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21 Smoked Sausage Recipes To Make You Drool For More

Just because summer is coming to an end doesn’t mean you have to put away some of your favorite seasonal flavors. Smoked sausage may rock your taste buds on the grill, but if you pitch in a few more ingredients, you can transition this savory flavor of summer into a few dishes that will have you coming back for more.

Read on for a personal list of favorite recipes that add in pastas, spices, veggies, and cheese to mix it up and throw a party in your mouth!

#1 Cozy Comfort

What goes better with sausage than potatoes? This simple dish is comfort food at it’s finest, and only takes a short time to prepare and cook. Simply slice up some smoky goodness and potatoes, add in some seasoning, and brown it all up for a cozy meal you’ll want more of.

Ingredients:
  • 14 oz. smoked sausage, sliced
  • 2 lb. russet potatoes, cleaned & sliced
  • 1/2 medium onion, sliced or diced
  • 1 Tablespoon olive oil or bacon fat
  • 1 1/2 teaspoons sage
  • 1 clove garlic, minced
  • dash cayenne or hot sauce (opt)
Directions:
  1. In a large skillet heat olive oil over medium high heat , add in sliced potatoes. (You can lay them out flat to get more crispy on each side, If you do this it will take about 10 mins to cook on each side. And I usually use 2 large skillets for this to make it go faster. Or you can just throw them in the pan stir them around it will give you more of a softer potato.) Brown potatoes, stirring occasionally.
  2. When potatoes are about 85% done or your last 5 minutes of cooking add sausage, onion, garlic, sage, and hot sauce.
  3. Reduce heat to medium, and cook until sausage is heated and the onions are soft. You want about a 60/40 ratio with potatoes and sausage
Recipe from Forkful of Comfort

#2 Hearty Heaven in a Pan

This complicated looking dish is anything but. All it takes is one pan, your choice of sausage, dairy, chicken broth, and seasoning to create a hearty family favorite that you can mix up with your favorite spices and add-ins. Consider this as a permanent recipe in family meal rotation!

Ingredients:
  • 1 Tbsp olive oil
  • 1 lb sausage
  • ½ cup diced onion
  • 1 Tbsp minced garlic
  • 2 cups Chicken Broth
  • 1 (14 oz) can diced tomatoes
  • ½ cup milk
  • 8 oz dry pasta
  • ½ teaspoon salt and pepper, each
  • 2 cup shredded Cheddar-Jack cheese
  • ¼ tsp of Red Pepper Flakes
  • ⅓ cup chopped scallions, for garnish
Directions:
  1. Place olive oil into your pan over medium heat – add onions and sausage – cook for 5 minutes – add garlic and all seasonings – cook for 2 minutes
  2. Add chicken broth, tomatoes, milk, and pasta – bring mixture to a boil – lower heat and cover for 15 minutes
  3. Still in cheese
  4. Serve and garnish
Recipe from Budget Savvy Diva

#3 Medley of Satisfying Sausage (in a Pan)

One pan concoctions are all the rage for the busy, on the go cook of the family. Consider this updated take on cheesy broccoli and rice by adding in smoked sausage and seasonal veggies. Simmer, set, and serve!

Ingredients:
  • 1 tbs olive oil
  • 1 tbs butter
  • 1 lb smoked sausage or kielbasa, sliced ¼-inch thick
  • 1 small onion, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 cups broccoli florets
  • 1½ cups cooked rice
  • 1 tsp garlic powder
  • 1 tsp onion salt
  • ¼ tsp pepper
  • 1 cup shredded extra-sharp cheddar cheese
Directions:
  1. Heat a large skillet over medium-high heat. Add butter and olive oil till butter sizzles.
  2. Add the slice smoked sausage and onions. Cook for about 5 minutes until onion is tender and sausage begins to brown.
  3. Add the red bell pepper and broccoli. Cover, reduce heat and cook about 5 minutes.
  4. Add the cooked rice, garlic powder and onion salt. Combine well, cover and heat until rice is hot.
  5. Add the shredded cheese and remove from heat. Stir in cheese until it’s melted.
Recipe from The Midnight Baker

#4 Color Pan Pop (Yet Again)

If you have 15 minutes and a pan, then you have the time to mingle some diced potatoes, sausage, onions, and bell peppers for this throw together hash that’s not just for breakfast! Not only is it super yummy, but it’s pretty darn good for you too if you use a light olive oil and go heavy on the veggies.

