Oh, the savory magic of lamb sausage! Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or something special for gatherings, these recipes have you covered. From skillet sensations to grill-worthy delights, we’ve rounded up 20 mouthwatering ideas to inspire your next culinary adventure. Let’s dive in and discover your new favorite dish!
Grilled Lamb Sausage with Herb Butter
Firing up the grill transforms simple lamb sausage into a standout meal. This recipe pairs juicy sausages with a vibrant herb butter that melts into every bite. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the lamb sausages:
– 4 lamb sausages (about 1 lb total)
– 1 tbsp olive oil
For the herb butter:
– 4 tbsp unsalted butter, softened
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh rosemary, finely chopped
– 1 tsp fresh thyme leaves
– 1 garlic clove, minced
– ¼ tsp salt
Instructions
1. Combine softened butter, chopped parsley, chopped rosemary, thyme leaves, minced garlic, and salt in a small bowl.
2. Mix the herb butter ingredients thoroughly until fully incorporated.
3. Spoon the herb butter onto a sheet of plastic wrap and shape it into a log.
4. Twist the ends of the plastic wrap to seal and refrigerate the butter log for at least 30 minutes to firm up.
5. Preheat your grill to medium-high heat (400°F).
6. Brush the lamb sausages lightly with olive oil.
7. Place the sausages on the preheated grill.
8. Grill the sausages for 12-15 minutes, turning them every 3-4 minutes to ensure even cooking and prevent burning.
9. Check that the sausages reach an internal temperature of 160°F using an instant-read thermometer.
10. Remove the sausages from the grill and let them rest for 3 minutes.
11. Slice the chilled herb butter log into ½-inch rounds.
12. Place one round of herb butter on top of each hot sausage immediately before serving.
Juicy lamb sausage gets a flavor boost from the melting herb butter, creating a rich, savory combination. The butter adds a creamy texture that contrasts with the sausage’s slight snap. Serve them on toasted buns with grilled onions or alongside a simple arugula salad for a complete meal.
Lamb Sausage and Sweet Potato Hash
Every morning deserves a hearty breakfast that’s both savory and sweet. This lamb sausage and sweet potato hash comes together quickly with bold flavors. It’s perfect for weekend brunch or a simple weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the hash base:
– 1 lb lamb sausage, casings removed
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 medium yellow onion, diced
– 2 tbsp olive oil
– 1 tsp smoked paprika
– ½ tsp garlic powder
– Salt and black pepper
For finishing:
– 4 large eggs
– 2 tbsp chopped fresh parsley
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add lamb sausage to the skillet, breaking it into small crumbles with a wooden spoon.
3. Cook sausage until browned and no longer pink, 5–7 minutes, stirring occasionally.
4. Transfer cooked sausage to a plate, leaving drippings in the skillet.
5. Add diced sweet potatoes and onion to the skillet, stirring to coat in drippings.
6. Season with smoked paprika, garlic powder, ½ tsp salt, and ¼ tsp black pepper.
7. Cook vegetables, stirring every 3–4 minutes, until sweet potatoes are tender and edges are crispy, 12–15 minutes. Tip: Cover skillet briefly to steam potatoes if they’re cooking too slowly.
8. Return cooked sausage to the skillet, stirring to combine with vegetables.
9. Create four small wells in the hash mixture using the back of a spoon.
10. Crack one egg into each well, being careful not to break yolks.
11. Reduce heat to medium-low, cover skillet, and cook until egg whites are set but yolks are still runny, 5–7 minutes. Tip: Check eggs at 5 minutes—cook longer for firmer yolks.
12. Remove skillet from heat and sprinkle chopped parsley over the hash.
13. Serve immediately directly from the skillet. Tip: For extra flavor, drizzle with hot sauce or top with crumbled feta cheese.
The hash delivers crispy sweet potatoes against juicy lamb sausage, with creamy egg yolks tying it together. Serve it straight from the skillet for a rustic presentation, or pair it with toasted sourdough to soak up the runny yolks. Leftovers reheat well for a quick breakfast the next day.
Spicy Lamb Sausage Pasta with Garlic and Olive Oil
Lamb sausage transforms weeknight pasta into a bold, spicy meal. This dish comes together quickly with garlic-infused olive oil and a kick of heat. It’s perfect for those craving something hearty without hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Pasta:
– 12 oz dried spaghetti
– 1 tbsp kosher salt
For the Sauce:
– 1 lb spicy lamb sausage, casings removed
– 1/3 cup extra virgin olive oil
– 6 garlic cloves, thinly sliced
– 1/2 tsp red pepper flakes
– 1/2 cup dry white wine
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Pecorino Romano cheese
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tbsp kosher salt and 12 oz dried spaghetti to the boiling water. Cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 1/3 cup extra virgin olive oil in a large skillet over medium heat for 1 minute.
