22 Delicious Smoked Sausage Recipes Easy to Make

Ever find yourself staring into the fridge, wondering what to whip up for dinner that’s both satisfying and simple? Smoked sausage is your weeknight hero, ready to transform into 22 mouthwatering meals in no time. From cozy one-pot wonders to zesty skillet creations, our roundup is packed with easy, flavorful recipes that’ll have everyone asking for seconds. Let’s dive into these delicious dishes that promise to spice up your meal rotation!

Smoked Sausage and Potato Skillet

Creating a comforting and hearty meal doesn’t have to be complicated, and this Smoked Sausage and Potato Skillet is proof of that. Perfect for beginners, this dish combines simple ingredients with straightforward steps to deliver a delicious result every time.

Ingredients

• 1 pound of smoked sausage, sliced into 1/2-inch pieces
• 4 medium potatoes, diced into 1-inch cubes
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• A splash of chicken broth (about 1/4 cup)
• A couple of dashes of smoked paprika
• Salt and pepper, just enough to season

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the sliced smoked sausage to the skillet. Cook until lightly browned, stirring occasionally, for about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Toss in the diced potatoes and chopped onion. Stir to combine with the sausage. Cook for about 10 minutes, stirring occasionally, until the potatoes start to soften.
4. Add the minced garlic and smoked paprika. Stir well to coat everything evenly. Cook for another 2 minutes until fragrant. Tip: Garlic burns quickly, so keep an eye on it!
5. Pour in the splash of chicken broth. Cover the skillet and reduce the heat to low. Let it simmer for about 15 minutes, or until the potatoes are tender. Tip: The broth adds moisture and flavor, so don’t skip it.
6. Season with salt and pepper to taste. Give it one final stir, then remove from heat.

Perfectly cooked, this skillet meal boasts a smoky flavor with tender potatoes and juicy sausage. Serve it straight from the skillet for a rustic presentation, or pair it with a crisp green salad for a balanced meal.

One Pan Smoked Sausage with Vegetables

Alright, let’s dive into making this incredibly simple yet flavorful one-pan smoked sausage with vegetables. A perfect dish for those busy weeknights when you want something hearty without the fuss.

Ingredients

• 1 package of smoked sausage, sliced into 1/2-inch pieces
• 2 cups of baby potatoes, halved
• 1 bell pepper, sliced (any color you like)
• 1 small onion, sliced
• 2 cloves of garlic, minced
• A splash of olive oil
• A couple of sprigs of fresh thyme
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 400°F (200°C) to get it ready for roasting.
2. In a large bowl, toss the sliced sausage, baby potatoes, bell pepper, and onion with a splash of olive oil, minced garlic, and those thyme sprigs. Season with salt and pepper to your liking.
3. Spread everything out on a large baking sheet in a single layer. This ensures even cooking and perfect browning.
4. Roast in the preheated oven for 25 minutes, then give everything a good stir to promote even browning.
5. Return to the oven for another 10-15 minutes, or until the potatoes are tender and the sausage is beautifully browned.
6. Tip: For an extra crispy finish, broil for the last 2-3 minutes, but keep an eye on it to prevent burning.
7. Tip: If you’re using thicker sausage slices, consider adding them a few minutes earlier to ensure they’re cooked through.
8. Tip: Feel free to swap out the vegetables based on what’s in season or what you have on hand. Zucchini or broccoli would be great additions.

Coming out of the oven, this dish boasts a delightful mix of textures—crispy sausage, tender potatoes, and slightly charred vegetables. Serve it straight from the pan for a rustic family-style meal, or plate it up with a side of crusty bread to soak up all those delicious juices.

Smoked Sausage Jambalaya

Ready to dive into a flavorful journey with a dish that’s as hearty as it is easy to make? Smoked Sausage Jambalaya is a one-pot wonder that brings the vibrant tastes of the South right to your kitchen, perfect for beginners and seasoned cooks alike.

