Now, let’s talk about one of the most versatile ingredients in your kitchen: beef sausage. Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or something special for a weekend gathering, these 20 flavorful recipes have you covered. Get ready to discover delicious new ways to enjoy this classic favorite—your next mouthwatering meal is just a scroll away!
Spicy Beef Sausage and Peppers Skillet
Unlock a weeknight dinner hero that’s bold, fast, and packed with flavor. This one-skillet wonder combines spicy beef sausage with sweet peppers and onions for a meal that’s seriously satisfying. Get ready to ditch the takeout menus—this dish comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb spicy beef sausage, sliced into ½-inch rounds (or use Italian sausage for milder heat)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, thinly sliced
– 2 bell peppers (1 red, 1 green), sliced into strips
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– ½ tsp dried oregano
– ¼ tsp red pepper flakes (optional, for extra heat)
– 1 (14.5 oz) can diced tomatoes, undrained
– ½ cup low-sodium chicken broth
– Salt and freshly ground black pepper, to taste
– Fresh parsley, chopped, for garnish
Instructions
1. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
2. Add the sliced spicy beef sausage to the skillet in a single layer. Cook for 4–5 minutes, turning occasionally, until browned on all sides. Remove the sausage from the skillet and set aside on a plate.
3. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
4. Add the thinly sliced yellow onion and cook for 3–4 minutes, stirring occasionally, until softened.
5. Add the sliced bell peppers to the skillet and cook for another 4–5 minutes, until they begin to soften and develop slight char marks.
6. Stir in the minced garlic, smoked paprika, dried oregano, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
7. Pour in the undrained diced tomatoes and low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
8. Return the browned sausage to the skillet and stir to combine all ingredients.
9. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 10 minutes, allowing the flavors to meld.
10. Uncover the skillet and season with salt and freshly ground black pepper to taste. Cook for an additional 2–3 minutes to thicken the sauce slightly.
11. Remove the skillet from the heat and garnish with chopped fresh parsley.
Zesty and hearty, this skillet delivers a perfect balance of spicy sausage, sweet peppers, and savory tomatoes. Serve it over creamy polenta, tucked into warm tortillas for tacos, or alongside crusty bread to soak up every bit of the flavorful sauce.
Creamy Beef Sausage Pasta Bake
Craving a cozy, crowd-pleasing dinner? This creamy beef sausage pasta bake delivers maximum comfort with minimal fuss—think rich, cheesy sauce hugging tender pasta and savory sausage. Perfect for busy weeknights or casual gatherings, it’s a one-dish wonder that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef sausage (or Italian sausage, casings removed)
– 12 oz penne pasta (or any short pasta like rigatoni)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 1 (24 oz) jar marinara sauce
– 1 cup heavy cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional, for a kick)
– Salt and black pepper (adjust to taste)
– Fresh basil for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with cooking spray or oil.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the penne pasta to the boiling water and cook for 1 minute less than the package directions for al dente texture, about 8–10 minutes.
4. Drain the pasta in a colander, rinse briefly with cool water to stop cooking, and set aside.
5. While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Add the ground beef sausage to the skillet, breaking it into small crumbles with a wooden spoon as it cooks.
7. Cook the sausage for 5–7 minutes until browned and no longer pink, stirring occasionally to prevent sticking.
8. Add the diced onion to the skillet and sauté for 3–4 minutes until softened and translucent.
9. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
10. Pour in the marinara sauce, heavy cream, dried oregano, and red pepper flakes (if using), then season with salt and black pepper to taste.
11. Reduce the heat to medium-low and simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened.
12. Remove the skillet from heat and stir in the drained pasta until evenly coated with the sauce.
13. Transfer half of the pasta mixture to the prepared baking dish, spreading it into an even layer.
14. Sprinkle half of the mozzarella and Parmesan cheeses over the pasta layer.
15. Add the remaining pasta mixture on top, then cover with the rest of the cheeses.
16. Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly with golden spots.
17. Let the bake rest for 5 minutes out of the oven to set before serving.
18. Garnish with fresh basil if desired, then slice and serve hot.
Melted cheese forms a golden crust over tender pasta, while the creamy sauce balances the savory sausage with a hint of herbaceous oregano. For a fun twist, serve it straight from the skillet with a side of garlic bread to soak up every last bit of that rich, comforting flavor.
Beef Sausage and Cabbage Stir-Fry
Unwrap a weeknight hero that’s ready in 20 minutes flat. This beef sausage and cabbage stir-fry is your ticket to a savory, satisfying meal without the fuss—think crispy edges, tender veggies, and bold flavor in every bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb beef sausage, sliced into ½-inch rounds (or use smoked sausage for extra depth)
– 1 small head green cabbage, thinly sliced (about 6 cups)
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp vegetable oil (or any neutral oil)
– 2 tbsp soy sauce
– 1 tbsp apple cider vinegar
– ½ tsp red pepper flakes (adjust to heat preference)
– Salt and black pepper, to season
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add sliced beef sausage in a single layer. Cook without stirring for 2–3 minutes to develop a golden-brown crust.