4. Add 6 thinly sliced garlic cloves and 1/2 tsp red pepper flakes to the oil. Cook for 1-2 minutes until the garlic is fragrant and just starting to turn golden, stirring constantly to prevent burning.
5. Add 1 lb spicy lamb sausage, casings removed, to the skillet. Use a wooden spoon to break the sausage into small crumbles.
6. Cook the sausage for 6-8 minutes until fully browned and no pink remains, breaking it up further as it cooks.
7. Pour 1/2 cup dry white wine into the skillet to deglaze, scraping up any browned bits from the bottom with your spoon.
8. Simmer the wine for 2-3 minutes until reduced by half.
9. Reserve 1 cup of the starchy pasta cooking water, then drain the cooked spaghetti.
10. Add the drained spaghetti directly to the skillet with the sausage mixture.
11. Toss everything together, adding splashes of the reserved pasta water as needed to create a glossy sauce that coats the noodles.
12. Remove the skillet from heat and stir in 1/4 cup chopped fresh parsley and 1/4 cup grated Pecorino Romano cheese until evenly distributed.
Warm, chewy pasta strands cling to the savory lamb crumbles in every bite. The garlic and olive oil base creates a silky sauce with a lingering heat from the pepper flakes. Serve it immediately with extra cheese for sprinkling, or pair it with a crisp green salad to balance the richness.
Lamb Sausage and Caramelized Onion Flatbread
A savory flatbread that combines rich lamb sausage with sweet caramelized onions for a satisfying meal. This recipe delivers bold flavors with minimal fuss, perfect for weeknights or casual entertaining. You’ll appreciate the crispy crust and balanced toppings.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the crust:
– 1 pound store-bought pizza dough
– 2 tablespoons olive oil
– 1/4 teaspoon kosher salt
For the caramelized onions:
– 2 large yellow onions, thinly sliced
– 2 tablespoons unsalted butter
– 1/4 teaspoon sugar
– 1/4 teaspoon salt
For the toppings:
– 1/2 pound ground lamb sausage
– 1 cup shredded mozzarella cheese
– 1/4 cup crumbled feta cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Let the pizza dough rest at room temperature for 20 minutes to make it easier to stretch.
3. Heat butter in a large skillet over medium-low heat until melted.
4. Add sliced onions, sugar, and salt to the skillet.
5. Cook onions for 15-18 minutes, stirring every 3-4 minutes, until deeply golden brown and soft.
6. While onions cook, brown the lamb sausage in a separate skillet over medium heat for 6-8 minutes, breaking it into small pieces with a spatula.
7. Drain excess fat from the cooked sausage using a slotted spoon.
8. On a lightly floured surface, stretch the pizza dough into a 12-inch round.
9. Brush the dough evenly with olive oil and sprinkle with kosher salt.
10. Transfer the dough to the preheated pizza stone or baking sheet using a pizza peel or inverted baking sheet.
11. Par-bake the crust for 5 minutes until it just begins to puff.
12. Remove the crust from the oven and spread the caramelized onions evenly over it.
13. Scatter the cooked lamb sausage over the onions.
14. Top with mozzarella cheese, then sprinkle feta cheese over everything.
15. Return the flatbread to the oven and bake for 8-10 minutes until the crust is golden and cheese is bubbly.
16. Remove from oven and let cool for 3 minutes before slicing.
17. Sprinkle chopped parsley over the sliced flatbread.
Perfectly crispy crust supports the rich lamb sausage and sweet onions. The feta adds a tangy contrast to the creamy mozzarella. Try serving with a simple arugula salad dressed with lemon vinaigrette for a complete meal.
Lamb Sausage Stuffed Bell Peppers
Savory lamb sausage and vibrant bell peppers come together for a hearty, one-dish meal that’s perfect for busy weeknights. Stuffing the peppers keeps the filling moist and flavorful, while baking creates a tender, caramelized finish. This recipe delivers a satisfying dinner with minimal cleanup.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the peppers and filling:
– 4 large bell peppers (any color)
– 1 lb ground lamb sausage
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1 (15 oz) can crushed tomatoes
– 1/4 cup water
Instructions
1. Preheat oven to 375°F. Line a baking dish with parchment paper.
2. Cut tops off bell peppers and remove seeds and membranes. Arrange peppers cut-side up in the dish.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add diced onion and cook until translucent, 4–5 minutes, stirring frequently.
5. Add minced garlic and cook until fragrant, 30 seconds.
6. Add ground lamb sausage, breaking it up with a spoon. Cook until no pink remains, 6–8 minutes. Tip: Drain excess fat for a less greasy filling.