Ingredients

• 1 tbsp of olive oil
• 1 cup of diced onions
• 1 cup of diced green bell peppers
• 1 cup of diced celery
• 2 cloves of garlic, minced
• 1 lb of smoked sausage, sliced into rounds
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• 1 can (14.5 oz) of diced tomatoes, undrained
• A couple of dashes of hot sauce
• 1 tsp of dried thyme
• 1 tsp of smoked paprika
• A splash of Worcestershire sauce
• Salt and pepper to season

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the onions, bell peppers, and celery, cooking until they’re soft and the onions are translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the garlic and smoked sausage, cooking for another 2 minutes until the sausage starts to brown.
4. Add the rice, stirring to coat it in the oil and vegetable mixture, about 1 minute. Tip: This step helps to toast the rice slightly, adding depth to the dish’s flavor.
5. Pour in the chicken broth, diced tomatoes, hot sauce, thyme, smoked paprika, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to stir the jambalaya while it simmers to prevent the rice from becoming mushy.
6. After 20 minutes, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
7. Fluff the jambalaya with a fork, season with salt and pepper, and serve hot.

Vibrant with color and bursting with flavor, this Smoked Sausage Jambalaya offers a satisfying chew from the rice and a smoky depth from the sausage. Serve it with a side of crusty bread to soak up every last bit of the savory sauce.

Grilled Smoked Sausage with Peppers and Onions

Now, let’s dive into making a dish that’s as vibrant in flavor as it is in color. Grilled smoked sausage with peppers and onions is a straightforward recipe that packs a punch, perfect for those who appreciate a meal that’s both hearty and easy to prepare.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 2 bell peppers (any color), sliced into strips
• 1 large onion, sliced into half-moons
• 2 tbsp olive oil
• A splash of apple cider vinegar
• A couple of pinches of salt and pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean to prevent sticking.
2. In a large bowl, toss the sliced sausage, bell peppers, and onions with olive oil, apple cider vinegar, salt, and pepper until everything is evenly coated. Tip: Letting the mixture sit for 5 minutes allows the flavors to meld slightly.
3. Place the sausage and vegetables on the grill in a single layer. Use a grill basket if you have one to keep smaller pieces from falling through. Tip: Avoid overcrowding to ensure everything cooks evenly and gets those desirable grill marks.
4. Grill for about 10-12 minutes, turning occasionally, until the sausage is nicely browned and the vegetables are tender with a slight char. Tip: If you prefer your veggies crunchier, remove them a couple of minutes earlier.

After grilling, the sausage should be juicy with a smoky depth, while the peppers and onions offer a sweet and slightly tangy contrast. Serve it straight off the grill on a platter for a family-style meal or pile it into hoagie rolls for a handheld feast.

Smoked Sausage and Cheese Pasta

Every now and then, we all crave a dish that’s both comforting and easy to whip up, and this Smoked Sausage and Cheese Pasta fits the bill perfectly. Let’s walk through the steps to create this hearty meal that’s sure to please.

Ingredients

• 8 oz of smoked sausage, sliced into rounds
• 2 cups of dry pasta (penne or rotini works great)
• 1 tbsp of olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 cup of heavy cream
• 1 cup of shredded cheddar cheese
• A splash of chicken broth
• A couple of pinches of salt and pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining for adjusting sauce consistency later.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook until lightly browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Add the diced onion to the skillet with the sausage and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the heavy cream and a splash of chicken broth, stirring to combine. Let the mixture simmer for 2 minutes to slightly thicken.
5. Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted and smooth. Tip: Adding cheese off the heat prevents it from becoming grainy.
6. Drain the pasta and add it to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
7. Season with a couple of pinches of salt and pepper, then serve immediately.

The creamy cheese sauce clings beautifully to the pasta, while the smoked sausage adds a smoky depth. For an extra touch, garnish with chopped parsley or a sprinkle of red pepper flakes for heat.

Slow Cooker Smoked Sausage and Beans

Every now and then, we all crave a hearty, comforting dish that practically cooks itself, and that’s where this slow cooker smoked sausage and beans comes into play. It’s a fuss-free recipe that packs a punch of flavor with minimal effort, perfect for busy weeknights or lazy weekends.

