Get ready to transform your weeknight dinners with our roundup of 20 Delicious Recipes with Beef Sausage Savory! Whether you’re craving comfort food that hugs your soul or quick, flavorful meals that don’t skimp on taste, we’ve got you covered. From sizzling skillets to hearty casseroles, these recipes are sure to delight your taste buds and inspire your next meal. Dive in and discover your new favorite dish today!
Beef Sausage and Peppers Skillet
Unveiling a dish that marries the hearty robustness of beef sausage with the sweet, vibrant notes of bell peppers, this skillet creation is a testament to the beauty of simple, yet profoundly flavorful ingredients. Perfect for a weeknight dinner that feels anything but ordinary, it promises a symphony of textures and tastes in every bite.
Ingredients
- 1 lb high-quality beef sausage, sliced into 1/2-inch rounds
- 2 large bell peppers (1 red, 1 yellow), thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 tbsp rich extra virgin olive oil
- 3 cloves garlic, minced
- 1 tsp finely ground black pepper
- 1/2 tsp sea salt
- 1/4 cup fresh parsley, finely chopped
Instructions
- Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the sliced beef sausage to the skillet, arranging in a single layer. Cook until golden brown on both sides, approximately 3 minutes per side. Tip: Avoid overcrowding the skillet to ensure each piece gets perfectly seared.
- Remove the sausage from the skillet and set aside on a plate, leaving the drippings in the skillet for added flavor.
- In the same skillet, add the thinly sliced bell peppers and onion. Cook, stirring occasionally, until the vegetables are soft and slightly caramelized, about 8 minutes. Tip: Letting the vegetables sit undisturbed for a minute or two between stirs encourages caramelization.
- Stir in the minced garlic, finely ground black pepper, and sea salt. Cook for an additional 1 minute until fragrant.
- Return the beef sausage to the skillet, mixing well with the vegetables. Cook for another 2 minutes to meld the flavors together. Tip: A splash of balsamic vinegar can be added at this stage for a subtle tangy depth.
- Remove from heat and sprinkle with fresh parsley before serving.
Presenting a delightful contrast between the juicy, savory sausage and the sweet, tender peppers, this dish is a colorful centerpiece that’s as pleasing to the eye as it is to the palate. Serve it over a bed of creamy polenta or alongside crusty bread to soak up the flavorful juices for a truly memorable meal.
Spicy Beef Sausage Pasta
Yearning for a dish that marries the hearty warmth of pasta with the bold kick of spicy beef sausage? This Spicy Beef Sausage Pasta is a symphony of flavors, where al dente pasta meets richly seasoned sausage in a dance of heat and comfort, perfect for those evenings when only something deeply satisfying will do.
Ingredients
- 8 oz uncooked penne pasta
- 1 tbsp rich extra virgin olive oil
- 1 lb spicy beef sausage, casings removed
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes
- 1/4 cup chopped fresh parsley
- Salt to taste
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the spicy beef sausage, breaking it apart with a spoon, and cook until browned and no longer pink, about 5 minutes.
- Add the minced garlic to the skillet with the sausage and sauté until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic, as it can turn bitter.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and red pepper flakes. Simmer gently until the sauce thickens slightly, about 2 minutes.
- Drain the pasta and add it to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached. Tip: The starch in the pasta water helps the sauce cling to the noodles.
- Garnish with chopped fresh parsley and serve immediately.
The Spicy Beef Sausage Pasta boasts a creamy, velvety sauce that clings to each piece of pasta, with the sausage offering a spicy, savory depth. Try serving it with a side of crusty bread to soak up every last bit of sauce, or a crisp green salad to balance the richness.
Beef Sausage and Potato Bake
Brimming with hearty flavors and rustic charm, this Beef Sausage and Potato Bake is a comforting dish that marries the robustness of beef sausage with the earthy sweetness of potatoes, all baked to golden perfection.
Ingredients
- 1 lb high-quality beef sausage, sliced into 1/2-inch rounds
- 2 lbs Yukon Gold potatoes, scrubbed and diced into 1-inch cubes
- 3 tbsp rich extra virgin olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tsp finely ground black pepper
- 1 tsp sea salt
- 1 tbsp fresh rosemary, finely chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
- In a large mixing bowl, combine the diced potatoes, sliced onion, minced garlic, olive oil, black pepper, and sea salt. Toss until all pieces are evenly coated.
- Spread the potato mixture evenly in a large, greased baking dish, creating a uniform layer for even cooking.
