Tag Archives: sausage

Brussels Sprout Pasta

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This weeknight Brussels sprout pasta dish is bursting with autumnal flavors. Leaving some of the outer Brussels sprouts leaves whole before roughly chopping the centers ensures you get different shapes and textures in every bite; hot Italian sausage adds heft and spice (add more red pepper flakes if you like—which of course we did!); pecans toasted in nutty brown butter are rich, cozy, and crunchy; and using Pecorino gives the dish a salty, sharp punch.

Now here is where we part from the original recipe. The amount of butter and oil to sauté the pecans seemed like overkill. We believe you could cut the amounts of butter and oil in half, although the original amounts are listed below.

Any type of medium pasta will work with this dish, such as mezze rigatoni, short tubes that will trap small bits of sausage and pecan for full-flavored bites. But you could consider orecchiette, conchiglie, or regular old penne. To get a luxurious, glossy sauce, cook your pasta until just shy of al dente (2 minutes less than package directions) so you can finish it in the sauce, with starchy water and butter helping bring everything together.

TIP: Get your pasta water on to boil first. As it warms up, use the prep time to assemble the rest of your ingredients.

In the end, it was quite luxurious and we were both surprised how much we liked it better than we thought we would. Instead of 1 pound of pasta, we used 12 ounces and felt it was a better balance with the other ingredients.

Brussels Sprout Pasta

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. Brussels sprouts
  • 1 lb. mezze rigatoni or other medium pasta
  • Kosher salt
  • 6 Tbsp. unsalted butter, divided
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 cup coarsely chopped raw pecans
  • ¼ tsp. crushed red pepper flakes
  • 1 lb. hot Italian sausage, casings removed if needed
  • 3 garlic cloves, thinly sliced
  • 1 oz. Pecorino, finely grated (about ½ cup), plus more for serving
  • Freshly ground pepper
  • 2 Tbsp. red wine vinegar

Directions

  1. Trim root ends from 1 lb. Brussels sprouts, letting any larger outer leaves fall off. Place leaves in a medium bowl. Coarsely chop remaining sprouts and transfer to same bowl as leaves; set aside.
  2. Cook 1 lb. mezze rigatoni or other medium pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.
  3. Heat 4 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high until butter is melted. Add 1 cup coarsely chopped raw pecans and cook, stirring constantly, until nuts are darkened in color and fragrant and butter mixture browns (it will be slightly darker than plain brown butter because of the pecans), about 2 minutes. Transfer to a medium bowl, stir in ¼ tsp. crushed red pepper flakes, and season with salt. Wipe out pot.
  4. Heat remaining 2 Tbsp. extra-virgin olive oil in same pot over medium-high. Cook 1 lb. hot Italian sausage, casings removed if needed, breaking up with a wooden spoon, until browned and cooked through, about 5 minutes. Add 3 garlic cloves, thinly sliced, and reserved Brussels sprouts; season with salt. Cook, stirring occasionally, until Brussels sprouts are slightly wilted, 2–3 minutes.
  5. Add pasta, 1 cup reserved pasta cooking liquid, 1 oz. Pecorino, finely grated (about ½ cup), and remaining 2 Tbsp. unsalted butter; season generously with freshly ground black pepper. Cook, stirring constantly and adding more pasta cooking liquid as needed, until pasta is coated and sauce is glossy, 2–3 minutes. Remove pasta from heat and stir in 2 Tbsp. red wine vinegar. Taste and season with more salt if needed.
  6. Divide pasta among shallow bowls and top with buttery pecans, dividing evenly, and more Pecorino.

http://www.lynnandruss.com

Adapted by a recipe from Kendra Vaculan for Bon Appétit

Italian Sausage with Lentils and Kale

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Here’s a one-skillet weeknight main dish that’s versatile, uncomplicated and sure to satisfy. Cooking sausages on top of the lentil mixture infuses this meal with rich, meaty flavor.

In lieu of Italian sausage, we used what we had on hand, one pound of homemade Garlic-Wine-Romano sausage from a local meat market. While the meat was 50% shy of the total amount in the original recipe, it suited the two of us just fine. All-in-all, an easy, quick weeknight recipe with a lot of flexibility.

The bonus here is, other than a skillet and a chef’s knife, there’s not a lot of clean up!

Italian Sausage with Lentils and Kale

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tsp. extra-virgin olive oil
  • 1 ½ lbs. sweet Italian sausage
  • 2 shallots, peeled, halved, and sliced thin
  • 3 garlic cloves, minced
  • 10 oz. kale, stemmed and chopped
  • ¾ cup chicken broth
  • Salt and pepper
  • 1 (15-oz.) can lentils, rinsed
  • 3 Tbsp. plain yogurt
  • 2 Tbsp. whole-grain mustard
  • 1 Tbsp. water

Directions

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add sausage and cook until browned all over, about 5 minutes; transfer to plate.
  2. Reduce heat to medium, add shallots and garlic to now-empty skillet, and cook until vegetables start to brown, about 3 minutes. Add kale, broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook until wilted, about 5 minutes.
  3. Stir in lentils. Arrange browned sausage on top of lentil mixture and transfer skillet to oven. Cook, uncovered, until sausage registers 160 degrees, about 12 minutes. Whisk yogurt, mustard, and water together in bowl; drizzle over top. Serve.

http://www.lynnandruss.com

Recipe from America’s Test Kitchen

Sausage Traybake with Apples and Onions

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With Oktoberfest festivities in full swing, this meal is sure to be a top contender. It is simple, versatile, a one-pan wonder and sure to please! Wide, low-sided baking sheets are ideal for oven-easy dinners; they facilitate heat circulation for better browning.

