26 Savory Homemade Smoked Sausage Recipe Ideas

Whether you’re craving hearty comfort food or quick weeknight dinners, homemade smoked sausage brings incredible flavor to any meal. From sizzling skillet dishes to slow-cooked classics, these 26 savory recipes will transform your kitchen into a smokehouse haven. Get ready to discover mouthwatering creations that will make you the star of every dinner table—let’s dive into these irresistible smoked sausage ideas!

Spicy Smoked Sausage and Bean Stew

Mmm, nothing beats coming home to a pot of something hearty simmering on the stove. You’re going to love how this spicy smoked sausage and bean stew comes together with minimal effort and maximum flavor. It’s the perfect cozy meal for those chilly evenings when you want something satisfying.

Ingredients

– 1 tablespoon of olive oil
– 1 pound of spicy smoked sausage, sliced into rounds
– 1 large yellow onion, chopped
– 3 cloves of garlic, minced
– 2 stalks of celery, diced
– 1 green bell pepper, chopped
– 1 (15-ounce) can of diced tomatoes
– 2 (15-ounce) cans of kidney beans, drained and rinsed
– 4 cups of chicken broth
– 1 teaspoon of smoked paprika
– A couple of bay leaves
– A pinch of salt and black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat for 2 minutes until shimmering.
2. Add 1 pound of sliced spicy smoked sausage and cook for 5-7 minutes, stirring occasionally, until browned on both sides. Tip: Browning the sausage first adds deep flavor to the entire stew.
3. Remove the sausage with a slotted spoon and set aside on a plate, leaving the drippings in the pot.
4. Add the chopped onion, diced celery, and chopped green bell pepper to the pot and cook for 6-8 minutes, stirring often, until the vegetables are softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
6. Pour in the can of diced tomatoes with their juices and scrape any browned bits from the bottom of the pot.
7. Add the drained kidney beans, 4 cups of chicken broth, 1 teaspoon of smoked paprika, and the bay leaves.
8. Return the browned sausage to the pot and bring everything to a boil.
9. Reduce the heat to low, cover the pot, and simmer for 30 minutes to let the flavors meld. Tip: Simmering with the lid on helps the stew thicken slightly while keeping it moist.
10. Remove the bay leaves, season with a pinch of salt and black pepper, and stir well. Tip: Taste and adjust seasoning at the end to avoid over-salting.
11. Ladle the stew into bowls and serve hot.

Enjoy how the smoky sausage pairs with the creamy beans in every spoonful. The broth is rich and slightly spicy, making it ideal for dunking crusty bread or serving over rice for a heartier meal.

Savory Smoked Sausage Pasta Bake

You know those nights when you want something comforting but don’t want to spend hours in the kitchen? This savory smoked sausage pasta bake is your answer—it’s hearty, cheesy, and comes together with minimal fuss. Perfect for feeding a crowd or just enjoying leftovers all week.

Ingredients

– A 12-ounce package of smoked sausage, sliced into rounds
– 8 ounces of penne pasta
– A 24-ounce jar of your favorite marinara sauce
– A cup of shredded mozzarella cheese
– Half a cup of grated Parmesan cheese
– A small onion, diced
– A couple of garlic cloves, minced
– A tablespoon of olive oil
– A teaspoon of Italian seasoning
– A pinch of red pepper flakes (if you like a little heat)

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the penne pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
4. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
5. Add the sliced smoked sausage and cook for 4-5 minutes until lightly browned, stirring occasionally.
6. Toss in the diced onion and cook for another 3 minutes until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
8. Pour in the marinara sauce, Italian seasoning, and red pepper flakes if using.
9. Let the sauce simmer for 5 minutes to allow the flavors to meld.
10. Drain the cooked pasta and add it directly to the skillet, stirring to coat evenly.
11. Transfer the pasta mixture to a 9×13-inch baking dish.
12. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
13. Bake for 20 minutes until the cheese is melted and bubbly with golden spots.
14. Let it rest for 5 minutes before serving to allow the sauce to thicken slightly. Perfectly creamy with a smoky kick from the sausage, this bake is a crowd-pleaser every time. Pair it with a simple green salad or garlic bread for a complete meal that feels special without the effort.