3. Flip sausage pieces and cook for another 2 minutes until browned on both sides. Remove sausage from skillet and set aside on a plate.
4. Add remaining 1 tbsp oil to the same skillet. Tip: Using the same pan builds flavor from the sausage drippings.
5. Add sliced onion and cook, stirring occasionally, for 3–4 minutes until softened and lightly browned.
6. Stir in minced garlic and red pepper flakes. Cook for 30 seconds until fragrant to avoid burning the garlic.
7. Add thinly sliced cabbage to the skillet. Cook, stirring frequently, for 4–5 minutes until cabbage is wilted but still crisp-tender.
8. Return cooked sausage to the skillet with the cabbage mixture. Tip: Combining them now lets the flavors meld.
9. Pour soy sauce and apple cider vinegar over everything. Stir well to coat evenly.
10. Cook for 1–2 more minutes, stirring constantly, until the liquid is mostly absorbed. Tip: A quick cook here prevents the cabbage from becoming soggy.
11. Season with salt and black pepper to taste. Remove from heat immediately.
Hear that sizzle? You’ve just nailed a stir-fry with a perfect crunch from the cabbage and a smoky, savory punch from the sausage. Serve it over steamed rice for a hearty bowl, or stuff it into warm tortillas for a quick wrap—leftovers taste even better the next day.
Beef Sausage Breakfast Hash with Eggs
Every morning deserves a hero breakfast. Elevate your eggs with this crispy, savory hash that transforms basic ingredients into a flavor-packed skillet. Expect golden potatoes, juicy beef sausage, and perfectly runny yolks in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb russet potatoes, peeled and diced into ½-inch cubes (or Yukon Gold for creamier texture)
– 1 tbsp olive oil (or any neutral oil like avocado oil)
– 12 oz beef sausage links, casings removed and crumbled (or use ground beef sausage)
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– ½ tsp dried thyme
– ½ tsp salt (adjust based on sausage saltiness)
– ¼ tsp black pepper
– 4 large eggs
– 2 tbsp chopped fresh parsley for garnish (optional, but adds freshness)
Instructions
1. Place diced potatoes in a medium pot, cover with cold water, and bring to a boil over high heat.
2. Boil potatoes for 5 minutes until slightly tender but not fully cooked, then drain thoroughly in a colander.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add crumbled beef sausage to the skillet and cook for 4-5 minutes, breaking it up with a spatula, until browned and no longer pink.
5. Transfer cooked sausage to a plate using a slotted spoon, leaving drippings in the skillet.
6. Add boiled potatoes to the skillet in a single layer and cook undisturbed for 4 minutes to develop a golden crust.
7. Flip potatoes with a spatula and cook for another 4 minutes until crispy on all sides.
8. Add diced onion and red bell pepper to the skillet and cook for 3 minutes, stirring occasionally, until softened.
9. Stir in minced garlic, smoked paprika, dried thyme, salt, and black pepper, cooking for 1 minute until fragrant.
10. Return cooked sausage to the skillet and stir everything together, cooking for 2 more minutes to combine flavors.
11. Create 4 small wells in the hash mixture using the back of a spoon.
12. Crack one egg into each well, being careful not to break the yolks.
13. Cover the skillet with a lid and cook for 4-5 minutes until egg whites are set but yolks remain runny (or cook longer for firm yolks).
14. Remove from heat and garnish with chopped parsley if using.
Just serve this hash straight from the skillet for maximum crispiness. The runny egg yolks create a luxurious sauce that coats every bite of savory sausage and crispy potatoes. Try topping with hot sauce or serving with buttered toast for a complete diner-style breakfast experience.
Beef Sausage and Potato Casserole
Grab your skillet because we’re turning humble pantry staples into a cozy, crowd‑pleasing dinner. This one‑dish wonder layers savory beef sausage, tender potatoes, and melty cheese for a meal that’s as easy as it is delicious. Perfect for busy weeknights or lazy weekends—just assemble, bake, and devour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb beef sausage, casings removed (or use ground beef seasoned with 1 tsp smoked paprika)
– 2 lbs russet potatoes, peeled and sliced ¼‑inch thick (Yukon Golds work too)
– 1 yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese (sharp cheddar adds more flavor)
– ½ cup heavy cream (or whole milk for a lighter version)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried thyme (fresh thyme sprigs are even better)
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13‑inch baking dish with 1 tbsp olive oil.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium‑high heat. Add the beef sausage, breaking it into small crumbles with a wooden spoon. Cook for 5–7 minutes until browned and no longer pink.
