20 Savory Link Sausage Delicious Recipes

Just imagine the savory aroma of perfectly seasoned link sausage sizzling in your skillet! Whether you’re craving quick weeknight dinners, hearty comfort food, or creative meal ideas, these recipes will transform this versatile ingredient into mouthwatering dishes your whole family will love. Get ready to discover 20 delicious ways to turn simple sausage into extraordinary meals that’ll have everyone asking for seconds.

Grilled Italian Link Sausage with Peppers and Onions

Zesty and satisfying, this classic combo hits all the right notes for a quick weeknight dinner or weekend gathering. You get juicy grilled sausages with sweet, tender peppers and onions that caramelize beautifully. It’s simple, flavorful, and always a crowd-pleaser.

Ingredients

– 1 lb Italian link sausages (mild or hot, your choice)
– 2 large bell peppers, sliced into ½-inch strips (any color mix works)
– 1 large yellow onion, sliced into ½-inch strips
– 2 tbsp olive oil (or any neutral oil)
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper
– 4 hoagie rolls, split (toasted optional)

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, toss the sliced bell peppers and onion with olive oil, salt, and black pepper until evenly coated.
3. Place the sausages directly on the grill grates.
4. Grill the sausages for 5 minutes, then flip them using tongs.
5. Continue grilling for another 5 minutes until they develop grill marks and are no longer pink inside (check by slicing one open if unsure).
6. While sausages grill, add the peppers and onions to a grill basket or a sheet of heavy-duty foil.
7. Cook the peppers and onions for 8–10 minutes, stirring occasionally, until they are soft and slightly charred at the edges.
8. Remove everything from the grill and let the sausages rest for 2–3 minutes to keep them juicy.
9. Serve the sausages in hoagie rolls, topped generously with the grilled peppers and onions.

Smoky, savory, and slightly sweet, this dish delivers a satisfying bite with every mouthful. The sausages stay juicy inside while the peppers and onions add a tender, caramelized contrast. Try piling them into toasted rolls for a classic sandwich, or slice everything up and serve over creamy polenta for a cozy twist.

Spicy Cajun Link Sausage Jambalaya

Venture into the heart of Louisiana cooking with this spicy jambalaya that’s perfect for feeding a crowd. You’ll love how the smoky sausage and bold spices come together in one pot, making cleanup a breeze while delivering maximum flavor. It’s that kind of hearty, comforting meal that just hits the spot after a long day.

Ingredients

– 1 lb spicy Cajun link sausage, sliced into rounds (andouille works great too)
– 1 large yellow onion, diced (about 1½ cups)
– 1 green bell pepper, diced (about 1 cup)
– 2 celery stalks, diced (about ¾ cup)
– 3 garlic cloves, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 cup long-grain white rice, rinsed
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups chicken broth
– 1 tsp smoked paprika
– ½ tsp cayenne pepper (adjust for heat preference)
– 1 tsp dried thyme
– 2 bay leaves
– ½ tsp salt
– ¼ tsp black pepper
– 2 green onions, sliced for garnish

Instructions

1. Heat 1 tablespoon olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add 1 pound sliced spicy Cajun link sausage and cook for 5-7 minutes until browned, stirring occasionally.
3. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
4. Add 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the hot pot.
5. Cook the vegetables for 6-8 minutes until softened, stirring frequently to prevent burning.
6. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Stir in 1 cup rinsed long-grain white rice and cook for 2 minutes to toast the grains.
8. Pour in 1 can undrained diced tomatoes and 2 cups chicken broth, scraping the bottom of the pot.
9. Add 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, 1 teaspoon dried thyme, 2 bay leaves, ½ teaspoon salt, and ¼ teaspoon black pepper.
10. Return the browned sausage to the pot and stir everything to combine.
11. Bring the mixture to a boil, then immediately reduce heat to low and cover the pot tightly.
12. Simmer for 25 minutes without lifting the lid—this ensures the rice cooks evenly and absorbs all the liquid.
13. Remove the pot from heat and let it stand covered for 10 minutes to allow the rice to steam and become fluffy.
14. Remove and discard the 2 bay leaves before serving.
15. Fluff the jambalaya gently with a fork to separate the rice grains.
16. Garnish with 2 sliced green onions.

Really notice how the rice absorbs all those incredible flavors while keeping just the right amount of chew. That spicy kick from the cayenne and smoked sausage pairs perfectly with the tender vegetables throughout. Try serving it with crusty bread for dipping, or spoon it over a bed of fresh greens for a lighter twist.

Link Sausage and Potato Skillet

Oh, you know those nights when you want something hearty and satisfying without spending hours in the kitchen? This link sausage and potato skillet is your answer—it’s a one-pan wonder that comes together quickly and fills your kitchen with the most comforting aromas. Perfect for busy weeknights when you need a reliable, no-fuss meal that everyone will love.