- Arrange the beef sausage rounds on top of the potato mixture, spacing them evenly to distribute flavor throughout the dish.
- Sprinkle the chopped rosemary over the top, followed by the grated Parmesan cheese, adding a layer of aromatic and cheesy goodness.
- Bake in the preheated oven for 45 minutes, or until the potatoes are tender and the sausage is cooked through, with a golden-brown crust forming on top.
- Let the bake rest for 5 minutes before serving to allow the flavors to meld together beautifully.
Just out of the oven, this bake offers a delightful contrast of textures, from the crispy, cheese-crusted top to the tender potatoes and juicy sausage beneath. Serve it straight from the dish for a family-style meal that’s as visually appealing as it is delicious.
Homemade Beef Sausage Pizza
Mastering the art of pizza at home brings a sense of accomplishment and delight, especially when it’s a Homemade Beef Sausage Pizza. This recipe combines the robustness of seasoned beef sausage with the melt-in-your-mouth goodness of mozzarella, all atop a crispy, golden crust.
Ingredients
- 1 1/2 cups of warm water (110°F)
- 1 packet (2 1/4 tsp) of active dry yeast
- 3 1/2 cups of all-purpose flour, plus extra for dusting
- 2 tbsp of rich extra virgin olive oil
- 1 tsp of fine sea salt
- 1 tsp of granulated sugar
- 1/2 cup of tangy tomato sauce
- 2 cups of shredded whole-milk mozzarella cheese
- 1/2 lb of spicy beef sausage, casings removed
- 1/4 cup of freshly grated Parmesan cheese
- 1 tsp of dried oregano
- 1/2 tsp of crushed red pepper flakes
Instructions
- In a large bowl, combine warm water and yeast. Let sit for 5 minutes until frothy.
- Add flour, olive oil, salt, and sugar to the yeast mixture. Stir until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: The dough should spring back when poked.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 475°F. Punch down the dough and roll out on a floured surface to a 12-inch circle.
- Transfer dough to a greased pizza pan. Spread tomato sauce evenly over the dough, leaving a 1-inch border.
- Sprinkle mozzarella cheese over the sauce. Crumble beef sausage evenly over the cheese.
- Top with Parmesan cheese, oregano, and red pepper flakes. Tip: For extra flavor, let the assembled pizza sit for 10 minutes before baking.
- Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
Relish the harmonious blend of spicy sausage and creamy cheeses atop a perfectly crisp crust. Serve with a drizzle of olive oil and a sprinkle of fresh basil for an extra touch of elegance.
Beef Sausage and Cabbage Stir Fry
Savory and satisfying, this Beef Sausage and Cabbage Stir Fry is a harmonious blend of robust flavors and crisp textures, perfect for a quick yet sophisticated weeknight dinner.
Ingredients
- 1 lb high-quality beef sausage, sliced into 1/2-inch rounds
- 4 cups green cabbage, thinly sliced for quick cooking
- 2 tbsp rich extra virgin olive oil
- 1 large yellow onion, thinly sliced to meld seamlessly into the dish
- 2 cloves garlic, minced for a pungent kick
- 1 tsp finely ground black pepper, for a subtle heat
- 1/2 tsp sea salt, to enhance the natural flavors
- 1 tbsp apple cider vinegar, for a bright acidity
Instructions
- Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the sliced beef sausage to the skillet, cooking until each side is golden brown, approximately 3 minutes per side. Tip: Avoid overcrowding the pan to ensure each piece gets perfectly seared.
- Introduce the thinly sliced yellow onion to the skillet, sautéing until translucent and slightly caramelized, about 4 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add the thinly sliced green cabbage to the skillet, tossing to combine with the sausage and onions. Cook for 5 minutes, or until the cabbage is tender but still crisp. Tip: A splash of water can help steam the cabbage if the skillet seems dry.
- Season the stir fry with finely ground black pepper and sea salt, adjusting to your preference.
- Finish with a drizzle of apple cider vinegar, tossing everything together for a final 1 minute to blend the flavors. Tip: The vinegar brightens the dish, so add it off the heat to preserve its acidity.
Offering a delightful contrast between the juicy, savory sausage and the crisp, slightly sweet cabbage, this stir fry is a testament to the beauty of simple ingredients. Serve it over a bed of steamed rice or alongside crusty bread to soak up the flavorful juices.