3. Add the diced onion to the skillet and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
4. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant. Remove the skillet from heat and set aside.
5. Arrange half of the sliced potatoes in a single layer at the bottom of the greased baking dish. Sprinkle with ¼ tsp salt and ⅛ tsp black pepper.
6. Spread the cooked sausage and onion mixture evenly over the potato layer.
7. Layer the remaining potato slices on top, seasoning with the remaining ¼ tsp salt and ⅛ tsp black pepper.
8. Pour the heavy cream evenly over the casserole, ensuring it seeps between the layers.
9. Cover the dish tightly with aluminum foil and bake for 30 minutes. Tip: The foil traps steam, helping the potatoes cook through without drying out.
10. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden brown. Tip: For extra crispiness, broil for 1–2 minutes at the end, watching closely to prevent burning.
11. Let the casserole rest for 5–10 minutes before serving. Tip: Resting allows the layers to set, making it easier to slice neatly.
Serve this casserole straight from the dish—the potatoes soak up the creamy, savory juices while the cheese forms a golden crust. Sprinkle with fresh parsley or green onions for a pop of color, or pair it with a simple side salad to balance the richness.
Beef Sausage and Bean Chili
Unwrap your cozy season cravings with this hearty beef sausage and bean chili. It’s a one-pot wonder that simmers into a rich, smoky hug—perfect for game day or a chilly weeknight. Grab your Dutch oven and let’s build layers of flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef (80/20 blend for richness, or lean if preferred)
– 12 oz smoked beef sausage, sliced into ¼-inch rounds (kielbasa works great)
– 1 yellow onion, diced (about 1 cup)
– 1 green bell pepper, diced (about 1 cup)
– 3 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp cayenne pepper (optional, for heat)
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 2 cups beef broth (low-sodium recommended)
– 1 tsp salt
– ½ tsp black pepper
– Optional toppings: shredded cheddar, sour cream, sliced jalapeños
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 1 minute.
2. Add the ground beef and break it apart with a wooden spoon. Cook until no pink remains, 5–7 minutes, stirring occasionally. Tip: Don’t overcrowd—work in batches if needed for even browning.
3. Transfer the cooked beef to a plate, leaving any drippings in the pot.
4. Add the remaining 1 tbsp olive oil to the pot. Toss in the sliced beef sausage and cook until lightly browned, 3–4 minutes, stirring once. Remove sausage and set aside with the beef.
5. Reduce heat to medium. Add diced onion and green bell pepper to the pot. Sauté until softened, 5–6 minutes, stirring frequently.
6. Stir in minced garlic and cook until fragrant, 30 seconds.
7. Sprinkle chili powder, cumin, smoked paprika, and cayenne (if using) over the vegetables. Toast the spices for 1 minute to deepen their flavor.
8. Pour in the crushed tomatoes, scraping the bottom of the pot to release any browned bits.
9. Add the drained kidney beans, black beans, beef broth, salt, and black pepper. Stir to combine.
10. Return the cooked beef and sausage to the pot. Bring to a boil, then reduce heat to low.
11. Cover and simmer for 30 minutes, stirring halfway through. Tip: Simmering melds the flavors—don’t rush it.
12. After 30 minutes, uncover and simmer for an additional 10 minutes to thicken slightly. Tip: For a thicker chili, mash a few beans against the pot side with a spoon.
13. Taste and adjust seasoning if desired. Remove from heat.
14. Serve hot in bowls. Heap with shredded cheddar, a dollop of sour cream, or sliced jalapeños as desired.
Here’s your reward: a chili with a velvety, thick texture from the beans and tomatoes, punctuated by smoky sausage bites and savory beef. The spices deliver a warm, lingering heat that’s balanced by the sweet peppers. Scoop it over crispy tortilla chips or pile it onto baked potatoes for a hearty twist.
Grilled Beef Sausage with Garlic Butter
Whip up the ultimate backyard bite that’s smoky, garlicky, and ridiculously simple. Grab your tongs and get ready to grill beef sausage slathered in golden garlic butter—this is your new summer staple. No fancy skills required, just big flavor in minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb beef sausage links (or pork if preferred)
– 4 tbsp unsalted butter, softened
– 4 garlic cloves, minced (about 1 tbsp)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, combine the softened butter and minced garlic until fully mixed; set aside.
3. Pat the beef sausage links dry with paper towels to ensure even browning.
4. Brush the sausage links lightly with olive oil, then season all over with kosher salt and black pepper.
5. Place the sausages on the preheated grill and cook for 12–15 minutes, turning every 3–4 minutes, until internal temperature reaches 160°F and exteriors are charred.
