didn’t cooperate, this skillet version became our go-to. It’s hearty, flavorful, and comes together in no time—perfect for those busy weeknights when you’re craving something comforting yet easy.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 4 Italian sausages (hot or sweet, depending on your preference)
• 1 large bell pepper, sliced (any color, but I love the sweetness of red)
• 1 medium onion, sliced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for that punch of flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)
• 1/4 cup water (to help steam the peppers and onions)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes. This ensures your sausages get a nice sear without sticking.
2. Add 4 Italian sausages to the skillet. Cook for 5 minutes, turning occasionally, until browned on all sides. They don’t need to be fully cooked yet.
3. Add 1 sliced bell pepper and 1 sliced onion to the skillet. Stir to combine with the sausages. The veggies will start to soften and pick up the flavors.
4. Stir in 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant. Be careful not to burn the garlic.
5. Pour in 1/4 cup water, then cover the skillet. Reduce heat to low and simmer for 10 minutes. This steams the veggies and ensures the sausages cook through.
6. Remove the lid and increase heat to medium-high. Cook for another 3-5 minutes to evaporate any remaining liquid and slightly caramelize the veggies.

Every bite of this Sausage and Pepper Skillet is a burst of juicy sausage and sweet, tender peppers. Serve it over a bed of creamy polenta or tucked into a crusty roll for a satisfying sandwich. The leftovers? Even better the next day.

Pork Sausage and Mushroom Risotto

Goodness, there’s something so comforting about a creamy risotto, especially when it’s packed with the hearty flavors of pork sausage and earthy mushrooms. I remember the first time I tried making this dish; it was a chilly evening, and the aroma alone was enough to warm the entire house.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb pork sausage, casings removed
• 8 oz mushrooms, sliced (cremini or button work great)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups chicken stock, kept warm (low-sodium preferred)
• 1/2 cup dry white wine (optional, but adds depth)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, adjust to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large, deep skillet over medium heat. Add the pork sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Remove sausage with a slotted spoon and set aside.
2. In the same skillet, add the mushrooms and cook until they release their moisture and become golden, about 5 minutes. Remove and set aside with the sausage.
3. Add the onion to the skillet and cook until translucent, about 3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
4. Add the Arborio rice to the skillet, stirring to coat the grains with the oil and onion mixture, about 2 minutes.
5. Pour in the white wine (if using) and stir until the liquid is mostly absorbed.
6. Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is creamy and al dente, stir in the cooked sausage, mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.
8. Remove from heat and let sit for 2 minutes to thicken slightly.

This risotto is luxuriously creamy with a perfect balance of savory sausage and umami-rich mushrooms. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every delicious bite.

Grilled Pork Sausage with Apples

Every time I fire up the grill, there’s one recipe that never fails to bring everyone to the table—Grilled Pork Sausage with Apples. It’s a dish that combines the smoky flavors of the grill with the sweet and tangy taste of apples, creating a perfect balance that’s hard to resist. I remember the first time I tried this combination; it was a happy accident that turned into a family favorite.

Ingredients

• 1 lb pork sausage links (try to get ones with a bit of spice for extra flavor)
• 2 large apples, cored and sliced into 1/2-inch thick rounds (I prefer Honeycrisp for their sweetness and firmness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp honey (adjust to taste)
• 1 tsp smoked paprika (this adds a nice depth of flavor)
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. While the grill heats, toss the apple slices with olive oil, honey, smoked paprika, salt, and pepper in a large bowl until evenly coated.
3. Place the pork sausages on the grill, cooking for about 4-5 minutes per side, or until they’re nicely charred and reach an internal temperature of 160°F.
4. Add the apple slices to the grill during the last 5 minutes of cooking the sausages, turning once, until they’re tender and have grill marks.
5. Remove everything from the grill and let the sausages rest for a couple of minutes before serving to allow the juices to redistribute.