Grilled Beef Sausage with Vegetables
Kickstart your culinary journey with a dish that marries the robust flavors of grilled beef sausage with the vibrant freshness of seasonal vegetables, creating a symphony of taste and texture that’s both satisfying and sophisticated.
Ingredients
- 1 lb high-quality beef sausage, preferably with a smoky flavor profile
- 2 cups mixed bell peppers (red, yellow, and green), thinly sliced
- 1 large red onion, cut into 1/2-inch wedges
- 2 tbsp rich extra virgin olive oil
- 1 tsp finely ground black pepper
- 1/2 tsp sea salt
- 1 tbsp fresh rosemary, finely chopped
Instructions
- Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- In a large mixing bowl, combine the thinly sliced bell peppers and red onion wedges with 1 tbsp of extra virgin olive oil, the finely ground black pepper, and sea salt, tossing gently to coat evenly.
- Place the beef sausage on the grill, turning occasionally, and cook for about 10 minutes or until the exterior is beautifully charred and the internal temperature reaches 160°F.
- While the sausage cooks, add the vegetable mixture to a grill basket or directly onto the grates, stirring occasionally, until they are tender and slightly caramelized, about 8 minutes.
- During the last 2 minutes of cooking, sprinkle the fresh rosemary over the vegetables to infuse them with aromatic flavor.
- Remove the sausage and vegetables from the grill, letting the sausage rest for 3 minutes before slicing to retain its juices.
Outstanding in its simplicity, this dish offers a delightful contrast between the juicy, smoky sausage and the sweet, charred vegetables. Serve it atop a bed of creamy polenta or alongside a crisp, green salad for a meal that’s as visually appealing as it is delicious.
Beef Sausage and Egg Breakfast Scramble
This morning’s culinary adventure brings us a hearty and flavorful dish that’s perfect for starting the day with gusto. The Beef Sausage and Egg Breakfast Scramble combines robust ingredients in a symphony of textures and tastes, promising to delight the senses and satisfy the appetite.
Ingredients
- 1 tbsp rich extra virgin olive oil
- 1/2 cup diced sweet onions
- 1/2 lb savory beef sausage, casings removed
- 4 farm-fresh eggs, lightly beaten
- 1/4 cup sharp cheddar cheese, grated
- 1/4 tsp finely ground black pepper
- 1/4 tsp sea salt
Instructions
- Heat the rich extra virgin olive oil in a large non-stick skillet over medium heat until shimmering, about 1 minute.
- Add the diced sweet onions to the skillet, sautéing until translucent and fragrant, approximately 3 minutes.
- Crumble the savory beef sausage into the skillet, cooking until browned and no longer pink, about 5 minutes. Tip: Break the sausage into small, bite-sized pieces for even cooking.
- Pour the lightly beaten farm-fresh eggs over the sausage and onions, stirring gently to combine.
- Continue to cook, stirring occasionally, until the eggs are softly set but still moist, about 2-3 minutes. Tip: For fluffier eggs, resist the urge to stir too frequently.
- Sprinkle the sharp cheddar cheese, finely ground black pepper, and sea salt over the scramble, stirring once more to evenly distribute the ingredients.
- Remove from heat when the cheese has just melted, ensuring the eggs remain tender. Tip: Letting the scramble rest for a minute off the heat allows the flavors to meld beautifully.
Delight in the creamy texture of the eggs contrasted with the hearty beef sausage, all brought together by the sharpness of the cheddar. Serve this scramble atop a toasted artisan bread slice or alongside roasted potatoes for a complete meal that’s as visually appealing as it is delicious.
Beef Sausage Stuffed Mushrooms
Yield to the allure of these Beef Sausage Stuffed Mushrooms, a dish that marries the earthy depth of mushrooms with the hearty richness of beef sausage, creating a symphony of flavors perfect for any gathering.
Ingredients
- 12 large, fresh white mushrooms, stems removed and reserved
- 1/2 pound of savory beef sausage, casing removed
- 1/4 cup of finely diced yellow onion
- 1 clove of garlic, minced to a paste
- 1/4 cup of creamy ricotta cheese
- 2 tablespoons of freshly grated Parmesan cheese
- 1 tablespoon of rich extra virgin olive oil
- 1/2 teaspoon of finely ground black pepper
- 1/4 teaspoon of sea salt
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
- Finely chop the reserved mushroom stems and set aside.
- In a skillet over medium heat, heat the olive oil and sauté the onion until translucent, about 3 minutes.