6. During the last 2 minutes of grilling, spoon the garlic butter mixture over the sausages, letting it melt and coat them.
7. Remove the sausages from the grill and let them rest for 3 minutes to lock in juices.
8. Garnish with chopped fresh parsley if desired.
Relish that juicy, smoky sausage with a crispy snap from the grill, infused with rich, savory garlic butter that pools into every bite. Serve it sliced over creamy polenta, tucked into toasted buns with caramelized onions, or alongside a bright arugula salad to cut through the richness—leftovers (if any) make epic next-day hash.
Beef Sausage and Mushroom Risotto
Craving a cozy, savory dinner that feels fancy but is totally doable? This beef sausage and mushroom risotto delivers creamy comfort with a meaty punch—perfect for impressing guests or treating yourself on a chilly night.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb beef sausage, casings removed
– 8 oz cremini mushrooms, sliced (or any mushroom variety)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 ½ cups Arborio rice
– 4 cups chicken broth, warmed (kept simmering on low)
– ½ cup dry white wine (optional; substitute with extra broth)
– ½ cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 2 tbsp olive oil (or any neutral oil)
– Salt and black pepper, to season
Instructions
1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add beef sausage, breaking it into small chunks with a spoon, and cook for 5–7 minutes until browned and crumbly.
3. Transfer sausage to a plate, leaving drippings in the pot.
4. Add mushrooms to the pot and sauté for 5 minutes until they release moisture and turn golden brown.
5. Stir in onion and garlic, cooking for 3–4 minutes until softened and fragrant.
6. Add Arborio rice to the pot, toasting it for 2 minutes while stirring constantly to coat in oil.
7. Pour in white wine, stirring until fully absorbed, about 1 minute.
8. Begin adding warm chicken broth, one ladleful at a time, stirring frequently until each addition is absorbed before adding the next—this process takes 20–25 minutes total.
9. Return cooked sausage to the pot halfway through adding broth, stirring to combine.
10. Once rice is tender with a slight bite (al dente) and broth is absorbed, remove from heat.
11. Stir in butter and Parmesan cheese until melted and creamy.
12. Season with salt and black pepper to taste.
Final result: This risotto boasts a luxuriously creamy texture with tender rice and hearty sausage bits. For a fresh twist, top with chopped parsley or a squeeze of lemon juice just before serving.
Beef Sausage and Spinach Stuffed Shells
You’ve been scrolling for dinner inspo—stop right here. This beef sausage and spinach stuffed shells recipe delivers cozy comfort with zero fuss. Get ready to impress your crew with minimal effort.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 12 jumbo pasta shells (about 4 oz)
– 1 lb ground beef sausage (or substitute with Italian sausage)
– 2 cups fresh spinach, roughly chopped
– 1 cup ricotta cheese (full-fat for creamier texture)
– 1/2 cup grated Parmesan cheese (plus extra for topping)
– 1 large egg, lightly beaten (helps bind filling)
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 24 oz marinara sauce (store-bought or homemade)
– 1 cup shredded mozzarella cheese
– Salt and black pepper (adjust to taste)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil over high heat.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente—they’ll soften more while baking.
4. Drain the shells carefully and arrange them on a baking sheet to cool slightly.
5. Heat olive oil in a large skillet over medium-high heat.
6. Add the ground beef sausage and cook for 6–8 minutes, breaking it into small crumbles with a spatula until browned.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the chopped spinach and cook for 2–3 minutes until wilted, then remove from heat.
9. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, and beaten egg.
10. Fold the sausage-spinach mixture into the cheese mixture until evenly incorporated.
11. Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
12. Stuff each cooled pasta shell generously with the filling using a spoon.
13. Arrange the stuffed shells in a single layer over the sauce in the baking dish.
14. Pour the remaining marinara sauce over the shells, covering them completely.
15. Sprinkle the shredded mozzarella cheese evenly over the top.
16. Cover the baking dish tightly with aluminum foil.
17. Bake at 375°F for 25 minutes.
18. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and lightly golden.
19. Let the dish rest for 5 minutes before serving to set the filling.
Each bite offers a creamy, savory filling wrapped in tender pasta, with the melted cheese adding a gooey finish. Enjoy it straight from the oven with a crisp salad or garlic bread for a complete meal.
Beef Sausage and Onion Pizza
Unleash your inner pizza pro with this savory masterpiece. Bold flavors meet crispy crust—no fancy skills required. Get ready to impress your crew in under an hour.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb pizza dough (store-bought or homemade)
– 1/2 cup pizza sauce (jarred or homemade, adjust to taste)
– 8 oz beef sausage, casings removed
– 1 medium yellow onion, thinly sliced
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp dried oregano
– 1/4 tsp red pepper flakes (optional, for heat)
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. On a floured surface, stretch the pizza dough into a 12-inch circle.