Ingredients:
  • 1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
  • 1 green bell pepper, diced
  • 1/2 yellow, red or orange bell pepper, diced
  • 1 onion, diced
  • 3 small or 2 large potatoes, peeled and diced
  • olive oil
  • salt and pepper
Directions:
  1. In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.
  2. In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium high heat. Remove the kielbasa from the pan and set aside. Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes, or until softened, stirring occasionally.
  3. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve nice and hot!
Recipe from The Two Bite Club

#5 Cajun Palate Skillet Explosion

Take this alfredo with a cajun twist and serve it up with a smile. This will be for sure household favorite, and is so unbelievably easy to make you’ll wonder why you never made it before. Looking for an extra kick? Add in some shrimp, some diced bell peppers, or anything else that strikes your fancy.

Ingredients:
  • 1 (14 ounce) package turkey smoked sausage, cut into 1/4-inch slices
  • 8 ounces pasta
  • 2 cups heavy cream
  • 1 Tbsp Cajun seasoning
  • 1/2 cup grated Parmesan cheese
Directions:
  1. Prepare pasta according to package directions; drain and set aside.
  2. Saute sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.
  3. Add cream and Cajun seasoning; bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken.
  4. Remove from heat, stir in Parmesan cheese.
  5. Add pasta to sauce and toss.
Recipe from Plain Chicken

#6 Cajun Take Two

This cajun casserole is a simple take on a skillet version but feel free to have some fun with the seasoning to add some extra flair each time you serve this up. Rustic Italian? Ranchy bacon cheddar? Jamaican Lime? All it takes is a seasoning packet substitution and it’s a new meal every time!

Ingredients:
  • 16 ounces dry pasta
  • 3 tablespoons butter
  • 2-3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 2 cups half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 2 cups mozzarella cheese, divided
  • 1-2 tablespoons chopped fresh parsley
  • 1 (12 oz) fully cooked smoked sausage, any variety
Directions:
  1. Cook pasta according to package directions until just al dente; drain.
  2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
  3. Whisk in chicken broth until smooth, then stir in half and half.
  4. Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
  5. Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
  6. Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.
  7. Preheat broiler. Pour the pasta mixture into a lightly greased, 9×13 inch baking dish. Top with remaining mozzarella cheese.
  8. Broil for 2-3 minutes, or until cheese is bubbly and golden.
Recipe from Lets Dish Recipes

#7 Bountiful Beans

Baked beans are a cookout staple, but bring the love indoors when you add in some smoked sausage. Top with a little cheddar, serve over cornbread, top with crushed crackers…whatever your decision this is sure to be a big hit as a side (or main dish) to any meal.

Ingredients:
  • 2 slices bacon, chopped into ½-inch pieces
  • 1 sweet onion, chopped
  • 2 garlic cloves, finely chopped
  • ½ pound smoked sausage (I use kielbasa), sliced
  • 3 (16-ounce) cans pork and beans
  • ½ cup ketchup
  • ⅓ cup packed light brown sugar
  • ¼ cup molasses
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons yellow mustard
  • ¼ to ½ teaspoon hot sauce (I use TABASCO)
Directions:
  1. Preheat oven to 350 degrees.
  2. In a Dutch oven, cook bacon until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
  3. Add onion to bacon drippings and cook until soft.
  4. Add garlic and smoked sausage and cook until sausage is browned.
  5. Stir in remaining ingredients. Bring to a simmer. Place Dutch oven, uncovered, in oven and cook for 45 to 55 minutes, until thick.