7. Stir in cooked rice, oregano, salt, and black pepper. Remove from heat and let cool slightly.
8. Mix mozzarella and Parmesan cheeses into the filling.
9. Spoon filling evenly into bell peppers, packing gently. Tip: Overfilling can cause spillage during baking.
10. In a bowl, combine crushed tomatoes and water. Pour around peppers in the dish.
11. Cover dish tightly with foil and bake for 30 minutes.
12. Remove foil and bake uncovered until peppers are tender and filling is golden, 10–15 minutes. Tip: Check doneness by piercing a pepper with a fork—it should slide in easily.
13. Let rest for 5 minutes before serving.
Vibrant bell peppers soften into sweet, juicy vessels for the savory lamb and rice mixture. The melted cheese creates a creamy texture, while the tomato sauce adds a tangy base. Serve with a crisp green salad or crusty bread to soak up the sauce.
Lamb Sausage and Lentil Stew
Tender lamb sausage and earthy lentils simmer together in this hearty one-pot stew. This comforting dish comes together quickly for a satisfying weeknight meal. Brown the sausage first to build a flavorful foundation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For Browning:
– 1 lb lamb sausage, casings removed
– 1 tbsp olive oil
For the Aromatics:
– 1 medium yellow onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
For the Stew Base:
– 1 cup brown lentils, rinsed
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried thyme
– 1 bay leaf
For Finishing:
– 2 tbsp chopped fresh parsley
– Salt and black pepper
Instructions
1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add lamb sausage, breaking it into small pieces with a wooden spoon. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Cook sausage for 5-7 minutes until browned and cooked through, stirring occasionally.
4. Remove sausage with a slotted spoon and set aside on a plate, leaving drippings in the pot.
5. Add diced onion, carrots, and celery to the pot. Cook for 5 minutes until vegetables soften.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in rinsed brown lentils, chicken broth, diced tomatoes, dried thyme, and bay leaf.
8. Bring mixture to a boil, then reduce heat to low and cover the pot.
9. Simmer for 25 minutes until lentils are tender but not mushy. Tip: Check lentils at 20 minutes to prevent overcooking.
10. Return browned sausage to the pot and stir to combine.
11. Simmer uncovered for 5 minutes to allow flavors to meld.
12. Remove bay leaf and discard.
13. Stir in chopped fresh parsley. Tip: Add parsley at the end to preserve its bright flavor.
14. Season with salt and black pepper.
Serve this stew piping hot with crusty bread for dipping. The lentils should be tender but retain some texture, while the sausage adds savory richness throughout. For a creative twist, top each bowl with a dollop of tangy Greek yogurt or crumbled feta cheese.
Lamb Sausage and Kale Soup
Gather around for a hearty winter warmer. This lamb sausage and kale soup delivers bold flavor with minimal fuss. It’s a one-pot meal that comes together quickly.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For Browning:
– 1 tbsp olive oil
– 1 lb lamb sausage, casings removed
For the Soup Base:
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
For Finishing:
– 4 cups chopped kale, stems removed
– 1 (15 oz) can cannellini beans, rinsed and drained
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add 1 lb lamb sausage, breaking it into small crumbles with a wooden spoon.
3. Cook sausage for 5-7 minutes, stirring occasionally, until browned and cooked through. Tip: Browning the sausage well builds a flavorful fond in the pot.
4. Add diced onion and minced garlic to the pot with the sausage.
5. Cook for 3-4 minutes, stirring frequently, until onion is translucent and fragrant.
6. Pour in 4 cups chicken broth and the can of diced tomatoes with their juices, scraping the bottom of the pot to release the fond.
7. Bring the mixture to a boil, then reduce heat to maintain a steady simmer.
8. Simmer uncovered for 10 minutes to allow flavors to meld.
9. Stir in 4 cups chopped kale, 1 can rinsed cannellini beans, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: Add the kale in batches if your pot is full; it will wilt down significantly.
10. Continue simmering for 5-7 minutes, until the kale is tender but still vibrant green. Tip: Do not overcook the kale to preserve its texture and nutrients.
11. Taste and adjust seasoning with more salt and pepper if desired.
12. Ladle the hot soup into bowls.
Keep this soup rustic and chunky for maximum satisfaction. The tender kale and creamy beans balance the rich, savory lamb sausage perfectly. Serve it with a thick slice of crusty bread for dipping into the flavorful broth.
Lamb Sausage and Goat Cheese Tart
Ditch the fussy appetizers—this savory tart delivers big flavor with minimal effort. Lamb sausage and tangy goat cheese create a rich, satisfying centerpiece that’s perfect for gatherings or a cozy dinner. A buttery, flaky crust holds it all together for a dish that’s as impressive as it is straightforward.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1/4 tsp salt
– 3–4 tbsp ice water
For the filling:
– 1 lb lamb sausage, casings removed
– 4 oz goat cheese, crumbled
– 1/2 cup heavy cream
– 2 large eggs
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 375°F.