Savory sausages are paired with sweet apples and onions, which get a flavor boost from spicy mustard. A glug of hard apple cider or beer is used to deglaze the baking sheet. The double dose of apple flavor from cider is spot-on, though a crisp lager or malty amber beer also is delicious.

Select apples with a firm texture, yet thin skin that stays tender during roasting. Honeycrisp (our selection) and Gala are good options. Of the other choices, we used bratwurst, one each of red and yellow onions, hard apple cider, a combo of both Dijon and whole grain mustards, and both sage (which we tripled to 3 tablespoons) and thyme from our herb garden.

And is doesn’t hurt to have an extra-large dollop of a whole grain and Dijon mustard mixture on the plate.

Sausage Traybake with Apples and Onions

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 medium red OR yellow onions, halved and sliced about ½ inch thick
  • 1-3 Tbsp. torn fresh sage OR 2 tsp. fresh thyme; plus more chopped sage or thyme to serve
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt and ground black pepper
  • 1¼ lbs. firm apples, quartered lengthwise and cored
  • 1½ lbs. kielbasa OR bratwurst OR sweet or hot Italian sausages, poked in several places with a paring knife
  • 1/4 cup hard apple cider OR beer OR broth
  • 2 Tbsp. whole-grain mustard OR Dijon mustard, plus more to serve

Directions

  1. Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss together the onions, torn sage, oil and ½ teaspoon each salt and pepper; distribute in an even layer. Roast until the onions begin to soften and brown, about 10 minutes.
  2. Remove from the oven and stir the onions. Add the apples and arrange the sausages on top. Roast until the centers of the sausages reach 160°F and the onions and apples are tender and lightly browned, 15 to 20 minutes.
  3. Transfer the sausages and apples to a platter, leaving the onions in the pan. Pour the cider over the onions and stir, scraping up any browned bits. Stir in the mustard, then taste and season with salt and pepper. Transfer the onion mixture to the platter, spooning it around the sausages and apples. Sprinkle with chopped sage and serve with additional mustard.
  4. Optional garnish: Chopped fresh dill OR pickled peppers OR both

http://www.lynnandruss.com

Recipe from Courtney Hill for Milk Street

Orecchiette with White Bolognese

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This white Bolognese sauce puts the spotlight on soffritto (sautéed onions, carrots, and celery), which is enhanced with salty pancetta, fennel seeds, ground pork, and a splash of heavy cream and white wine to make a rich and delicious pasta sauce.

Aromatic sautéed vegetables are the star of this no-tomato Bolognese. Adding the starchy pasta cooking liquid to the Bolognese sauce gives it just enough body to coat the al dente orecchiette.

*We reduced the amount of pasta down from 1 pound to 12 ounces, providing more delicious bolognese per bite. Doing so will most likely not produce six servings. The other quantities were not altered. You could substitute ground sausage for the pork.

Make Ahead: Bolognese can be made through step 2, cooled, and stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. Bring Bolognese to a simmer over low heat, and proceed with step 3 as directed.

Orecchiette with White Bolognese

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 4 oz. diced pancetta
  • 8 oz. cremini mushrooms, cut into 1/2-inch pieces
  • 4 small carrots, peeled and cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 medium yellow onion, chopped (about 1 1/3 cups)
  • 3 celery stalks, trimmed and chopped (about 1 cup)
  • 2 Tbsp. unsalted butter
  • 1 tsp. fennel seeds
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt, plus more to taste
  • 1/4 tsp. crushed red pepper
  • 2 Tbsp. minced garlic (about 6 cloves)
  • 1 lb. ground pork
  • 1/2 tsp. black pepper
  • 1 cup dry white wine
  • 1 cup lower-sodium chicken broth
  • 1/3 cup heavy cream
  • 1 lb. uncooked orecchiette pasta*
  • 1 cup chopped fresh flat-leaf parsley
  • Grated Parmesan cheese, for serving

Directions

  1. Heat a large Dutch oven over medium. Add pancetta, and cook, stirring often, until browned, about 6 minutes. Add mushrooms, and cook, stirring occasionally, until liquid released by mushrooms has mostly evaporated, about 4 minutes.
  2. Increase heat to medium-high; add carrots, onion, celery, butter, fennel seeds, oregano, salt, and crushed red pepper; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute.
  3. Add pork and black pepper; cook, stirring constantly with a wooden spoon to break meat into small pieces, until browned, about 4 minutes. Add wine, and bring to a simmer over medium-high. Add broth and cream, and return to a simmer. Reduce heat to low; simmer, uncovered, stirring occasionally, until broth mixture is slightly thickened and reduced to about 5 cups, about 15 minutes.
  4. While Bolognese cooks, bring a large pot of salted water to a boil over high. Add pasta, and cook according to package directions for al dente, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
  5. Add cooked pasta and 1/2 cup reserved pasta cooking liquid to Bolognese. Cook over low, stirring constantly, until a creamy sauce forms and coats pasta, about 3 minutes, adding remaining 1/2 cup pasta cooking liquid as needed to loosen sauce.
  6. Season with salt to taste. Divide evenly among serving bowls, and sprinkle with parsley and cheese.