- Add the garlic and chopped mushroom stems to the skillet, cooking until the mushrooms release their moisture, approximately 5 minutes.
- Transfer the onion and mushroom mixture to a bowl and let it cool slightly.
- Mix in the beef sausage, ricotta, Parmesan, black pepper, and salt until well combined.
- Generously stuff each mushroom cap with the sausage mixture, pressing down lightly to ensure it’s compact.
- Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the sausage is thoroughly cooked and the tops are golden brown.
- Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld.
Each bite of these stuffed mushrooms offers a delightful contrast between the tender mushroom cap and the savory, slightly crispy filling. For an elegant presentation, serve them on a platter garnished with fresh thyme leaves and a drizzle of balsamic glaze.
Beef Sausage and Bean Chili
Hearty and robust, this Beef Sausage and Bean Chili is a comforting blend of savory flavors and textures, perfect for cozy evenings or gatherings with loved ones. Its rich aroma and depth of flavor promise to delight the senses and satisfy the soul.
Ingredients
- 1 lb ground beef sausage, spicy and well-seasoned
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced to a fragrant paste
- 2 tbsp rich extra virgin olive oil
- 1 red bell pepper, diced into vibrant pieces
- 1 can (15 oz) kidney beans, drained and rinsed to remove excess sodium
- 1 can (15 oz) black beans, drained and rinsed for a clean taste
- 1 can (28 oz) crushed tomatoes, with their natural juices
- 2 cups beef broth, homemade or low-sodium for depth
- 2 tbsp chili powder, for a warm, smoky base
- 1 tsp ground cumin, freshly toasted and ground
- 1 tsp smoked paprika, for a hint of sweetness and smoke
- Salt, to balance the flavors
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Stir in the minced garlic and diced red bell pepper, cooking for an additional 3 minutes until fragrant.
- Increase the heat to medium-high and add the ground beef sausage, breaking it apart with a spoon. Cook until browned, about 7 minutes, ensuring no pink remains.
- Pour in the crushed tomatoes, beef broth, kidney beans, and black beans, stirring to combine all ingredients evenly.
- Season the mixture with chili powder, ground cumin, smoked paprika, and salt. Bring to a simmer, then reduce the heat to low.
- Cover the pot and let the chili simmer gently for 45 minutes, stirring occasionally to prevent sticking. The chili is ready when the flavors have melded and the liquid has slightly thickened.
- For an extra layer of flavor, let the chili sit off the heat for 10 minutes before serving. This allows the spices to deepen and the texture to perfect.
Juicy chunks of sausage and tender beans swim in a thick, flavorful broth, offering a satisfying bite with every spoonful. Serve this chili with a dollop of sour cream and a sprinkle of sharp cheddar cheese for a creamy contrast, or alongside warm cornbread to soak up every last drop.
Beef Sausage with Garlic Mashed Potatoes
On a crisp evening, nothing comforts the soul quite like a plate of succulent beef sausage paired with creamy garlic mashed potatoes, a dish that marries robust flavors with velvety textures for a truly indulgent experience.
Ingredients
- 1 lb high-quality beef sausage, casings removed
- 4 large Yukon Gold potatoes, peeled and quartered
- 4 cloves fresh garlic, minced
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream, warmed
- 1 tsp sea salt, finely ground
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh chives, finely chopped
Instructions
- In a large pot, cover the quartered potatoes with cold water and bring to a boil over high heat. Reduce to a simmer and cook for 15-20 minutes, until potatoes are fork-tender.
- While the potatoes cook, heat a large skillet over medium heat. Add the beef sausage, breaking it apart with a spoon, and cook for 8-10 minutes until browned and cooked through. Tip: For extra flavor, resist stirring too often to allow the sausage to develop a caramelized crust.
- Drain the potatoes and return them to the pot. Add the minced garlic, softened butter, and warm heavy cream. Mash until smooth and creamy. Tip: For the fluffiest texture, mash the potatoes while they’re still hot.
- Season the mashed potatoes with sea salt and freshly ground black pepper, stirring to combine. Tip: Taste and adjust seasoning as needed, but remember the sausage will add saltiness to the dish.
- Serve the garlic mashed potatoes topped with the cooked beef sausage and garnished with fresh chives.
Kindly savor the contrast of the savory, slightly spicy beef sausage against the backdrop of smooth, garlic-infused mashed potatoes. For an elegant twist, consider serving this dish in individual ramekins, topped with a sprinkle of smoked paprika for a hint of warmth and color.