3. In a skillet over medium-high heat, add olive oil and cook beef sausage for 5–7 minutes until browned, breaking it into crumbles with a spoon.
4. Remove sausage from skillet and set aside, leaving about 1 tbsp of grease in the pan.
5. Add sliced onion to the skillet and sauté for 4–5 minutes until softened and lightly caramelized.
6. Spread pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust.
7. Sprinkle mozzarella cheese over the sauce, then top with cooked sausage and onions.
8. Add Parmesan cheese, oregano, and red pepper flakes if using.
9. Carefully transfer the pizza to the preheated stone or baking sheet.
10. Bake for 12–15 minutes until the crust is golden and cheese is bubbly with browned spots.
11. Remove from oven and let cool for 3 minutes before slicing.
Relish the crispy, chewy crust paired with juicy sausage and sweet caramelized onions. Serve it hot with a side salad for a complete meal, or slice it into squares for easy sharing at game night.
Beef Sausage and Lentil Soup
Escape the winter chill with this hearty, one-pot wonder. Bold beef sausage meets earthy lentils in a savory broth that’s ready in under an hour. It’s the cozy, no-fuss meal your weeknights crave.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb beef sausage, casings removed
– 1 medium yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 cup brown lentils, rinsed
– 6 cups low-sodium beef broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried thyme
– ½ tsp black pepper
– Salt, to adjust seasoning
– Fresh parsley, chopped for garnish (optional)
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add beef sausage and cook for 5–7 minutes, breaking it into small crumbles with a spoon until browned.
3. Remove sausage with a slotted spoon and set aside, leaving drippings in the pot.
4. Add onion, carrots, and celery to the pot and sauté for 5 minutes until softened.
5. Stir in garlic and cook for 1 minute until fragrant.
6. Add lentils, beef broth, diced tomatoes with juices, thyme, and black pepper.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
8. Return cooked sausage to the pot and simmer for 5 more minutes.
9. Taste and add salt if needed, starting with ½ tsp and adjusting.
10. Ladle soup into bowls and garnish with fresh parsley if desired.
Perfectly hearty, this soup boasts tender lentils and savory sausage in every spoonful. Serve it with crusty bread for dipping or top with a sprinkle of Parmesan for extra richness.
Beef Sausage and Cheese Stuffed Peppers
Whip up a flavor-packed dinner that’s as easy as it is impressive. These stuffed peppers combine savory beef sausage, gooey cheese, and sweet bell peppers for a meal that’s hearty, cheesy, and totally craveable. Perfect for a busy weeknight or a casual gathering—everyone will ask for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 large bell peppers, any color (halved and seeded)
– 1 lb ground beef sausage (or Italian sausage, casings removed)
– 1 cup cooked white rice
– 1 cup shredded cheddar cheese (divided)
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup water
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add diced onion and cook for 3–4 minutes until softened and translucent.
4. Stir in minced garlic and cook for 30 seconds until fragrant—don’t let it burn.
5. Add ground beef sausage to the skillet, breaking it up with a spoon, and cook for 5–7 minutes until browned and no longer pink.
6. Drain any excess grease from the skillet using a spoon or paper towels.
7. Mix in cooked rice, 1/2 cup of cheddar cheese, oregano, salt, and black pepper until well combined.
8. Arrange bell pepper halves in the prepared baking dish, cut-side up.
9. Evenly divide the sausage mixture among the pepper halves, packing it down lightly.
10. Pour water into the bottom of the baking dish around the peppers to prevent sticking.
11. Cover the dish tightly with aluminum foil and bake for 20 minutes.
12. Remove the foil, sprinkle the remaining 1/2 cup of cheddar cheese over the peppers, and bake uncovered for 10 minutes until the cheese is melted and bubbly.
13. Let the peppers rest for 5 minutes before serving to allow the filling to set.
Keep these peppers warm and gooey straight from the oven—the melted cheese oozes into the savory sausage filling, while the peppers soften just enough to hold their shape. Serve them with a side salad for a complete meal, or chop up leftovers for a next-day lunch bowl that’s even better reheated.
Beef Sausage and Sweet Potato Skewers
Ready to level up your grill game? These skewers combine smoky beef sausage with caramelized sweet potatoes for a sweet-savory punch. Fire up the grill—this is your new go-to summer bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb beef sausage, cut into 1-inch chunks
– 2 medium sweet potatoes, peeled and cut into 1-inch cubes
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp maple syrup
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your grill to medium-high heat (400°F).
2. In a large bowl, toss the sweet potato cubes with 1 tbsp olive oil, maple syrup, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Thread the beef sausage chunks and sweet potato cubes alternately onto metal or soaked wooden skewers, leaving a small gap between pieces for even cooking.