http://www.lynnandruss.com

Recipe from Lidey Heuck for Food & Wine

One-Pan Bratwurst with Fennel, Olives, and Oranges

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America’s test Kitchen tells us why sausages are a great focal point for speedy one-pan meals. Starting the sausages in a covered skillet with some water keeps their casings from turning tough and leathery. The links are then pricked with the tip of a paring knife so that they give up a bit of their fat and juices. When the juices evaporate, they form a robust fond that could be deglazed from the pan with wine and used to create a braising liquid that deeply infuses the fennel with savory, meaty flavor. Quick-to-prep and quick-to-cook ingredients rounds out the meal.

The fond—the savory superstar of the kitchen—infuses every bite of the meal with porky goodness. “Though unassuming in appearance, the bronzed bits that form on the bottom of a pan as meat juices sizzle, evaporate, and brown are pure flavor, and the more of it that you can create, the meatier, richer, and all-around better-tasting your food will be.”

Pricking the links before too much pressure has built up inside the casings is vital, as it allows the meat to exude just enough fat and moisture to create a generous fond but not so much that the meat’s succulence is diminished.

We were beta testers for this recipe in the early summer of 2024. The final recipe and article were published in the Jan/Feb 2025 issue of Cook’s Illustrated.

One-Pan Bratwurst with Fennel, Olives, and Oranges

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 fennel bulbs, bases lightly trimmed
  • 2 Tbsp. fronds minced, divided, stalks discarded
  • 2 navel oranges
  • 1 lb. bratwurst
  • 2 cups water, divided, plus extra as needed
  • 1⁄2 cup dry white wine
  •  2 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
  • 1⁄4 tsp. table salt
  • 1⁄8 tsp. pepper
  • 16 pitted Castelvetrano olives, halved lengthwise
  • 2 tsp. sherry vinegar
  • 1½ tsp. cornstarch
  • 1 tsp. honey

Directions

  1. Cut each fennel bulb lengthwise through core into 8 wedges (do not remove core); set aside. Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Squeeze remaining juice from membranes to yield 2 tablespoons; set aside. Cut segments in half and place in second bowl.
  2. Bring bratwursts and ¼ cup water to simmer in 12-inch skillet over medium heat. Cover and cook until bratwursts register about 135 degrees, 5 to 7 minutes. (If skillet contents begin to sizzle, add ¼ cup water.)
  3. Uncover and, using paring knife, pierce each bratwurst in 8 to 10 spots to release fat and juices. Continue to cook, uncovered, moving bratwursts as necessary, until dark fond forms on bottom of skillet, 2 to 4 minutes longer. Transfer bratwursts to cutting board.
  4. Add wine, 1 tablespoon oil, salt, pepper, and remaining 1¾ cups water to now-empty skillet. Stir, scraping up any browned bits. Add fennel wedges, arranging them cut side down in single layer. Add olives and bring to boil over medium-high heat. Adjust heat to maintain simmer; cover; and cook until fennel is tender, 10 to 12 minutes. Flip wedges and continue to cook, uncovered, until liquid is reduced by half, 5 to 7 minutes longer.
  5. While fennel cooks, add 2 teaspoons fennel fronds, vinegar, cornstarch, honey, and remaining 5 teaspoons oil to reserved orange juice and whisk to combine.
  6. Return bratwursts to pan, nestling links between fennel. Cover and continue to cook until bratwursts register 160 degrees, 7 to 12 minutes. Transfer bratwursts to cutting board and slice each link into thirds.
  7. Whisk orange juice mixture to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened and glossy, about 1 minute. Off heat, season with salt and pepper to taste. Divide fennel and sauce among shallow bowls. Top with bratwursts and orange segments and garnish with remaining 4 teaspoons fronds. Serve.

http://www.lynnandruss.com

Recipe from Steve Dunn for America’s Test Kitchen

Sausage and Barley Soup with Greens

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This simple, satisfying soup relies on sausage as its flavorful base, therefore we doubled the amount. Start by cooking raw sausage, rather than precooked links, since it generally has better texture and flavor for soup.

Pearled barley adds heartiness and a wonderful chewy texture, another item we increased. We also doubled the greens which are stirred in at the end. A little vinegar is added for brightness, and voila!, you have a cozy meal in less than an hour of mostly hands-off time.

To make this soup gluten-free, you can substitute French green lentils for the barley. If you are making it ahead of time, wait to add the greens until you’re ready to serve to preserve their bright, fresh flavor.

As mentioned above, we altered certain ingredients, in some cases because that is how the items were packaged. Instead of 8 ounces of sausage, our coil was 1 pound and felt that amount was perfect. The baby kale came in 5-ounce clam shells so we used two for a total of 10 ounces instead of the 8 listed. The barley was increased to 3/4 cup and we added 4 cloves of garlic, chopped. Our changes are noted in the recipe below.

Tip: If using regular (hulled) barley, add about 15 minutes to the simmer time for the barley to become tender.