2. In a food processor, pulse flour, cold butter, and salt until mixture resembles coarse crumbs.
3. Add ice water 1 tbsp at a time, pulsing just until dough comes together.
4. Tip: Handle dough minimally to keep crust flaky.
5. Press dough evenly into a 9-inch tart pan with removable bottom.
6. Prick crust all over with a fork.
7. Bake crust for 15 minutes until lightly golden.
8. While crust bakes, cook lamb sausage in a skillet over medium heat for 8–10 minutes, breaking it into small pieces, until browned and cooked through.
9. Drain sausage on paper towels to remove excess grease.
10. In a bowl, whisk together heavy cream, eggs, and black pepper until smooth.
11. Tip: Let cooked sausage cool slightly before adding to filling to prevent curdling eggs.
12. Sprinkle cooked sausage evenly over pre-baked crust.
13. Scatter crumbled goat cheese over sausage.
14. Pour cream-egg mixture over filling.
15. Bake tart at 375°F for 25–30 minutes until filling is set and top is golden brown.
16. Tip: Check doneness by inserting a knife near the center—it should come out clean.
17. Let tart cool in pan for 10 minutes before slicing.
Flaky crust contrasts with the creamy, savory filling for a satisfying texture. The lamb sausage adds a robust, herbed flavor that pairs beautifully with the tangy goat cheese. Serve warm with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Lamb Sausage and Roasted Vegetable Skewers
Vividly flavorful and perfect for gatherings, these skewers combine savory lamb sausage with caramelized roasted vegetables. They’re a straightforward, hands-on meal that delivers big taste with minimal fuss. Prep everything ahead for easy assembly and quick cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the skewers:
– 1 lb lamb sausage links, cut into 1-inch pieces
– 1 red bell pepper, cut into 1-inch chunks
– 1 zucchini, cut into 1/2-inch rounds
– 1 red onion, cut into 1-inch wedges
– 8 oz cremini mushrooms, stems trimmed
For the marinade:
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to make the marinade.
3. Place 1 lb lamb sausage pieces, 1 red bell pepper chunks, 1 zucchini rounds, 1 red onion wedges, and 8 oz cremini mushrooms in a large bowl.
4. Pour the marinade over the ingredients and toss until everything is evenly coated.
5. Thread the marinated sausage and vegetables alternately onto metal or soaked wooden skewers, leaving small gaps for even cooking.
6. Arrange the skewers in a single layer on the prepared baking sheet.
7. Roast the skewers in the preheated oven for 10 minutes.
8. Flip each skewer carefully using tongs after 10 minutes.
9. Continue roasting for another 8–10 minutes, until the sausage is browned and the vegetables are tender with charred edges.
10. Remove the skewers from the oven and let them rest for 3 minutes before serving.
Zesty and satisfying, these skewers offer a juicy, savory bite from the lamb paired with sweet, caramelized vegetables. The balsamic marinade adds a tangy depth that balances the richness. Serve them over a bed of couscous or with a dollop of tzatziki for a complete Mediterranean-inspired meal.
Lamb Sausage and Wild Rice Pilaf
Lamb sausage and wild rice pilaf transforms humble ingredients into a hearty, satisfying meal. Loaded with savory sausage, chewy rice, and aromatic vegetables, it’s a one-pan wonder perfect for busy weeknights. This recipe delivers big flavor with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the pilaf base:
– 1 lb lamb sausage, casings removed
– 1 cup wild rice, rinsed
– 2 cups chicken broth
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 celery stalks, diced
– 2 carrots, diced
– 2 garlic cloves, minced
For finishing:
– 1/2 cup dried cranberries
– 1/4 cup chopped fresh parsley
– 1 tbsp butter
– Salt and black pepper
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add lamb sausage, breaking it into small pieces with a wooden spoon. Cook for 5-7 minutes until browned and no longer pink.
3. Transfer sausage to a plate using a slotted spoon, leaving drippings in the skillet.
4. Add onion, celery, and carrots to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables soften.
5. Stir in garlic and cook for 30 seconds until fragrant.
6. Add wild rice to the skillet, stirring to coat in the drippings and toast for 1 minute.
7. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
8. Bring to a boil, then reduce heat to low. Cover and simmer for 40 minutes until rice is tender and liquid is absorbed.
9. Return cooked sausage to the skillet. Stir in dried cranberries, butter, and parsley.
10. Season with salt and black pepper to taste. Cook for 2 more minutes until everything is heated through.
One-pan simplicity yields a dish with contrasting textures: chewy wild rice, juicy sausage, and plump cranberries. The savory lamb pairs beautifully with the sweet-tart fruit and earthy vegetables. Serve it straight from the skillet or alongside a crisp green salad for a complete meal.
