Zesty, quick, and packed with flavor—these 18 spicy Vienna sausage recipes are your new secret weapon for fast, satisfying meals. Whether you’re craving a comforting dinner after a long day or need a speedy lunch solution, this roundup has you covered. Get ready to transform this pantry staple into something extraordinary with minimal effort. Let’s dive into these delicious, time-saving ideas!
Spicy Vienna Sausage Stir-Fry with Peppers
Wandering through the kitchen this afternoon, I found myself craving something simple yet comforting, a dish that could bridge the gap between pantry staples and a warm, satisfying meal. It’s in these quiet moments that a humble can of Vienna sausages and a few crisp peppers can transform into a quick, spicy stir-fry, perfect for a solo lunch or a casual dinner.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the stir-fry:
– 1 (12 oz) can Vienna sausages, drained and sliced into ½-inch rounds
– 1 large green bell pepper, seeded and cut into 1-inch strips
– 1 large red bell pepper, seeded and cut into 1-inch strips
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp vegetable oil
For the sauce:
– ¼ cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp red pepper flakes
– ½ tsp ground black pepper
Instructions
1. In a small bowl, whisk together ¼ cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp red pepper flakes, and ½ tsp ground black pepper until fully combined; set aside.
2. Heat a large skillet or wok over medium-high heat and add 2 tbsp vegetable oil, swirling to coat the surface evenly.
3. Add 1 medium yellow onion, thinly sliced, and sauté for 3–4 minutes, stirring occasionally, until the onion turns translucent and begins to soften.
4. Add 1 large green bell pepper and 1 large red bell pepper, both cut into 1-inch strips, and cook for 4–5 minutes, stirring frequently, until the peppers are tender-crisp with slight char marks.
5. Stir in 2 cloves garlic, minced, and cook for 30 seconds, just until fragrant to avoid burning the garlic.
6. Push the vegetables to the sides of the skillet, creating a well in the center, and add the sliced Vienna sausages; cook for 2–3 minutes, turning once, until lightly browned on both sides.
7. Pour the prepared sauce over the sausage and vegetable mixture, stirring gently to coat everything evenly.
8. Reduce the heat to medium-low and simmer for 3–4 minutes, allowing the sauce to thicken slightly and cling to the ingredients.
9. Remove from heat and let sit for 1 minute before serving to let the flavors meld together.
The stir-fry emerges with a delightful contrast: the sausages offer a tender, savory bite against the crisp-tender peppers, all enveloped in a glossy, sweet-spicy sauce that tingles gently on the palate. Serve it over a bed of steamed rice or tucked into warm tortillas for a playful twist, letting the vibrant colors and comforting warmth fill your plate.
Creamy Vienna Sausage Pasta with Garlic
Lately, I’ve been craving something simple and comforting, a dish that feels like a warm hug on a quiet evening. This creamy Vienna sausage pasta with garlic is just that—a humble, satisfying meal that comes together with pantry staples and a little patience, perfect for when you want to unwind without much fuss. It’s a gentle reminder that good food doesn’t need to be complicated to feel special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the pasta and sausage:
– 12 ounces dried pasta (such as penne or fusilli)
– 1 (4.6-ounce) can Vienna sausages, drained and sliced into rounds
– 2 tablespoons olive oil
For the creamy garlic sauce:
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 2 tablespoons unsalted butter
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt the water generously—it should taste like the sea to season the pasta from within.
2. Add the dried pasta to the boiling water and cook according to package directions until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add the sliced Vienna sausages to the skillet and cook, stirring occasionally, until lightly browned and slightly crispy, about 5 minutes. Tip: Pat the sausages dry with a paper towel before slicing for better browning.
5. Remove the sausages from the skillet and set aside on a plate, leaving the oil in the skillet.
6. Reduce the heat to medium-low and add the minced garlic to the skillet, cooking until fragrant and soft but not browned, about 1 minute.
7. Pour the heavy cream into the skillet, stirring to combine with the garlic, and bring to a gentle simmer over medium heat.
8. Add the grated Parmesan cheese, salt, and black pepper to the skillet, stirring constantly until the cheese melts and the sauce thickens slightly, about 3–4 minutes.
9. Stir in the unsalted butter until fully incorporated and the sauce is smooth and creamy.
10. Drain the cooked pasta, reserving 1/4 cup of the pasta water, and add the pasta to the skillet with the sauce.
11. Add the cooked Vienna sausages back to the skillet, tossing everything together to coat evenly. Tip: If the sauce seems too thick, gradually add the reserved pasta water, a tablespoon at a time, until desired consistency is reached.
12. Remove from heat and let sit for 2 minutes to allow the flavors to meld.
Often, the first bite reveals a creamy, velvety sauce clinging to each noodle, with the mild, savory Vienna sausages adding a tender contrast. The garlic whispers through every forkful, not overpowering but comforting, making this pasta ideal for a cozy dinner served straight from the skillet, perhaps with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop.