Ingredients

• 1 lb smoked link sausage, sliced into ½-inch rounds (kielbasa or andouille work great)
• 1.5 lbs Yukon Gold potatoes, diced into ½-inch cubes (they hold their shape well)
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp dried thyme
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish (optional, but adds freshness)

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the sliced sausage and cook for 4–5 minutes, turning occasionally, until lightly browned on both sides.
3. Remove the sausage from the skillet and set it aside on a plate, leaving the drippings in the pan.
4. Add the diced potatoes to the hot skillet and spread them in an even layer.
5. Cook the potatoes undisturbed for 5 minutes to develop a golden crust on one side.
6. Stir the potatoes and continue cooking for another 8–10 minutes, stirring occasionally, until they are tender when pierced with a fork.
7. Add the sliced onion and red bell pepper to the skillet and cook for 4–5 minutes, until they begin to soften.
8. Sprinkle in 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, and a generous pinch of salt and black pepper.
9. Stir everything together to coat the vegetables evenly with the spices.
10. Return the cooked sausage to the skillet and mix gently to combine with the potatoes and vegetables.
11. Reduce the heat to low and let everything heat through for 2–3 minutes, allowing the flavors to meld.
12. Remove the skillet from the heat and garnish with 2 tablespoons of chopped fresh parsley if desired.

You’ll love how the potatoes soak up the smoky sausage flavors while staying perfectly tender, and the bell peppers add a subtle sweetness that balances everything out. Serve it straight from the skillet with a side of crusty bread to mop up any delicious bits left behind, or top it with a fried egg for an extra-hearty breakfast twist.

Smoked Link Sausage with Sauerkraut

Gather around, friends—this is one of those cozy, no-fuss meals that just hits the spot. Smoked link sausage with sauerkraut is hearty, tangy, and perfect for a busy weeknight when you want something satisfying without a lot of effort. You’ll love how the flavors meld together in the most comforting way.

Ingredients

• 1 lb smoked link sausage, sliced into ½-inch rounds (or use kielbasa for a milder flavor)
• 2 cups sauerkraut, drained (reserve 2 tbsp juice for extra tang)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium yellow onion, thinly sliced
• 1 tsp caraway seeds (optional, for a classic touch)
• ½ cup chicken broth (low-sodium works well)
• 1 tbsp brown sugar (adjust to balance acidity)
• 1 tsp whole grain mustard

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the sliced smoked link sausage and cook for 4–5 minutes, turning occasionally, until lightly browned on both sides.
3. Transfer the sausage to a plate using a slotted spoon, leaving the drippings in the skillet.
4. Add the thinly sliced onion to the skillet and sauté for 5–6 minutes, stirring often, until softened and slightly golden.
5. Sprinkle in 1 tsp caraway seeds (if using) and toast for 30 seconds to release their aroma.
6. Stir in the drained sauerkraut, ½ cup chicken broth, 1 tbsp brown sugar, and 1 tsp whole grain mustard until well combined.
7. Return the browned sausage to the skillet, nestling it into the sauerkraut mixture.
8. Reduce heat to low, cover the skillet, and simmer for 15–20 minutes, stirring once halfway, until the flavors are blended and the liquid has reduced slightly.
9. Tip: For extra tang, stir in 2 tbsp of reserved sauerkraut juice during the last 2 minutes of cooking.
10. Tip: If the mixture seems dry, add a splash more chicken broth to keep it moist.
11. Tip: Let it rest off the heat for 5 minutes before serving to allow the sausage to absorb more flavor.

Mmm, the finished dish is savory with a nice tang from the sauerkraut, and the sausage stays juicy and smoky. Serve it over mashed potatoes or tucked into a crusty roll for a hearty sandwich—either way, it’s pure comfort in a bowl.

Link Sausage Breakfast Casserole

Gosh, you know those mornings when you want something hearty and delicious but don’t have time to stand over the stove? This link sausage breakfast casserole is your new best friend—it’s packed with flavor, feeds a crowd, and you can even prep it the night before.

Ingredients

• 1 lb pork link sausage (or turkey sausage for a lighter option)
• 6 large eggs
• 1 cup whole milk (2% works too)
• 1 cup shredded cheddar cheese
• 4 cups cubed bread (day-old works best)
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (any color)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with olive oil.
2. Heat a large skillet over medium heat and cook the link sausage until browned and cooked through, about 8-10 minutes, turning occasionally.
3. Remove sausage from skillet and slice into 1/2-inch rounds.
4. In the same skillet, sauté diced onion and bell pepper in the sausage drippings until softened, about 5 minutes.
5. Spread cubed bread evenly in the prepared baking dish.
6. Top bread with cooked sausage rounds and sautéed vegetables.
7. In a medium bowl, whisk together eggs, milk, salt, and black pepper until fully combined.
8. Pour egg mixture evenly over the bread and sausage layers.
9. Sprinkle shredded cheddar cheese over the top.
10. Bake at 350°F for 35-40 minutes until the center is set and the top is golden brown.
11. Let rest for 5 minutes before serving to allow the custard to set completely.