Lamb Sausage and Tomato Basil Risotto
Kick off your weeknight dinner with this hearty, one-pan meal that combines savory lamb sausage with creamy arborio rice and fresh basil. Keep it simple by using quality canned tomatoes and fresh herbs for maximum flavor. This dish comes together in under an hour for a satisfying, restaurant-quality meal at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
For the base:
– 1 tbsp olive oil
– 1 lb lamb sausage, casings removed
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
For the risotto:
– 1 1/2 cups arborio rice
– 1/2 cup dry white wine
– 4 cups chicken broth, warmed to 180°F
– 1 (14.5 oz) can diced tomatoes, undrained
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves, chopped
– Salt and black pepper
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb lamb sausage, breaking it into 1/2-inch crumbles with a wooden spoon. Cook until browned and no pink remains, 6–8 minutes.
3. Transfer sausage to a plate using a slotted spoon, leaving 2 tbsp fat in the pot. Tip: Reserve rendered fat for richer flavor.
4. Add 1 diced onion to the pot. Sauté until translucent, 4–5 minutes, stirring occasionally.
5. Stir in 3 minced garlic cloves and cook until fragrant, 30 seconds.
6. Add 1 1/2 cups arborio rice. Toast, stirring constantly, until grains turn opaque at the edges, 2–3 minutes.
7. Pour in 1/2 cup white wine. Simmer, stirring, until fully absorbed, 1–2 minutes.
8. Ladle in 1 cup warmed chicken broth. Stir continuously until liquid is absorbed, about 5 minutes. Tip: Constant stirring releases starch for creaminess.
9. Repeat adding broth 1 cup at a time, stirring until absorbed after each addition, about 20 minutes total.
10. Stir in the entire can of diced tomatoes with juices and reserved sausage. Cook until heated through, 2–3 minutes.
11. Remove from heat. Fold in 1/2 cup Parmesan and 1/4 cup chopped basil. Season with salt and pepper. Tip: Let rest 5 minutes off heat for ideal texture.
12. Serve immediately. Now relish the creamy, al dente rice studded with savory sausage and bright tomato notes. For a fresh twist, top with extra basil or a drizzle of balsamic glaze.
Lamb Sausage and Spinach Stuffed Mushrooms
Overflowing with savory flavor, these stuffed mushrooms make an impressive appetizer or light meal. Lamb sausage and fresh spinach create a hearty filling that bakes into tender mushroom caps. They’re surprisingly simple to prepare yet deliver restaurant-quality results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the mushrooms:
– 16 large white mushrooms (about 1.5 lbs)
– 2 tbsp olive oil
– 1/4 tsp salt
For the filling:
– 8 oz ground lamb sausage
– 2 cups fresh spinach, roughly chopped
– 1/2 cup yellow onion, finely diced
– 2 cloves garlic, minced
– 1/4 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Clean 16 large white mushrooms by wiping them with a damp paper towel. Remove and finely chop the stems, setting the caps aside.
3. Place the mushroom caps on the prepared baking sheet, drizzle with 2 tbsp olive oil, and sprinkle with 1/4 tsp salt. Bake for 10 minutes at 400°F to release moisture.
4. While the caps bake, heat a large skillet over medium-high heat. Add 8 oz ground lamb sausage and cook for 5 minutes, breaking it into small crumbles with a wooden spoon.
5. Add 1/2 cup diced yellow onion to the skillet and cook for 3 minutes until translucent. Tip: Cook the sausage first to render fat for sautéing the onion.
6. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
7. Add 2 cups chopped fresh spinach to the skillet and cook for 2 minutes until wilted. Remove from heat.
8. Transfer the sausage mixture to a bowl. Mix in the chopped mushroom stems, 1/4 cup panko breadcrumbs, 1/4 cup grated Parmesan, and 1/4 tsp black pepper.
9. Remove the mushroom caps from the oven and carefully drain any accumulated liquid from the pan. Tip: Draining prevents soggy mushrooms.
10. Generously stuff each mushroom cap with the sausage mixture, pressing it down lightly.
11. Bake the stuffed mushrooms at 400°F for 15 minutes until the filling is hot and the tops are golden brown. Tip: For extra crispiness, broil for the final 2 minutes.
12. Let the mushrooms cool for 5 minutes before serving. You’ll love the contrast between the juicy mushroom base and the crispy, savory filling. The lamb sausage adds a rich depth that pairs perfectly with the fresh spinach. Serve them warm with a dollop of creamy tzatziki for dipping.