Beef Sausage and Spinach Quiche
Unveiling a dish that marries the hearty richness of beef sausage with the delicate freshness of spinach, this quiche is a testament to the beauty of balance in flavors and textures. Perfect for a brunch that calls for something both comforting and sophisticated, it promises to delight the palate with every forkful.
Ingredients
- 1 9-inch pre-made pie crust, flaky and golden
- 1/2 pound beef sausage, casings removed and crumbled
- 1 cup fresh spinach leaves, roughly chopped
- 4 large farm-fresh eggs, beaten
- 1 cup heavy cream, velvety and rich
- 1/2 cup sharp cheddar cheese, freshly grated
- 1/4 teaspoon sea salt, finely ground
- 1/4 teaspoon black pepper, freshly cracked
- 1/8 teaspoon nutmeg, ground for warmth
Instructions
- Preheat your oven to 375°F (190°C) to ensure a perfectly baked quiche.
- In a skillet over medium heat, cook the crumbled beef sausage until browned and no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter quiche.
- Layer the cooked sausage and chopped spinach evenly over the bottom of the pie crust.
- In a bowl, whisk together the beaten eggs, heavy cream, salt, pepper, and nutmeg until well combined. Tip: Whisk gently to avoid incorporating too much air.
- Pour the egg mixture over the sausage and spinach in the pie crust, then sprinkle the grated cheddar cheese on top.
- Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife near the center; it should come out clean.
- Let the quiche cool for 10 minutes before slicing to allow the flavors to meld beautifully.
Flaky, creamy, and bursting with the savory depth of beef sausage contrasted by the lightness of spinach, this quiche is a celebration of contrasts. Serve it warm with a side of mixed greens for a meal that’s as visually appealing as it is delicious.
Beef Sausage and Lentil Soup
Delightfully hearty and brimming with rustic charm, this Beef Sausage and Lentil Soup is a comforting embrace in a bowl, perfect for those crisp evenings when only something deeply satisfying will do. Its rich flavors and wholesome ingredients make it a standout dish that’s as nourishing as it is delicious.
Ingredients
- 1 tablespoon rich extra virgin olive oil
- 1 pound robust beef sausage, casings removed
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 cup dried green lentils, rinsed and drained
- 6 cups homemade chicken stock, simmering
- 1 bay leaf
- 1 teaspoon finely ground black pepper
- 1 teaspoon sea salt
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the beef sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Ensure the sausage is fully browned to develop deep flavors.
- Stir in the onion, garlic, carrots, and celery, cooking until the vegetables are softened, about 5 minutes. Tip: Sautéing the vegetables until translucent will sweeten the soup’s base.
- Add the lentils, chicken stock, bay leaf, black pepper, and salt, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer until the lentils are tender, about 30 minutes. Tip: Stir occasionally to prevent sticking and ensure even cooking.
- Remove the bay leaf and stir in the fresh parsley before serving.
Mouthwatering and robust, this soup boasts a velvety texture with chunks of savory sausage and tender lentils. Serve it with a crusty baguette for dipping, or top with a dollop of sour cream for an extra layer of richness.
Beef Sausage and Cheese Omelette
Hearty and indulgent, this Beef Sausage and Cheese Omelette is a luxurious start to any morning, combining robust flavors with a velvety texture that melts in your mouth.
Ingredients
- 3 large farm-fresh eggs
- 1/4 cup sharp cheddar cheese, freshly grated
- 1/2 cup beef sausage, crumbled and cooked until golden
- 1 tbsp unsalted butter, rich and creamy
- 1/8 tsp sea salt, finely ground
- 1/8 tsp black pepper, freshly cracked
- 1 tbsp fresh chives, finely chopped for garnish
Instructions
- In a medium bowl, whisk the farm-fresh eggs until the yolks and whites are fully blended and slightly frothy.
- Heat a non-stick skillet over medium-low heat and add the unsalted butter, allowing it to melt without browning.
- Pour the whisked eggs into the skillet, tilting to ensure an even layer. Let cook undisturbed for 30 seconds.
- Gently lift the edges of the omelette with a spatula, tilting the skillet to let uncooked eggs flow underneath, about 1 minute.
- Sprinkle the freshly grated sharp cheddar cheese and golden crumbled beef sausage evenly over one half of the omelette.
- Carefully fold the other half over the filling, using the spatula to seal the edges slightly, and cook for another 30 seconds.