Vienna Sausage and Cheese Stuffed Peppers
Wandering through the kitchen on this quiet morning, I found myself drawn to the simple comfort of stuffed peppers—a dish that feels like a warm embrace after a long day. There’s something deeply soothing about the way the peppers soften and cradle their filling, creating a meal that’s both humble and heartening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the peppers and filling:
– 4 medium bell peppers (any color), tops removed and seeds discarded
– 1 (14.5 oz) can Vienna sausages, drained and sliced into ¼-inch rounds
– 1 cup shredded cheddar cheese
– ½ cup cooked white rice
– ¼ cup finely diced onion
– 1 tablespoon olive oil
– ½ teaspoon garlic powder
– ¼ teaspoon black pepper
For the topping:
– ¼ cup shredded cheddar cheese
– 2 tablespoons breadcrumbs
Instructions
1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish with olive oil.
2. In a medium skillet over medium heat, warm 1 tablespoon of olive oil until it shimmers, about 1 minute.
3. Add ¼ cup finely diced onion to the skillet and sauté until translucent and fragrant, approximately 3–4 minutes, stirring occasionally to prevent burning.
4. Remove the skillet from heat and stir in 1 cup shredded cheddar cheese, ½ cup cooked white rice, 1 can of sliced Vienna sausages, ½ teaspoon garlic powder, and ¼ teaspoon black pepper until evenly combined.
5. Spoon the filling mixture evenly into the 4 prepared bell peppers, packing it gently to avoid air pockets.
6. Arrange the stuffed peppers upright in the greased baking dish, spacing them about 1 inch apart for even cooking.
7. In a small bowl, mix ¼ cup shredded cheddar cheese with 2 tablespoons breadcrumbs, then sprinkle this topping evenly over each pepper.
8. Cover the baking dish tightly with aluminum foil and bake at 375°F for 15 minutes to steam the peppers until tender.
9. Remove the foil and continue baking uncovered for 10 minutes, or until the cheese topping is golden brown and bubbly.
10. Let the peppers rest for 5 minutes before serving to allow the filling to set slightly.
Finally, these peppers emerge from the oven with a delightful contrast: the tender, sweet flesh of the bell peppers gives way to a savory, creamy filling where the Vienna sausages add a subtle smokiness. For a creative twist, serve them alongside a crisp green salad or drizzle with a light tomato sauce to enhance their comforting warmth.
Vienna Sausage Breakfast Hash with Eggs
Often, on quiet mornings when the world feels still, I find myself craving something simple yet deeply satisfying—a humble breakfast that warms from the inside out. This Vienna sausage hash, with its golden eggs nestled on top, is just that kind of comforting dish, a gentle start to any day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the Hash:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 1 medium green bell pepper, diced
– 1 (12-ounce) can Vienna sausages, drained and sliced into 1/2-inch rounds
– 1 pound russet potatoes, peeled and diced into 1/2-inch cubes
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
For the Eggs:
– 4 large eggs
– 1 tablespoon unsalted butter
Instructions
1. Heat the olive oil in a large skillet over medium heat (about 350°F).
2. Add the diced onion and green bell pepper to the skillet, cooking for 5-7 minutes until softened and slightly translucent.
3. Stir in the sliced Vienna sausages, cooking for 3-4 minutes until lightly browned.
4. Add the diced potatoes to the skillet, spreading them in an even layer.
5. Sprinkle the garlic powder, smoked paprika, black pepper, and salt evenly over the potato mixture.
6. Cook the hash undisturbed for 8-10 minutes to allow the potatoes to develop a golden-brown crust on the bottom.
7. Gently flip sections of the hash with a spatula, then continue cooking for another 8-10 minutes until the potatoes are tender when pierced with a fork.
8. Create four small wells in the hash using the back of a spoon.
9. Place 1/4 tablespoon of butter into each well, allowing it to melt for about 30 seconds.
10. Crack one egg into each well, being careful not to break the yolks.
11. Cover the skillet with a lid and cook the eggs for 4-5 minutes, or until the whites are fully set and the yolks reach your desired consistency.
12. Remove the skillet from the heat and let it rest, covered, for 2 minutes before serving.
Most mornings, this hash offers a delightful contrast—the crispy potatoes and savory sausages give way to creamy, rich egg yolks that mingle with every bite. For a fresh twist, top it with a sprinkle of chopped chives or a dash of hot sauce, turning a simple meal into a little morning celebration.
Vienna Sausage and Potato Skillet
Perhaps there’s something quietly comforting about a simple skillet meal on a winter afternoon, the kind that fills the kitchen with a warm, savory aroma without demanding too much effort. It’s a humble dish, really, just a few pantry staples coming together to create something greater than the sum of its parts.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the Base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
For the Potatoes:
– 1.5 pounds russet potatoes, peeled and cut into 1/2-inch cubes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the Sausage & Finish:
– 1 (4.6 oz) can Vienna sausages, drained and sliced into 1/2-inch rounds
– 1/4 cup water
– 1 tablespoon chopped fresh parsley
Instructions
1. Heat 1 tablespoon of olive oil in a large, 10-inch cast-iron or non-stick skillet over medium heat for 2 minutes until the oil shimmers.