Coming out of the oven, this casserole has a wonderfully golden, slightly crisp top that gives way to a soft, savory interior. The link sausage adds juicy bursts of flavor in every bite, while the cheesy custard brings everything together. Try serving it with a dollop of hot sauce or alongside fresh fruit for a perfect weekend brunch.

Link Sausage and Cheese Stuffed Peppers

Very few dishes hit that perfect balance of hearty comfort and easy prep quite like these stuffed peppers. You get that satisfying blend of savory sausage, melty cheese, and sweet bell peppers all in one delicious package that’s perfect for weeknight dinners or feeding a crowd. Let’s get these beauties in the oven!

Ingredients

– 4 large bell peppers, any color (halved lengthwise and seeded)
– 1 lb link sausage, casings removed (Italian or breakfast style both work)
– 1 cup cooked rice (white or brown, leftover works great)
– 1 cup shredded cheddar cheese (divided, or try Monterey Jack for milder flavor)
– 1/2 cup diced onion (yellow or white)
– 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground if possible)
– 1/4 cup chopped fresh parsley (optional garnish)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Place pepper halves cut-side up in the prepared baking dish.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add diced onion and cook for 3-4 minutes until translucent and fragrant.
5. Add sausage, breaking it up with a spoon, and cook for 6-8 minutes until browned and cooked through.
6. Stir in minced garlic and cook for 1 minute until fragrant (don’t let it burn).
7. Drain any excess grease from the skillet using a slotted spoon.
8. Remove skillet from heat and stir in cooked rice, 3/4 cup cheddar cheese, salt, and black pepper until well combined.
9. Spoon the sausage mixture evenly into each pepper half, packing it down slightly.
10. Cover the baking dish tightly with aluminum foil.
11. Bake at 375°F for 25 minutes until peppers are tender-crisp.
12. Remove foil and sprinkle remaining 1/4 cup cheese over the peppers.
13. Return to oven uncovered and bake for 5-7 minutes until cheese is melted and bubbly.
14. Let rest for 5 minutes before serving (this helps the filling set).
15. Garnish with chopped parsley if using.

Creamy melted cheese blankets the savory sausage filling, while the peppers soften to the perfect tender-crisp texture that holds its shape. The combination creates this incredible sweet-and-savory balance that makes every bite satisfying. Try serving these over a bed of greens for a complete meal, or slice them into rings for a fun party appetizer that’s always a hit!

Link Sausage and Lentil Soup

Chilly weather just calls for something warm and hearty, doesn’t it? You’re going to love how this soup comes together with simple ingredients. It’s the kind of meal that makes your kitchen smell amazing while it simmers.

Ingredients

– 1 lb link sausage, sliced into rounds (Italian sausage works great)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 cup brown lentils, rinsed
– 6 cups chicken broth (low-sodium preferred)
– 1 tsp dried thyme
– 1 bay leaf
– 2 cups chopped kale, stems removed

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add sliced sausage and cook for 5-7 minutes until browned, stirring occasionally.
3. Remove sausage with a slotted spoon and set aside, leaving drippings in the pot.
4. Add onion, carrots, and celery to the pot and cook for 6-8 minutes until softened.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add rinsed lentils, chicken broth, dried thyme, and bay leaf to the pot.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
8. Return cooked sausage to the pot and continue simmering for 10 more minutes.
9. Stir in chopped kale and cook for 5 minutes until wilted.
10. Remove bay leaf before serving. Got leftovers? This soup thickens beautifully overnight as the lentils continue to absorb liquid. The kale stays pleasantly chewy while the lentils become creamy. Great with crusty bread for dipping, or try topping with grated Parmesan for extra richness.

BBQ Link Sausage Sliders

Zesty and satisfying, these BBQ link sausage sliders are perfect for game day or casual gatherings. You get that smoky, savory flavor in every bite-sized package. They come together quickly and disappear even faster!

