Kick your dinner routine up a notch with these 27 irresistible Johnsonville smoked sausage feasts! Whether you’re craving quick weeknight comfort food or planning a weekend gathering, these flavorful recipes turn simple smoked sausage into mouthwatering meals everyone will love. Get ready to discover easy, delicious ideas that’ll make your kitchen the happiest place in the house—let’s dive into these savory sensations!
Smoked Sausage and Cheesy Potato Skillet
Let’s make a hearty, one-pan dinner that’s packed with flavor and ready fast. This skillet combines smoky sausage, tender potatoes, and melty cheese for a satisfying meal any night of the week.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb smoked kielbasa sausage, sliced into ½-inch rounds
– 1.5 lbs Yukon Gold potatoes, scrubbed and diced into ½-inch cubes
– 1 large yellow onion, finely chopped
– 1 red bell pepper, seeded and diced
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ½ tsp freshly ground black pepper
– ½ tsp kosher salt
– 1 cup shredded sharp cheddar cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tbsp extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb smoked kielbasa sausage slices in a single layer. Cook undisturbed for 3–4 minutes until browned on one side, then flip and cook 2 more minutes. Transfer sausage to a plate.
3. In the same skillet, add 1 large yellow onion and 1 red bell pepper. Sauté for 4–5 minutes, stirring occasionally, until softened and lightly browned.
4. Add 1.5 lbs Yukon Gold potato cubes to the skillet. Tip: Keep potato pieces uniform for even cooking.
5. Sprinkle 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp freshly ground black pepper, and ½ tsp kosher salt over the potatoes and vegetables. Stir to coat evenly.
6. Reduce heat to medium. Cover the skillet and cook for 12–14 minutes, stirring halfway through, until potatoes are fork-tender and golden.
7. Return the browned sausage to the skillet, stirring to combine with the potatoes and vegetables. Tip: Let the skillet sit uncovered for 1 minute to crisp the potatoes slightly.
8. Evenly sprinkle 1 cup shredded sharp cheddar cheese over the top. Cover the skillet and remove from heat. Let sit for 3–4 minutes until cheese is fully melted.
9. Garnish with 2 tbsp chopped fresh parsley. Tip: For extra freshness, add a squeeze of lemon juice before serving.
Smoky, savory sausage pairs perfectly with the creamy, tender potatoes and gooey melted cheese. Serve it straight from the skillet with crusty bread to soak up the flavorful juices, or top with a dollop of sour cream for a cool contrast.
Cajun Smoked Sausage Jambalaya
Every Cajun kitchen needs this hearty one-pot wonder. Expect bold spices, smoky sausage, and perfectly cooked rice. It’s a complete meal in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound smoked Andouille sausage, sliced into 1/2-inch rounds
– 1 large yellow onion, finely diced
– 1 large green bell pepper, finely diced
– 3 stalks crisp celery, finely diced
– 4 cloves fresh garlic, minced
– 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
– 2 cups low-sodium chicken broth
– 1 cup long-grain white rice, rinsed
– 2 teaspoons smoked paprika
– 1 teaspoon dried oregano
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon coarse sea salt
– 2 fresh green onions, thinly sliced
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound of sliced smoked Andouille sausage. Cook, stirring occasionally, until the sausage is browned on both sides, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside on a plate.
3. In the same pot with the rendered fat, add 1 large finely diced yellow onion, 1 large finely diced green bell pepper, and 3 stalks of finely diced crisp celery. Cook, stirring frequently, until the vegetables are softened and the onion is translucent, about 8-10 minutes.
4. Stir in 4 cloves of minced fresh garlic and cook until fragrant, about 1 minute. Tip: Don’t let the garlic burn, as it will turn bitter.
5. Pour in 1 can of fire-roasted diced tomatoes with their juices and 2 cups of low-sodium chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Stir in 1 cup of rinsed long-grain white rice, 2 teaspoons of smoked paprika, 1 teaspoon of dried oregano, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of coarse sea salt.
7. Return the browned sausage to the pot. Bring the mixture to a boil over high heat.
8. Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid. Simmer for 25 minutes without lifting the lid. Tip: This allows the rice to steam properly and absorb all the liquid.