2. Add 1 cup of diced yellow onion to the skillet and cook for 5 minutes, stirring occasionally, until the onion pieces are soft and translucent.
3. Add 2 cloves of minced garlic to the skillet and cook for 1 minute, stirring constantly, until the garlic is fragrant. Tip: Adding the garlic after the onion softens prevents it from burning and becoming bitter.
4. Add the 1.5 pounds of cubed russet potatoes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Stir to coat the potatoes in the oil and aromatics.
5. Pour 1/4 cup of water into the skillet and immediately cover it with a tight-fitting lid. Reduce the heat to medium-low.
6. Let the potatoes steam, covered, for 15 minutes. Do not stir during this time. Tip: The steam created by the water and lid helps the potatoes cook through evenly without needing to stir, which can cause them to break apart.
7. After 15 minutes, remove the lid. The water should be fully evaporated, and the potatoes should be tender when pierced with a fork.
8. Increase the heat back to medium. Add the sliced Vienna sausages from the 4.6 oz can to the skillet.
9. Cook, stirring gently every 2 minutes, for 5-7 minutes until the potatoes develop golden-brown edges and the sausage slices are lightly browned.
10. Remove the skillet from the heat and stir in 1 tablespoon of chopped fresh parsley. Tip: Adding the parsley off the heat preserves its fresh color and bright flavor.
Just spoon it directly from the skillet for a rustic, family-style presentation. The potatoes become wonderfully tender inside with crisp, golden edges, while the sausages offer a soft, savory counterpoint. For a creative twist, top each serving with a dollop of cool sour cream or a sprinkle of sharp cheddar cheese to cut through the richness.
Vienna Sausage Fried Rice with Vegetables
Under the soft glow of the kitchen light, there’s a quiet comfort in transforming humble pantry staples into something warm and nourishing. This simple fried rice, sparked by the smoky-sweetness of Vienna sausages and the gentle crunch of vegetables, feels like a small, personal celebration on a busy evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Rice & Base:
– 3 cups cold, cooked long-grain white rice
– 2 tablespoons vegetable oil
For the Vegetables & Protein:
– 1 (4.6 oz) can Vienna sausages, drained and sliced into 1/4-inch rounds
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/2 cup finely diced yellow onion
– 2 large eggs
For the Sauce & Seasoning:
– 3 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1/2 teaspoon ground white pepper
– 1/4 teaspoon garlic powder
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the sliced Vienna sausages and cook, stirring occasionally, until lightly browned and slightly crispy on the edges, about 3-4 minutes. Remove the sausages from the skillet and set them aside on a plate.
3. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the diced onion and cook, stirring frequently, until translucent and soft, about 3 minutes.
4. Push the onions to one side of the skillet. Crack the 2 eggs into the empty space and scramble them with a spatula until fully set and in small curds, about 1 minute. Tip: Scrambling the eggs directly in the skillet infuses the rice with richer flavor.
5. Add the frozen mixed vegetables to the skillet and stir to combine with the onions and eggs. Cook, stirring occasionally, until the vegetables are heated through and no longer icy, about 3-4 minutes.
6. Add the 3 cups of cold, cooked rice to the skillet. Use the spatula to break up any large clumps and stir to combine with the vegetable-egg mixture.
7. Pour the 3 tablespoons of soy sauce and 1 tablespoon of oyster sauce evenly over the rice. Sprinkle the 1/2 teaspoon of white pepper and 1/4 teaspoon of garlic powder over the top.
8. Stir-fry the mixture continuously for 4-5 minutes, pressing the rice against the hot skillet occasionally, until every grain is heated through and lightly coated in the sauce.
9. Return the cooked Vienna sausages to the skillet. Stir gently to incorporate and heat the sausages through for 1 final minute. Tip: Adding the sausages last preserves their texture and prevents them from becoming too soft.
10. Remove the skillet from the heat. Tip: Let the fried rice rest for 2 minutes off the heat; this allows the flavors to settle and the rice to achieve the perfect texture.
Here, the rice is satisfyingly separate and glossy, each bite offering a soft chew against the pop of peas and the gentle, savory bite of sausage. Heap it into a bowl and top with a drizzle of chili crisp or a soft-fried egg for a simple, complete meal that feels both nostalgic and new.
Vienna Sausage and Bean Chili
Sometimes, the simplest meals are the ones that feel most like home, especially on a quiet winter afternoon. This chili, with its humble pantry staples, simmers into something deeply comforting, a gentle reminder that warmth can be found in the most unassuming of pots.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 1 tablespoon olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
For the chili:
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can pinto beans, drained and rinsed
– 2 cups low-sodium chicken broth
– 1 (4.6 oz) can Vienna sausages, sliced into rounds
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat for 1 minute until shimmering.
2. Add 1 finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and soft.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in 1 can undrained diced tomatoes, 1 can drained kidney beans, 1 can drained pinto beans, and 2 cups low-sodium chicken broth.
5. Add 2 tablespoons chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika, stirring to combine all ingredients evenly.
6. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low.