Kind of magical how the apples caramelize on the grill, isn’t it? The smokiness from the paprika and the grill pairs beautifully with the sweetness of the apples, making each bite a delightful contrast of flavors. Serve this with a simple green salad or over a bed of quinoa for a complete meal that’s both satisfying and surprisingly easy to make.

Sausage Stuffed Bell Peppers

Oh, the joy of finding a recipe that’s both hearty and colorful! Sausage Stuffed Bell Peppers have been a go-to in my kitchen, especially when I want to impress without the stress. It’s a dish that reminds me of family gatherings, where the table is as vibrant as the conversations.

Ingredients

• 4 large bell peppers, any color (tops cut off and seeds removed)
• 1 lb Italian sausage (casings removed, or substitute with ground turkey for a lighter version)
• 1 cup cooked rice (white or brown, leftover rice works great here)
• 1/2 cup diced onion (yellow or white, for sweetness)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder can work in a pinch)
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 1/2 cup marinara sauce (homemade or store-bought, adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold the peppers upright.
2. In a large skillet over medium heat, heat the olive oil and sauté the onions until translucent, about 3-4 minutes. Tip: Adding a pinch of salt helps the onions soften faster.
3. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
4. Increase the heat to medium-high and add the Italian sausage. Cook, breaking it apart with a spoon, until no longer pink, about 5-6 minutes. Tip: If using ground turkey, you might need a bit more oil to prevent sticking.
5. Stir in the cooked rice, marinara sauce, salt, and pepper. Cook for another 2 minutes to combine the flavors. Remove from heat and let cool slightly before mixing in the mozzarella cheese.
6. Spoon the sausage mixture into the prepared bell peppers, filling them to the top. Place them in the baking dish and cover loosely with foil.
7. Bake for 25 minutes, then remove the foil, sprinkle additional cheese on top, and bake for another 10 minutes or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2-3 minutes, watching closely to prevent burning.

Delightfully, these stuffed peppers emerge from the oven with a perfect balance of savory sausage, melted cheese, and the sweet crunch of bell peppers. Serve them atop a bed of greens for a pop of color or alongside a crusty loaf to soak up any saucy goodness left on the plate.

Pork Sausage and Bean Casserole

Having a hearty meal ready with minimal fuss is my kind of weeknight victory, and this Pork Sausage and Bean Casserole is just that. It’s a dish that reminds me of cozy family dinners, where the oven does most of the work, and the kitchen fills with irresistible aromas.

Ingredients

• 1 lb pork sausage, casings removed (try Italian for extra flavor)
• 1 can (15 oz) white beans, drained and rinsed (cannellini or navy beans work great)
• 1 cup diced tomatoes (fresh or canned, with juices)
• 1/2 cup chicken broth (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp smoked paprika (for a subtle depth)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat. Add the pork sausage, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Browning the sausage well adds flavor.
3. Stir in the garlic powder and smoked paprika, cooking for another minute to release their aromas.
4. Add the diced tomatoes with their juices and chicken broth, scraping any browned bits from the bottom of the skillet for extra flavor.
5. Gently fold in the white beans, being careful not to mash them, and season with salt and pepper. Tip: Let the mixture simmer for 5 minutes to meld the flavors.
6. Transfer the mixture to a baking dish and bake uncovered for 20 minutes, or until bubbly around the edges. Tip: For a golden top, broil for the last 2-3 minutes.

Zesty and comforting, this casserole is a delightful mix of savory sausage and creamy beans, with a tomato broth that’s just begging to be sopped up with crusty bread. Try serving it over a bed of greens for a lighter take, or alongside roasted vegetables for a heartier meal.