#8 Seasonal Sausage Bonanza

Rustic red potatoes combined with caramelized green beans and onions are perfectly paired with a lightly smoked sausage in this casserole reminiscent of late, chilly winter evenings. The only difference being that it warms the soul just as easily in any season, especially if you add a little rosemary and citrus to lighten up the flavors for a summertime dinner staple.

Ingredients:
  • 1 pound smoked sausage, sliced into large chunks
  • 2 1/2 pounds red skin potatoes, scrubbed and cut into large chunks
  • 10 ounces green beans (fresh or frozen)
  • 1 large onion, peeled and cut into slices
  • 1/2 cup good-quality Italian dressing
  • Pinch kosher salt
  • Pinch black pepper
  • 1 tablespoon each fresh rosemary and thyme leaves (optional)
Directions:
  1. Preheat oven to 375 degrees. Grease a very large baking dish/baking sheet tray with either non-stick spray or a bit of olive oil.
  2. In a large bowl, add the sausage, potatoes, onions and green beans. Pour in dressing. Season with a little salt and pepper. Sprinkle in the herbs (if using) and give everything a good toss or stir.
  3. Pour into the baking dish and cover tightly with foil.
  4. Bake for 30 minutes.  Remove from oven.  Remove foil and gently stir to rotate the ingredients in the baking dish.
  5. Return baking dish to oven (uncovered).  Increase oven temperature to 400 degrees.  Bake for an additional 35 – 45 minutes (or until potatoes have browned a bit and everything is nice and roasted).  Stir a few times during this final baking time to ensure that everything roasts evenly.
  6. Serve immediately.  Great with some freshly grated Parmesan cheese on top.
Recipe from Joyously Domestic

#9 Perfectly Paired Packets

Cajun, Old Bay, ranch, citrus, chipotle (or whatever you can dream up) seasonings top off this this quick take on a classic seafood boil. Combine your perfect mix with sausage, shrimp, corn, and potatoes (plus any other type of veggie you want to add) to a foil packet for an explosion of buttery, steamed yumminess.

Ingredients:
  • 8-12 pieces of corn on the cob (4 full cobs cut in half or in thirds)
  • 4 red potatoes, washed and cubed
  • 20-30 uncooked shrimp (peeled or not, it’s up to you)
  • 1 Lb. smoked sausage, cut into chunks
  • melted butter (or olive oil), to taste
  • 1/2 c. chicken broth (you may not need that much)
  • Cajun/Creole seasoning (we like to use Tony Chachere’s brand), to taste
    salt and pepper, to taste
Directions:
  1. Heat grill to 400-degrees (you can do this in your oven, too, at the same temp.).
  2. Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (appx 12×18 inches each).
  3. Drizzle melted butter and about 2 Tbsp. chicken broth over each foil packet.
  4. Season evenly (and generously), to taste with Cajun seasoning and salt and pepper.
  5. Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
  6. Grill 30-40 minutes or until potatoes are tender, flipping once half-way through (be careful opening the packets to check for doneness, the steam inside is VERY hot)!

#10 Southern Saute

Sauteed cabbage, peppers, and onions smother a good sausage for a taste combo created as a deep Southern take on the Southwestern fajita. Served with warm honey cornbread and black eyed peas, and you have every staple needed to bring them running to the supper table.

Ingredients:
  • 1 lb smoked sausage
  • 1 16 ounce bag coleslaw
  • 1/2 cup chicken broth, low sodium
  • 1 clove garlic, minced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1/2 white onion, sliced
  • 2 teaspoons creole seasoning
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • extra virgin olive oil
  • hot cooked rice
Directions:
  1. Rinse sausage, slice into 1/2 inch thick slices and set aside.
  2. In a large pan over medium heat add about 1 tablespoon olive oil.
  3. Add sausage to pan and brown about 5 minutes.
  4. Add peppers and onions to pan, season with all the spices, mix well and cook 5 minutes.
  5. Add garlic and cabbage mixture, mix well.
  6. Add broth and cook around 7-8 minutes are until cabbage is tender.
  7. Serve over hot rice.
Recipe from Creole Contessa