Ingredients

• 1 package (12 oz) smoked link sausages
• 1 cup BBQ sauce, divided (your favorite brand)
• 8 slider buns
• 1 tbsp olive oil (or any neutral oil)
• 1 cup coleslaw mix
• 2 tbsp mayonnaise
• 1 tsp apple cider vinegar
• 1/4 tsp celery seed
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add smoked link sausages to the hot skillet.
3. Cook sausages for 6-8 minutes, turning occasionally, until browned on all sides.
4. Reduce heat to low and pour 3/4 cup BBQ sauce over the sausages.
5. Simmer sausages in BBQ sauce for 5 minutes, stirring occasionally, until sauce thickens and coats the sausages.
6. While sausages simmer, combine coleslaw mix, mayonnaise, apple cider vinegar, celery seed, and black pepper in a medium bowl.
7. Mix coleslaw ingredients thoroughly until evenly coated.
8. Let coleslaw rest for 5 minutes to allow flavors to meld.
9. Slice slider buns in half horizontally.
10. Place bottom halves of buns on a serving platter.
11. Cut each BBQ-coated sausage link into 3 equal pieces.
12. Place 3 sausage pieces on each bottom bun half.
13. Top sausages with a generous spoonful of prepared coleslaw.
14. Drizzle remaining 1/4 cup BBQ sauce over the coleslaw.
15. Place top halves of buns over the assembled sliders.

Crispy slaw provides the perfect crunch against tender, saucy sausages in these handheld delights. The tangy BBQ sauce cuts through the richness beautifully. For a fun twist, try serving them with pickle spears on the side or adding a slice of pepper jack cheese before the coleslaw layer.

Link Sausage and Cornbread Bake

Comfort food at its finest—this hearty sausage and cornbread bake is exactly what you need when you want something satisfying without spending hours in the kitchen. You’ll love how the savory sausage pairs with sweet cornbread, creating a cozy meal that feels like a warm hug. It’s perfect for busy weeknights or lazy weekend brunches.

Ingredients

• 1 lb link sausage, sliced into ½-inch rounds (try smoked for extra flavor)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
• 1 large egg
• ¼ cup vegetable oil (or any neutral oil)
• 2 tbsp unsalted butter, melted
• 1 (15 oz) can creamed corn
• ½ cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Slice 1 lb of link sausage into ½-inch rounds using a sharp knife.
3. Cook the sausage rounds in a skillet over medium heat for 8–10 minutes until browned and no longer pink, stirring occasionally.
4. Tip: Reserve 1 tbsp of the rendered sausage fat to brush the baking dish for extra flavor.
5. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and ½ tsp salt until no lumps remain.
6. In a separate bowl, combine 1 cup buttermilk, 1 large egg, ¼ cup vegetable oil, and 2 tbsp melted butter, whisking until smooth.
7. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
8. Tip: A few lumps in the batter are fine—overmixing can make the cornbread tough.
9. Fold in the cooked sausage rounds, 1 can of creamed corn, and ½ cup shredded cheddar cheese until evenly distributed.
10. Spread the batter evenly into the prepared baking dish using a spatula.
11. Bake at 375°F for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Tip: Rotate the dish halfway through baking for even browning if your oven has hot spots.
13. Let the bake cool in the dish for 10 minutes before slicing and serving.

This bake comes out wonderfully moist from the creamed corn, with a slightly crisp top and savory bursts of sausage in every bite. Try serving it warm with a drizzle of honey or a side of tangy coleslaw for a balanced meal that’s sure to become a family favorite.

Link Sausage and Spinach Pasta

Busy weeknights call for simple, satisfying meals that come together fast. This link sausage and spinach pasta delivers big flavor with minimal effort, making it perfect for those evenings when you want something delicious without the fuss. You’ll love how the savory sausage and tender greens mingle with the pasta in one comforting bowl.

Ingredients

– 12 oz link sausage, sliced into rounds (Italian or smoked varieties work well)
– 8 oz pasta (penne or fusilli hold sauce nicely)
– 4 cups fresh spinach, loosely packed (baby spinach works best)
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced (about 1 tbsp)
– 1/2 cup chicken broth (low-sodium recommended)
– 1/4 cup grated Parmesan cheese (plus extra for serving)
– 1/4 tsp red pepper flakes (optional, for heat)
– Salt and black pepper (season throughout cooking)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add sliced sausage and cook for 5-7 minutes, turning occasionally, until browned on both sides.
5. Reduce heat to medium and add minced garlic, cooking for 1 minute until fragrant but not browned.
6. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
7. Add spinach to the skillet and cook for 2-3 minutes, stirring constantly, until wilted.
8. Drain cooked pasta, reserving 1/4 cup of pasta water.
9. Add drained pasta to the skillet with the sausage and spinach mixture.
10. Pour in reserved pasta water and toss everything together for 1-2 minutes until the sauce lightly coats the pasta.
11. Remove skillet from heat and stir in Parmesan cheese until melted and creamy.
12. Season with salt, black pepper, and red pepper flakes if using, tossing to combine evenly.