- Slide the omelette onto a warm plate, garnish with freshly chopped chives, and season with finely ground sea salt and freshly cracked black pepper.
With its golden exterior and a gooey, cheese-filled center, this omelette pairs beautifully with a crisp green salad or toasted artisan bread for a complete meal. The combination of savory beef sausage and sharp cheddar creates a depth of flavor that’s both comforting and sophisticated.
Beef Sausage and Apple Stuffed Acorn Squash
Yieldingly tender and subtly sweet, this dish marries the robust flavors of beef sausage with the delicate sweetness of apples, all nestled within the golden embrace of acorn squash. A harmonious blend of autumnal ingredients, it’s a testament to the season’s bounty, offering a meal that’s as nourishing as it is visually stunning.
Ingredients
- 2 medium acorn squash, halved and seeded
- 1 tablespoon rich extra virgin olive oil
- 1 pound savory beef sausage, casings removed
- 1 large crisp apple, finely diced
- 1/2 cup aromatic shallots, minced
- 2 cloves fragrant garlic, minced
- 1 teaspoon finely ground black pepper
- 1/2 teaspoon sea salt
- 1/4 cup fresh sage leaves, chopped
- 1/2 cup sharp white cheddar cheese, grated
Instructions
- Preheat your oven to 375°F (190°C). Brush the cut sides of the acorn squash halves with olive oil and place them cut-side down on a baking sheet. Roast for 25 minutes until just tender.
- While the squash roasts, heat a large skillet over medium heat. Add the beef sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Ensure the sausage is fully browned to develop deep flavors.
- Add the diced apple, shallots, and garlic to the skillet. Cook, stirring occasionally, until the apples soften and the shallots are translucent, about 5 minutes. Season with black pepper and sea salt.
- Remove the skillet from heat and stir in the chopped sage. Tip: Adding sage off the heat preserves its vibrant flavor and color.
- Flip the roasted squash halves cut-side up. Divide the sausage mixture evenly among them, then sprinkle with grated cheddar cheese. Tip: For a golden crust, broil for the last 2 minutes of baking.
- Return the squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Zesty and satisfying, each bite offers a delightful contrast between the creamy squash, juicy sausage, and crisp apple. Serve atop a bed of wild rice for an extra layer of texture, or alongside a crisp green salad to balance the richness.
Beef Sausage and Tomato Risotto
Hearty and comforting, this Beef Sausage and Tomato Risotto combines the robust flavors of savory beef sausage with the sweet acidity of ripe tomatoes, all enveloped in creamy, perfectly cooked arborio rice. A dish that promises to delight the senses and bring a touch of Italian elegance to your table.
Ingredients
- 1 cup arborio rice, pearly and starchy
- 2 tbsp rich extra virgin olive oil
- 1/2 lb beef sausage, casings removed and crumbled
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine, crisp and acidic
- 4 cups chicken stock, warm and flavorful
- 1 cup ripe tomatoes, diced
- 1/2 cup freshly grated Parmesan cheese, sharp and nutty
- 2 tbsp unsalted butter, creamy and rich
- 1/4 cup fresh basil leaves, torn
- Salt and finely ground black pepper, to season
Instructions
- In a large, heavy-bottomed pan, heat the olive oil over medium heat until shimmering.
- Add the crumbled beef sausage, cooking until browned and crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
- Stir in the diced onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
- Add the arborio rice, toasting it in the pan for 2 minutes until the edges become slightly translucent.
- Pour in the white wine, stirring constantly until the liquid is fully absorbed.
- Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Tip: Maintain a gentle simmer to ensure even cooking.
- After about 18 minutes, when the rice is al dente and the mixture is creamy, fold in the diced tomatoes.
- Remove from heat and stir in the Parmesan cheese and butter until melted and fully incorporated. Tip: Let the risotto rest for 2 minutes off the heat for a creamier texture.
- Season with salt and pepper to taste, then garnish with torn basil leaves.
Creamy and luxurious, this risotto boasts a perfect balance of tangy tomatoes and hearty beef sausage, with a texture that’s both tender and slightly chewy. Serve it as a standalone star or pair with a crisp green salad for a complete meal.
Beef Sausage and Kale Pasta
Zesty and satisfying, this Beef Sausage and Kale Pasta combines the hearty flavors of seasoned beef sausage with the earthy tones of fresh kale, all tossed in a silky sauce that clings to every strand of perfectly al dente pasta.