#11 Red Rice Renewal

Red rice is a tomato based staple in the Southern states, and you can combine it with a variety of options to tempt your taste buds. This simple recipe chars up some onions and bell peppers to toss with sausage and mix in with a fabulous homemade red rice recipe that can serve as a stand alone side to any dish.
Ingredients:
  • Canola oil
  • 1 (12 ounce) package smoked beef sausage (or your favorite variety), sliced
  • 1 white onion, quartered and sliced
  • 1 red bell pepper, cored and sliced
  • 1 yellow bell pepper, cored and sliced
  • 2 cloves garlic, pressed through garlic press
  • Salt
  • Black pepper
  • 3 ounces (about half a tin) tomato paste
  • 1 cup chicken stock
  • 4 cups cooked rice
  • 1 teapsoon paprika
  • 1 tablespoon chopped cilantro
  • 1 tablepoon chopped flat-leaf parsley
Directions:
  1. Place a large cast-iron skillet (or heavy bottom braising/Dutch oven-style pan) over medium-high to high heat; once the skillet/pan becomes hot, drizzle in about 1 tablespoon of oil, and once that shimmers, add in the sliced sausage, and leave it undisturbed for a couple of moments, in order for it to sear up on that first side; then, stir the sausage so that it can brown on the other sides for a few moments, and with a slotted spoon remove from pan and set aside.
  2. Add into the skillet/pan the sliced onion, along with the sliced red and yellow bell peppers, and allow those to char and become golden, for about 3-4 minutes; then, add in the garlic and a couple of pinches of salt and pepper, and stir to incorporate.
  3. Once the garlic becomes aromatic, remove everything from the pan, and set it aside with the sausage.
  4. Reduce the heat to low, and drizzle in a little more oil (about a tablespoon or so); add in the tomato paste and about ½ cup of the stock and stir or whisk to blend, allowing it to cook for about 15-30 seconds just to cook out the raw flavor and soften it a little bit.
  5. Add in the rice and sprinkle over the paprika, and stir so that it gets well-coated in the tomato paste/stock.
  6. Add back into the skillet the sausage and the charred onions and peppers, plus the rest of the stock, and stir to combine everything well.
  7. Finish by stirring in the chopped cilantro and parsley, and then check to see if any additional salt and pepper is needed (you can even add some red pepper flakes if you like it spicy), and serve.
Recipe from The Cozy Apron

#12 Black-Eyed New Year

In some households, tradition call for a big pot of black-eyed peas to bring in the new year. Good at any time of year, black-eyed peas slow cooked with a smoked sausage and seasonings create a hearty meal best served with a big appetite!
Ingredients:
  • 12 – 16 ounces smoked sausage
  • 1 cup chopped yellow onion
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • 4 whole cloves garlic
  • 5 sprigs of fresh thyme
  • 4 bay leaves
  • 3 teaspoons finely chopped Italian parsley
  • 8 cups chicken stock
  • 1 pound dried black-eyed peas, rinsed and drained
  • 1 tablespoon minced garlic
  • Minced green onions, to garnish (optional)
Directions:
  1. Slice the sausage and cook it in a large pot over medium heat to render some of the fat. (Mine didn’t yield much.)
  2. Add the onions, salt, cayenne, whole garlic cloves, bay leaves, thyme, and parsley to the pan. Cook, stirring occasionally, for about 5 minutes, until the onion begins to soften.
  3. Add the chicken stock, black-eyed peas, and minced garlic.
  4. Bring to a boil, and simmer, covered for about 1 ½ hours, until the peas are tender. Serve garnished with green onions, if desired.

#13 Summer Sizzle

Nothing screams summer quite like fresh garden veggies spritzed with olive oil, seasoned, and grill to perfection. Toss in some top notch sausage for flavor and protein, add a little tomato for color, and you have a light, healthy meal to go to on a hot summer night.