Lamb Sausage and Chickpea Curry
Escape the winter chill with this hearty one-pot curry that combines robust lamb sausage with creamy chickpeas in a fragrant tomato-based sauce. It’s a satisfying meal that comes together quickly with minimal cleanup. Perfect for busy weeknights when you crave something warming and flavorful.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For Browning:
– 1 tbsp olive oil
– 1 lb lamb sausage, casings removed
For Aromatics:
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
For Spices:
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper
For Sauce:
– 1 (14.5 oz) can diced tomatoes
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 cup chicken broth
– 1/2 cup full-fat coconut milk
For Finishing:
– 1/4 cup fresh cilantro, chopped
– Salt
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
2. Add lamb sausage, breaking it into 1-inch crumbles with a wooden spoon. Cook undisturbed for 2 minutes to develop a sear.
3. Stir sausage and continue cooking until browned throughout, about 5 minutes total. Transfer to a plate using a slotted spoon, leaving fat in pot.
4. Add onion to the pot and cook, stirring occasionally, until translucent and edges begin to brown, about 4 minutes.
5. Stir in garlic and ginger, cooking until fragrant, about 30 seconds. Tip: Grate ginger directly into pot to capture all juices.
6. Add curry powder, cumin, coriander, and cayenne. Toast spices, stirring constantly, for 30 seconds until aromatic.
7. Pour in diced tomatoes with their juices, scraping bottom of pot to release any browned bits.
8. Add chickpeas, chicken broth, and browned sausage. Bring to a boil.
9. Reduce heat to maintain a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally, until sauce thickens slightly.
10. Stir in coconut milk and simmer for 3 more minutes. Tip: Shake coconut milk can vigorously before opening for even consistency.
11. Remove from heat. Stir in half the cilantro. Taste and add salt only if needed—sausage provides seasoning. Tip: Wait until end to salt as sausage saltiness varies.
12. Ladle curry into bowls and garnish with remaining cilantro.
Oozing with savory juices from the lamb, this curry delivers a velvety texture from the coconut milk that clings to each chickpea. The aromatic spices create a warm, complex backdrop without overwhelming heat. Serve over steamed basmati rice or with warm naan to soak up every drop of the rich sauce.
Lamb Sausage and Zucchini Fritters
Whip up these savory fritters for a quick, protein-packed meal that transforms simple ingredients into something special. They’re perfect for using leftover zucchini or a quick weeknight dinner, delivering a satisfying crunch with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– For the fritter mixture: 1 lb lamb sausage (casings removed), 2 medium zucchinis (grated, about 2 cups), 1/2 cup all-purpose flour, 1 large egg, 2 tbsp chopped fresh parsley, 1/2 tsp salt, 1/4 tsp black pepper
– For frying: 1/4 cup vegetable oil
Instructions
1. Grate the zucchinis using the large holes of a box grater.
2. Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture. Tip: Removing moisture prevents soggy fritters.
3. In a large bowl, combine the squeezed zucchini, lamb sausage, flour, egg, parsley, salt, and pepper.
4. Mix with your hands until just combined; do not overmix to keep the texture tender.
5. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
6. Form the mixture into 8 equal patties, about 1/2-inch thick.
7. Carefully place the patties in the hot oil, cooking 3-4 at a time to avoid crowding the pan.
8. Cook for 3-4 minutes per side, or until golden brown and the internal temperature reaches 160°F. Tip: Use a meat thermometer for accuracy.
9. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
10. Repeat with the remaining mixture, adding more oil if needed. Tip: Let the oil reheat between batches for even browning.
Enjoy these fritters hot for a crispy exterior that gives way to a juicy, flavorful interior. They pair wonderfully with a dollop of cool tzatziki or atop a fresh green salad for a complete meal.
Lamb Sausage and Quinoa Salad
A hearty salad that transforms lamb sausage and quinoa into a satisfying meal. This dish combines savory, spiced sausage with fluffy quinoa and crisp vegetables for a balanced bite. It’s perfect for meal prep or a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the quinoa and sausage:
– 1 cup quinoa
– 2 cups water
– 1 lb lamb sausage, casings removed
– 1 tbsp olive oil
– For the vegetables and dressing:
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/2 red onion, thinly sliced
– 1/4 cup fresh parsley, chopped
– 3 tbsp lemon juice
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer to remove bitterness.
2. In a medium saucepan, combine rinsed quinoa and 2 cups water; bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
4. Remove quinoa from heat, fluff with a fork, and let it cool uncovered to prevent mushiness.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add 1 lb lamb sausage, breaking it into small crumbles with a spatula.
7. Cook sausage for 8-10 minutes, stirring occasionally, until browned and cooked through to 160°F internal temperature.
8. Transfer cooked sausage to a paper towel-lined plate to drain excess grease.
9. In a large bowl, combine cooled quinoa, cooked sausage, 1 cup halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
10. In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
11. Pour dressing over the quinoa mixture and toss gently to coat evenly.
12. Fold in 1/4 cup chopped fresh parsley just before serving to maintain its bright color.
Vibrant and textured, this salad offers a contrast of tender quinoa, juicy sausage crumbles, and crisp vegetables. The lemon dressing adds a zesty kick that brightens the rich lamb flavors. Serve it chilled for a refreshing lunch or warm it slightly to highlight the savory notes.
