Sausage Recipes

Baked ziti loaded with ground beef, Italian sausage, mozzarella, and parmesan in a herby spaghetti sauce. The crowd-feeding casserole that earns its place on every Sunday table.

Hearty stew loaded with boiled whole chicken, browned Italian sausage, crispy bacon, and elbow macaroni in a rich tomato broth. A 5-star rated crowd-feeding powerhouse.

Pork sausage with tripe and chitterlings and no less than 10 spices and even more seasonings.

Fresh herb turkey sausage made with garlic, basil, sage, and thyme. Shape into patties or links for a healthier breakfast option with bold savory flavor.

Boudin blanc de Liege, a delicate homemade white pork sausage. Lean pork and fat pureed silky with eggs, Port and aromatic spiced milk, dotted with currants, poached gently then browned in butter.

Homemade chicken-veal sausages seasoned with brandy-flamed garlic, coriander, and cloves. Ground with bacon for richness, then stuffed into casings, formed into patties, or wrapped and poached.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.

Italian sausage with peppers and onions, boiled first then pan-fried golden brown, served on hot dog buns with mustard. A classic street fair sausage sandwich that's a staple at every Italian-American festival.

Homemade breakfast sausage blend with pork, veal, and warm spices like nutmeg, cloves, mace, and sage. Stuff into casings or shape into patties for fresh farm-style flavor.

Country bread sausage stuffing with Italian herbs, celery, onion, and chicken broth. A savory, herbed dressing that fills a 12-14 pound Thanksgiving turkey.

Spicy Ham, Bean, Sausage, and Vegetable Soup recipe

Red beans and rice with smoked sausage and ham shank simmered low and slow with thyme, sage, cayenne, and garlic. A classic Louisiana Monday night dinner from dried beans.

This is as good as any Italian sandwich I have eaten in Chicago! Even my grandkids loved it! PK

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.

A simple recipe that will help you on your quest to make the most delicious beef sausages anyone has ever had!