Sausage and Barley Soup with Greens

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil 
  • 1 lb. raw Italian pork or chicken sausage (casings removed if necessary)
  • 1 medium onion, chopped (about 2 cups)
  • 3 large carrots, peeled and chopped (about 2 cups)
  • 4 cloves garlic, peeled and chopped
  • Salt and black pepper
  • 6 cups chicken stock or water
  • 1 14-oz. can diced tomatoes
  • 3/4 cup pearled barley (see Tip)
  • 10 oz. tender greens, like spinach or baby kale
  • 2 Tbsp. red wine vinegar or apple cider vinegar
  • Grated Parmesan and fresh herbs (optional), for garnishing

Sausage and Barley Soup with Greens

  • Servings: 6
  • Difficulty: easy
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Directions

  1. Heat a medium Dutch oven or other heavy-bottomed pot over medium. Add the olive oil and swirl to coat the bottom of the pot. Add the sausage, pressing it into a thin layer that covers the bottom of the pot. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip the sausage and break it up into bite-size pieces, then cook until golden brown all over, stirring occasionally, about 5 minutes more. If there is a large amount of fat left in the pot after browning the sausage, remove all but about 2 tablespoons.
  2. Add the onion and carrots, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  3. Stir in the stock, tomatoes and their juices and the barley, scraping the browned bits from the bottom of the pot. Bring to a simmer, then turn the heat down to low and cook, stirring occasionally, until the barley is tender, about 30 minutes.
  4. When ready to serve, stir in the greens and cook until bright green and slightly wilted, about 2 minutes.
  5. Add the vinegar, taste and season with salt and pepper as needed.
  6. Divide among bowls and garnish with Parmesan and fresh herbs, if using. (The soup will keep, refrigerated, for up to 3 days. The barley will absorb some liquid as the soup sits, so loosen any leftover soup with a bit of water or stock.)

http://www.lynnandruss.com

Adapted from a recipe by Linda Xiao for NYTimes Cooking

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

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This New Orleans classic is loaded with meat, seafood, and tomatoes. Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato; and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. This recipe focuses on the Creole version with tomato.

According to Serious Eats “Beyond those two categories, though, it gets more difficult to pin down specifics. Meats often include pork (ham or sausage), chicken, shrimp, and crawfish, but oysters, turtle, duck, alligator, and more can also find their way into the jambalaya pot. Many recipes call for the “holy trinity”—Cajun cooking’s signature aromatic mixture of onion, green bell pepper, and celery—but I’ve found examples that omit or alter some part of it.”

This version sticks with some of the most common choices: a mixture of chicken, smoked andouille sausage, and shrimp, along with the trinity in its most typical form. The rice ratio? Rice can be tricky, but as a rule of thumb, using twice as much liquid as rice by volume will more or less put you in the ballpark.

You’ll need the juice from the tomatoes to function as a portion of the rice-cooking liquid, so be sure to check the ingredients and get canned peeled whole tomatoes packed in juice, not in purée.

The reason to use canned whole tomatoes is threefold. First, they tend to be better quality than crushed or puréed. Second, canned whole tomatoes tend not to have the firming agents that crushed tomatoes do—those firming agents can prevent the tomatoes from softening as they cook, so that they never fully melt into the dish. And third, because it’s easier to separate the flesh of whole tomatoes from their juices than it is to separate crushed or puréed tomatoes from them.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 28-oz. can peeled whole tomatoes, packed in juice
  • About 3 cups homemade chicken or shellfish stock, plus more as needed
  • 1 1/4 lbs. boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp. vegetable, canola, or other neutral oil, plus more if needed
  • 3/4 lb. cooked Cajun or Creole sausage, such as andouille or chaurice (or other similar smoked or spiced pork sausage), sliced into thin rounds
  • 1 medium yellow onion, diced
  • 2 medium green bell peppers, stemmed, seeded, and diced
  • 4 celery ribs, diced
  • 4 medium cloves garlic, minced
  • 1 tsp. tomato paste
  • 1 Tbsp. Louisiana-style hot sauce (like Tabasco sauce), plus more for serving
  • 2 tsp. minced fresh thyme leaves or 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/4 tsp. cayenne pepper, or to taste
  • 1/4 tsp. garlic powder
  • 2 bay leaves
  • 2 cups long-grain rice
  • 3/4 lb. peeled and deveined shrimp
  • 6 scallions, white and light green parts only, thinly sliced

Directions

  1. Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.
  2. Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
  3. Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
  4. Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.
  5. Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
  6. Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves.
  7. Serve, passing hot sauce at the table for diners to add to taste.

http://www.lynnandruss.com

Original recipe by Daniel Gritzer for Serious Eats

Hungarian-Style Sheperd’s Stew with Potatoes and Sausage

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This rich Hungarian stew recipe hails from a recent Milk Street Magazine. With the temps below freezing, and the winds howling, it was a perfect evening to make this dish and warm our insides.

Without easy-to-source options for Hungarian sausage, Cajun andouille is used for its spiciness and smokiness that pair well with the other flavors in the stew. Don’t forget to cover the pot when cooking the pasta. If too much liquid evaporates, the stew will be overly thick and starchy—not an appealing result.

For a bit more fiber and flavor, we used whole wheat pearl couscous, and some chicken broth in place of the two cups of water. The cubanelle peppers weren’t large at time of purchase so we included three smaller ones.