7. Cover the pot with a lid and simmer for 15 minutes to allow the flavors to meld, stirring once halfway through.
8. Gently fold in 1 can sliced Vienna sausages and simmer uncovered for 5 more minutes until the sausages are heated through.
Rich and hearty, this chili develops a thick, stew-like texture from the softened beans, while the Vienna sausages add a subtle, savory note. Serve it over a bed of fluffy rice for a complete meal, or with a sprinkle of sharp cheddar cheese and a dollop of cool sour cream to balance the warmth.
Vienna Sausage Tacos with Avocado Salsa
Perhaps it’s the quiet hum of a winter morning, the kind that makes you want to tinker in the kitchen with something simple yet unexpectedly delightful. There’s a certain comfort in taking humble, pantry-friendly ingredients and transforming them into a meal that feels both nostalgic and new.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Sausage & Assembly:
- 1 (12 oz) can Vienna sausages, drained
- 8 small corn tortillas
- 1 tablespoon vegetable oil
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely diced white onion
- 1/4 cup chopped fresh cilantro
For the Avocado Salsa:
- 1 large ripe avocado, diced
- 1/2 cup diced Roma tomato
- 2 tablespoons fresh lime juice
- 1 tablespoon finely chopped jalapeño (seeds removed for less heat)
- 1/4 teaspoon kosher salt
Instructions
- Pat the drained Vienna sausages completely dry with a paper towel to ensure they crisp up nicely in the pan.
- Heat the vegetable oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the dried sausages to the hot skillet in a single layer.
- Cook the sausages for 4-5 minutes, turning occasionally, until they are golden brown and lightly crisped on all sides.
- While the sausages cook, prepare the avocado salsa by gently combining the diced avocado, diced tomato, lime juice, chopped jalapeño, and kosher salt in a medium bowl. Tip: Add the lime juice immediately after dicing the avocado to prevent browning.
- Warm the corn tortillas directly over a low gas flame for about 15-20 seconds per side until pliable and slightly charred, or wrap them in a damp paper towel and microwave for 30 seconds. Tip: Warming tortillas makes them more flexible and less likely to tear when filled.
- Transfer the crisped sausages to a plate lined with a paper towel to drain any excess oil.
- Assemble each taco by placing 2-3 sausages on a warm tortilla.
- Top each taco evenly with the shredded cheddar cheese, allowing the residual heat from the sausages and tortilla to slightly melt it.
- Spoon a generous portion of the avocado salsa over the cheese.
- Finish each taco with a sprinkle of the diced white onion and chopped fresh cilantro. Tip: For the best texture, dice the onion finely so it provides crunch without overwhelming a bite.
These tacos offer a wonderful play of textures, from the snappy, savory sausage to the cool, creamy avocado salsa and the sharp bite of fresh onion. The warm, slightly charred tortilla holds it all together, creating a simple yet satisfying contrast in every mouthful. Try serving them with an extra wedge of lime on the side for a bright, last-minute squeeze that really makes the flavors sing.
Vienna Sausage and Cornbread Casserole
There’s something quietly comforting about a dish that comes together with humble ingredients, the kind you might already have tucked away in your pantry on a chilly evening. This casserole, with its simple charm, feels like a warm embrace after a long day, turning the ordinary into something gently satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the cornbread base:
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1/4 cup granulated sugar
– 1 teaspoon salt
– 1 cup whole milk
– 1 large egg
– 1/4 cup unsalted butter, melted
For the filling:
– 1 (14.5 oz) can Vienna sausages, drained and sliced into 1/2-inch pieces
– 1 (15 oz) can whole kernel corn, drained
– 1 (10.5 oz) can condensed cream of mushroom soup
– 1/2 cup sour cream
– 1/2 cup shredded cheddar cheese
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until well combined.
3. In a separate medium bowl, beat the egg with a fork, then stir in the milk and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and mix gently with a spatula just until no dry streaks remain; avoid overmixing to keep the cornbread tender.
5. Spread the cornbread batter evenly into the prepared baking dish, using the back of a spoon to smooth it into a thin layer.
6. In the same large bowl (no need to wash it), combine the sliced Vienna sausages, drained corn, cream of mushroom soup, sour cream, shredded cheddar cheese, and black pepper, stirring until everything is evenly coated.
7. Spoon the sausage and corn mixture over the cornbread batter in the dish, spreading it gently to cover the surface.
8. Place the dish in the preheated oven and bake for 30–35 minutes, or until the edges are golden brown and the center is set when lightly pressed.
9. Remove the casserole from the oven and let it rest on a wire rack for 10 minutes before serving to allow the layers to firm up slightly.
Buttery and crumbly from the cornbread, this casserole yields a savory bite with the mild smokiness of Vienna sausages and sweet pops of corn. Serve it warm, perhaps with a dollop of extra sour cream or a simple green salad on the side, for a meal that feels both nostalgic and effortlessly complete.