Ingredients

• 1 pound of smoked sausage, sliced into 1/2-inch pieces
• 2 cans (15 oz each) of navy beans, drained and rinsed
• 1 cup of diced onions
• 2 cloves of garlic, minced
• 1/2 cup of ketchup
• 1/4 cup of brown sugar
• 1 tablespoon of mustard
• 1 tablespoon of apple cider vinegar
• A splash of water
• A couple of dashes of Worcestershire sauce

Instructions

1. Start by browning the sliced smoked sausage in a skillet over medium heat for about 5 minutes, just to get some color on them. This step adds depth to the flavor.
2. Transfer the browned sausage into your slow cooker. Tip: If there’s any fat left in the skillet, you can drain it off, but a little adds flavor.
3. Add the drained navy beans, diced onions, and minced garlic to the slow cooker with the sausage.
4. In a small bowl, whisk together the ketchup, brown sugar, mustard, apple cider vinegar, a splash of water, and a couple of dashes of Worcestershire sauce until well combined. Tip: This sauce is the secret to the dish’s rich flavor, so don’t skip it.
5. Pour the sauce over the sausage and beans in the slow cooker, stirring gently to combine everything.
6. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Slow cooking allows the flavors to meld beautifully, so patience is key.
7. Give it a good stir before serving to make sure the sauce coats everything evenly.

Hearty and satisfying, this dish has a perfect balance of smoky, sweet, and tangy flavors, with the beans turning creamy as they cook. Serve it over rice or with a side of crusty bread to soak up all the delicious sauce.

Smoked Sausage and Corn Chowder

Kickstart your cooking adventure with this comforting Smoked Sausage and Corn Chowder, a hearty dish that combines smoky flavors with the sweetness of corn for a satisfying meal.

Ingredients

• 1 pound of smoked sausage, sliced into half-moons
• 2 cups of frozen corn kernels
• 1 large onion, diced
• 2 cloves of garlic, minced
• 3 cups of chicken broth
• 1 cup of heavy cream
• 2 tablespoons of all-purpose flour
• 2 tablespoons of butter
• A splash of olive oil
• A couple of dashes of salt and pepper

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the sliced smoked sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Tip: Browning the sausage adds depth to the chowder’s flavor.
4. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
5. Add the butter to the pot, followed by the diced onion. Cook until the onion is soft, about 3 minutes.
6. Stir in the minced garlic and cook for another minute until fragrant.
7. Sprinkle the flour over the onions and garlic, stirring constantly to create a roux, about 1 minute.
8. Tip: A roux thickens the chowder, giving it a creamy texture.
9. Gradually whisk in the chicken broth, ensuring no lumps form.
10. Add the frozen corn and bring the mixture to a simmer. Cook for 10 minutes.
11. Stir in the heavy cream and return the sausage to the pot. Simmer for another 5 minutes.
12. Tip: Simmering melds the flavors together beautifully.
13. Season with a couple of dashes of salt and pepper to taste.

Hearty and creamy, this chowder boasts a perfect balance of smoky and sweet flavors. Serve it with a side of crusty bread for dipping, or top with a sprinkle of fresh herbs for an extra touch of color and flavor.

Smoked Sausage and Shrimp Gumbo

Here’s how to whip up a comforting bowl of Smoked Sausage and Shrimp Gumbo that’ll transport you straight to the heart of Louisiana. This dish is a flavorful journey, combining smoky, spicy, and savory notes in every bite.

Ingredients

• 1 lb smoked sausage, sliced into rounds
• 1 lb shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken stock
• 1 can (14.5 oz) diced tomatoes
• 2 bay leaves
• 1 tsp thyme
• 1 tsp smoked paprika
• A couple of dashes of hot sauce
• Salt and pepper, just enough to season
• 2 green onions, sliced for garnish
• A splash of filé powder (optional)

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Tip: The oil should shimmer but not smoke.
2. Whisk in the flour to make a roux, stirring constantly until it turns a deep brown, about 15-20 minutes. Tip: This is the base of your gumbo’s flavor, so patience is key.
3. Add the onion, bell pepper, celery, and garlic to the roux, cooking until softened, about 5 minutes.
4. Pour in the chicken stock and diced tomatoes, stirring to combine. Tip: Scrape the bottom of the pot to incorporate all the flavorful bits.
5. Stir in the bay leaves, thyme, smoked paprika, and hot sauce. Bring to a simmer and cook for 30 minutes.
6. Add the smoked sausage and simmer for another 15 minutes.
7. Gently fold in the shrimp and cook until they’re just pink, about 3-4 minutes. Tip: Overcooking the shrimp will make them rubbery.
8. Remove the bay leaves, season with salt and pepper, and sprinkle with green onions and a splash of filé powder if using.