4. Brush the assembled skewers lightly with the remaining 1 tbsp olive oil.
5. Place the skewers on the preheated grill and cook for 12-15 minutes, turning every 3-4 minutes to prevent burning.
6. Check for doneness: the sausage should be browned and cooked through, and the sweet potatoes should be tender when pierced with a fork.
7. Remove the skewers from the grill and let them rest for 2-3 minutes before serving.
Now, dig into those skewers! The sweet potatoes caramelize into a soft, almost creamy texture that contrasts perfectly with the juicy, smoky sausage. For a fun twist, drizzle with extra maple syrup or serve over a bed of quinoa for a complete meal.
Beef Sausage and Broccoli Alfredo
Ditch the boring pasta routine. This Beef Sausage and Broccoli Alfredo is your new weeknight hero—creamy, hearty, and ready in under 30 minutes. Grab your skillet and let’s build flavor fast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz fettuccine pasta
– 1 tbsp olive oil (or any neutral oil)
– 1 lb beef sausage, casings removed
– 3 cups broccoli florets, cut into bite-sized pieces
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese, plus extra for serving
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes (optional, for heat)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine pasta and cook according to package directions until al dente, about 10-12 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add the beef sausage, breaking it into small crumbles with a spatula.
5. Cook the sausage for 5-7 minutes, stirring occasionally, until browned and cooked through. Tip: Don’t overcrowd the skillet to ensure proper browning.
6. Add the broccoli florets to the skillet with the sausage.
7. Cook for 4-5 minutes, stirring frequently, until the broccoli is bright green and tender-crisp.
8. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Add garlic last to prevent burning.
9. Reduce the heat to medium-low and pour in the heavy cream.
10. Let the cream simmer gently for 2-3 minutes until slightly thickened.
11. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
12. Season the sauce with salt, black pepper, and red pepper flakes if using.
13. Drain the cooked pasta, reserving 1/2 cup of pasta water.
14. Add the drained pasta to the skillet with the Alfredo sauce.
15. Toss everything together, adding splashes of reserved pasta water as needed to loosen the sauce. Tip: The starchy pasta water helps the sauce cling to the noodles.
16. Serve immediately, topped with extra Parmesan cheese.
Perfectly creamy sauce coats every strand of pasta, with savory sausage and crisp-tender broccoli in each bite. For a twist, serve it in a toasted bread bowl or with a side of garlic bread to soak up every last drop.
Beef Sausage and Cornbread Casserole
Kick off your holiday season with this cozy, crowd-pleasing casserole that combines savory sausage with sweet cornbread in one irresistible dish. Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef sausage (or pork sausage for variation)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 (15 oz) can corn kernels, drained
– 1 (15 oz) can creamed corn
– 1 (8.5 oz) box cornbread mix (like Jiffy)
– 1 cup shredded cheddar cheese (sharp or mild)
– 1 cup sour cream
– 2 large eggs
– 1/2 cup milk (whole or 2%)
– 1/4 cup unsalted butter, melted
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp smoked paprika (optional for smoky flavor)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or butter.
2. In a large skillet over medium-high heat, cook 1 lb ground beef sausage until browned and crumbled, about 5-7 minutes.
3. Add 1 medium diced yellow onion and 2 minced garlic cloves to the skillet; cook for 3-4 minutes until softened.
4. Stir in 1 can drained corn kernels, 1 can creamed corn, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika (if using); remove from heat and let cool slightly.
5. In a medium bowl, whisk together 1 cup sour cream, 2 large eggs, 1/2 cup milk, and 1/4 cup melted unsalted butter until smooth.
6. Add 1 (8.5 oz) box cornbread mix to the wet ingredients; stir just until combined—avoid overmixing to keep the cornbread tender.
7. Fold the sausage-corn mixture and 1 cup shredded cheddar cheese into the cornbread batter until evenly distributed.
8. Pour the batter into the prepared baking dish, spreading it into an even layer with a spatula.
9. Bake at 375°F for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Let the casserole cool for 10 minutes before serving to allow it to set for easier slicing.
For a golden, crispy top, broil the casserole for 1-2 minutes at the end of baking—watch closely to prevent burning. Freshly baked, this casserole boasts a moist, crumbly cornbread base studded with juicy sausage and sweet corn bites. Finish with a dollop of sour cream or hot sauce for an extra kick at your holiday table.
Beef Sausage and Tomato Basil Pasta
Ever crave a pasta dish that’s both hearty and fresh? This beef sausage and tomato basil pasta delivers bold flavor with minimal effort. Grab your skillet—dinner’s ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb beef sausage, casings removed (or use Italian sausage)
– 12 oz dried pasta, such as rigatoni or penne
– 2 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, diced
– 3 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 1/4 cup fresh basil, chopped (plus extra for garnish)
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to taste)
– Salt and black pepper, to season
– 1/4 cup grated Parmesan cheese, for serving
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package directions until al dente, about 10–12 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add the beef sausage, breaking it into small pieces with a spatula, and cook until browned, about 5–7 minutes.