Perfect for weeknight dinners, this pasta balances savory sausage with fresh spinach in every bite. The creamy Parmesan sauce clings beautifully to the noodles, while the slight chew of the sausage adds wonderful texture. Try serving it with crusty bread to soak up every last bit of the flavorful sauce.

Link Sausage and Egg Breakfast Burritos

Unwrapping a warm breakfast burrito is one of life’s simple joys, especially when it’s packed with savory link sausage and fluffy scrambled eggs. You get that perfect handheld meal that keeps you full all morning. Let’s make the ultimate grab-and-go breakfast that beats any drive-thru version.

Ingredients

• 4 large flour tortillas (8-inch size, or burrito-sized if you prefer)
• 1 lb pork link sausages (or chicken/turkey sausage)
• 6 large eggs
• 1/4 cup whole milk (or any milk you have)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup diced onion (optional, for extra flavor)

Instructions

1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
2. Place the link sausages in the skillet and cook for 8-10 minutes, turning occasionally, until browned and cooked through.
3. Remove the sausages from the skillet and let them rest on a cutting board for 2 minutes before slicing into 1/2-inch pieces.
4. In a medium bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
5. Pour the egg mixture into the same skillet used for the sausages, scraping up any browned bits from the bottom.
6. Cook the eggs over medium-low heat for 3-4 minutes, gently pushing them from the edges toward the center with a spatula until softly set.
7. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
8. Divide the cooked eggs evenly among the 4 tortillas, placing them in the center of each.
9. Top the eggs with the sliced sausage pieces and 1/2 cup shredded cheddar cheese.
10. 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 burrito.

Nothing beats biting into that soft tortilla wrapped around fluffy eggs and juicy sausage with melted cheese oozing out. Next time, try serving these with a side of fresh salsa or avocado slices for a cool contrast to the warm, savory filling.

Link Sausage and Mushroom Risotto

Craving something cozy and satisfying? This link sausage and mushroom risotto is exactly what you need on a chilly evening. You’ll love how the creamy rice pairs with savory sausage and earthy mushrooms.

Ingredients

– 1 lb Italian link sausage, casings removed (or use any sausage you prefer)
– 8 oz cremini mushrooms, sliced (baby bellas work great too)
– 1½ cups Arborio rice (don’t substitute other rice types)
– 4 cups chicken broth, kept warm (low-sodium if preferred)
– 1 medium yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– ½ cup dry white wine (or substitute with extra broth)
– 2 tbsp olive oil
– ½ cup grated Parmesan cheese
– 2 tbsp unsalted butter
– ¼ cup chopped fresh parsley
– Salt and black pepper to taste

Instructions

1. Heat a large, heavy-bottomed pot or Dutch oven over medium heat for 2 minutes.
2. Add 1 tablespoon olive oil and swirl to coat the bottom of the pot.
3. Remove sausage from casings and add to the pot, breaking it into small pieces with a wooden spoon.
4. Cook sausage for 6-8 minutes, stirring occasionally, until browned and cooked through.
5. Transfer cooked sausage to a plate using a slotted spoon, leaving drippings in the pot.
6. Add sliced mushrooms to the same pot and cook for 5-7 minutes until golden brown and tender.
7. Transfer mushrooms to the plate with sausage.
8. Add remaining 1 tablespoon olive oil to the pot.
9. Add diced onion and cook for 4-5 minutes until translucent and soft.
10. Add minced garlic and cook for 1 minute until fragrant.
11. Add Arborio rice and stir constantly for 2 minutes until grains are lightly toasted and opaque around the edges.
12. Pour in white wine and stir continuously until completely absorbed, about 2 minutes.
13. Add 1 cup of warm chicken broth and stir until nearly absorbed.
14. Continue adding broth ½ cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next.
15. After about 18-20 minutes, check if rice is tender but still slightly firm to the bite.
16. Stir in cooked sausage and mushrooms.
17. Remove pot from heat and stir in butter and Parmesan cheese until melted and creamy.
18. Fold in chopped parsley and season with salt and pepper.

You’ll notice the risotto has that perfect creamy consistency where it slowly spreads on the plate. The savory sausage and earthy mushrooms create such a comforting flavor combination. Try serving it with a simple arugula salad on the side for a complete meal that feels restaurant-worthy.

Link Sausage and Bean Chili

Looking for a hearty, no-fuss meal that practically cooks itself? You’ve found it with this link sausage and bean chili. It’s the kind of cozy dish that makes your kitchen smell amazing while you barely lift a finger.