Ingredients
- 8 oz uncooked rigatoni pasta
- 1 tbsp rich extra virgin olive oil
- 1 lb spicy Italian beef sausage, casings removed
- 3 cloves garlic, minced
- 1 bunch fresh kale, stems removed and leaves roughly chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 tsp crushed red pepper flakes
- Salt and finely ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the beef sausage, breaking it apart with a spoon, and cook until browned and no longer pink, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
- Stir in the chopped kale and cook until wilted, about 2-3 minutes. Tip: Adding a splash of water can help steam the kale faster.
- Reduce the heat to low and pour in the heavy cream, stirring to combine. Simmer gently for 2 minutes to allow the flavors to meld.
- Add the cooked pasta to the skillet along with the Parmesan cheese and red pepper flakes. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce adhere to the noodles.
- Season with salt and black pepper to taste, then remove from heat.
Creamy and robust, this dish offers a delightful contrast between the tender pasta and the crispy kale. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up the luxurious sauce.
Beef Sausage and Sweet Potato Hash
Nothing welcomes the morning quite like the comforting aroma of a hearty breakfast hash, especially when it combines the robust flavors of beef sausage with the natural sweetness of potatoes. This Beef Sausage and Sweet Potato Hash is a symphony of textures and tastes, perfect for a leisurely weekend brunch or a quick, satisfying dinner.
Ingredients
- 1 lb high-quality beef sausage, casings removed and crumbled
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 large yellow onion, finely chopped
- 2 tbsp rich extra virgin olive oil
- 1 tsp finely ground black pepper
- 1/2 tsp sea salt
- 4 farm-fresh eggs
- 1 tbsp fresh thyme leaves
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the crumbled beef sausage to the skillet, cooking until browned and crispy, approximately 5 minutes. Tip: Resist stirring too often to allow the sausage to develop a golden crust.
- Transfer the cooked sausage to a plate lined with paper towels to drain, leaving the drippings in the skillet.
- In the same skillet, add the diced sweet potatoes and chopped onion, seasoning with sea salt and black pepper. Cook, stirring occasionally, until the potatoes are tender and lightly caramelized, about 10 minutes. Tip: Covering the skillet for the first 5 minutes helps the potatoes cook evenly.
- Return the sausage to the skillet, mixing well with the sweet potatoes and onions. Cook for an additional 2 minutes to blend the flavors.
- Create four wells in the hash and crack an egg into each. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5 minutes. Tip: For firmer yolks, extend the cooking time by 1-2 minutes.
- Sprinkle the fresh thyme leaves over the hash before serving.
With its crispy edges, tender sweet potatoes, and perfectly runny eggs, this hash is a delightful contrast of textures. Serve it straight from the skillet for a rustic presentation, or plate it individually for a more refined brunch experience.
Beef Sausage and Onion Gravy over Biscuits
Kickstart your morning with a dish that combines hearty flavors and comforting textures, perfect for those who appreciate a savory start to their day. This recipe brings together the robustness of beef sausage with the sweet, caramelized depth of onions, all smothered in a velvety gravy and served over flaky, buttery biscuits.
Ingredients
- 1 lb high-quality beef sausage, casings removed
- 2 large yellow onions, thinly sliced for even caramelization
- 3 tbsp unsalted butter, for richness
- 1/4 cup all-purpose flour, for thickening the gravy
- 2 cups whole milk, for a creamy gravy base
- 1/2 tsp freshly ground black pepper, for a subtle heat
- 1/2 tsp sea salt, to enhance flavors
- 4 large, flaky buttermilk biscuits, homemade or store-bought
Instructions
- In a large skillet over medium heat, cook the beef sausage, breaking it into small crumbles with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Transfer to a plate, leaving the drippings in the skillet.
- Add the thinly sliced onions to the skillet, cooking in the sausage drippings and butter over medium-low heat. Stir occasionally until the onions are golden and caramelized, about 15 minutes.
- Sprinkle the flour over the onions, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the whole milk, ensuring no lumps form. Increase the heat to medium, bringing the mixture to a simmer. Cook until the gravy thickens, about 3-5 minutes, stirring constantly.
- Return the cooked sausage to the skillet, stirring to combine with the gravy. Season with sea salt and freshly ground black pepper, adjusting to taste.
- Split the buttermilk biscuits in half and place the bottoms on serving plates. Spoon the beef sausage and onion gravy generously over the biscuits, then top with the biscuit halves.