5. Tip: Drain excess fat from the skillet for a less greasy sauce.
6. Add the diced onion to the skillet and sauté until softened, about 3–4 minutes.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Pour in the crushed tomatoes, oregano, and red pepper flakes, stirring to combine.
9. Reduce heat to medium-low and simmer the sauce for 10 minutes, stirring occasionally.
10. Tip: If the sauce thickens too much, add a splash of pasta water to loosen it.
11. Drain the cooked pasta, reserving 1/2 cup of pasta water.
12. Add the drained pasta to the skillet with the sauce, tossing to coat evenly.
13. Stir in the chopped basil and season with salt and black pepper.
14. Tip: For extra creaminess, stir in a tablespoon of butter before serving.
15. Serve immediately, topped with grated Parmesan cheese and extra basil.
Create a meal that’s both rustic and vibrant—the juicy sausage melds with the tangy tomatoes, while fresh basil adds a bright finish. Try it with a side of garlic bread to soak up every last bit of sauce, or toss in some spinach for a veggie boost.
Beef Sausage and Kale Quiche
Perfect for holiday brunches or cozy weeknights, this savory quiche packs bold flavor with minimal fuss. Grab your skillet and let’s layer up flaky crust, hearty sausage, and tender kale for a meal that’s both impressive and easy.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 1 store-bought pie crust (or homemade, thawed if frozen)
- 1/2 lb beef sausage, casings removed (or ground beef with Italian seasoning)
- 2 cups kale, stems removed and chopped (pack it lightly)
- 1/2 cup shredded cheddar cheese (sharp works best for flavor)
- 4 large eggs
- 1 cup whole milk (or half-and-half for extra richness)
- 1/2 tsp salt (adjust if sausage is salty)
- 1/4 tsp black pepper
- 1 tbsp olive oil (or any neutral oil)
Instructions
- Preheat your oven to 375°F (190°C).
- Press the pie crust into a 9-inch pie dish, trimming any excess edges.
- Prick the bottom of the crust all over with a fork to prevent puffing.
- Heat olive oil in a large skillet over medium-high heat.
- Add beef sausage to the skillet, breaking it into small crumbles with a spatula.
- Cook the sausage for 5–7 minutes until browned and no longer pink, stirring occasionally.
- Add chopped kale to the skillet and cook for 2–3 minutes until wilted and bright green.
- Remove the skillet from heat and let the mixture cool slightly for 5 minutes.
- Spread the sausage-kale mixture evenly over the pie crust.
- Sprinkle shredded cheddar cheese on top of the mixture.
- In a medium bowl, whisk together eggs, milk, salt, and pepper until fully combined.
- Pour the egg mixture slowly over the filling in the pie dish.
- Bake the quiche in the preheated oven for 40–45 minutes until the center is set and the top is golden brown.
- Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
Velvety custard cradles smoky sausage and earthy kale in every bite, with a crisp crust that holds it all together. Serve warm with a dash of hot sauce for a kick, or chill leftovers for a quick grab-and-go breakfast tomorrow.
Beef Sausage and Rice Stuffed Cabbage Rolls
Whip up cozy comfort food that’s packed with flavor and perfect for feeding a crowd. These cabbage rolls are a hearty, satisfying meal that’s easier to make than you think—let’s get rolling!
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 large head green cabbage (about 2 lbs)
– 1 lb ground beef sausage (mild or spicy, your choice)
– 1 cup long-grain white rice, uncooked
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (15 oz) can tomato sauce
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1 tsp paprika
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper
– 2 cups low-sodium beef broth
Instructions
1. Bring a large pot of water to a boil over high heat. Carefully submerge the whole cabbage head and boil for 8–10 minutes until outer leaves are pliable. Remove, let cool slightly, then gently peel off 12 large leaves, trimming any thick stems flat with a knife.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 4–5 minutes until translucent, stirring occasionally. Add minced garlic and cook for 1 more minute until fragrant.
3. Add ground beef sausage to the skillet. Break it up with a spoon and cook for 6–8 minutes until browned and no pink remains, stirring frequently to prevent sticking.
4. Stir in uncooked rice, dried oregano, paprika, salt, and black pepper. Cook for 2 minutes to toast the rice lightly, then remove from heat and let the mixture cool for 5 minutes—this makes rolling easier.
5. Preheat your oven to 375°F. In a 9×13-inch baking dish, spread half the tomato sauce evenly across the bottom.
6. Place a cabbage leaf flat on a work surface. Spoon about ¼ cup of the sausage-rice filling onto the center of the leaf. Fold in the sides, then roll up tightly from the stem end to form a neat bundle. Repeat with remaining leaves and filling.