Ingredients:
  • 2 medium zucchini, sliced
  • 2 medium summer squash, sliced
  • 1 large onion, sliced into rings
  • 1 lb fresh green beans, trimmed
  • 1 large sweet pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 4 sausage links, sliced

MARINADE:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon coconut sugar (or brown sugar)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh minced basil
  • 2 tablespoons fresh minced oregano
Directions:
  1. Slice the sausage and cook it in a large pot over medium heat to render some of the fat. (Mine didn’t yield much.)
  2. Add the onions, salt, cayenne, whole garlic cloves, bay leaves, thyme, and parsley to the pan. Cook, stirring occasionally, for about 5 minutes, until the onion begins to soften.
  3. Add the chicken stock, black-eyed peas, and minced garlic.
  4. Bring to a boil, and simmer, covered for about 1 ½ hours, until the peas are tender. Serve garnished with green onions, if desired.

#14 Salivate Over Spinach and Sausage

I love to cook with fresh spinach, and this recipe has everything you have to love in a meal: spinach, sausage, pasta, and cheese. Toss in a few veggies and mix together in a skillet to create an easy, filling meal. You can do a lot with this recipe and add in your favorite flavors to make it all yours.

Ingredients:
  • 6 oz. smoked sausage
  • 1 Tbsp olive oil
  • 1 medium onion
  • 1 (14.5 oz.) can diced tomatoes w/chiles
  • 2 cups chicken broth
  • 8 oz. pasta
  • 3 cups fresh spinach
  • 1 cup (4 oz.) shredded monterrey jack
  • 1 whole green onion
Directions:
  1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
  2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
  3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
  4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
  5. Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!
Recipe from Budget Bytes

#15 Jalapenos Poppers with a POP

My favorite summer grilling indulgence is making cheesey, bacony, spicy, jalapeno poppers. Now picture this: a slice of smoky sausage yumminess nestled between the cheese and bacon, topped with a sprinkle of brown sugar… Hopefully I have your attention and you are headed to the kitchen to try this right now!
Ingredients:
  • 1 pound ground pork sausage (or little smoked sausages)
  • 1 package softened cream cheese
  • 1 cup shredded Parmesan cheese
  • 1/2 lb Bacon, sliced into 1/3’s (partially cooked if you want it a little crispier)
  • 1 pound large fresh jalapeno peppers, halved lengthwise and seeded
  • Brown Sugar (optional)
Directions:
  1. Preheat the oven to 425 degrees F (220 C).
  2. Place the sausage in a skillet over medium heat, cook until evenly brown. Drain grease.
  3. Mix the sausage, cream cheese, and Parmesan cheese in a large bowl.
  4. Spoon 1 tablespoon sausage mixture into each jalapeno.
  5. Wrap each link with Bacon
  6. Place the stuffed halves in baking dishes. (Sprinkle with Brown Sugar if desired)
  7. Cook 20 minutes in the preheated oven, until bubbly and lightly browned.
Recipe from MyFridgeFood

#16 Garlic Herb Florets

Bacon, broccoli and sausage are browned a bed of garlic herb butter in this crazy, uncomplicated recipe for one – or one hundred depending on how popular you become over this flavor explosion. I say drizzle it with a mild melted cheddar and really make your taste buds go crazy.
Ingredients:
  • 3 slices of thin sliced bacon, cut into bite size pieces
  • 1 bunch of broccoli with florets cut into bite size pieces
  • 2 polish sausage links, sliced into bite size pieces
  • 1 square, LandOLakes Saute Express- Garlic and Herb
Directions:
  1. Fry bacon in a nonstick pan and when cooked entirely remove the bacon from the pan but leave the grease.
  2. Add the Saute Express square to the pan and stir quickly to melt.
  3. Toss in broccoli and continue to stir non-stop until broccoli is almost completed.
  4. Add polish sausage and stir another minute to heat thoroughly. Serve hot. This could also be good with cheese on it but I liked it as is. One very large serving or 2 small.
Recipe from Grace2882