Just as the biscuits soak up the rich, savory gravy, each bite delivers a perfect balance of textures—from the tender sausage to the silky onions. For an extra touch of elegance, garnish with a sprinkle of fresh thyme or a drizzle of hot sauce to elevate the flavors further.
Beef Sausage and Zucchini Boats
Amidst the bustling rhythm of summer evenings, there’s a dish that effortlessly marries simplicity with sophistication—Beef Sausage and Zucchini Boats. This recipe transforms humble ingredients into a visually stunning and flavor-packed meal, perfect for those seeking both comfort and elegance on their dinner table.
Ingredients
- 4 medium zucchinis, firm and vibrant green
- 1 lb ground beef sausage, savory and well-seasoned
- 1 cup marinara sauce, rich and tangy
- 1/2 cup shredded mozzarella cheese, creamy and mild
- 1/4 cup grated Parmesan cheese, sharp and nutty
- 2 tbsp extra virgin olive oil, fruity and robust
- 1 tsp garlic powder, aromatic and pungent
- 1/2 tsp dried oregano, earthy and slightly bitter
- Salt and freshly ground black pepper, to enhance flavors
Instructions
- Preheat your oven to 375°F (190°C) to ensure a perfectly cooked dish.
- Cut the zucchinis in half lengthwise and scoop out the center seeds to create a ‘boat’ shape, leaving a 1/4-inch thick shell.
- Brush the zucchini boats lightly with extra virgin olive oil and season with salt and pepper to prepare them for baking.
- In a skillet over medium heat, cook the ground beef sausage until browned and crumbly, about 5-7 minutes, breaking it apart with a spoon for even cooking.
- Stir in the marinara sauce, garlic powder, and dried oregano into the cooked sausage, simmering for 2-3 minutes to meld the flavors.
- Evenly divide the sausage mixture among the zucchini boats, filling them generously.
- Sprinkle the tops with mozzarella and Parmesan cheeses, creating a golden, bubbly crust when baked.
- Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and slightly browned.
- Let the boats rest for 5 minutes before serving to allow the flavors to settle and the cheese to set slightly.
Upon serving, the Beef Sausage and Zucchini Boats reveal a delightful contrast between the tender zucchini and the hearty, savory filling. The melted cheeses add a creamy texture, while the herbs infuse each bite with aromatic depth. For an extra touch of freshness, garnish with chopped basil or a drizzle of balsamic glaze before presenting these edible vessels at your next gathering.
Beef Sausage and Rice Casserole
Elevating the humble casserole to new heights, this Beef Sausage and Rice Casserole combines robust flavors and comforting textures in a dish that’s as nourishing as it is delightful. Perfect for a cozy family dinner or an elegant gathering, it’s a testament to the beauty of simple ingredients coming together.
Ingredients
- 1 lb high-quality beef sausage, sliced into 1/2-inch pieces
- 1 cup long-grain white rice, rinsed until water runs clear
- 2 cups rich chicken stock, homemade preferred
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced to a paste
- 1 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt
- 1 cup sharp cheddar cheese, freshly grated
- 2 tbsp fresh parsley, finely chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
- Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
- Introduce the minced garlic to the skillet, cooking for 1 minute until fragrant, being careful not to let it brown.
- Add the sliced beef sausage to the skillet, browning on all sides for about 5 minutes, to develop flavor.
- Sprinkle in the smoked paprika, freshly ground black pepper, and sea salt, stirring to coat the sausage and onions evenly.
- Stir in the rinsed long-grain white rice, ensuring it’s well mixed with the sausage and spices.
- Pour in the rich chicken stock, bringing the mixture to a simmer before transferring to a greased 9×13 inch baking dish.
- Cover tightly with aluminum foil and bake for 25 minutes, until the rice is tender and has absorbed all the liquid.
- Remove the foil, sprinkle the freshly grated sharp cheddar cheese over the top, and bake uncovered for an additional 5 minutes, until the cheese is bubbly and golden.
- Garnish with finely chopped fresh parsley before serving.
Best enjoyed straight from the oven, this casserole boasts a delightful contrast between the creamy rice and the crispy, cheesy top layer. For an extra touch of elegance, serve alongside a crisp green salad dressed with a light vinaigrette.
Conclusion
Outstanding flavors await in our roundup of 20 Delicious Recipes with Beef Sausage Savory! Whether you’re craving comfort food or something new, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the love (and these tasty ideas) by pinning this article on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.