348 sausage recipes

Savory bread pudding with arugula, chicken sausage, artichoke hearts, and fontina cheese baked in a Dijon mustard custard. A hearty brunch or dinner dish.

Homemade British pork sausages with nutmeg, cloves, mace, and thyme from Keith Floyd's cookbook. Stuff into casings or coat in breadcrumbs for a proper banger from scratch.

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.

Butterflied pork tenderloin stuffed with spinach, smoked cheddar, and chorizo, then seared and roasted until juicy. This show-stopping stuffed pork is ready in under an hour and worthy of any celebration.

As promised, here is another easy & healthy breakfast idea that can be done in 15-20 min. It's high in protein, low in fat, and a great breakfast when you're on the go! This would also double as a lunch as well!

Eggs and chorizo unite in a soft, family-style omelette with sautéed onion, half-and-half cream, and a hint of oregano. A quick Mexican breakfast built for sharing.

An easy way to make a delicious antipasto bread. Yum.

A Texas-sized overnight breakfast casserole with sausage, ham or bacon. Perfect for any Sunday morning. Make ahead the night before and simply throw it in the oven the next morning.

Homemade small batch German sausage from Nürnberg.

Simple Scotch eggs recipe with just 2 ingredients: hard-boiled eggs wrapped in savory sausage meat and fried until golden. Easy British-inspired picnic snack or protein-packed appetizer ready in 60 minutes.

Homemade British bangers with pork, fresh breadcrumbs, mace, coriander, and nutmeg. The classic UK pub sausage that pairs perfectly with mash and onion gravy.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Homemade German bratwurst made from ground pork shoulder, veal and pork fat, seasoned with white pepper, caraway, marjoram and allspice, then stuffed into natural casings for pan-frying or grilling.

Easy breakfast casserole layers crescent roll dough, sausage, mushrooms, and Monterey Jack cheese under an egg and cream-of-onion soup custard. Make-ahead overnight bake for brunch.

Super yummy pizza with the flavors of Thanksgiving, perfect for a casual feast any time of year, or using up leftovers.

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.