Sausage and Egg Breakfast Muffins

Nothing starts my day off right like a hearty, homemade breakfast that’s both delicious and easy to make. That’s why I’m obsessed with these Sausage and Egg Breakfast Muffins—they’re the perfect grab-and-go meal for busy mornings, and they remind me of the weekends at my grandma’s house when she’d whip up something special just because.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, you can use half whole wheat)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (I prefer sea salt for its subtle flavor)
• 1/2 cup milk (any kind works, but whole milk makes them richer)
• 2 large eggs (room temperature blends better)
• 1/2 cup cooked sausage, crumbled (I love using spicy Italian for a kick)
• 1/4 cup shredded cheddar cheese (sharp cheddar adds more flavor)
• 1 tbsp unsalted butter, melted (or use olive oil for a healthier option)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with butter or cooking spray to prevent sticking.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. In another bowl, beat the milk, eggs, and melted butter together until smooth. Tip: Letting the eggs come to room temperature before mixing helps them incorporate more evenly.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to tough muffins.
5. Fold in the crumbled sausage and shredded cheese gently. Tip: Reserve a little cheese to sprinkle on top for a cheesy crust.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: Using an ice cream scoop makes this step mess-free and ensures even sizes.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

You’ll love how these muffins are fluffy on the inside with a slightly crispy exterior, packed with the savory flavors of sausage and cheese. They’re fantastic on their own or served with a dollop of sour cream and a side of fresh fruit for a balanced breakfast.

Pork Sausage and Potato Hash

Remember those lazy Sunday mornings when you crave something hearty but don’t want to spend hours in the kitchen? That’s exactly how this Pork Sausage and Potato Hash came to be in my repertoire—a one-pan wonder that’s as satisfying to make as it is to eat.

Ingredients

• 1 lb pork sausage (I prefer mild, but spicy works too)
• 2 cups diced potatoes (Yukon Golds are my go-to for their buttery texture)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced onion (yellow or white for sweetness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)
• 1/2 tsp paprika (for a smoky hint)
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a golden crust.
3. Flip the potatoes and add the pork sausage, breaking it apart with a spoon. Cook for another 5 minutes until the sausage starts to brown.
4. Stir in the diced onion, salt, pepper, and paprika. Cook for 3-4 minutes until the onions are translucent and the sausage is fully cooked.
5. Remove from heat and garnish with chopped parsley if using. Serve immediately.

The hash comes out perfectly crispy on the outside with tender potatoes and savory sausage bits. I love topping mine with a fried egg for extra richness or serving it alongside a simple green salad for balance.

Sausage and Kale Soup

Kale and sausage soup has become my go-to comfort dish during these chilly evenings, especially after a long day of recipe testing. There’s something about the hearty combination of spicy sausage and earthy kale that just feels like a warm hug in a bowl.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth (low sodium preferred)
• 1 bunch kale, stems removed and leaves chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
4. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
5. Stir in the chopped kale, cannellini beans, and red pepper flakes. Bring to a simmer.
6. Reduce heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to meld. Tip: Check the seasoning halfway through and adjust with salt and pepper as needed.
7. Serve hot, garnished with a drizzle of olive oil or grated Parmesan cheese if desired. Tip: For a thicker soup, mash some of the beans against the side of the pot before serving.

Perfect for those nights when you need something satisfying yet simple, this soup’s rich broth and tender kale make every spoonful a delight. Pair it with a crusty bread for dipping, and you’ve got a meal that’s sure to please.

Pork Sausage and Cheese Quesadillas

Just the other day, I found myself staring into the fridge, pondering what to whip up for a quick yet satisfying lunch. That’s when the idea of Pork Sausage and Cheese Quesadillas hit me—a dish that’s not only easy to make but also packs a flavorful punch. It’s my go-to when I need something delicious in a pinch, and I bet it’ll become one of yours too.