Lamb Sausage and Roasted Garlic Mashed Potatoes
Just when you need a hearty, satisfying meal, this lamb sausage and roasted garlic mashed potatoes delivers. Juicy lamb sausage pairs with creamy, garlicky potatoes for a comforting dinner. It’s simple to make but packed with flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the roasted garlic:
– 1 head garlic
– 1 tbsp olive oil
For the lamb sausage:
– 1 lb lamb sausage links
– 1 tbsp olive oil
For the mashed potatoes:
– 2 lbs Yukon Gold potatoes, peeled and quartered
– 4 tbsp unsalted butter
– 1/2 cup whole milk
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat oven to 400°F.
2. Slice the top off the head of garlic to expose the cloves.
3. Drizzle 1 tbsp olive oil over the garlic.
4. Wrap the garlic tightly in aluminum foil.
5. Roast the garlic in the oven for 40 minutes, or until cloves are soft and golden.
6. While garlic roasts, place 2 lbs peeled, quartered potatoes in a large pot.
7. Cover potatoes with cold water by 1 inch.
8. Add 1 tsp salt to the water.
9. Bring the pot to a boil over high heat.
10. Reduce heat to medium and simmer potatoes for 15-20 minutes, until fork-tender.
11. Drain potatoes thoroughly in a colander.
12. Return potatoes to the hot pot to evaporate excess moisture.
13. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
14. Add 1 lb lamb sausage links to the skillet.
15. Cook sausages for 12-15 minutes, turning occasionally, until browned and internal temperature reaches 160°F.
16. Squeeze roasted garlic cloves from their skins into a small bowl.
17. Mash the roasted garlic into a paste with a fork.
18. Add 4 tbsp butter, 1/2 cup milk, and the garlic paste to the potatoes.
19. Mash potatoes with a potato masher until smooth and creamy.
20. Stir in 1/2 tsp black pepper.
21. Taste and adjust seasoning if needed.
22. Serve mashed potatoes immediately with lamb sausages on top.
Warm, creamy potatoes contrast with the savory, slightly gamey lamb sausage. The roasted garlic adds a deep, mellow sweetness that permeates the entire dish. For a fresh twist, top with chopped parsley or serve alongside a simple arugula salad.
Lamb Sausage and Eggplant Parmesan
Mixing savory lamb sausage with creamy eggplant creates a hearty, comforting dish that’s perfect for chilly evenings. This layered casserole bakes into a golden, bubbling meal that’s both satisfying and easy to prepare. You’ll love the rich flavors and tender textures in every bite.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the sausage and eggplant:
– 1 lb ground lamb sausage
– 2 medium eggplants, sliced into 1/2-inch rounds
– 1/4 cup olive oil
– 1 tsp salt
For the sauce:
– 2 cups marinara sauce
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
For the topping:
– 2 cups shredded mozzarella cheese
– 1/4 cup breadcrumbs
Instructions
1. Preheat oven to 375°F.
2. Brush eggplant slices with olive oil and sprinkle with salt.
3. Arrange eggplant on a baking sheet in a single layer.
4. Roast eggplant for 20 minutes until tender and lightly browned.
5. Brown lamb sausage in a skillet over medium-high heat for 8 minutes, breaking it into crumbles.
6. Drain excess fat from the sausage.
7. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish.
8. Layer half the roasted eggplant over the sauce.
9. Top eggplant with all the cooked sausage.
10. Sprinkle 1/4 cup Parmesan cheese and oregano over sausage.
11. Add remaining eggplant as the next layer.
12. Pour remaining 1 cup marinara sauce over eggplant.
13. Combine mozzarella and breadcrumbs in a bowl.
14. Sprinkle cheese mixture evenly over the top.
15. Bake uncovered at 375°F for 25 minutes until cheese is melted and golden.
16. Let rest for 10 minutes before serving.
Rich, savory lamb sausage pairs beautifully with the soft, roasted eggplant in this comforting bake. The crispy cheese topping adds a delightful crunch to each creamy layer. Serve it with a simple green salad or crusty bread for a complete, cozy meal.
Lamb Sausage and Cabbage Stir-Fry
Facing a busy weeknight? This lamb sausage and cabbage stir-fry delivers bold flavor with minimal effort. It’s a hearty, one-pan meal ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the stir-fry:
– 1 lb lamb sausage, casings removed
– 1 small head green cabbage, thinly sliced (about 6 cups)
– 1 medium yellow onion, thinly sliced
– 2 tbsp vegetable oil
For the sauce:
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/2 tsp red pepper flakes
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the lamb sausage, breaking it into small crumbles with a spatula. Cook for 5-7 minutes until browned and cooked through. Tip: Don’t overcrowd the pan to ensure proper browning.