#17 Skewered Sausage and Shrimp

Not much goes together better than sausage and shrimp. And this recipe is a fun way to serve up some of our favorite grilling combinations as an appetizer, light side dish, or topper to a fresh garden salad. And did I mention it’s an absolute no-brainer to put together in a flash?
Ingredients:
  • 1lb 16/20 count raw jumbo shrimp, peeled and deveined, tails left on
  • 7oz Andouille sausage link (or Kielbasa if you want a mild sausage)
  • 2 teaspoons extra virgin olive oil
  • 2 Tablespoons Cajun seasoning, divided
  • 1/3 cup mayonnaise
  • 1 Tablespoon lemon juice
  • 6-8 bamboo skewers
Directions:
  1. Soak skewers in water for at least 30 minutes to prevent them from catching fire on the grill.
  2. Pat shrimp dry with paper towels then toss in a large bowl with oil and 1 Tablespoon Cajun seasoning.
  3. Slice Andouille sausage the same thickness as the shrimp then tuck sausage slices between the curve of the shrimp and skewer (I fit three shrimp and sausage slices on each skewer.)
  4. Combine mayonnaise, remaining Tablespoon Cajun seasoning, and lemon juice in a bowl then mix to combine. Store in refrigerator (can be done 1-2 days ahead of time.)
  5. Preheat grill over high heat for 10 minutes then turn heat down to medium-high. Spray both sides of skewers with nonstick spray then grill for 1-2 minutes per side or until shrimp are opaque and cooked through. Serve skewers with dipping sauce.
Recipe from Iowa Girl Eats.

#18 Not Your Momma’s Grilled Cheese

Over the years grilled cheese has morphed from a simple comfort food into an explosion of colors and flavors – as a comfort food. Grilled cheese has so many possibilities, including a medley of cheesy goodness hiding a flavor punch of your favorite smoked sausage. Try using a rye bread to really bring out the flavors of this cheesy combo.
Ingredients:
  • 2 Tbsp. butter, softened
  • 2 slices marble rye bread
  • 6 inch piece of smoked sausage
  • ¼ c. whipped cream cheese
  • ¼ c. Gouda, shredded
  • ¼ c. sharp cheddar, shredded
Directions:
  1. Spread one side of each slice of bread with a Tablespoon of butter.
  2. On the opposite sides of the bread, spread 2 Tablespoons of cream cheese and top with the shredded cheese.
  3. Slice the sausage into three pieces lengthwise and cook in a small skillet over medium heat for 2-3 minutes, or until heated through.
  4. Place the sausage on the cheese and bread and fold everything together, butter sides facing out.
  5. Place the sandwich in the same skillet over medium heat and cook covered on each side for 2-3, or until golden brown.
  6. Serve immediately
Recipe from The Creative Bite

#19 Zuppa!

A lot of people don’t think of sausage in a soup, but when you ponder the concept, it makes a lot of sense. Sausage will render out both a bit of fat and salt – two much needed seasonings added into soups to provide the textures and flavors soup lovers crave. Mix up a pot of this concoction on the next rainy day you have and make everyone happy!
Ingredients:
  • 1 Tbsp olive oil
  • 12 oz beef Polska Kiebasa Sausage, sliced into 1/4-inch thick slices (I used Hillshire Farm and really liked it)
  • 1 1/2 cups chopped carrots (about 3)
  • 1 1/3 cups chopped yellow onion (1 medium)
  • 1 cup chopped celery (2 stalks)
  • 4 cloves garlic, minced
  • 3 (14.5 oz cans) low-sodium chicken broth
  • 1 cup water
  • 1 Tbsp dried parsley
  • 1 tsp dried rosemary, crushed
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 6 oz kale, thick ribs removed, chopped (about 1 1/2 bunches. 5 oz if using pre-cut)
  • 2 (14.5 oz) cans cannellini beans, drained and rinsed
  • Shredded parmesan cheese, for serving
Directions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes.
  3. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside.
  4. Return pot with oil to medium heat, add carrots, onion, and celery and saute 3 minutes (while scraping bottom of pan to get the browned bits), add garlic and saute 1 minute longer.
  5. Stir in chicken broth, water, parsley, rosemary, oregano and season with salt and pepper to taste. Bring to a boil over medium-high heat, and allow to gently boil 10 minutes.
  6. Add kale and allow to boil 10 minutes longer until kale and veggies are tender.
  7. Stir in cooked sausage and cannellini beans (you can add more broth at this point to thin if desired).
  8. Serve warm, top each serving with parmesan cheese.
Recipe from Cooking Classy