Serve this gumbo over a mound of steamed rice to soak up all the rich, smoky broth. The shrimp add a sweet contrast to the spicy, savory sausage, making each spoonful a delight. For an extra kick, offer more hot sauce on the side.

Smoked Sausage Breakfast Scramble

Morning is the perfect time to whip up something hearty and satisfying, and this Smoked Sausage Breakfast Scramble is just the ticket. It’s a simple, flavorful dish that combines smoky sausage with fluffy eggs and a few key ingredients for a breakfast that’s sure to please.

Ingredients

• a couple of smoked sausage links, sliced into rounds
• 4 large eggs
• a splash of milk
• a tablespoon of butter
• a handful of shredded cheddar cheese
• a pinch of salt and pepper

Instructions

1. Heat a large skillet over medium heat and add the sliced smoked sausage. Cook for about 5 minutes, until the sausage is nicely browned and releases its smoky aroma.
2. While the sausage cooks, crack the eggs into a bowl, add a splash of milk, and whisk until the mixture is uniform. Tip: Adding milk makes the eggs fluffier.
3. Push the sausage to one side of the skillet and melt the tablespoon of butter in the empty space. Tip: This prevents the eggs from sticking and adds richness.
4. Pour the egg mixture into the skillet with the melted butter. Let it sit for a moment before gently stirring to create soft curds.
5. Once the eggs are mostly set but still slightly runny, sprinkle the shredded cheddar cheese over the top. The residual heat will melt the cheese perfectly. Tip: Adding cheese at this stage ensures it melts evenly without burning.
6. Season with a pinch of salt and pepper, then give everything a final gentle stir to combine.
7. Remove from heat when the eggs are fully set but still moist.

Just like that, you’ve got a Smoked Sausage Breakfast Scramble with a delightful contrast of textures—creamy eggs, crispy sausage, and gooey cheese. Serve it straight from the skillet for a rustic touch or alongside toasted sourdough for a bit of crunch.

Smoked Sausage and Sauerkraut

Zeroing in on a dish that’s both hearty and tangy, let’s dive into making Smoked Sausage and Sauerkraut. This classic combo is a breeze to prepare, offering a perfect balance of flavors that’s sure to comfort.

Ingredients

• 1 pound of smoked sausage, sliced into bite-sized pieces
• 2 cups of sauerkraut, drained but not rinsed
• 1 tablespoon of olive oil
• A splash of apple cider vinegar
• A couple of caraway seeds for that authentic touch
• 1/2 cup of chicken broth
• 1 medium onion, thinly sliced
• 2 cloves of garlic, minced

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers.
2. Add the sliced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
3. Toss in the smoked sausage slices, browning them on all sides for about 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets nicely browned.
4. Stir in the sauerkraut, apple cider vinegar, caraway seeds, and chicken broth, mixing well to combine.
5. Reduce the heat to low, cover the skillet, and let everything simmer together for 20 minutes. Tip: Stir occasionally to prevent sticking and to meld the flavors.
6. After simmering, uncover and cook for an additional 5 minutes to reduce any excess liquid.

With its savory sausage and tangy sauerkraut, this dish boasts a delightful contrast of textures and flavors. Serve it over mashed potatoes or with a side of crusty bread to soak up the delicious juices.

Smoked Sausage and Lentil Soup

You’re about to dive into making a hearty Smoked Sausage and Lentil Soup that’s perfect for any season. Let’s break it down into simple, manageable steps to ensure your soup turns out delicious every time.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 lb smoked sausage, sliced into rounds
• 1 cup dried lentils, rinsed
• 4 cups chicken broth
• 2 cups water
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• A couple of bay leaves
• Salt and pepper, just a pinch of each
• A splash of apple cider vinegar

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onions and minced garlic, sautéing until the onions are translucent, about 5 minutes.
3. Tip: Stir frequently to prevent the garlic from burning.
4. Add the sliced smoked sausage to the pot, cooking until lightly browned, about 5 minutes.
5. Stir in the rinsed lentils, chicken broth, water, diced tomatoes, dried thyme, and bay leaves.
6. Bring the mixture to a boil, then reduce the heat to low, covering the pot with a lid.
7. Simmer for 25-30 minutes, or until the lentils are tender.
8. Tip: Check the soup occasionally, adding more water if it becomes too thick.
9. Remove the bay leaves and stir in a splash of apple cider vinegar for brightness.
10. Season with salt and pepper to taste.
11. Tip: Let the soup sit for 5 minutes off the heat before serving to allow the flavors to meld.