9. After 25 minutes, remove the pot from the heat. Let it stand, still covered, for 10 minutes. Tip: This resting time is crucial for the rice to finish cooking and become fluffy.
10. Fluff the jambalaya gently with a fork. Stir in 2 thinly sliced fresh green onions.
Serve this jambalaya immediately. The rice should be tender and separate, not mushy, with a deep, smoky aroma from the paprika and sausage. Spoon it into deep bowls and consider topping with a dollop of cool sour cream or a sprinkle of hot sauce for an extra kick.
Honey Garlic Sausage Stir Fry
Vibrant and savory, this honey garlic sausage stir fry delivers bold flavors in under 30 minutes. Perfect for busy weeknights, it combines sweet honey with savory sausage and crisp vegetables. You’ll love the sticky glaze coating every bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb smoked pork sausage, sliced into ½-inch rounds
– 2 tbsp rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 large yellow onion, thinly sliced
– 1 red bell pepper, cut into thin strips
– 1 green bell pepper, cut into thin strips
– ¼ cup raw wildflower honey
– 2 tbsp premium soy sauce
– 1 tbsp smooth rice vinegar
– ½ tsp finely ground black pepper
– 2 cups cooked jasmine rice, for serving
Instructions
1. Heat 1 tbsp of rich extra virgin olive oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb of sliced smoked pork sausage to the skillet in a single layer.
3. Cook sausage for 4–5 minutes, turning occasionally, until browned on both sides and heated through.
4. Remove sausage from skillet with a slotted spoon and set aside on a plate.
5. Add remaining 1 tbsp of rich extra virgin olive oil to the same skillet.
6. Add 1 thinly sliced large yellow onion and cook for 3 minutes, stirring frequently, until softened.
7. Add 4 cloves of minced fresh garlic and cook for 30 seconds until fragrant.
8. Add 1 red bell pepper and 1 green bell pepper, both cut into thin strips, to the skillet.
9. Stir-fry vegetables for 4–5 minutes until crisp-tender and slightly charred at the edges.
10. In a small bowl, whisk together ¼ cup of raw wildflower honey, 2 tbsp of premium soy sauce, 1 tbsp of smooth rice vinegar, and ½ tsp of finely ground black pepper.
11. Pour honey garlic sauce over vegetables in the skillet, stirring to coat evenly.
12. Return cooked sausage to the skillet and toss with vegetables and sauce.
13. Cook everything together for 2–3 minutes until sauce thickens and coats ingredients in a sticky glaze.
14. Serve immediately over 2 cups of cooked jasmine rice.
That sticky honey garlic glaze clings beautifully to the tender sausage and crisp vegetables. The sweet and savory balance makes it irresistibly moreish. Try serving it over cauliflower rice for a low-carb twist.
Smoked Sausage and Spinach Tortellini Soup
Warm up with this hearty one-pot meal that combines smoky sausage, tender tortellini, and fresh spinach in a savory broth. It’s perfect for busy weeknights when you need something satisfying fast. Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound smoked sausage, sliced into ½-inch rounds
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 1 (14.5-ounce) can diced tomatoes with juices
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– 1 (20-ounce) package cheese tortellini
– 4 cups fresh baby spinach leaves
– ½ cup grated Parmesan cheese
– Freshly chopped parsley for garnish
Instructions
1. Heat 1 tablespoon rich extra virgin olive oil in a large Dutch oven or pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound smoked sausage, sliced into ½-inch rounds, and cook until browned on both sides, 5–7 minutes, stirring occasionally to prevent sticking.
3. Transfer the browned sausage to a plate, leaving any rendered fat in the pot.
4. Add 1 medium yellow onion, finely diced, to the pot and sauté until softened and translucent, about 5 minutes.
5. Stir in 3 cloves garlic, minced, and cook until fragrant, 30 seconds.
6. Pour in 6 cups low-sodium chicken broth and 1 (14.5-ounce) can diced tomatoes with juices, scraping up any browned bits from the bottom of the pot.
7. Add 1 teaspoon dried oregano and ½ teaspoon crushed red pepper flakes, then bring the mixture to a boil over high heat.
8. Reduce heat to medium and simmer for 10 minutes to allow flavors to meld.
9. Add 1 (20-ounce) package cheese tortellini and cook according to package directions, usually 7–9 minutes, until al dente.