Ingredients

– 1 lb smoked link sausage, sliced into ½-inch rounds (kielbasa works great)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can diced tomatoes, undrained
– 2 cups beef broth
– 1 tbsp chili powder
– 1 tsp ground cumin
– ½ tsp smoked paprika
– Salt and black pepper to taste (start with ½ tsp salt)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add sliced sausage and cook for 5-7 minutes, turning occasionally, until browned on both sides.
3. Remove sausage with a slotted spoon, leaving about 1 tablespoon of drippings in the pot.
4. Add diced onion to the pot and cook for 4-5 minutes until softened and translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Return the browned sausage to the pot.
7. Add kidney beans, black beans, diced tomatoes with their juices, and beef broth.
8. Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper.
9. Bring the mixture to a boil, then immediately reduce heat to low.
10. Cover the pot and simmer for 25 minutes, stirring occasionally.
11. Uncover and continue simmering for another 10 minutes to slightly thicken the chili.
12. Remove from heat and let stand for 5 minutes before serving.

Zesty and satisfying, this chili develops a wonderful depth of flavor as the smoked sausage infuses the beans with its savory richness. The texture hits that perfect balance between hearty and spoonable—great served over rice or with crusty bread for dipping, or try topping it with shredded cheese and a dollop of sour cream for extra comfort.

Link Sausage and Cabbage Stir-Fry

After a long day, you want something hearty but easy. This link sausage and cabbage stir-fry delivers big flavor with minimal effort. It’s the kind of meal that feels comforting without weighing you down.

Ingredients

• 1 lb smoked link sausage, sliced into ½-inch rounds (kielbasa or andouille work great)
• 1 medium head green cabbage, cored and thinly sliced (about 6 cups)
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (adjust for spice preference)
• Salt and black pepper to taste

Instructions

1. Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb sliced sausage in a single layer and cook undisturbed for 2–3 minutes until browned on one side.
3. Flip sausage pieces and cook another 2–3 minutes until browned on both sides, then transfer to a plate. Tip: Don’t overcrowd the pan—work in batches if needed for better browning.
4. Add 1 sliced onion to the same skillet and cook 4–5 minutes, stirring occasionally, until softened and translucent.
5. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant—be careful not to burn it.
6. Add 6 cups sliced cabbage to the skillet along with 1 tsp smoked paprika and ½ tsp red pepper flakes.
7. Cook 8–10 minutes, stirring frequently, until cabbage is wilted and tender-crisp. Tip: If the pan seems dry, add 1–2 tbsp water to help steam the cabbage.
8. Return the browned sausage to the skillet and toss everything together until heated through, about 2 minutes.
9. Season with salt and black pepper to taste, then remove from heat. Tip: Let it rest 2 minutes before serving so flavors meld.

Mmm, you’ll love how the cabbage turns silky while keeping a slight crunch, with the smoky sausage adding richness to every bite. Serve it over creamy polenta or stuff it into warm tortillas for a fun twist.

Link Sausage and Sweet Potato Hash

Got a chilly morning and hungry crew? This link sausage and sweet potato hash is your new go-to breakfast hero. It comes together in one skillet with minimal fuss but delivers maximum cozy flavor that’ll have everyone asking for seconds.

Ingredients

– 1 lb link sausage (pork or chicken work great), casings removed
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 medium yellow onion, diced
– 2 tbsp olive oil (or any neutral oil)
– 4 large eggs
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ¼ tsp black pepper
– 2 tbsp chopped fresh parsley (optional garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sausage, breaking it into small crumbles with a wooden spoon.
3. Cook sausage for 5-7 minutes until browned and cooked through, stirring occasionally.
4. Use a slotted spoon to transfer sausage to a plate, leaving drippings in the skillet.
5. Add diced sweet potatoes to the hot skillet in a single layer.
6. Cook sweet potatoes undisturbed for 4 minutes to develop a golden crust.
7. Stir sweet potatoes and continue cooking for 8-10 minutes until tender when pierced with a fork.
8. Add diced onion to the skillet and cook for 3-4 minutes until softened.
9. Sprinkle smoked paprika, garlic powder, and black pepper over the potato mixture.
10. Return cooked sausage to the skillet and stir everything to combine.
11. Create 4 small wells in the hash mixture using the back of a spoon.
12. Crack one egg into each well, being careful not to break the yolks.
13. Cover the skillet and cook for 4-5 minutes until egg whites are set but yolks are still runny.
14. Remove from heat and sprinkle with chopped parsley if using.

My favorite thing about this hash is how the crispy sweet potatoes soak up all the sausage flavors while the runny egg yolks create a rich sauce. Try serving it straight from the skillet with toasted sourdough for dipping, or top with avocado slices for extra creaminess that balances the savory notes perfectly.