Now, the soup boasts a rich, smoky flavor with tender lentils that offer a satisfying bite. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for extra creaminess.

Smoked Sausage with Garlic Butter Green Beans

Zesty and satisfying, this dish combines the smoky depth of sausage with the crisp freshness of green beans, all brought together with a rich garlic butter sauce. Perfect for a weeknight dinner that feels anything but ordinary, it’s a straightforward recipe that delivers on flavor without fuss.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 1 lb green beans, trimmed
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• A splash of olive oil
• A couple of pinches of salt
• A dash of black pepper

Instructions

1. Heat a large skillet over medium heat and add a splash of olive oil.
2. Add the sliced smoked sausage to the skillet. Cook for about 5 minutes, turning occasionally, until the sausage is nicely browned. Tip: Don’t overcrowd the skillet to ensure each piece gets a good sear.
3. Remove the sausage from the skillet and set aside on a plate.
4. In the same skillet, add the green beans. Cook for 4 minutes, stirring occasionally, until they start to soften but still retain some crunch.
5. Push the green beans to one side of the skillet and add the butter to the other side. Once melted, add the minced garlic. Cook for about 30 seconds until fragrant. Tip: Keep an eye on the garlic to prevent it from burning.
6. Mix the green beans with the garlic butter, then return the sausage to the skillet. Stir everything together and cook for another 2 minutes to combine the flavors. Tip: A pinch of salt and a dash of black pepper added now will elevate the dish.
7. Serve hot, ensuring each plate gets a generous amount of both sausage and green beans.

Kick back and enjoy the harmonious blend of smoky, buttery, and garlicky flavors, with the green beans offering a delightful crunch. For an extra touch, sprinkle with grated Parmesan or serve over a bed of creamy mashed potatoes.

Smoked Sausage and Apple Stuffed Acorn Squash

Here’s a cozy, flavorful dish that combines the sweetness of apples with the savory depth of smoked sausage, all nestled inside a tender acorn squash. It’s a perfect balance of flavors and textures that’s sure to impress.

Ingredients

• 2 medium acorn squashes, halved and seeds removed
• A splash of olive oil
• A pinch of salt and pepper
• 1 cup of smoked sausage, diced
• 1 large apple, cored and chopped
• A couple of tablespoons of maple syrup
• 1/2 teaspoon of cinnamon
• 1/4 cup of water

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush the inside of each acorn squash half with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 25 minutes, or until just tender.
3. While the squash roasts, heat a skillet over medium heat. Add the diced smoked sausage and cook until lightly browned, about 5 minutes.
4. Add the chopped apple, maple syrup, and cinnamon to the skillet. Cook for another 5 minutes, stirring occasionally, until the apples are soft but still hold their shape.
5. Flip the roasted squash halves cut-side up. Divide the sausage and apple mixture evenly among them. Pour 1/4 cup of water into the bottom of the baking sheet to prevent sticking and add moisture.
6. Return the stuffed squash to the oven and bake for another 15 minutes, or until everything is heated through and the squash is fork-tender.

Unbelievably, the squash becomes so tender it practically melts in your mouth, while the filling offers a delightful contrast with its sweet and savory notes. Serve it as a main dish with a side of crusty bread to soak up any juices, or as a hearty side to your favorite protein.

Smoked Sausage and Mushroom Risotto

Delving into the world of creamy, comforting dishes, this smoked sausage and mushroom risotto is a game-changer for weeknight dinners. It’s a hearty, flavorful dish that combines the smokiness of sausage with the earthiness of mushrooms, all wrapped up in a creamy arborio rice base.