Vienna Sausage Mac and Cheese Bake
Remembering those childhood afternoons when a simple can of Vienna sausages and a box of macaroni could conjure such comfort, this bake transforms those humble beginnings into a warm, communal dish perfect for sharing on a quiet evening. It’s a gentle nod to nostalgia, where creamy cheese and savory bites mingle under a golden crust, inviting you to slow down and savor each bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the pasta and sausages:
– 8 ounces elbow macaroni
– 1 (4.6 ounce) can Vienna sausages, drained and sliced into rounds
For the cheese sauce:
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed to about 110°F
– 2 cups shredded sharp cheddar cheese
– 1/2 teaspoon garlic powder
– 1/4 teaspoon smoked paprika
For the topping:
– 1/2 cup panko breadcrumbs
– 2 tablespoons grated Parmesan cheese
– 1 tablespoon melted unsalted butter
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the elbow macaroni and cook for 7–8 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the macaroni in a colander and set it aside; for a creamier texture, rinse it briefly under warm water to remove excess starch.
4. In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter until it bubbles gently, then whisk in 3 tablespoons of all-purpose flour to form a smooth paste, cooking for 1–2 minutes until it turns a light golden color to remove the raw flour taste.
5. Gradually pour in 2 cups of warmed whole milk while whisking constantly to prevent lumps, and continue cooking for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
6. Remove the saucepan from the heat and stir in 2 cups of shredded sharp cheddar cheese until fully melted and smooth, then mix in 1/2 teaspoon garlic powder and 1/4 teaspoon smoked paprika for depth of flavor.
7. Gently fold the drained macaroni and sliced Vienna sausages into the cheese sauce until evenly coated, then transfer the mixture to the prepared baking dish, spreading it into an even layer.
8. In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tablespoons grated Parmesan cheese, and 1 tablespoon melted unsalted butter, mixing until the crumbs are lightly moistened, then sprinkle this topping evenly over the mac and cheese.
9. Bake in the preheated oven for 20–25 minutes, or until the topping is crisp and golden brown and the edges are bubbling gently.
10. Let the bake rest for 5 minutes after removing it from the oven to allow the sauce to set slightly for easier serving.
Lingering over this dish reveals a delightful contrast: the creamy, cheesy interior gives way to a satisfying crunch from the panko topping, while the Vienna sausages add a subtle, savory note that balances the richness. For a creative twist, serve it alongside a crisp green salad or top individual portions with a drizzle of hot sauce to cut through the creaminess on a cozy night in.
Vienna Sausage and Egg Breakfast Burritos
Mornings like these, with the quiet hum of the kitchen and the soft light of dawn, call for something simple yet deeply satisfying. There’s a humble comfort in the familiar sizzle of a pan, a small ritual to start the day gently. This recipe is for those slow, reflective moments when you want to feed your soul as much as your body.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the filling:
– 1 tablespoon unsalted butter
– 4 large eggs
– 1 (4.6 oz) can Vienna sausages, drained and sliced into 1/4-inch rounds
– 1/4 cup shredded cheddar cheese
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
For assembly:
– 2 large (10-inch) flour tortillas
– 2 tablespoons sour cream
Instructions
1. Place a medium non-stick skillet over medium-low heat and add 1 tablespoon of unsalted butter, letting it melt completely and coat the pan.
2. Crack 4 large eggs directly into the skillet and use a spatula to gently scramble them, moving slowly to create soft, large curds.
3. When the eggs are about 70% set and still slightly wet, after approximately 2 minutes, add the sliced Vienna sausages, distributing them evenly.
4. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over the egg and sausage mixture, then continue cooking for 1 more minute until the eggs are fully set but not dry.
5. Remove the skillet from the heat and immediately fold in 1/4 cup shredded cheddar cheese, allowing the residual heat to melt it into the filling.
6. Warm 2 large flour tortillas by placing them directly on a gas burner set to low for 10 seconds per side, or in a dry skillet over medium heat for 15 seconds per side until pliable.
7. Spread 1 tablespoon of sour cream in a line down the center of each warmed tortilla.
8. Divide the warm egg and sausage filling evenly between the two tortillas, placing it over the sour cream.
9. Fold the bottom edge of each tortilla up over the filling, then fold in the sides, and roll tightly away from you to form a secure burrito.
10. Place each burrito seam-side down back into the warm, empty skillet over low heat for 1 minute to lightly toast and seal the seam.
Perhaps the best part is the gentle contrast—the soft, creamy eggs and melted cheese against the slight snap of the sausages, all wrapped in a warm, toasty tortilla. For a quiet morning treat, try drizzling a little hot sauce over the filling before rolling, or serve it sliced in half with a side of fresh fruit for a brighter touch.
Vienna Sausage Pizza with Spicy Sauce
Just now, as the morning light filters through my kitchen window, I find myself drawn to a simple, nostalgic dish that feels like a warm embrace on this quiet day. It’s a humble creation that transforms pantry staples into something unexpectedly comforting, perfect for a cozy meal when time feels slow and reflective.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the crust:
– 1 pre-made 12-inch pizza crust
– 1 tablespoon olive oil
For the sauce:
– 1 cup canned tomato sauce
– 2 tablespoons hot sauce (like Frank’s RedHot)
– 1 teaspoon garlic powder
– 1/2 teaspoon dried oregano
For the topping:
– 1 can (4.6 oz) Vienna sausages, drained and sliced into 1/4-inch rounds
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 425°F (218°C) and place a baking sheet inside to heat up.