3. Transfer the cooked sausage to a plate, leaving the rendered fat in the skillet.
4. Add the remaining 1 tbsp vegetable oil to the skillet.
5. Add the sliced onion and cook for 3 minutes, stirring occasionally, until softened.
6. Add the thinly sliced cabbage and cook for 5-7 minutes, stirring frequently, until wilted and lightly browned at the edges. Tip: Slice the cabbage uniformly for even cooking.
7. While the vegetables cook, whisk together the soy sauce, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes in a small bowl.
8. Return the cooked lamb sausage to the skillet with the cabbage and onion.
9. Pour the sauce mixture over everything in the skillet.
10. Stir constantly for 2-3 minutes until the sauce thickens slightly and coats all ingredients evenly. Tip: Have all sauce ingredients measured and ready before you start cooking.
Generously portion the stir-fry into bowls. The cabbage retains a pleasant crunch against the savory, spiced lamb. For a complete meal, serve it over steamed jasmine rice or with a side of crusty bread to soak up the flavorful sauce.
Lamb Sausage and Honey Mustard Glaze
Ready for a savory-sweet main that comes together with minimal fuss? Lamb sausage gets a glossy honey mustard glaze that caramelizes beautifully in the oven. It’s a straightforward dish with impressive results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the sausage:
– 1 lb lamb sausage links
– 1 tbsp olive oil
For the glaze:
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 1 tbsp whole grain mustard
– 1 tbsp apple cider vinegar
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Pat the lamb sausage links dry with paper towels to ensure even browning.
3. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
4. Add the sausage links to the hot skillet.
5. Sear the sausages for 2-3 minutes per side until golden brown.
6. While the sausages sear, whisk together 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, 1 tbsp apple cider vinegar, 1/2 tsp garlic powder, and 1/4 tsp black pepper in a small bowl.
7. Pour the honey mustard glaze over the seared sausages in the skillet, coating them evenly.
8. Transfer the skillet to the preheated 400°F oven.
9. Bake for 15-18 minutes, basting the sausages with the glaze halfway through.
10. Check for doneness by inserting an instant-read thermometer into the thickest part of a sausage; it should read 160°F.
11. Remove the skillet from the oven and let the sausages rest for 5 minutes before serving.
12. Spoon the thickened glaze from the skillet over the sausages.
Enjoy the sticky, caramelized glaze clinging to the juicy, herbaceous lamb sausage. The sweet honey and tangy mustard create a perfectly balanced sauce. Serve it sliced over creamy polenta or with roasted root vegetables to soak up every bit of the glaze.
Lamb Sausage and Blue Cheese Pizza
Ditch the takeout menus—this bold pizza combines savory lamb sausage with tangy blue cheese for a gourmet twist on a classic. The rich flavors meld together under a crisp crust, creating a satisfying meal that’s surprisingly simple to make at home. It’s perfect for a cozy night in or impressing guests with minimal fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the crust:
– 1 pound store-bought pizza dough
– 1 tablespoon olive oil
For the sauce:
– 1/2 cup canned crushed tomatoes
– 1 teaspoon dried oregano
– 1/4 teaspoon salt
For the toppings:
– 8 ounces lamb sausage, casings removed
– 4 ounces blue cheese, crumbled
– 1/2 cup shredded mozzarella cheese
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 lightly floured surface, stretch the pizza dough into a 12-inch circle.
3. Brush the dough evenly with olive oil to prevent sogginess.
4. In a small bowl, mix crushed tomatoes, oregano, and salt to make the sauce.
5. Spread the sauce thinly over the dough, leaving a 1/2-inch border.
6. Cook lamb sausage in a skillet over medium-high heat for 5–7 minutes until browned, breaking it into small pieces.
7. Drain excess fat from the sausage and let it cool slightly.
8. Sprinkle mozzarella cheese evenly over the sauce.
9. Scatter the cooked lamb sausage and crumbled blue cheese on top.
10. Transfer the pizza to the preheated stone or sheet and bake for 12–15 minutes until the crust is golden and cheese is bubbly.
11. Remove from the oven and let it rest for 3 minutes before slicing.
Nothing beats the crispy, chewy crust paired with the savory lamb and pungent blue cheese. The flavors deepen as it cools slightly, making each bite complex and hearty. Try serving it with a light arugula salad dressed in lemon vinaigrette to cut through the richness.
Summary
Deliciously versatile, these 20 savory lamb sausage recipes offer something for every occasion—from cozy weeknight dinners to festive gatherings. We hope you find inspiration to fire up the stove and try a new favorite. Don’t forget to leave a comment sharing which recipe you loved most and pin this roundup to your Pinterest boards to save for later. Happy cooking!