Surprisingly, the potatoes were not tender after the 20 minute allotment time, so we added an additional 10 minutes. Believe it or not, many of those small spud pieces were still not totally tender! But the dish had a lot of depth of flavor—we gave it two thumbs up!

Hungarian-Style Sheperd's Stew with Potatoes and Sausage

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1/2 cup drained roasted red peppers, patted dry
  • 2 Tbsp. tomato paste
  • 1 Tbsp. white vinegar
  • 1 1/2 Tbsp. sweet paprika
  • 1/8 to 1/4 tsp. cayenne pepper
  • Kosher salt and ground black pepper
  • 2 Tbsp. grapeseed or other neutral oil, divided
  • 1/2 cup fregola or pearl couscous
  • 1 large yellow onion, cut into 1/2-inch pieces
  • 1 large banana pepper or cubanelle pepper, stemmed, seeded and cut into 1/2-inch pieces
  • 8 to 12 oz. Yukon Gold potatoes, unpeeled, cut into 1/2-inch chunks
  • 8 oz. andouille sausage, quartered lengthwise and cut into 1/2-inch chunks
  • Chopped fresh dill, to serve
  • Sour cream, to serve

Directions

  1. In a blender, combine the roasted peppers, tomato paste, vinegar, paprika, cayenne, and 1/2 teaspoon salt. Purée, scraping the blender jar as needed, until smooth, about 30 seconds. (Alternatively, combine the ingredients in a 2-cup liquid measuring cup and blend with an immersion blender until smooth.)
  2. In a Dutch oven over medium-high, combine 1 tablespoon of the oil and the fregola/pearl couscous. Cook, stirring until golden brown, 2 to 3 minutes. Transfer to a small bowl and set aside.
  3. In the same pot over medium-high, heat the remaining 1 tablespoon of oil until shimmering. Add the onion, banana/cubanelle pepper, potatoes and a 1/2 teaspoon each salt and black pepper. Cook, stirring until the vegetables are browned at the edges, 4 to 5 minutes.
  4. Add the pepper purée and cook, scraping up any browned bits, until the mixture begins to stick to the bottom of the pot, 1 to 2 minutes. Stir in 2 cups water and simmer.
  5. Stir in the fregola/pearl couscous, then cover, reduce to medium-low and cook, stirring occasionally until a pairing knife inserted into the potatoes meets no resistance, 15 to 20 minutes.
  6. Stir in the sausage. Cook uncovered, stirring until heated through and thickened, 3 to 5 minutes. Taste and season with salt and pepper. Serve sprinkled with dill and with sour cream on the side.

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Recipe by Rose Hattabaugh for Milk Street

Hearty Tuscan Bean Stew with Sausage and Cabbage

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In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special, perfect for hunkering down on a cool weather afternoon/evening. But you want to avoid tough, exploded beans in this Tuscan bean stew recipe. Therefore, soak the beans overnight in salted water, which softens the skins.

Gently cooking the beans in a 250-degree oven produces perfectly cooked beans that stay intact. To complete the bean stew recipe, add tomatoes toward the end of cooking, since their acid keeps the beans from becoming too soft.

Please note: The creamier texture of beans soaked overnight are preferred for this recipe. If you’re short on time, quick-soak them: Place the rinsed beans in a large heat-resistant bowl. Bring 2 quarts of water and 3 tablespoons of salt to a boil. Pour the water over the beans and let them sit for 1 hour. Drain and rinse the beans well before proceeding with step 2. For a more substantial dish, serve the stew over toasted bread. This variation has much more meat than the Hearty Tuscan Bean Stew and is made with crinkly Savoy cabbage.

Hearty Tuscan Bean Stew with Sausage and Cabbage

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • Table salt
  • 1 lb. dried cannellini beans (about 2 cups), rinsed and picked over
  • 1 Tbsp. extra virgin olive oil, plus extra for drizzling
  • 1 ½ lbs. sweet Italian sausage, casings removed
  • 1 large onion, chopped medium (about 1 1/2 cups)
  • 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
  • 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
  • 8 medium garlic cloves, peeled and crushed
  • 4 cups chicken broth, preferably homemade
  • 3 cups water
  • 2 bay leaves
  • ½ medium head savoy cabbage, cut into 1-inch pieces
  • 1 (14.5-oz.) can diced tomatoes drained and rinsed
  • 1 sprig fresh oregano leaves
  • Ground black pepper
  • 8 slices country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove, (optional)

Directions

  1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
  2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and sausage in large Dutch oven over medium heat. Cook, breaking meat into small pieces with wooden spoon until it loses its raw color, about 8 minutes. Transfer sausage to paper towel-lined plate and place in refrigerator. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.
  3. Remove pot from oven and stir in greens, sausage, and tomatoes. Cover pot, return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.
  4. Remove pot from oven and submerge oregano sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and oregano sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.

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Recipe from America’s Test Kitchen

Sheet-Pan Sausages and Brussels Sprouts with Honey Mustard

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This hearty pan of sticky, honey mustard-glazed sausages, Brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals. As the sausages roast, they yield a delicious fat that coats and seasons the caramelized vegetables. Use any fresh sausage you like, as long as it pairs well with the honey mustard. Feel free to substitute or add other vegetables like red onion, squash, cherry tomatoes, broccoli, carrots or cabbage. The mustard seeds and nuts provide texture and crunch, but leave them out if you prefer.