2. Brush the pre-made pizza crust evenly with 1 tablespoon of olive oil, coating the entire surface.
3. In a small bowl, combine 1 cup of canned tomato sauce, 2 tablespoons of hot sauce, 1 teaspoon of garlic powder, and 1/2 teaspoon of dried oregano, stirring until fully blended.
4. Spread the spicy sauce mixture over the oiled pizza crust, leaving a 1/2-inch border around the edges for the crust.
5. Arrange the sliced Vienna sausages evenly over the sauce in a single layer.
6. Sprinkle 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese over the sausages, covering them completely.
7. Carefully transfer the assembled pizza to the preheated baking sheet in the oven using a spatula or pizza peel.
8. Bake at 425°F (218°C) for 15-18 minutes, or until the cheese is melted and bubbly with golden-brown spots.
9. Remove the pizza from the oven and let it rest on a wire rack for 5 minutes to allow the crust to crisp up slightly.
10. Slice the pizza into 8 equal pieces using a sharp knife or pizza cutter.
Kindly, this pizza emerges with a crisp, golden crust that gives way to a gooey, savory topping, where the mild Vienna sausages are perfectly balanced by the zesty kick of the spicy sauce. Serve it warm with a side of crisp salad or enjoy it as a playful twist on game-day snacks, letting the flavors meld into each bite.
Vienna Sausage and Rice Stuffed Tomatoes
Zestful memories of summer gardens often lead me to simple, comforting dishes that feel like a warm embrace. Today, I’m quietly preparing a humble, savory meal that transforms basic pantry staples into something surprisingly delightful, letting the gentle rhythm of chopping and simmering anchor me in the present moment.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the tomatoes and filling:
– 4 large beefsteak tomatoes
– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (4.6 oz) can Vienna sausages, drained and sliced into ¼-inch rounds
– 1 cup long-grain white rice, rinsed
– 2 cups low-sodium chicken broth
– ½ teaspoon dried oregano
– ¼ teaspoon black pepper
For finishing:
– ½ cup shredded sharp cheddar cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Slice the top ½ inch off each tomato and use a spoon to carefully scoop out the seeds and pulp, leaving a ¼-inch thick shell; set the hollowed tomatoes aside.
3. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
5. Stir in the minced garlic and cook until fragrant, about 30 seconds.
6. Add the sliced Vienna sausages and cook until lightly browned, about 3 minutes.
7. Tip: Rinsing the rice removes excess starch, preventing it from becoming gummy during baking.
8. Stir in the rinsed rice, chicken broth, oregano, and black pepper.
9. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and has absorbed most of the liquid, about 15 minutes.
10. Remove the skillet from the heat and let the filling cool slightly, about 5 minutes.
11. Evenly spoon the rice and sausage filling into the hollowed tomatoes, packing it gently.
12. Tip: Packing the filling firmly helps the tomatoes hold their shape while baking.
13. Place the stuffed tomatoes in the prepared baking dish and cover loosely with aluminum foil.
14. Bake at 375°F (190°C) for 25 minutes.
15. Remove the foil and sprinkle the shredded cheddar cheese evenly over the tops of the tomatoes.
16. Bake uncovered until the cheese is melted and bubbly and the tomatoes are tender, about 5 minutes.
17. Tip: Let the tomatoes rest for 5 minutes after baking to allow the filling to set, making them easier to serve.
18. Garnish with chopped fresh parsley before serving.
Vibrant and comforting, these tomatoes offer a tender bite that gives way to a savory, well-seasoned filling with the subtle smokiness of Vienna sausages. The melted cheese forms a golden, creamy layer that contrasts beautifully with the fresh parsley. For a creative twist, serve them alongside a simple green salad or over a bed of sautéed spinach for a complete, cozy meal.
Vienna Sausage and Cheese Quesadillas
Kindling a quiet kitchen memory, I recall how simple pantry staples can transform into something unexpectedly comforting. This recipe emerged from a late-night craving, a gentle reminder that warmth often comes from the humblest of ingredients.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
For the filling:
– 1 (4.6 oz) can Vienna sausages, drained and sliced into ¼-inch rounds
– 1 cup shredded cheddar cheese
– ¼ cup finely diced white onion
– 1 tbsp unsalted butter
For assembly:
– 4 (8-inch) flour tortillas
Instructions
1. Place a large non-stick skillet over medium heat and add 1 tbsp unsalted butter, allowing it to melt completely and coat the bottom evenly.
2. Add ¼ cup finely diced white onion to the skillet and sauté for 3–4 minutes, stirring occasionally, until the onions turn translucent and soften.
3. Add the sliced Vienna sausages to the skillet and cook for 2–3 minutes, gently stirring, until they develop light golden edges.