10. Stir in 4 cups fresh baby spinach leaves and cook just until wilted, about 1 minute.
11. Return the browned sausage to the pot and heat through for 2 minutes.
12. Ladle the soup into bowls and top with ½ cup grated Parmesan cheese and freshly chopped parsley for garnish.
Ultimate comfort in a bowl, this soup boasts a rich, smoky broth with plump tortellini and vibrant spinach. Serve it with crusty bread for dipping, or add a dollop of pesto for an herby twist.
Maple Mustard Sausage Bites
Bite-sized, savory-sweet appetizers that disappear fast. These Maple Mustard Sausage Bites combine juicy pork with a sticky, tangy glaze for irresistible flavor. Perfect for game day or a quick weeknight snack.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb fresh pork sausage links, casings removed
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1 tbsp extra virgin olive oil
– 1/2 tsp smoked paprika
– 1/4 tsp freshly ground black pepper
– 1/4 tsp kosher salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll the fresh pork sausage into 1-inch balls, placing them evenly on the baking sheet.
3. Bake the sausage bites for 15 minutes, flipping them halfway through for even browning.
4. While baking, whisk together the pure maple syrup, Dijon mustard, apple cider vinegar, extra virgin olive oil, smoked paprika, freshly ground black pepper, and kosher salt in a small bowl.
5. Remove the sausage bites from the oven and drain any excess fat from the pan.
6. Pour the maple mustard glaze over the sausage bites, tossing gently to coat each piece.
7. Return the glazed bites to the oven and bake for an additional 5 minutes, until the glaze is sticky and caramelized.
8. Let the bites cool for 2-3 minutes before serving to allow the glaze to set slightly.
Vibrantly glazed and packed with flavor, these bites offer a juicy interior with a crisp, sticky exterior. Serve them warm with toothpicks for easy grabbing, or pile them atop a creamy polenta for a hearty twist. The sweet maple and tangy mustard create a balanced bite that’s both comforting and addictive.
Smoked Sausage and Red Pepper Paella
Mouthwatering and satisfying, this one-pan wonder brings smoky sausage and sweet peppers together with classic paella rice. It’s a vibrant, family-friendly meal that comes together quickly for weeknights or casual gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp rich extra virgin olive oil
– 12 oz smoked sausage, sliced into ½-inch rounds
– 1 large sweet red bell pepper, thinly sliced
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1½ cups short-grain paella rice
– 3 cups low-sodium chicken broth, warmed
– 1 tsp smoked paprika
– ½ tsp saffron threads, lightly crushed
– ½ cup frozen peas, thawed
– ¼ cup fresh flat-leaf parsley, chopped
– Kosher salt and freshly ground black pepper to taste
Instructions
1. Heat the extra virgin olive oil in a large, wide skillet or paella pan over medium-high heat until shimmering.
2. Add the sliced smoked sausage and cook for 4–5 minutes, stirring occasionally, until lightly browned and fragrant.
3. Stir in the thinly sliced red bell pepper and finely diced yellow onion, cooking for 5–6 minutes until softened and slightly caramelized.
4. Add the minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
5. Tip: Toast the short-grain paella rice in the pan for 2 minutes, stirring constantly, to enhance its nutty flavor before adding liquid.
6. Pour in the warmed low-sodium chicken broth, then stir in the smoked paprika and crushed saffron threads until evenly distributed.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes without stirring to develop the coveted socarrat crust on the bottom.
8. Tip: Avoid stirring the rice during cooking to prevent it from becoming gummy; this helps achieve the perfect separate grains.
9. Remove the pan from heat and let it rest, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
10. Gently fold in the thawed frozen peas and chopped fresh flat-leaf parsley with a fork to fluff the rice.
11. Tip: For extra flavor, squeeze a lemon wedge over the finished paella just before serving to brighten the dish.
12. Season with kosher salt and freshly ground black pepper to taste.
You’ll love the contrast of the crispy, caramelized rice bottom with the tender, smoky sausage and sweet peppers. Serve it straight from the pan with crusty bread for soaking up the savory juices, or top with a dollop of garlic aioli for a creamy twist.