Ingredients

• 1 cup shredded pork sausage (pre-cooked, for convenience)
• 1 cup shredded cheddar cheese (or a blend for more flavor)
• 4 large flour tortillas (whole wheat works too)
• 2 tbsp butter (or any neutral oil)
• 1/2 cup diced onions (optional, for extra crunch)
• 1/2 tsp garlic powder (adjust to taste)

Instructions

1. Heat a large skillet over medium heat (about 350°F) and melt 1 tbsp of butter.
2. Place one tortilla in the skillet, sprinkle half of the cheese evenly over it.
3. Add the shredded pork sausage and diced onions on top of the cheese, then sprinkle the remaining cheese.
4. Top with another tortilla and press down gently with a spatula.
5. Cook for 3-4 minutes until the bottom is golden brown, then flip carefully.
6. Cook the other side for another 3-4 minutes until golden and the cheese is melted.
7. Remove from the skillet and let it sit for a minute before cutting into wedges.
8. Repeat with the remaining ingredients.

For a crispy exterior and a gooey, cheesy center, these quesadillas are unbeatable. Serve them with a side of sour cream or guacamole for an extra layer of flavor. Freshly made, they’re a testament to how simple ingredients can create something truly special.

Sausage and Spinach Stuffed Shells

Last weekend, I found myself staring at a half-empty box of jumbo pasta shells, wondering how to turn them into something special. That’s when the idea of Sausage and Spinach Stuffed Shells came to mind—a dish that’s as fun to make as it is to eat, perfect for sharing with friends or enjoying as leftovers.

Ingredients

• 12 oz jumbo pasta shells (about 24 shells)
• 1 lb Italian sausage, casings removed (mild or hot, depending on your preference)
• 10 oz frozen spinach, thawed and squeezed dry (pro tip: use a clean kitchen towel to remove excess water)
• 15 oz ricotta cheese (whole milk for creamier filling)
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 1/4 cup grated Parmesan cheese (the real deal makes a difference)
• 1 large egg (helps bind the filling)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 24 oz marinara sauce (homemade or your favorite store-bought brand)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente, about 9 minutes. Drain and set aside to cool slightly.
3. While the shells cook, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Drain excess fat if necessary for a lighter dish.
4. In a large bowl, combine the cooked sausage, spinach, ricotta, mozzarella, Parmesan, egg, garlic, salt, and pepper. Mix well until all ingredients are evenly distributed.
5. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
6. Carefully fill each cooked shell with the sausage and spinach mixture, using a spoon or your hands, and place them seam side up in the dish. Tip: Overstuffing can lead to bursting, so aim for a heaping tablespoon per shell.
7. Pour the remaining marinara sauce over the stuffed shells, then sprinkle with additional mozzarella cheese.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Let the stuffed shells rest for 5 minutes before serving. This allows the filling to set, making them easier to serve.

Bursting with flavor, these Sausage and Spinach Stuffed Shells offer a delightful contrast between the creamy filling and the tangy marinara sauce. Serve them with a crisp green salad and garlic bread for a meal that’s sure to impress.

Pork Sausage and Lentil Stew

Last weekend, as the rain poured outside, I found myself craving something hearty and comforting. That’s when I decided to whip up this Pork Sausage and Lentil Stew, a dish that’s as nourishing as it is delicious, perfect for those chilly, lazy days.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb pork sausage, casings removed
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups chicken broth (low sodium preferred)
• 1 tsp smoked paprika (adjust to taste)
• Salt and pepper to taste
• 2 cups chopped kale (stems removed)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add pork sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in onions and garlic, cooking until softened, about 3 minutes. Tip: Keep stirring to prevent garlic from burning.
4. Add lentils, chicken broth, and smoked paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. Tip: Check occasionally to ensure lentils are submerged.
5. Season with salt and pepper, then stir in kale and cook for an additional 5 minutes until kale is wilted.

Finally, this stew boasts a rich, smoky flavor with tender lentils and hearty sausage. Serve it with a slice of crusty bread for dipping, or over a bed of rice for an extra filling meal.

Sausage and Onion Pizza

Very few things in life bring me as much joy as a homemade pizza night, especially when it’s topped with savory sausage and sweet caramelized onions. It’s the perfect balance of flavors that makes this dish a repeat offender in my kitchen. Here’s how I make it, with a few personal tweaks along the way.

