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Italian sausage recipes - 50 recipes

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Suggestions: kielbasa, chorizo, bratwurst

More Italian sausage recipes

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Arugula Pesto Grate your cheese

  • Arugula Pesto
  • 1/2 cup grated romano or parmesan cheese
  • 1/2 cup walnuts, coarsely chopped
  • 1 clove garlic
  • 2 big handfuls of packed arugula leaves
  • A drizzle olive oil
  • salt and pepper
  • Italian Sausage
  • 1 X 8 inch piece Chorizo Sausage, hot
  • Dash oil
  • Dash Sherry vinegar
4.6/5 (7 Votes)

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Place an oven rack in the center of the oven and preheat to 400 degrees F

  • Butter, for greasing the pan
  • 2 tablespoons extra-virgin olive oil
  • Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed
  • 2 cloves garlic, minced
  • 1 cup shredded smoked mozzarella (4 ounces)
  • 4 large eggs, at room temperature
  • 2 cups milk, at room temperature
  • 1 1/2 cups all-purpose flour
  • 2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup
  • 3 tablespoons chopped fresh basil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Maple syrup, for drizzling
  • Special equipment: One 12-cup nonstick muffin pan, each cup about 1/2-cup capacity, or a 12-cup popover pan, each cup about 1/2-cup capacity
4.5/5 (15 Votes)

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Make ahead convenience on hectic mornings

  • 1 pound bulk Italian sausage
  • 1 loaf sourdough bread (1 pound), cubed
  • 1 jar (4 1/2 ounces) sliced mushrooms, drained
  • 1/4 cup thinly sliced green onions
  • 10 eggs, lightly beaten
  • 3 cups half-and-half cream
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) shredded Italian cheese blend
4.5/5 (12 Votes)

By

The eggplant: Trim the ends off the eggplant and slice into ¼-inch thick rounds

  • 1/2 pound hot or mild Italian sausage, either pork or poultry (ok, hot pork is the way to go)
  • 1 medium eggplant, about 1 pound
  • 4 medium tomatoes, about 1 3/4 pound, or 28 ounces of canned tomatoes, preferably no salt added
  • 1 medium onion, chopped
  • 1 small bell pepper, seeded and chopped
  • 4 or 5 cloves garlic, minced
  • 3 or 4 fresh oregano leaves
  • 4 or 5 fresh basil leaves
  • 1 small sprig flat leaf parsley
  • 1 tsp. crushed dry red pepper, or to taste (optional)
  • 1/2 tsp. sugar (optional but recommended with canned tomatoes to bring out their flavor)
  • 1/4 dry red wine
  • Generous grind black pepper
  • 1/2 pound shredded part-skim mozzarella
  • 1/4 cup grated parmesan
  • Extra virgin olive oil
  • Salt
4.1/5 (28 Votes)

By

Preheat the oven to 350°F

  • 2 large yellow squash, halved & seeds removed
  • 1/2 cup onion, finely diced
  • olive oil
  • salt & black pepper to taste
  • 4 oz spicy Italian sausage [I used fresh Italian chicken sausage]
  • 1 tsp minced garlic
  • 1 1/2 cups baby spinach leaves
  • 1 Tbsp butter
  • 1 cup fresh bread cubes
  • 2 Tbsp grated Parmesan cheese
  • 1/2 tsp Italian seasoning
  • 1 1/2 cups Italian cheese blend, divided
  • chopped fresh parsley [optional]
4.2/5 (27 Votes)

By

GREAT weeknight meal adapted from America's Test Kitchen!

  • 2 tablespoons olive oil
  • 1 1/2 pounds Italian sausage cut into 1 inch lengths
  • 1 pound red potatoes cut into 1 inch wedges
  • salt and ground black pepper
  • 3 bell peppers, cored and sliced thin
  • 1 onion, sliced thin
  • 1-2 tablespoons tomato paste
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1/2 teaspoon dried oregano or 1 teaspoon fresh
  • 1 tablespoon sherry or balsamic vinegar
4.4/5 (15 Votes)

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1. In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer ...