Ingredients

• 1 cup of arborio rice
• 4 cups of chicken stock, kept warm
• 1/2 lb of smoked sausage, sliced into rounds
• 8 oz of mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1/2 cup of dry white wine
• 2 tbsp of olive oil
• 2 tbsp of butter
• A splash of heavy cream
• A couple of sprigs of thyme
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Remove and set aside.
2. In the same pan, add the butter, then the onions and garlic. Cook until soft, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
3. Add the mushrooms and thyme, cooking until the mushrooms are golden, about 5 minutes. Season with a pinch of salt and pepper.
4. Stir in the arborio rice, coating it well with the mixture. Toast the rice for 2 minutes until slightly translucent.
5. Pour in the white wine, stirring constantly until fully absorbed. Tip: This step adds depth to the risotto’s flavor.
6. Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is al dente and the mixture is creamy, stir in the cooked sausage, a splash of heavy cream, and adjust seasoning if needed. Tip: The risotto should flow slightly but not be soupy.
8. Remove from heat, cover, and let it rest for 2 minutes before serving.

Smoky, creamy, and utterly comforting, this risotto has a perfect balance of textures and flavors. Serve it with a sprinkle of fresh thyme or a drizzle of truffle oil for an extra touch of luxury.

Smoked Sausage and Spinach Stuffed Shells

Preparing a comforting meal doesn’t have to be complicated, and this smoked sausage and spinach stuffed shells recipe is proof of that. It’s a hearty dish that combines the smoky flavors of sausage with the freshness of spinach, all tucked inside tender pasta shells.

Ingredients

• 12 jumbo pasta shells
• 1 cup of ricotta cheese
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 lb of smoked sausage, diced
• 2 cups of fresh spinach, chopped
• 1 clove of garlic, minced
• 1 egg
• A splash of olive oil
• A pinch of salt and pepper
• 2 cups of marinara sauce

Instructions

1. Preheat your oven to 375°F and grease a baking dish with a splash of olive oil.
2. Boil the jumbo pasta shells according to the package instructions until al dente, then drain and set aside.
3. In a skillet over medium heat, cook the diced smoked sausage until it’s nicely browned, about 5 minutes. Tip: Letting the sausage get a bit crispy adds great texture.
4. Add the minced garlic and chopped spinach to the skillet, cooking until the spinach wilts, about 2 minutes. Remove from heat and let it cool slightly.
5. In a bowl, mix the ricotta, mozzarella, Parmesan, egg, and the sausage-spinach mixture. Season with a pinch of salt and pepper. Tip: Be gentle when mixing to keep the filling light.
6. Stuff each pasta shell with the filling and place them in the prepared baking dish. Pour the marinara sauce over the shells.
7. Bake for 25 minutes, or until the cheese is bubbly and the edges of the pasta are slightly crispy. Tip: For a golden top, broil for the last 2 minutes.

Here’s how it turns out: the shells are tender yet hold their shape, with a filling that’s creamy and packed with smoky, cheesy goodness. Serve it with a side of garlic bread to scoop up any extra sauce.

Smoked Sausage and Sweet Potato Hash

Ready to dive into a hearty, flavorful dish that’s perfect for any meal of the day? This Smoked Sausage and Sweet Potato Hash combines smoky, savory flavors with a touch of sweetness, all cooked to perfection in one pan.

Ingredients

• 1 tbsp of olive oil
• 1 large sweet potato, diced into 1/2-inch cubes
• 1/2 of a large onion, chopped
• 1 bell pepper, diced
• 12 oz of smoked sausage, sliced into 1/4-inch rounds
• 2 cloves of garlic, minced
• A pinch of salt and pepper
• A splash of water

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced sweet potato to the skillet. Cook, stirring occasionally, until they start to soften, about 10 minutes. Tip: Covering the skillet can help speed up the cooking process.
3. Toss in the onion and bell pepper. Cook until the vegetables are tender and the onions are translucent, about 5 minutes.
4. Push the vegetables to one side of the skillet and add the smoked sausage slices. Cook until they’re nicely browned on both sides, about 4 minutes per side. Tip: Don’t overcrowd the skillet to ensure everything browns nicely.
5. Stir in the minced garlic, salt, and pepper. Cook for another minute until fragrant.
6. Add a splash of water to the skillet to deglaze, scraping up any browned bits from the bottom. This adds incredible flavor to the dish.
7. Give everything a good stir to combine and cook for another 2 minutes to let the flavors meld together. Tip: Taste and adjust the seasoning if needed before serving.

Combining the smoky sausage with the natural sweetness of the potatoes creates a delightful contrast in every bite. Serve this hash with a fried egg on top for a breakfast twist or alongside a crisp green salad for a lighter meal.