Our potatoes may look charred in the photo, but they were actually baby purple spuds that hold their deep coloring all the way through. As mentioned, you can substitute, or add vegetables that appeal to your own preferences.

As many other reviewers noted, they would double the honey mustard mix to fully coat all of the ingredients. We agree. An increase by half to 1 1/2 pounds of sausage could be beneficial especially for those meat-centric foodies. We also served additional Dijon mustard on the side.

Sheet-Pan Sausages and Brussels Sprouts with Honey Mustard

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. fresh sausage, such as sweet or hot Italian, or bratwurst
  • 1 lb. Brussels sprouts, trimmed and halved lengthwise
  • 1 lb. small potatoes, like baby Yukon gold, purple or red potatoes, halved
  • 2 Tbsp. extra-virgin olive oil, plus more as needed
  • Kosher salt and black pepper
  • 4 tsp. honey
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. yellow mustard seeds (optional)
  • ¼ cup almonds or walnuts, chopped (optional)

Directions

  1. Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
  2. Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
  3. Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
  4. Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.

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Recipe by Ali Slagle for NYTimes Cooking

Skillet-Braised Spicy Sausage with Cannellini Beans and Kale

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A Spanish-Italian mash-up of sorts, this tasty meal can be adaptable to your specific tastes. We thought it was bit shy on the meat, and therefore if you want a more meat-centric meal, you could probably double, or at least increase by half, the amount of sausage*. We also sliced the sausage into more manageable bites.

To make it a bit more Spanish, use chorizo and spicy pimenton (smoked Spanish paprika). The beans and kale provide plenty of healthy fiber.

**Additional option: drain 1 14-ounce can of diced tomatoes, reserving the liquid. Add tomatoes when adding red wine and seasonings to onions. Use reserved juices as part of the 1 1/2 cups water to kale mixture.

Skillet-Braised Spicy Sausage with Cannellini Beans and Kale

  • Servings: 4
  • Difficulty: easy
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(Cook’s Country, ATK)

Ingredients

  • 1 lb. hot Italian sausage*
  • 1 3/4 cups water, divide**
  • 1 onion, halved and sliced thin
  • 2-4 garlic cloves, sliced thin
  • 2/3 cup red wine
  • 2 Tbsp. tomato paste
  • 1 1/2 tsp. smoked paprika
  • 3/4 tsp. table salt
  • 1 lb. lacinato kale, stemmed and torn into 2-inch pieces
  • 2 15-oz. cans cannellini beans, undrained
  • 1/4 cup extra-virgin olive oil
  • 2 tsp. sherry vineager

Directions

  1. Bring sausage links and 1/4 cup water to simmer in Dutch oven over medium heat. Cover and cook until sausages register at least 135°F, 8 to 10 minutes. (If pot contents begin to sizzle, add 1/4 cup water.)
  2. Uncover, and using pairing knife, pierce each link in 8 to 10 spots to release fat and juices. Continue to cook, uncovered, moving sausages as necessary until dark fond forms on bottom of pot, 2 to 4 minutes. Transfer sausages to cutting board.
  3. Add onion and garlic slices to now-empty pot, stirring constantly for 1 minute. Stir in wine scraping up any browned bits. Stir in tomato paste, paprika and salt. Simmer, stirring occasionally, until wine is reduced to thick , syrupy glaze, 4 to 5 minutes.
  4. Stir in kale and remaining 1 1/2 cups water, cover and cook until kale is wilted, about 5 minutes. Stir in beans and their liquid, cover and cook for 5 minutes longer. Return sausages to pot nestling links into kale and beans.
  5. Cover and continue to cook until sausages register 160°F, 8 to 10 minutes, flipping sausages ad tiring halfway through cooking. Transfer sausages to cutting board and cut each link into about 1/2-inch slices on a diagonal.
  6. Off heat, stir in oil and vinegar into kale mixture and season to taste with salt. Divide kale, beans and sauce into shallow bowls. Top with sausage and serve.

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Adapted from a recipe for Cook’s Country

Hungarian-Style Cabbage and Bean Soup

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When the weather cools, we start craving dense homemade soups. This one is a concoction that The Hubs whipped up as he went along. It is every bit as satisfying as a full-course meal, and has lots of veggies and fiber.

Using homemade stock always ratchets up the flavor component. Here we used a homemade ham stock, but chicken stock would work just fine. Also, our kielbasa was homemade coming from a local butchered pig, of which we bought a 1/4 share. If you prefer another type of sausage, go ahead.

There’s a lot of chopping so put on some good background music and perhaps sip a glass of wine while you get down with this hearty soup!