7. Arrange cabbage rolls seam-side down in the baking dish in a single layer. Pour remaining tomato sauce, diced tomatoes with juices, and beef broth over the top, ensuring rolls are mostly submerged.
8. Cover the dish tightly with aluminum foil. Bake at 375°F for 50–60 minutes until rice is tender and cabbage is soft when pierced with a fork.
9. Remove from oven and let rest uncovered for 10 minutes before serving—this allows flavors to meld and makes them easier to handle.
Fork into these tender rolls to reveal a savory, well-seasoned filling with juicy beef sausage and fluffy rice. The tangy tomato broth soaks into every bite, making them irresistibly moist. Serve them straight from the baking dish with crusty bread for dipping, or top with a dollop of sour cream for a creamy contrast.
Beef Sausage and Zucchini Fritters
Crispy, savory, and packed with protein—these fritters are your new weeknight hero. Grab your skillet and let’s fry up a batch that’s perfect for meal prep or a crowd-pleasing appetizer.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb beef sausage, casings removed (or ground beef seasoned with 1 tsp salt and ½ tsp black pepper)
– 2 medium zucchinis, grated (about 2 cups, squeezed dry in a clean towel)
– 1 large egg, beaten
– ½ cup all-purpose flour
– ¼ cup grated Parmesan cheese
– 2 tbsp olive oil (or any neutral oil for frying)
– ½ tsp garlic powder
– ¼ tsp salt (adjust if using seasoned sausage)
– ¼ tsp black pepper
Instructions
1. In a large bowl, combine the beef sausage, grated zucchini, beaten egg, flour, Parmesan cheese, garlic powder, salt, and black pepper. Mix with your hands until fully incorporated.
2. Heat the olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
3. Scoop ¼-cup portions of the mixture and flatten into ½-inch thick patties. Place 3-4 patties in the skillet, leaving space between them.
4. Cook for 4-5 minutes per side, flipping once, until golden brown and cooked through (internal temperature should reach 160°F).
5. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Repeat with remaining mixture, adding more oil if needed.
6. Serve immediately while hot. For extra crispiness, keep cooked fritters in a 200°F oven on a baking sheet while finishing batches.
Here’s the payoff: these fritters boast a crunchy exterior with a juicy, tender center, thanks to the zucchini’s moisture. Pair them with a dollop of sour cream or tuck them into slider buns for a handheld feast that’s anything but boring.
Beef Sausage and Caramelized Onion Tart
Grab your skillet because this savory tart is about to become your new favorite centerpiece. It’s the perfect blend of hearty beef sausage, sweet caramelized onions, and flaky pastry for any occasion. Seriously, it’s a flavor bomb waiting to happen.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed (keep it cold until ready)
– 1 lb beef sausage, casings removed
– 2 large yellow onions, thinly sliced
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp balsamic vinegar
– 1 tsp sugar
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 egg, beaten (for egg wash)
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on the prepared sheet to about a 10×14-inch rectangle, then prick it all over with a fork to prevent puffing.
3. In a large skillet over medium heat, add the olive oil and sliced onions, cooking for 5 minutes until softened.
4. Stir in the sugar and salt, then reduce heat to low and cook the onions for 20-25 minutes, stirring occasionally, until deeply golden and caramelized. Tip: Don’t rush this—low and slow builds the best flavor.
5. Add the balsamic vinegar and black pepper to the onions, stir for 1 minute, then remove from heat and set aside.
6. In the same skillet over medium-high heat, cook the beef sausage, breaking it into small pieces with a spoon, for 8-10 minutes until browned and cooked through. Drain any excess fat.
7. Spread the caramelized onions evenly over the puff pastry, leaving a 1-inch border around the edges.
8. Top the onions with the cooked beef sausage in an even layer. Tip: For extra crispiness, avoid overloading the center.
9. Brush the edges of the pastry with the beaten egg wash, then sprinkle the entire tart with grated Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, until the pastry is golden brown and puffed. Tip: Rotate the sheet halfway through for even browning.
11. Let the tart cool on the baking sheet for 5 minutes before slicing and serving.
Zesty and satisfying, this tart delivers a crispy crust that shatters with each bite, melding with the juicy sausage and sweet onion jam. Serve it warm with a simple arugula salad for a balanced meal, or slice it into squares for an impressive party appetizer that’ll disappear fast.
Summary
Lovely home cooks, this roundup proves beef sausage is a versatile star for any meal. From cozy dinners to festive gatherings, there’s a recipe here to delight your table. We’d love to hear which dish becomes your new favorite—please leave a comment below! If you enjoyed these ideas, help a fellow cook by sharing this article on Pinterest. Happy cooking!