Smoked Sausage and Black Bean Chili

Zero in on a hearty, flavorful dish that’s perfect for any season with this Smoked Sausage and Black Bean Chili. It’s a straightforward recipe that packs a punch, ideal for beginners looking to impress.

Ingredients

• 1 tablespoon of olive oil
• 1 pound of smoked sausage, sliced into half-moons
• 1 large onion, diced
• 2 cloves of garlic, minced
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (14.5 oz) of diced tomatoes
• 2 cups of chicken broth
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• A pinch of salt and pepper
• A handful of fresh cilantro, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the sliced smoked sausage and cook until lightly browned, stirring occasionally, about 5 minutes. Tip: Browning the sausage adds depth to the chili’s flavor.
3. Toss in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes. Tip: Stir frequently to prevent the garlic from burning.
4. Stir in the black beans, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
5. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally. Tip: Simmering allows the flavors to meld beautifully.
6. Garnish with fresh cilantro before serving.

Delight in the rich, smoky flavors and the satisfying texture of this chili. Serve it with a side of cornbread or over a baked potato for a creative twist.

Smoked Sausage and Broccoli Alfredo

Gathering around the table for a hearty meal doesn’t have to be complicated, and this Smoked Sausage and Broccoli Alfredo is proof. Let’s walk through the steps to create this comforting dish that’s perfect for any night of the week.

Ingredients

• 12 oz of smoked sausage, sliced into rounds
• 2 cups of broccoli florets
• 8 oz of fettuccine
• 2 tbsp of butter
• 2 cloves of garlic, minced
• 1 cup of heavy cream
• 1 cup of grated Parmesan cheese
• A splash of olive oil
• A pinch of salt and pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the smoked sausage slices and cook until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
5. Stir in the grated Parmesan cheese until the sauce is smooth. Add the broccoli florets and cooked sausage back to the skillet. Cook for another 3-4 minutes until the broccoli is tender but still crisp. Tip: Cover the skillet for the last minute to steam the broccoli slightly.
6. Drain the pasta and add it to the skillet, tossing everything together until well coated. Season with a pinch of salt and pepper to taste.

Wrapped in a creamy Alfredo sauce with smoky sausage and crisp broccoli, this dish offers a delightful contrast of textures and flavors. Serve it with a sprinkle of extra Parmesan on top or alongside a crisp green salad for a complete meal.

Smoked Sausage and Cabbage Stir Fry

Zesty and full of flavor, this Smoked Sausage and Cabbage Stir Fry is a quick and satisfying meal that brings a smoky depth to your weeknight dinner rotation. Perfect for beginners, this recipe walks you through each step with precision.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 4 cups green cabbage, roughly chopped
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• A splash of apple cider vinegar
• A couple of pinches of salt and pepper

Instructions

1. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the sliced smoked sausage to the skillet. Cook, stirring occasionally, until the sausage is lightly browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the thinly sliced onion to the skillet. Cook, stirring frequently, until the onion is translucent, about 3 minutes.
4. Stir in the minced garlic and cook for 30 seconds until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
5. Add the roughly chopped cabbage to the skillet. Cook, stirring occasionally, until the cabbage is wilted but still crisp, about 5 minutes. Tip: For extra flavor, add a splash of apple cider vinegar to the cabbage as it cooks.
6. Season with a couple of pinches of salt and pepper, then stir to combine. Cook for another 2 minutes to meld the flavors.

Kick back and enjoy the smoky, savory flavors of this stir fry, with the cabbage adding a delightful crunch. Serve it over a bed of rice or alongside crusty bread for a complete meal.

Smoked Sausage and Egg Breakfast Burritos

Just imagine starting your day with a hearty, flavorful breakfast burrito that’s packed with smoky sausage and fluffy eggs, all wrapped in a warm tortilla. It’s the perfect way to fuel your morning, and I’m here to guide you through making it step by step.