Hungarian-Style Cabbage and Bean Soup

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. olive oil, divided
  • 1/2 head of a large green cabbage, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, peeled and chopped
  • 6 garlic cloves, peeled and minced
  • 1 red bell pepper, cored, seeded and chopped
  • 4 cups ham (or chicken stock)
  • 4 cups water
  • 1 tsp. smoked paprika
  • 4 tsp. sweet paprika
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 3 bay leaves
  • 1 Tbsp. fresh thyme, stripped off stem or tied in a bundle
  • 1 1/2 lbs. kielbasa*, sliced lengthwise and cut into 1/4″ half moons
  • 2 cans cannellini beans, drained
  • 2 tsp. apple cider vinegar
  • 1/4 cup parsley, chopped

Directions

  1. Heat 3 tablespoons of olive oil in a large heavy soup pot until hot. Add celery, carrot, red pepper, and onion, sauté until softened, about 7 minutes. Add garlic, sauté for 1 more minute.
  2. Stir in both paprikas, salt, pepper, bay leaves and thyme
  3. Add cabbage, broth and 4 cups water. Bring to a boil, reduce to simmer and cover until the cabbage is tender, about 20 minutes.
  4. In the meantime, heat a large pan with 1 tablespoon olive oil, add the sausage slices, and sauté for about 5 minutes stirring occasionally; remove to plate. (*This step is not necessary unless you would prefer it, OR, your sausage is not precooked.)
  5. Add beans and sausage to pot, simmer for 10 minutes. Remove from heat, taste for salt and pepper, and stir in parsley and vinegar.
  6. Serve hot, or cool down before refrigeration.

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Polenta with Sausage and Peppers

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This creamy polenta is a great base for a weeknight meal. Cooking the polenta over the lowest setting limits sticking and eliminates the need for stirring, while a pinch of baking soda speeds up cooking. One of the toppings for serving over the polenta that could be prepared simultaneously is juicy sausage, tender vegetables, and a savory sauce that clings to the polenta.

This recipe was developed with Bob’s Red Mill yellow corn polenta. Coarse-ground grits also work well. Avoid quick-cooking or instant polenta and cornmeal. Either sweet or spicy Italian sausage links work fine. Make the choice depending on the tolerance of the eaters.

Creamy Polenta

  • Servings: 4 cups
  • Difficulty: easy
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POLENTA

Ingredients

  • 4 ½ cups water
  • 1 cup coarse-ground polenta
  • 1 tsp. table salt
  • Pinch baking soda
  • 1 Tbsp. unsalted butter
  • 1 oz. Parmesan cheese, grated (½ cup)

Directions

  1. Bring water to boil in medium saucepan over high heat. Whisk in polenta, salt, and baking soda. Bring mixture to boil, stirring frequently. Reduce heat to lowest possible setting, cover and cook for 5 minutes.
  2. Whisk until smooth, cover, and continue to cook until grains are tender but slightly al dente, about 25 minutes. (The polenta should be loose and barely hold its shape when drizzled from whisk; it will continue to thicken as it cools.)
  3. Remove from heat, whisk in butter and Parmesan, and season to taste with salt and pepper. Keep covered until ready to serve.

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Recipe from Cook’s Illustrated

TOPPINGS

Sausage and Peppers Topping

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. sweet Italian sausage
  • ½ cup water
  • 4 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1/8 tsp. red pepper flakes
  • ½ cup dry red wine
  • 2 red bell peppers, stemmed, seeded, and sliced thin
  • 1 small onion, halved and sliced thin
  • ¼ tsp. table salt
  • 2 Tbsp. all-purpose flour
  • 1 cup chicken broth
  • 1 Tbsp. red wine vinegar
  • Chopped fresh parsley

Directions

  1. Bring sausage and water to simmer in 12-inch skillet over medium heat. Cover and cook until sausages register at least 135 degrees, 5 to 7 minutes. (If skillet contents begin to sizzle, add ¼ cup water.)
  2. Uncover and, using paring knife, pierce each sausage in 8 to 10 spots to release fat and juices. Continue to cook, uncovered, moving sausages as necessary, until dark fond forms on bottom of skillet, 5 to 6 minutes. Transfer sausages to cutting board.
  3. Add garlic, oregano, and pepper flakes to now-empty skillet and cook, stirring constantly until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits. Add peppers, onion, and salt; increase heat to medium-high, and cook, stirring frequently until vegetables have softened, 6 to 8  minutes. Sprinkle flour evenly over vegetables and stir until no lumps of flour remain. Add chicken broth and bring to boil, stirring constantly. Reduce heat to maintain gentle simmer.
  4. Slice each sausage in half diagonally. Return sausages to skillet, cover and cook, stirring occasionally, until peppers and onions are tender, 15 to 20 minutes. Stir in vinegar. Season to taste with salt and pepper. Serve over polenta and sprinkle with parsley.

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Recipe from Cook’s Illustrated

Stewed Lentils With Sausage

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For this one-pot preparation, sausage is fried in oil to brown and release a bit of fat. Next, the soffritto and tomatoes come together, lentils are added, then the dish simmers until the legumes are tender and the liquid is saucy and thick. Like most stews, this dish can be made a few days ahead and reheated when desired.  

While the recipe calls for hot or sweet Italian sausage, we used up some red pepper and provolone we had on hand. Most reviewers emphasized removing the casings on the sausage if they are in links, so that is noted that below.

Truly tasty, and then for even more flavor, we topped ours with some grated pecorino and a shake of red pepper flakes, which would be most welcome if not using hot Italian sausage.

Interesting tidbit. In Italy, lentils are traditionally eaten at midnight to bring luck in the coming year. Because lentils are round, resembling coins, they are believed to bring prosperity to those who eat them. We can run with that… although we ate much earlier than midnight…

NOTE: While the lentils do not need a presoak, a two-hour soak will cut the cooking time in half.

