1,166 sausage recipes

Make-ahead breakfast ring with bulk sausage, grated apple, onions, and cracker crumbs molded into a circle. Chill overnight, then bake and fill the center with scrambled eggs for impressive brunch presentation.

Homemade mild Italian sausage, bulk sausage is easy to make at home and just a bit more work to stuff.

Homemade Sicilian sausage with a pork and chicken blend, double fennel (whole and crushed), red pepper flakes, and garlic. Five pounds of links ground through a fine disk.

Homemade Mexican-style chorizo sausage with ground pork, chili powder, paprika, garlic and vinegar. Bold, spicy fresh sausage formed into patties for the freezer.

Scrambled eggs with crumbled chorizo sausage and fresh chopped tomatoes. Spicy, smoky Mexican-style breakfast eggs cooked low and slow for soft, glossy curds.

Famous Jodeen sausage, a bold Wyoming-style homemade sausage loaded with garlic, jalapeno, cumin, sage, and a hit of liquid smoke. Blend with pork fat for juicy, spicy patties or links, great for wild game.

Homemade sweet Italian sausage with coarse-ground pork shoulder, fennel seeds, and black pepper stuffed into natural hog casings. Six ingredients for authentic sausage from scratch.

Make-ahead sausage breakfast casserole with buttered bread layers and cheese. Assemble the night before, bake in the morning for easy brunch.

Turkey jalapeno sausage Reuben stacks a homemade ground turkey patty with cilantro and jalapeños on rye bread, melted Monterey Jack, and tomato. A Southwestern twist on the deli classic.

Shortcut calzones made with refrigerated pie crust, hot Italian sausage, mozzarella, ricotta, pine nuts, and roasted peppers. Italian-American takeout flavor at home in under an hour.

Sage-scented bread cubes loaded with chicken apple sausage, smoky bacon, tart green apples, and buttery chestnuts make this crowd-feeding holiday stuffing a Thanksgiving must.

Pork chops and kielbasa braised with 2 pounds of cabbage in white wine, cumin, thyme, and whole cloves. A hearty one-pot European-style braise ready in just over an hour.

Italian chicken with sweet sausage, red and yellow bell peppers, and red onion finished with balsamic vinegar and thyme. A one-skillet dinner ready in about an hour.

A big-batch venison sausage blending ground deer meat with lean pork, seasoned with black pepper, cayenne, sage, and a touch of honey for sweetness. Twelve pounds of sausage for the freezer.

Homemade Polish kielbasa-style sausage made from coarsely ground pork shoulder seasoned with marjoram, garlic, and black pepper. Stuffed into casings and tied at 4-inch intervals; freezer-friendly for batch cooks.

Homemade sausage patties ground from beef and fatty pork, seasoned with sage, marjoram, cloves, and chopped pecans, then bound with champagne. An overnight dry in the fridge builds deep, concentrated flavor.