Ingredients

• 4 large eggs
• 1/2 cup of shredded cheddar cheese
• 2 smoked sausage links, sliced into rounds
• A splash of milk
• A couple of flour tortillas
• 1 tbsp of butter
• A pinch of salt and pepper

Instructions

1. Heat a non-stick skillet over medium heat and add the sliced smoked sausage. Cook for about 5 minutes, until they’re nicely browned and slightly crispy on the edges.
2. While the sausage cooks, crack the eggs into a bowl, add a splash of milk, and whisk until well combined. This makes the eggs fluffier.
3. Push the sausage to one side of the skillet, melt the butter in the empty space, and pour in the egg mixture. Stir gently as the eggs begin to set, folding them over until they’re softly scrambled, about 3 minutes.
4. Sprinkle the shredded cheddar cheese over the eggs and sausage, allowing it to melt slightly, which takes about 1 minute.
5. Warm the flour tortillas in the microwave for about 20 seconds or in a dry skillet for 10 seconds on each side to make them pliable.
6. Divide the sausage and egg mixture evenly among the tortillas, fold in the sides, and roll up tightly to form burritos.

The burritos come out with a delightful contrast of textures—the creamy eggs, the crispy sausage, and the soft tortilla. For an extra kick, serve them with a side of salsa or hot sauce.

Smoked Sausage and Pumpkin Soup

Kickstart your autumn cooking with this hearty smoked sausage and pumpkin soup, a perfect blend of savory and sweet that’s as easy to make as it is delicious. Let’s walk through the steps together to create a comforting bowl that’s sure to warm you up from the inside out.

Ingredients

• 1 tablespoon of olive oil
• 1 pound of smoked sausage, sliced into half-moons
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 3 cups of pumpkin puree
• 4 cups of chicken broth
• 1 cup of heavy cream
• A pinch of salt and pepper
• A sprinkle of dried thyme

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the sliced smoked sausage and cook until lightly browned, stirring occasionally, about 5 minutes. Tip: Browning the sausage adds depth to the soup’s flavor.
3. Toss in the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. Tip: Don’t rush this step; caramelizing the onions slightly will enhance the soup’s sweetness.
4. Stir in the pumpkin puree and chicken broth, bringing the mixture to a gentle boil.
5. Reduce the heat to low, then simmer for 15 minutes to let the flavors meld. Tip: A slow simmer prevents the cream from curdling when added later.
6. Pour in the heavy cream, stirring gently to combine, and heat through for another 5 minutes.
7. Season with a pinch of salt, pepper, and a sprinkle of dried thyme, adjusting to your preference.

Every spoonful of this soup offers a creamy texture with the smoky richness of sausage and the subtle sweetness of pumpkin. Serve it with a side of crusty bread for dipping, or top with a dollop of sour cream for an extra layer of flavor.

Smoked Sausage and Zucchini Boats

Crafting a delicious and visually appealing meal doesn’t have to be complicated, especially with this Smoked Sausage and Zucchini Boats recipe. Perfect for beginners, this dish combines savory flavors with a fun presentation that’s sure to impress.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 tbsp olive oil
• 1 lb smoked sausage, sliced into half-moons
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• A splash of balsamic vinegar
• A couple of fresh basil leaves, chopped
• Salt and pepper, just a pinch each

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Using a spoon, scoop out the center of each zucchini half to create a ‘boat’, leaving about a 1/4-inch border. Tip: Save the scooped zucchini for another recipe or chop it finely to add back into the filling.
3. Brush the zucchini boats lightly with olive oil and season with a pinch of salt and pepper. Place them on the prepared baking sheet.
4. In a skillet over medium heat, cook the smoked sausage until it’s lightly browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure each piece gets nicely caramelized.
5. Add the diced onion and minced garlic to the skillet with the sausage, cooking until the onion is translucent, about 3 minutes. Stir in the balsamic vinegar for a touch of acidity.
6. Divide the sausage mixture evenly among the zucchini boats, then top each with shredded mozzarella cheese.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
8. Garnish with chopped fresh basil before serving.

The zucchini boats come out tender yet firm, with a smoky and cheesy filling that’s bursting with flavor. Serve them as a main dish with a side of crusty bread or slice them into smaller portions for a unique appetizer.

Conclusion

Kickstart your culinary adventure with these 22 delicious smoked sausage recipes that promise ease and flavor in every bite! Perfect for busy weeknights or cozy weekends, there’s something for every home cook to love. Don’t forget to share your favorites in the comments and spread the joy by pinning this roundup on Pinterest. Happy cooking!