Stewed Lentils With Sausage

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 1 lb. large (sweet or hot) Italian sausages, casings removed; or bulk sausage
  • 2 garlic cloves, thinly sliced
  • 2 medium carrots, peeled and cut into ¼-inch dice
  • 2 celery stalks, cut into ¼-inch dice
  • 1 small yellow onion, cut into ¼-inch dice
  • 1 Tbsp. tomato paste
  • Kosher salt and black pepper
  • 3 cups vegetable stock
  • 1 (15-oz.) can tomato purée; or 1 3/4 cup passatta
  • 2 cups dried brown lentils (about 14 oz.), rinsed and picked over
  • 2 dried bay leaves
  • Red pepper flakes, optional
  • ½ cup finely grated Pecorino Romano cheese, for garnish

Directions

  1. In a large heavy pot or Dutch oven, heat oil over medium. Break the sausages into 1-inch pieces and add to the pot. Allow the chunks to sear and brown on all sides for 3 to 4 minutes, occasionally smashing with a wooden spoon to break into smaller pieces. Leaving the oil and brown bits behind, transfer the sausages to a dish layered with paper towel to soak up excess oil.
  2. Add the garlic, carrots, celery and onion to the pot and allow to cook for 5 minutes, stirring occasionally, until vegetables have softened and onion is translucent; add salt to taste.
  3. Stir in the tomato paste until the vegetables are coated, then stir in the vegetable stock, tomato purée and lentils. Add the sausages and bay leaves; bring to a boil, then reduce to a simmer.
  4. Cover the pot and simmer gently for 45 to 50 minutes (ours took 60 min.), stirring occasionally to ensure the lentils are not sticking to the bottom. The final dish should be thick and lentils will have a bit of a bite. Discard bay leaves. Season to taste with salt and pepper; garnish each serving with cheese.

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Recipe by Anna Francese Gass for NYTimes Cooking

Balsamic Mushroom and Sausage Pasta

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Dark and moody in color but surprisingly bright and light to eat, this quick dish comes together in just 30 minutes. Most of the ingredients are likely to be in your pantry, or at the least, easy to source.

Hot Italian sausage sings backup in this dish to a pound of mushrooms and a heap of caramelized red onion. A glug of balsamic vinegar, used to scrape up any browned bits that build up on the bottom of the pot, adds complexity, acidity, and a little sweetness in one fell swoop. Use a mid-length tube-shaped pasta so all the mushroom and sausage bits have a place to snuggle.

We had fresh basil on hand, so some coarsely chopped basil was both mixed into the pan at the end of cooking, and also used as a garnish. Serve with a side salad and voila, dinner done. Of course if you want to amp up the meal a bit, some tasty, toasty garlic bread is always a welcome companion. We served ours with a side of roasted broccoli rabe.

Balsamic Mushroom and Sausage Pasta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 12 oz. medium tube pasta (such as mezzi rigatoni or pipe rigate)
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
  • 4 Tbsp. extra-virgin olive oil, divided
  • 4 Tbsp. unsalted butter, divided
  • 1 lb. crimini or button mushrooms, cut into ¼” pieces
  • 8 oz. hot Italian sausage
  • 1 large red onion, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 Tbsp. tomato paste
  • ¼ tsp. crushed red pepper flakes
  • Freshly ground pepper
  • ⅓ cup balsamic vinegar
  • 1/2 cup fresh basil, roughly chopped, loosely packed (optional)
  • Finely grated Parmesan (for serving)

Directions

  1. Cook 12 ounces medium tube pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  2. Meanwhile, heat 2 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter in a large Dutch oven or other heavy pot or skillet over medium-high until butter is melted. Add 1 pound crimini or button mushrooms, cut into ¼” pieces, and cook, stirring occasionally, until slightly softened, about 2 minutes. Add 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt; cook, stirring occasionally, until liquid is evaporated and mushrooms are browned, 5–7 minutes. Transfer to a small bowl.
  3. Heat remaining 2 tablespoons extra-virgin oil in same pot over medium-high. Add 8 ounces hot Italian sausage and ½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt. Cook, breaking meat into smaller pieces with a wooden spoon or heatproof rubber spatula, until cooked through, about 2 minutes.
  4. Add 1 large red onion, finely chopped, and cook, stirring occasionally, until lightly browned, about 5 minutes. Add 4 garlic cloves, coarsely chopped, and cook, stirring often, until combined and fragrant, about 2 minutes. Return mushrooms to pot and add 2 Tbsp. tomato paste and ¼ teaspoon crushed red pepper flakes; season with freshly ground black pepper. Cook, stirring often, until paste is darkened in color, about 2 minutes. Pour in ⅓ cup balsamic vinegar and cook, scraping up any browned bits stuck to bottom of pot, 30 seconds.
  5. Reduce heat to medium. Add pasta, ½ cup reserved pasta cooking liquid, and remaining 2 tablespoons unsalted butter. Cook, stirring often and adding more pasta cooking liquid a little at a time if needed, until pasta is coated and sauce is glossy, about 30 seconds. Stir in chopped basil if using.
  6. Transfer pasta to a platter; top with finely grated Parmesan and more basil, if using.

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Recipe by Kendra Vaculin for Bon Appétit