Link Sausage and Tomato Basil Soup

Even the chilliest fall evenings feel instantly cozier with a bowl of this link sausage and tomato basil soup simmering on the stove. You get that savory, hearty flavor from the sausage paired with the bright, fresh taste of tomatoes and basil. It’s the kind of simple, satisfying meal that makes you wonder why you don’t make it more often.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 12 oz link sausage, sliced into ½-inch rounds (mild Italian works great)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• ¼ cup fresh basil, chopped (plus extra for garnish)
• ½ tsp salt
• ¼ tsp black pepper
• Grated Parmesan cheese for serving (optional)

Instructions

1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat for 1 minute.
2. Add the sliced sausage and cook for 5–7 minutes, turning occasionally, until browned on both sides.
3. Remove the sausage from the pot and set it aside on a plate.
4. Add the diced onion to the same pot and cook for 4–5 minutes, stirring often, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Pour in the crushed tomatoes and chicken broth, then add the cooked sausage back to the pot.
7. Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 20 minutes.
8. Stir in the chopped basil, salt, and black pepper, and simmer for another 5 minutes.
9. Ladle the soup into bowls and top with extra fresh basil and grated Parmesan if desired.

Gently spooning into this soup reveals a rich, slightly chunky texture from the tomatoes and sausage. The basil brightens every bite, while the savory broth ties it all together. Try serving it with a thick slice of crusty bread for dipping, or stir in a handful of spinach during the last few minutes for an extra veggie boost.

Link Sausage and Cheese Quesadillas

Zesty and satisfying, these link sausage and cheese quesadillas are the perfect quick meal when you’re craving something hearty. You’ll love how the savory sausage pairs with melted cheese in that crispy tortilla shell. They come together in just minutes but taste like you spent way more time in the kitchen.

Ingredients

• 4 large flour tortillas (10-inch size works best)
• 8 oz fully cooked link sausages, sliced (Italian or smoked sausage both work well)
• 2 cups shredded Monterey Jack cheese (or a Mexican blend if you prefer)
• 2 tbsp vegetable oil (or any neutral oil with high smoke point)
• 1/2 cup diced onion (yellow or white both work fine)
• 1/4 cup chopped fresh cilantro (optional, omit if you’re not a fan)

Instructions

1. Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil.
2. Add sliced link sausages and diced onion to the skillet, cooking for 3-4 minutes until sausages are lightly browned and onions are translucent.
3. Remove sausage and onion mixture from skillet and set aside in a bowl.
4. Wipe the skillet clean with a paper towel and return to medium heat.
5. Place one flour tortilla in the dry skillet and sprinkle 1/2 cup shredded cheese evenly over one half of the tortilla.
6. Spread one quarter of the sausage and onion mixture over the cheese.
7. Sprinkle 1 tablespoon of chopped cilantro over the filling if using.
8. Fold the empty half of the tortilla over the filling, pressing down gently with your spatula.
9. Cook for 2-3 minutes until the bottom is golden brown with visible toast marks.
10. Carefully flip the quesadilla using a wide spatula and cook for another 2-3 minutes until the second side is equally golden and crispy.
11. Transfer the finished quesadilla to a cutting board and repeat steps 5-10 with remaining ingredients.
12. Let each quesadilla rest for 1 minute before cutting into wedges – this helps the cheese set so it doesn’t ooze out immediately.

Unbelievably crispy on the outside with that perfect stretchy cheese pull when you bite in, these quesadillas have a wonderful savory depth from the browned sausages. Try serving them with a quick avocado crema or your favorite salsa for dipping – they’re fantastic for game day or a busy weeknight dinner.

Link Sausage and Broccoli Alfredo

Haven’t we all had those nights where we want something comforting but don’t want to spend hours in the kitchen? This link sausage and broccoli alfredo is your answer—it comes together in about 30 minutes and feels like a cozy restaurant meal. You’ll love how the creamy sauce clings to every noodle and the broccoli gets perfectly tender-crisp.

Ingredients

– 12 oz fettuccine pasta
– 1 lb Italian link sausage, casings removed (or use mild if you prefer less heat)
– 4 cups broccoli florets, cut into bite-sized pieces
– 2 cups heavy cream
– 1 cup grated Parmesan cheese, plus more for serving
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp nutmeg, freshly grated if possible

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add the sausage, breaking it into small pieces with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
5. Transfer the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
6. Add broccoli florets to the skillet and cook for 4-5 minutes until bright green and slightly tender, stirring frequently.
7. Push broccoli to the sides of the skillet and add butter to the center.
8. Once butter melts, add minced garlic and cook for 30 seconds until fragrant but not browned.
9. Pour heavy cream into the skillet and bring to a gentle simmer over medium heat.
10. Reduce heat to low and gradually whisk in Parmesan cheese until the sauce is smooth and thickened, about 2-3 minutes.
11. Season the sauce with salt, black pepper, and nutmeg.
12. Drain the cooked pasta, reserving 1/2 cup of pasta water.
13. Return the drained pasta to the pot and add the cooked sausage.
14. Pour the broccoli alfredo sauce over the pasta and sausage.
15. Toss everything together, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
16. Serve immediately in warm bowls.