  • 1/2 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 3 cups beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrainded
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1/2 cup uncooked orzo pasta
  • 1 . In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.
  • 2 . Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, 10-12 minutes or until zucchini and orzo are tender. Yield: 6 servings.
4.2/5 (24 Votes)

By

Delicious, hearty soup that is perfect for a holiday or family gathering

  • 2 lbs sweet Italian sausage, out of casing & browned
  • 12 C beef broth
  • 1 C water
  • 3 C diced tomatoes, with juice
  • 16 oz canned tomato sauce
  • 2 C sweet onion, diced
  • 2 C carrots, thinly sliced
  • 4 cloves garlic, minced
  • 2 t dried Italian seasoning
  • 1 bay leaf
  • 2 C dry white wine (may use red, if preferred)
  • 16 oz cheese tortellini
  • 4 T butter
  • grated Parmesan cheese
  • chopped fresh parsley (optional)
4.5/5 (11 Votes)

By

A hearty classic Italian dish, perfect for the coming of fall

  • 1 ⁄4 cup olive oil
  • 1 pound Italian sausages, casings removed
  • 1 red onion, minced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can whole peeled tomatoes, crushed by hand
  • 1 1⁄2 tablespoons balsamic vinegar
  • 1 ⁄4 cup basil leaves, finely chopped
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste
  • 1 teaspoon fine sea salt
  • 1 1⁄4 cups polenta (not quick-cooking) or yellow cornmeal
  • 1 ⁄2 cup Parmesan, freshly grated, plus more for garnish
4.5/5 (6 Votes)

By

Being a native Californian, with a combination of German and Mexico roots, I'd never heard of-- yet along-- tasted ...

  • SAUCE:
  • 2 tablespoons olive oil
  • 1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections
  • Table salt and ground black pepper
  • 1 pound hot Italian sausage links
  • 2 medium onions, chopped fine (about 2-cups)
  • 1 1/4 teaspoons dried oregano
  • 3 tablespoons tomato paste
  • 4 medium garlic cloves, minced or pressed through garlic press (about 4-teaspoons)
  • 2 (28-ounce) cans crushed tomatoes
  • 2/3 cup beef broth
  • 1/4 cup fresh basil leaves, chopped
  • MEATBALLS:
  • 2 slices hearty white sandwich bread, crusts removed and bread cut into 1/2-inch cubes
  • 1/2 cup buttermilk (Six tablespoons of plain yogurt thinned with 2 tablespoons of milk can be substituted for the buttermilk.)
  • 1/4 cup fresh parsley leaves, chopped
  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
  • 1 large egg yolk
  • 1/2 teaspoon table salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound meatloaf mix* (I used a combo of ground beef and pork)
  • 2 ounces thinly sliced prosciutto, chopped fine
  • 1 ounce Pecorino Romano, grated (about 1/2 cup)
  • 1/2 cup olive oil
  • PASTA:
  • 1 1/2 pounds spaghetti or linguine
  • 2 tablespoons table salt
  • Grated parmesan cheese for serving
4.2/5 (17 Votes)

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In your pot or Dutch Oven, warm the butter and olive oil on medium heat and begin softening your vegetables

  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 2 celery stalks, chopped
  • 1 large carrot, sliced thin
  • 2 Russet Potatoes, cleaned and cubed with skin on
  • 1 large onion, chopped
  • 2 large garlic cloves, minced
  • 3/4 to 1 lb. your favorite Italian Turkey Sausage (you can slice links or use ground, it doesn't matter)
  • 4 cups chicken stock
  • 5 oz. package of fresh baby spinach
  • 1 Bay Leaf
  • 1 (15 oz.) can Cannellini beans, drained and rinsed well
  • 1 cup half and half
4.3/5 (6 Votes)

By

I had some Italian sausage that I needed to cook, and so I began to rummage through my refrigerator

  • 1 bag penne pasta
  • 3-4 Italian sausage (I used mild, but hot would be good)
  • 1 small onion, diced
  • 2-3 cloves garlic, finely minced
  • 1 red bell pepper, thinly sliced
  • 8-12 ounces cremini mushrooms (these are baby portobellos, sliced about 1/4" thick
  • 1/4 cup red wine (optional)
  • 1/4 cup heavy cream (optional, but great)
  • 1 Tablespoon Italian seasoning (combo of dried oregano, thyme, basil & rosemary)
  • 1/4 tsp red pepper flakes, more if you like a lot of spice, less if you are using hot Italian sausage
  • 1 14.5 oz. can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 tablespoon tomato paste (I buy mine in a tube)
  • 1 bunch fresh spinach, washed and roughly chopped
  • olive oil
  • 1 pat of butter
4.3/5 (3 Votes)

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Sausage & Penne Pasta Italian Sausage Bites with Arugula Pesto