Barbecue Sausage and Bean Bake
Gather around for a hearty one-pan wonder that’s perfect for feeding a crowd. This barbecue sausage and bean bake delivers smoky, savory flavors with minimal effort. Get ready to layer ingredients and let the oven do the work.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound smoked pork sausage, sliced into ½-inch rounds
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup smoky barbecue sauce
– 1 (15-ounce) can pinto beans, drained and rinsed
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup shredded sharp cheddar cheese
– 2 tablespoons extra virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat.
3. Add sliced smoked pork sausage and cook for 5–7 minutes until browned on both sides. Tip: Don’t overcrowd the skillet to ensure proper browning.
4. Transfer sausage to a plate, leaving drippings in the skillet.
5. Add finely diced yellow onion to the skillet and cook for 4–5 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in smoky barbecue sauce, scraping up any browned bits from the bottom of the skillet.
8. Add drained and rinsed pinto beans and black beans to the skillet, stirring to coat.
9. Season with smoked paprika, coarse kosher salt, and freshly ground black pepper.
10. Return browned sausage to the skillet, nestling it into the bean mixture.
11. Sprinkle shredded sharp cheddar cheese evenly over the top.
12. Transfer the skillet to the preheated oven and bake for 25–30 minutes until the cheese is melted and bubbly. Tip: Place a baking sheet underneath to catch any drips.
13. Remove from the oven and let rest for 5 minutes. Tip: Resting allows the flavors to meld and makes serving easier.
14. Garnish with chopped fresh parsley before serving.
Cheesy, bubbling perfection awaits with tender beans and smoky sausage in every bite. The barbecue sauce caramelizes slightly, creating a sticky-sweet glaze that complements the savory elements. Serve it straight from the skillet with crusty bread for soaking up the sauce, or spoon it over fluffy rice for a complete meal.
Sausage and Peppers Pasta Primavera
Yield a vibrant spring pasta that combines savory sausage with crisp seasonal vegetables. You’ll love how quickly this colorful dish comes together for a satisfying weeknight meal. It’s packed with flavor and texture in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb sweet Italian sausage links, casings removed
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 3 colorful bell peppers (red, yellow, orange), sliced into strips
– 3 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1 lb fettuccine pasta
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1/4 cup chopped fresh basil leaves
– 1 tsp finely ground black pepper
– 1/2 tsp sea salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While water heats, heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add sausage to skillet, breaking it into 1-inch chunks with a wooden spoon.
4. Cook sausage for 6-8 minutes until browned and cooked through, stirring occasionally.
5. Transfer cooked sausage to a plate using a slotted spoon, leaving drippings in skillet.
6. Add sliced onions to the skillet and cook for 3 minutes until slightly softened.
7. Add bell pepper strips and cook for 5 minutes until crisp-tender.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add cherry tomatoes and cook for 2 minutes until they begin to soften.
10. Meanwhile, add fettuccine to boiling water and cook for 10-12 minutes until al dente.
11. Return sausage to skillet with vegetables and stir to combine.
12. Reserve 1 cup pasta water, then drain pasta thoroughly.
13. Add drained pasta directly to skillet with sausage and vegetables.
14. Toss everything together, adding reserved pasta water 1/4 cup at a time until sauce coats pasta.
15. Remove skillet from heat and stir in Parmesan cheese, basil, black pepper, and sea salt.
16. Divide pasta among four bowls and serve immediately.
This pasta delivers a perfect contrast of tender sausage against crisp-tender vegetables, all coated in a light savory sauce. The Parmesan adds a salty richness that balances the sweet peppers. Try topping with extra basil and a drizzle of olive oil for restaurant-style presentation.
Sweet Chili Sausage Tacos
Vibrant and satisfying, these Sweet Chili Sausage Tacos deliver a perfect balance of savory, sweet, and spicy flavors in under 30 minutes. They’re ideal for a quick weeknight dinner or a casual weekend gathering. You’ll love how the juicy sausage pairs with the bright, tangy slaw and creamy avocado crema.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb fresh Italian sausage links, casings removed
– 8 small corn tortillas
– 1/2 cup sweet chili sauce
– 1 cup shredded purple cabbage
– 1/2 cup thinly sliced red onion
– 1/4 cup chopped fresh cilantro
– 2 tbsp freshly squeezed lime juice
– 1 ripe avocado
– 1/4 cup sour cream
– 1 tbsp extra virgin olive oil
– 1/2 tsp kosher salt
Instructions
1. Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb fresh Italian sausage, breaking it into small crumbles with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
3. Tip: Drain excess grease from the skillet for a less greasy filling.
4. Stir in 1/2 cup sweet chili sauce and cook for 2 minutes until the sausage is evenly coated and glossy.
5. In a medium bowl, combine 1 cup shredded purple cabbage, 1/2 cup thinly sliced red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp freshly squeezed lime juice. Toss well and set aside.