4. Remove the skillet from the heat and transfer the sausage-onion mixture to a small bowl, wiping the skillet clean with a paper towel.
5. Return the skillet to medium heat and place one flour tortilla flat in the center.
6. Sprinkle ¼ cup shredded cheddar cheese evenly over half of the tortilla, leaving a ½-inch border from the edge.
7. Spoon half of the sausage-onion mixture over the cheese, then fold the empty half of the tortilla over the filling, pressing down lightly.
8. Cook the quesadilla for 2–3 minutes until the bottom tortilla turns golden brown and crispy, then carefully flip it using a spatula.
9. Cook the other side for another 2–3 minutes until equally golden and the cheese inside has fully melted.
10. Transfer the cooked quesadilla to a cutting board and repeat steps 5–9 with the remaining ingredients to make the second quesadilla.
11. Let each quesadilla rest for 1 minute before slicing into wedges with a sharp knife, which helps the cheese set slightly for cleaner cuts.
The tortillas crisp into a delicate shell, giving way to the soft, savory filling where the mild sausages meld with the sharp cheddar. For a playful twist, serve these wedges alongside a small bowl of warm marinara sauce for dipping, letting the tangy contrast highlight the simplicity of each bite.
Vienna Sausage and Lentil Soup
A quiet winter afternoon like this, with the light fading early and a chill settling in, always calls for something simple and nourishing to simmer on the stove. It’s a time for uncomplicated comforts, a gentle meal that comes together with little fuss but fills the kitchen with a warm, savory promise. This soup, humble in its ingredients, becomes a quiet celebration of simplicity itself.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Soup Base:
– 1 tablespoon olive oil
– 1 medium yellow onion, finely diced
– 2 medium carrots, peeled and diced into 1/2-inch pieces
– 2 celery stalks, diced into 1/2-inch pieces
– 2 cloves garlic, minced
For the Broth and Legumes:
– 6 cups low-sodium chicken broth
– 1 cup brown lentils, rinsed and picked over
– 1 bay leaf
For Finishing:
– 1 (4.6 oz) can Vienna sausages, drained and sliced into 1/4-inch rounds
– 1 teaspoon dried thyme
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup fresh parsley, finely chopped
Instructions
1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 1 minute until it shimmers.
2. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 8-10 minutes until the vegetables soften and the onion turns translucent.
3. Stir in the 2 minced garlic cloves and cook for 1 more minute until fragrant, being careful not to let it burn.
4. Pour in the 6 cups of low-sodium chicken broth, then add the 1 cup of rinsed brown lentils and the 1 bay leaf. Tip: Rinsing lentils removes any dust or debris and helps them cook more evenly.
5. Increase the heat to bring the soup to a boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30 minutes.
6. After 30 minutes, check that the lentils are tender by pressing one between your fingers; it should mash easily. If not, simmer for an additional 5-10 minutes.
7. Once the lentils are tender, add the sliced Vienna sausages, 1 teaspoon of dried thyme, and 1/2 teaspoon of black pepper to the pot. Stir to combine.
8. Let the soup simmer, uncovered, for 5 more minutes to allow the flavors to meld and the sausages to heat through. Tip: Simmering uncovered at the end helps the broth reduce slightly, concentrating the flavors beautifully.
9. Remove the pot from the heat and discard the bay leaf. Stir in the 1/4 cup of chopped fresh parsley. Tip: Adding fresh herbs at the very end preserves their bright color and delicate flavor.
Soothing and substantial, the soup has a velvety texture from the softened lentils, punctuated by the gentle bite of carrots and the savory, mild saltiness of the sausages. Serve it in deep bowls with a thick slice of crusty bread for dipping, or for a brighter note, a small squeeze of lemon juice over the top just before eating cuts through the richness perfectly.
Vienna Sausage and Spinach Omelette
Perhaps it’s the quiet of a winter morning, the kind where the light feels soft and the kitchen holds a gentle warmth, that makes a simple omelette feel like a small, comforting ritual. There’s something deeply satisfying about the familiar sizzle and the way humble ingredients come together to create something quietly nourishing.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 8 minutes
Ingredients
For the omelette base:
– 2 large eggs
– 1 tbsp whole milk
– 1/8 tsp kosher salt
– 1/8 tsp freshly ground black pepper
– 1 tsp unsalted butter
For the filling:
– 2 Vienna sausages (about 2 oz), sliced into 1/4-inch rounds
– 1/2 cup loosely packed fresh spinach leaves, roughly chopped
– 1 tbsp finely grated Parmesan cheese
Instructions
1. Crack 2 large eggs into a small bowl. 2. Add 1 tbsp whole milk, 1/8 tsp kosher salt, and 1/8 tsp freshly ground black pepper to the eggs. 3. Whisk the mixture vigorously with a fork for 30 seconds until it is fully combined and slightly frothy. 4. Place a non-stick skillet over medium-low heat and add 1 tsp unsalted butter. 5. Allow the butter to melt completely and coat the bottom of the skillet, which should take about 30 seconds. 6. Pour the whisked egg mixture into the center of the skillet. 7. Let the eggs cook undisturbed for 1 minute until the edges just begin to set. 8. Use a spatula to gently lift the edges and tilt the pan, allowing the uncooked egg to flow underneath. 9. Continue this process for about 2 minutes until the top surface is mostly set but still slightly wet. 10. Arrange the sliced Vienna sausages and chopped spinach evenly over one half of the omelette. 11. Sprinkle 1 tbsp grated Parmesan cheese over the filling. 12. Carefully fold the empty half of the omelette over the filling using the spatula. 13. Cook the folded omelette for 1 more minute to warm the filling. 14. Gently slide the omelette onto a plate.