Smoked Sausage and Cheddar Quiche

Looking for a hearty breakfast that feels fancy but comes together with minimal fuss? This smoked sausage and cheddar quiche is your new weekend go-to—it’s savory, satisfying, and perfect for feeding a crowd or enjoying as leftovers. Let’s get baking!

Ingredients

• 1 store-bought pie crust (the kind you unroll)
• 6 large eggs
• 1 cup of heavy cream
• 8 ounces of smoked sausage, sliced into thin coins
• 1 cup of shredded sharp cheddar cheese
• 1 small yellow onion, diced
• 1 tablespoon of olive oil
• A pinch of salt and a few cracks of black pepper

Instructions

1. Preheat your oven to 375°F.
2. Press the pie crust into a 9-inch pie dish, crimping the edges decoratively if you like.
3. Heat the olive oil in a skillet over medium heat.
4. Add the diced onion and cook for about 5 minutes, until it’s soft and translucent.
5. Add the sliced smoked sausage and cook for another 5 minutes, until lightly browned.
6. In a medium bowl, whisk together the eggs and heavy cream until fully combined.
7. Stir in the shredded cheddar cheese, salt, and pepper.
8. Spread the sausage and onion mixture evenly over the bottom of the pie crust.
9. Pour the egg mixture over the sausage and onions.
10. Bake for 35–40 minutes, until the center is set and the top is golden brown.
11. Let the quiche cool for at least 10 minutes before slicing—this helps it hold its shape.

What you’ll love is the creamy, custardy texture paired with the smoky sausage and sharp cheddar. Serve it warm with a simple green salad for a balanced meal, or pack slices for a delicious lunch on the go—it’s just as good cold!

Hearty Smoked Sausage Goulash

Craving something cozy and satisfying on a chilly evening? This smoked sausage goulash is exactly what you need. It comes together in one pot with minimal effort but delivers maximum comfort.

Ingredients

• 1 pound of smoked sausage, sliced into half-inch rounds
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 green bell pepper, diced
• 1 can (14.5 ounces) of diced tomatoes
• 2 cups of beef broth
• 1 tablespoon of paprika
• 1 teaspoon of caraway seeds
• 2 tablespoons of olive oil
• Salt and black pepper
• A couple of tablespoons of sour cream for serving
• Fresh parsley, chopped, for garnish

Instructions

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced smoked sausage and cook for 4–5 minutes, until lightly browned, stirring occasionally.
3. Add the chopped onion and diced green bell pepper to the pot and cook for 5–7 minutes, until softened.
4. Stir in the minced garlic and cook for 1 minute, until fragrant.
5. Sprinkle in 1 tablespoon of paprika and 1 teaspoon of caraway seeds, stirring for 30 seconds to toast the spices.
6. Pour in the can of diced tomatoes with their juices and 2 cups of beef broth, scraping the bottom of the pot to lift any browned bits.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes.
8. Season with salt and black pepper to your liking, starting with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
9. Ladle the goulash into bowls and top each with a dollop of sour cream and a sprinkle of fresh parsley.

Keep it simple by serving this goulash with crusty bread for dipping, or spoon it over egg noodles for a heartier meal. The smoked sausage adds a rich, savory depth, while the paprika gives it a warm, earthy flavor that’s perfectly balanced by the tangy sour cream. You’ll love how the tender vegetables and juicy tomatoes meld together in every spoonful.

Smoked Sausage and Vegetable Skillet

Just when you need a quick, satisfying dinner that comes together in one pan, this smoked sausage and veggie skillet saves the day. It’s packed with flavor and ready in under 30 minutes—perfect for busy weeknights when you want something hearty without the fuss. You’ll love how the smoky sausage pairs with those colorful, tender-crisp vegetables.