Ingredients

• 1 lb pizza dough (homemade or store-bought, let it come to room temperature for easier stretching)
• 1/2 cup tomato sauce (or marinara for extra flavor)
• 2 cups shredded mozzarella cheese (freshly shredded melts better)
• 1/2 lb Italian sausage, casings removed (mild or hot, depending on your preference)
• 1 large onion, thinly sliced (yellow or white for sweetness)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 tsp dried oregano (fresh basil works too)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to get it hot.
2. Heat olive oil in a skillet over medium heat. Add the sliced onions and cook until caramelized, about 15 minutes, stirring occasionally. Tip: A pinch of sugar can speed up caramelization.
3. In the same skillet, cook the Italian sausage, breaking it into small pieces until browned, about 5 minutes. Drain excess fat.
4. On a floured surface, stretch the pizza dough to your desired thickness. Tip: Letting the dough rest for 5 minutes makes it easier to shape.
5. Spread tomato sauce evenly over the dough, leaving a small border for the crust.
6. Sprinkle half the mozzarella cheese over the sauce, then distribute the cooked sausage and caramelized onions. Top with the remaining cheese and sprinkle with red pepper flakes and oregano.
7. Transfer the pizza to the preheated stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.

When it comes out of the oven, the cheese is gloriously stretchy, and the onions have a melt-in-your-mouth sweetness that contrasts beautifully with the spicy sausage. Try serving it with a side of garlic knots or a crisp salad for the ultimate pizza night experience.

Pork Sausage and Cabbage Stir Fry

Finally, a dish that brings the comfort of home cooking with the simplicity of a weeknight meal. I stumbled upon this Pork Sausage and Cabbage Stir Fry during a hectic evening when time was scarce, but the craving for something hearty was undeniable. It’s since become a staple in my kitchen, perfect for those nights when you want minimal fuss without sacrificing flavor.

Ingredients

• 1 lb pork sausage, casings removed (or any ground meat you prefer)
• 4 cups green cabbage, thinly sliced (about half a medium head)
• 1 medium onion, thinly sliced (yellow or white works best)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 tbsp soy sauce (adjust to taste)
• 1 tsp garlic powder (fresh minced garlic can be used for more punch)
• 1/2 tsp red pepper flakes (optional, for a bit of heat)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the pork sausage to the skillet, breaking it apart with a spatula. Cook until no pink remains, about 5-7 minutes. Tip: Don’t stir too often; letting it sit for a bit helps it brown.
3. Add the sliced onion to the skillet with the sausage. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
4. Stir in the thinly sliced cabbage, soy sauce, garlic powder, and red pepper flakes if using. Tip: Adding the cabbage in batches can help it cook more evenly.
5. Continue to cook, stirring frequently, until the cabbage is wilted but still crisp, about 5 minutes. Tip: A splash of water can help steam the cabbage if the skillet seems dry.

Perfectly balanced between savory and slightly sweet, this stir fry is a textural dream with the crisp cabbage against the juicy sausage. I love serving it over a bed of steamed rice or stuffing it into warm tortillas for an unexpected twist.

Sausage and Cornbread Casserole

Remember those chilly evenings when all you craved was something hearty and comforting? That’s exactly what inspired me to whip up this Sausage and Cornbread Casserole. It’s a dish that brings together the savory goodness of sausage with the sweet, crumbly texture of cornbread, creating a perfect balance of flavors that’ll have everyone asking for seconds.