6. In a small bowl, mash 1 ripe avocado with 1/4 cup sour cream and 1/2 tsp kosher salt until smooth to make the avocado crema.
7. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
8. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel.
9. Assemble tacos by dividing the sweet chili sausage among the tortillas.
10. Top each taco with a generous spoonful of the cabbage slaw.
11. Drizzle with avocado crema.
12. Tip: For extra heat, add a dash of hot sauce or sliced jalapeños before serving.
Delightfully textured, these tacos feature juicy sausage with a sticky-sweet glaze, crisp-tender slaw, and creamy avocado crema. Serve them immediately with extra lime wedges for squeezing, or pair with a cold Mexican lager for a complete meal.
Smoked Sausage with Apple Sauerkraut
This hearty skillet meal combines savory smoked sausage with tangy apples and sauerkraut for a quick, satisfying dinner. Think of it as a modern take on classic comfort food that comes together in under 30 minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb smoked kielbasa sausage, sliced into 1/2-inch coins
– 1 tbsp high-smoke-point avocado oil
– 1 medium yellow onion, thinly sliced
– 2 crisp, sweet-tart apples (like Honeycrisp), cored and sliced
– 16 oz jarred sauerkraut, drained but not rinsed
– 1/2 cup dry white wine (like Sauvignon Blanc)
– 1 tsp caraway seeds
– 1/2 tsp freshly ground black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Heat a large cast-iron skillet over medium-high heat for 2 minutes until hot.
2. Add 1 tbsp avocado oil and swirl to coat the skillet.
3. Add the sliced kielbasa in a single layer and cook for 3–4 minutes per side until deeply browned and crisp. Tip: Don’t overcrowd the skillet—cook in batches if needed for better browning.
4. Transfer the browned sausage to a clean plate using a slotted spoon, leaving the rendered fat in the skillet.
5. Reduce heat to medium and add the thinly sliced onion to the skillet. Cook for 5 minutes, stirring occasionally, until softened and translucent.
6. Add the sliced apples and cook for 3 more minutes until they just begin to soften.
7. Stir in the drained sauerkraut, 1/2 cup white wine, 1 tsp caraway seeds, and 1/2 tsp black pepper. Tip: The wine deglazes the skillet, lifting the flavorful browned bits from the bottom.
8. Bring the mixture to a simmer, then reduce heat to low. Cover the skillet and cook for 10 minutes to allow the flavors to meld.
9. Return the browned sausage to the skillet, stirring gently to combine. Tip: Let the sausage warm through for 2 minutes off the heat before serving for the best texture.
10. Remove from heat and sprinkle with 1/4 cup chopped fresh parsley.
Hearty and deeply savory, the smoked sausage offers a crisp bite against the tender, tangy apples and sauerkraut. Serve it over buttery mashed potatoes or with a slice of crusty rye bread to soak up the flavorful juices.
Sautéed Sausage and Mushroom Risotto
Unwind with a comforting bowl of creamy risotto, packed with savory sausage and earthy mushrooms. This one-pot meal delivers rich flavor with minimal fuss, perfect for a satisfying weeknight dinner. It’s a hearty, hands-on dish that rewards patience with a velvety texture.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 12 ounces Italian sausage links, casings removed
– 8 ounces cremini mushrooms, sliced
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 4 cups low-sodium chicken broth, warmed to a simmer