Buttery and tender, the eggs cradle the savory, lightly salty sausages and the spinach that wilts into silky ribbons. The Parmesan adds a subtle, nutty sharpness that ties it all together. Try serving it with a side of toasted sourdough or a simple tomato salad for a complete, comforting meal that feels both familiar and special.
Vienna Sausage and Mushroom Gravy over Biscuits
Gently, as the morning light filters through the kitchen window, I find myself drawn to the quiet comfort of a skillet sizzling with humble beginnings—a simple, savory dish that feels like a warm embrace on a slow day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the gravy:
– 1 (12-ounce) can Vienna sausages, drained and sliced into 1/2-inch rounds
– 8 ounces cremini mushrooms, cleaned and sliced 1/4-inch thick
– 1 small yellow onion, finely diced (about 1/2 cup)
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 2 cups whole milk, at room temperature
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon dried thyme
For serving:
– 4 large buttermilk biscuits, split and warmed
Instructions
1. In a large skillet over medium heat, melt 1 tablespoon of butter until it foams, about 1 minute.
2. Add the sliced mushrooms and diced onion, cooking while stirring occasionally until the mushrooms release their liquid and turn golden-brown, about 8-10 minutes.
3. Push the mushroom-onion mixture to the edges of the skillet, then add the remaining 1 tablespoon of butter to the center and let it melt completely.
4. Sprinkle the flour evenly over the melted butter and whisk continuously for 1-2 minutes to form a pale golden roux, which will thicken the gravy without a raw flour taste.
5. Gradually pour in the milk while whisking constantly to prevent lumps, continuing until the mixture is smooth and begins to simmer.
6. Reduce the heat to medium-low and stir in the sliced Vienna sausages, kosher salt, black pepper, and dried thyme.
7. Simmer the gravy gently, stirring every few minutes, until it thickens enough to coat the back of a spoon, about 5-7 minutes; avoid boiling to keep the milk from curdling.
8. Remove the skillet from the heat and let the gravy rest for 2 minutes to allow the flavors to meld.
9. Place the split, warmed biscuits on serving plates and spoon the hot gravy generously over the tops.
Buttery biscuits soak up the rich, creamy gravy, while the tender sausages and earthy mushrooms offer a satisfying chew. For a cozy twist, try topping it with a sprinkle of fresh parsley or serving alongside a simple green salad to balance the heartiness.
Vienna Sausage and Pickle Roll-Ups
Just now, as the morning light filters through the kitchen window, I find myself reaching for the simplest of things—a quiet comfort from a childhood kitchen, reimagined for a moment of pause.
Serving: 12 roll-ups | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the roll-ups:
– 1 (12-ounce) package Vienna sausages, drained
– 12 large dill pickle spears
– 12 slices soft white sandwich bread, crusts removed
– 4 ounces cream cheese, softened to room temperature (about 65°F)
For assembly:
– 2 tablespoons unsalted butter, melted
Instructions
1. Place the 12 slices of soft white sandwich bread on a clean work surface and, using a rolling pin, gently flatten each slice until it is about 1/8-inch thick and pliable. A tip: lightly dampening your hands can prevent the bread from tearing.
2. Spread a thin, even layer of the softened cream cheese over the entire surface of each flattened bread slice, covering it completely to the edges.
3. Place one drained Vienna sausage and one large dill pickle spear side-by-side along one short edge of a cream cheese-covered bread slice.
4. Starting from the edge with the sausage and pickle, tightly roll the bread around the fillings, pressing gently to seal the end with the cream cheese. Repeat this process for all 12 slices.
5. Brush the outside of each assembled roll-up lightly with the melted unsalted butter using a pastry brush. This adds a subtle richness and helps the rolls hold their shape.
6. Using a sharp serrated knife, carefully slice each roll-up crosswise into 1-inch pieces. A tip: wiping the knife blade clean between cuts ensures neat, even slices.
7. Arrange the sliced roll-ups on a serving platter. For best texture, let them rest at room temperature for 5 minutes before serving to allow the cream cheese to set slightly. A tip: if preparing ahead, cover the platter with plastic wrap and refrigerate for up to 2 hours, then bring to room temperature for 10 minutes before serving.
Velvety from the cream cheese and with a gentle crunch from the pickle, each bite offers a playful contrast—the savory sausage melding softly with the tangy brine. Serve them nestled on a bed of crisp lettuce for a light lunch, or spear each piece with a decorative toothpick for an effortless party appetizer that whispers of nostalgia.