Ingredients

• 1 lb ground sausage (I prefer spicy for an extra kick)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar (adjust to taste)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk (whole milk works best for richness)
• 1/4 cup melted butter (or any neutral oil)
• 1 large egg
• 1 can (15 oz) cream-style corn (adds moisture and sweetness)
• 1 cup shredded cheddar cheese (for topping, optional but recommended)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. This ensures your casserole doesn’t stick and cleans up easier.
2. In a skillet over medium heat, cook the ground sausage until browned, about 5-7 minutes. Drain any excess grease to keep the dish from being too oily.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This dry mix is the base of your cornbread topping.
4. In another bowl, mix the milk, melted butter, and egg until well combined. Pour this into the dry ingredients and stir just until mixed. Overmixing can make the cornbread tough.
5. Fold in the cream-style corn into the batter. This step adds incredible moisture and a subtle sweetness to the cornbread.
6. Spread the cooked sausage evenly in the bottom of the prepared baking dish. Pour the cornbread batter over the sausage, spreading it to cover completely.
7. Sprinkle the shredded cheddar cheese on top if using. It creates a deliciously golden and crispy topping.
8. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.

After baking, the casserole emerges with a golden crust that gives way to a moist, fluffy interior, with the savory sausage adding depth to every bite. Serve it straight from the oven with a drizzle of honey or a side of coleslaw for a meal that’s as visually appealing as it is delicious.

Pork Sausage and Apple Stuffing

Craving something that screams comfort with a twist? This Pork Sausage and Apple Stuffing is my go-to for holidays and cozy Sunday dinners alike. It’s a dish that brings back memories of my grandma’s kitchen, with the savory sausage perfectly complementing the sweet, tender apples.

Ingredients

• 1 lb pork sausage (mild or hot, depending on your preference)
• 4 cups cubed bread (day-old works best for texture)
• 2 medium apples, diced (I love Honeycrisp for their sweetness and crunch)
• 1 cup chicken broth (low sodium to control the saltiness)
• 1/2 cup unsalted butter (or substitute with olive oil for a lighter version)
• 1 tbsp fresh sage, chopped (dried sage can work in a pinch, use 1 tsp)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for the best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the pork sausage until browned, about 5-7 minutes, breaking it apart as it cooks. Tip: Drain excess fat if needed, but leave a bit for flavor.
3. Add the diced apples and butter to the skillet, cooking until the apples start to soften, about 3 minutes. Tip: The apples should be tender but still hold their shape.
4. Stir in the cubed bread, chicken broth, sage, salt, and pepper until well combined. Tip: If the mixture seems too dry, add a bit more broth.
5. Transfer the mixture to the prepared baking dish and cover with foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.

Kind of magical how the flavors meld together, right? The stuffing is wonderfully moist inside with a crispy top, and the apples add a delightful sweetness. Try serving it alongside roasted chicken or as a hearty side to your Thanksgiving turkey for a meal that’s sure to impress.

Sausage and Garlic Green Beans

Growing up, my family always had a garden full of green beans, and this sausage and garlic green beans recipe is my modern twist on those childhood flavors. It’s a quick, flavorful side that pairs perfectly with just about any main dish, and it’s become a staple in my weeknight dinner rotation.

Ingredients

• 1 lb fresh green beans, trimmed (or frozen if out of season)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/2 lb smoked sausage, sliced into 1/4″ rounds (kielbasa works great)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the sliced sausage to the skillet and cook until lightly browned, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Reduce heat to medium, add the minced garlic, and sauté until fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
4. Add the green beans to the skillet, tossing to coat in the oil and garlic. Cook for 5 minutes, stirring occasionally.
5. Season with salt and pepper, then cover the skillet and cook for an additional 5 minutes, or until the green beans are tender-crisp. Tip: The lid helps steam the beans slightly for perfect texture.
6. Remove from heat and let sit covered for 2 minutes before serving to allow flavors to meld.

What I love most about this dish is the contrast between the smoky sausage and the bright, crisp green beans, with the garlic tying it all together. Serve it over a bed of rice for a hearty meal, or alongside grilled chicken for a lighter option.

Conclusion

Exciting flavors await in these 18 Spicy Pork Sausage Recipes, perfect for adding a kick to your meals. Whether you’re craving something hearty or looking to spice up your dinner routine, there’s a dish here for every taste. Don’t forget to try your favorites, leave a comment sharing which recipe you loved most, and spread the deliciousness by pinning this article on Pinterest. Happy cooking!

Bella Bacinos