– ½ cup freshly grated Parmesan cheese
– 2 tablespoons unsalted butter
– 2 tablespoons chopped fresh parsley
– ½ teaspoon finely ground black pepper
Instructions
1. Heat the extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat.
2. Add the Italian sausage and cook for 5–7 minutes, breaking it into small crumbles with a spoon until browned.
3. Transfer the sausage to a plate, leaving the rendered fat in the pot.
4. Add the cremini mushrooms to the pot and sauté for 4–5 minutes until golden and tender.
5. Stir in the yellow onion and cook for 3–4 minutes until translucent.
6. Add the minced garlic and cook for 30 seconds until fragrant.
7. Tip: Keep the broth warm throughout to maintain a steady cooking temperature.
8. Stir in the Arborio rice and toast for 2 minutes, coating it in the oil.
9. Pour in the dry white wine and simmer for 1–2 minutes until mostly absorbed.
10. Add 1 cup of warm chicken broth and stir constantly until absorbed, about 4–5 minutes.
11. Repeat adding broth in ½-cup increments, stirring continuously until each addition is absorbed before adding more.
12. Tip: Stirring constantly releases the rice’s starches for a creamier risotto.
13. Continue until the rice is al dente and the mixture is creamy, about 20–25 minutes total.
14. Remove the pot from heat and stir in the cooked sausage, Parmesan cheese, unsalted butter, chopped parsley, and black pepper.
15. Tip: Let the risotto rest off heat for 2 minutes to thicken slightly before serving.
16. Garnish with extra parsley if desired.
Get ready to enjoy a risotto with a luxuriously creamy texture and deep umami notes from the sausage and mushrooms. Serve it immediately in shallow bowls, perhaps topped with a sprinkle of extra Parmesan for added richness. For a creative twist, pair it with a crisp green salad to balance the hearty flavors.
Smoked Sausage Breakfast Hash
Out of bed and craving something hearty? This smoked sausage breakfast hash delivers savory satisfaction in one skillet. Perfect for lazy weekend mornings or meal prep, it combines smoky protein with crispy potatoes and runny eggs.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb smoked sausage, sliced into ½-inch coins
– 1 lb Yukon Gold potatoes, diced into ½-inch cubes
– 1 large yellow onion, finely chopped
– 1 red bell pepper, diced into ½-inch pieces
– 3 tbsp rich extra virgin olive oil
– 4 farm-fresh large eggs
– 1 tsp kosher salt
– ½ tsp finely ground black pepper
– 2 tbsp fresh chopped parsley
Instructions
1. Heat 2 tbsp of rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb smoked sausage coins in a single layer; cook undisturbed for 3 minutes until browned on one side.
3. Flip each sausage coin with tongs; cook for another 3 minutes until crispy and browned on both sides. Tip: Don’t overcrowd the skillet—work in batches if needed for even browning.
4. Transfer the browned sausage to a plate using a slotted spoon, leaving the rendered fat in the skillet.
5. Add 1 lb diced Yukon Gold potatoes to the hot skillet; spread them in an even layer.
6. Cook the potatoes undisturbed for 5 minutes to develop a golden crust on one side.
7. Stir the potatoes with a spatula; continue cooking for 8–10 minutes, stirring occasionally, until tender and crispy on all edges.
8. Add 1 finely chopped yellow onion and 1 diced red bell pepper to the skillet; cook for 5 minutes, stirring frequently, until softened.
9. Season the mixture with 1 tsp kosher salt and ½ tsp finely ground black pepper; stir to combine.
10. Return the browned sausage to the skillet; toss everything together and cook for 2 minutes to reheat. Tip: Taste and adjust seasoning now—the sausage adds saltiness, so be cautious.
11. Create 4 small wells in the hash mixture with the back of a spoon.
12. Crack 1 farm-fresh large egg into each well; season each egg lightly with a pinch of salt and pepper.
13. Cover the skillet with a lid; reduce heat to medium-low and cook for 5–7 minutes until egg whites are set but yolks remain runny. Tip: For firmer yolks, cook uncovered for an additional 2 minutes.
14. Remove from heat; sprinkle with 2 tbsp fresh chopped parsley.
Golden crispy potatoes contrast with juicy sausage and silky egg yolks that coat every bite. Serve directly from the skillet with crusty toast for scooping, or top with avocado slices for extra creaminess.
Conclusion
Culinary creativity knows no bounds with these 27 irresistible Johnsonville smoked sausage feasts! From quick weeknight dinners to festive gatherings, there’s a flavorful dish for every occasion. We hope you’re inspired to try a recipe (or two!) in your own kitchen. Don’t forget to leave a comment telling us your favorite and share this roundup on Pinterest to spread the delicious ideas!