Creamy, savory, and packed with texture, this dish delivers comfort in every bite. The alfredo sauce coats the fettuccine beautifully while the broccoli adds fresh crunch against the hearty sausage. Try topping it with extra Parmesan and red pepper flakes for a little kick, or serve it alongside garlic bread to soak up every last drop of sauce.

Link Sausage and Apple Stuffed Acorn Squash

Looking for a cozy fall dinner that feels fancy but comes together easily? You’ve got to try this link sausage and apple stuffed acorn squash. It’s the perfect balance of savory and sweet, and it makes your kitchen smell incredible.

Ingredients

• 2 medium acorn squash, halved and seeded (about 1.5 lbs each)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 12 oz link sausage, casings removed (mild Italian works great)
• 1 medium apple, diced (Honeycrisp or Granny Smith)
• 1/2 cup chopped onion
• 1 tsp fresh sage, chopped (or 1/4 tsp dried)
• 1/4 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash halves with olive oil and sprinkle with salt and pepper.
3. Place the squash cut-side down on the baking sheet and roast for 25 minutes until the flesh is easily pierced with a fork.
4. While squash roasts, cook sausage in a skillet over medium heat for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
5. Add onion to the skillet and cook for 3-4 minutes until softened and translucent.
6. Stir in diced apple and sage, cooking for another 3 minutes until apples are slightly tender but still hold their shape.
7. Remove skillet from heat and mix in Parmesan cheese and panko breadcrumbs.
8. Flip the roasted squash halves cut-side up and divide the sausage mixture evenly among them.
9. Return to the oven and bake for 15 minutes until the filling is hot and the topping is lightly golden.
10. Let rest for 5 minutes before serving to allow the flavors to meld together.

Velvety squash cradles that savory sausage filling with little bursts of sweet apple in every bite. The crispy panko topping adds the perfect crunch against the tender squash. Try serving it alongside a simple green salad for a complete meal that feels special enough for company.

Link Sausage and Garlic Butter Rice

Venture into comfort food heaven with this simple yet satisfying sausage and rice dish. You’ll love how the garlic butter infuses every grain, while the juicy sausage adds hearty flavor. It’s the kind of meal that feels fancy but comes together with minimal effort.

Ingredients

– 1 lb link sausage, sliced into ½-inch rounds (mild Italian or smoked both work great)
– 1½ cups long-grain white rice (rinsed until water runs clear for fluffier results)
– 3 cups chicken broth (or water with 1 tsp salt)
– 4 tbsp unsalted butter (divided, for richer flavor)
– 4 cloves garlic, minced (about 1½ tbsp, adjust to your preference)
– 1 medium yellow onion, diced (about 1 cup)
– 2 tbsp olive oil (or any neutral oil)
– ¼ cup chopped fresh parsley (optional, for freshness)
– ½ tsp black pepper (freshly cracked adds more flavor)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add sliced sausage in a single layer and cook for 4-5 minutes until browned on both sides, turning once halfway through.
3. Remove sausage from skillet with a slotted spoon, leaving about 1 tbsp of drippings in the pan.
4. Add diced onion to the hot skillet and cook for 3-4 minutes until translucent and slightly softened.
5. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
6. Add remaining 1 tbsp olive oil and 2 tbsp butter to the skillet, swirling until melted.
7. Pour in rinsed rice and stir constantly for 2 minutes to toast the grains.
8. Carefully pour in chicken broth, scraping any browned bits from the bottom of the pan.
9. Bring liquid to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
10. Simmer for 18 minutes without lifting the lid—this ensures even cooking.
11. Remove skillet from heat and let stand covered for 5 minutes to allow rice to steam.
12. Fluff rice gently with a fork to separate grains.
13. Stir in cooked sausage, remaining 2 tbsp butter, black pepper, and optional parsley until well combined.
14. Serve immediately while hot.

Absolutely irresistible with its buttery, garlic-infused rice and juicy sausage bites. The texture stays wonderfully separate and fluffy, not mushy. Try topping with a fried egg for breakfast or serving alongside roasted vegetables for a complete dinner.

Summary

Beyond these 20 savory link sausage recipes lies a world of delicious possibilities for your kitchen! We hope this collection inspires you to create memorable meals your family will love. Try a few recipes, leave a comment sharing your favorites, and don’t forget to pin this article on Pinterest to save these tasty ideas for later!