#20 Ladle Up the Lentil!

Lentils are a popular legume used in many dishes, especially soups. This comforting addition adds in a smoked sausage and parmesan to kick it up a notch, and make a traditional starter the main meal.

Ingredients:
  • 1 pound smoked sausage, cut into bite-sized pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 sweet onion, chopped
  • 4 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 pinch crushed red pepper flakes
  • 1 bay leaf
  • 4 garlic cloves, minced
  • 2 cups dried lentils
  • 1 28-ounce can crushed tomatoes
  • 6 cups reduced-sodium chicken stock or broth
  • 1 cup freshly grated parmagiano-reggiano (parmesan)
  • juice of 1/4 lemon (or to taste)
Directions:
  1. Heat a large dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until nicely browned. Remove sausage with a slotted spoon and set aside.
  2. Reduce heat to medium and add the olive oil, onions, celery and carrots to drippings in pan. Cook, stirring occasionally, until onions are soft, about five minutes. Sprinkle in basil, oregano and red pepper flakes, cook one minute. Add garlic, cook one more minute.
  3. Add lentils, crushed tomatoes, chicken stock and bay leaf, stirring well to combine. Bring to a boil then reduce heat and simmer until lentils are soft, at least another hour.
  4. When lentils are soft and soup is ready to be served, season to taste with salt and pepper. Stir in parmesan and reserved sausage along with a squeeze of the lemon to brighten up the flavor (to taste). Serve with extra grated parmesan on the side along with a crusty bread.
Recipe from The Wicked Noodle

#21 Sweeten Up Your Sausage

No party is complete without a crockpot of little smoky, slow-cooked sausages. If you’ve been struggling to find that perfect recipe, then look no further: this recipe boasts only two ingredients and still serves up a crowd favorite that will have them coming back for more. Plus it’s easy on your pocketbook.
Ingredients:
  • 1 (16-ounce) package smoked sausage
  • 1 1/2 cups maple syrup
Directions:
  1. Cut sausage into 1-inch rounds.
  2. Place in large skillet over medium heat and add the maple syrup. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  3. Serve piping hot.


Cook’s Note:
Sausages can be cooked in a crock-pot on low for 2 hours.

Recipe from Food Network

What Are You Waiting For?

A nearby grocery is calling your name! Pick your favorites from the list above, invite a few friends over, pour some beverages, and serve up your summertime favorites as a medley of flavors you can dish up year round.

Which was your favorite? Let us know below how you love to prepare the yummy flavors of smoked sausage off the grill, and don’t forget to save and share this list to keep coming back for more!

About The Author

Danielle McLeod

Danielle McLeod cuts a tragic figure in the High School English classroom teaching literature by day, and moonlighting as a writer and graphic artist by night. Published in a variety of travel magazines, and now a blog, Danielle enjoys coming up with home and garden projects to complete with her two young boys. A native of Michigan, she resides in Southeastern New Mexico with her variety of horses, poultry, and variable mix of rescue dogs (there’s a cat or two in there as well). In her free time she enjoys travel, art, photography, and a good book!

2 Comments

  1. Cara

    It appears all the recipes have the same content under “Directions”. Please help!

    Reply
    • Timothy Moore

      Nice catch. Thanks Cara! Should be fixed now.

      Reply

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