Ingredients

– 1 package (about 14 ounces) of smoked sausage, sliced into rounds
– 1 large yellow onion, chopped
– 2 bell peppers (any color), sliced
– 2 medium zucchini, sliced into half-moons
– 3 cloves of garlic, minced
– 2 tablespoons of olive oil
– 1 teaspoon of smoked paprika
– A good pinch of salt and black pepper
– A splash of chicken broth (about 1/4 cup)
– A handful of fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the sliced smoked sausage and cook for 4-5 minutes, stirring occasionally, until lightly browned on both sides.
3. Tip: Don’t overcrowd the pan—this ensures the sausage gets a nice sear instead of steaming.
4. Toss in the chopped onion and sliced bell peppers, and cook for 5 minutes, stirring now and then, until they start to soften.
5. Add the zucchini slices and cook for another 4 minutes until they’re tender but still have a bit of crunch.
6. Stir in the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn it.
7. Sprinkle in 1 teaspoon of smoked paprika, a good pinch of salt, and black pepper, stirring to coat everything evenly.
8. Pour in a splash (about 1/4 cup) of chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
9. Tip: Those browned bits are flavor gold—they add depth to the dish.
10. Reduce the heat to low, cover the skillet, and let it simmer for 3-4 minutes to let the flavors meld.
11. Tip: If you prefer crisper veggies, skip covering and just give it a quick stir instead.
12. Remove from heat and stir in the chopped fresh parsley.
Crispy-edged sausage and tender-crisp veggies make every bite a delight, with smoky paprika and garlic tying it all together. Serve it straight from the skillet over fluffy rice or with crusty bread to soak up the juices—it’s a crowd-pleaser that feels cozy yet fresh.

Creamy Smoked Sausage Chowder

Tired of the same old soup routine? This creamy smoked sausage chowder is about to become your new cold-weather obsession. It’s hearty, comforting, and comes together in one pot with minimal fuss—perfect for those busy weeknights when you want something satisfying without spending hours in the kitchen.

Ingredients

– 1 pound of smoked sausage, sliced into coins
– 1 large yellow onion, chopped
– 2 cloves of garlic, minced
– 3 medium potatoes, diced into ½-inch cubes
– 4 cups of chicken broth
– 1 cup of heavy cream
– 1 cup of frozen corn
– 2 tablespoons of butter
– A couple of tablespoons of all-purpose flour
– A pinch of salt and black pepper
– A sprinkle of dried thyme

Instructions

1. Heat a large pot or Dutch oven over medium heat and add the sliced smoked sausage. Cook for 5–7 minutes, stirring occasionally, until the sausage is lightly browned and releases some fat. Tip: Don’t overcrowd the pot—this helps the sausage get a nice sear instead of steaming.
2. Add the chopped onion and minced garlic to the pot. Sauté for 3–4 minutes, until the onion turns translucent and fragrant.
3. Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are fork-tender.
4. In a small saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1–2 minutes to form a roux—it should be smooth and lightly golden. Tip: Keep whisking constantly to avoid lumps in your roux.
5. Gradually pour the heavy cream into the roux, whisking continuously until the mixture thickens slightly, about 2–3 minutes.
6. Slowly stir the cream mixture into the main pot with the sausage and potatoes. Add the frozen corn, salt, pepper, and dried thyme. Simmer uncovered for 5–7 minutes, stirring occasionally, until the chowder thickens to a creamy consistency. Tip: If it gets too thick, add a splash of broth to thin it out.
7. Ladle the chowder into bowls and serve immediately. The creamy broth clings to every bite of potato and sausage, with a smoky richness that’s balanced by the sweet corn. For a fun twist, top it with shredded cheddar and crispy bacon crumbles—it’s like a loaded baked potato in soup form!

Smoked Sausage and Peppers Sandwiches

Ever have one of those days where you want something hearty and satisfying without spending hours in the kitchen? These smoked sausage and peppers sandwiches are your answer. They’re packed with flavor, super easy to throw together, and perfect for a quick weeknight dinner or a casual weekend lunch.

Ingredients

• 1 pound of smoked sausage, sliced into rounds
• 2 bell peppers (any color you like), sliced into strips
• 1 large onion, thinly sliced
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 tablespoon of Italian seasoning
• A splash of balsamic vinegar
• A couple of hoagie rolls, split
• A handful of shredded provolone cheese

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the sliced smoked sausage and cook for 5-7 minutes, turning occasionally, until browned on both sides.
3. Remove the sausage from the skillet and set it aside on a plate. (Tip: Don’t overcrowd the pan—this ensures the sausage gets a good sear instead of steaming.)
4. Add the sliced onions and bell peppers to the same skillet and cook for 8-10 minutes, stirring occasionally, until they start to soften and develop some color.
5. Stir in the minced garlic and Italian seasoning, and cook for 1 more minute until fragrant.
6. Return the sausage to the skillet and pour in the balsamic vinegar, stirring to combine everything.
7. Reduce the heat to low, cover the skillet, and let it simmer for 5 minutes so the flavors meld together. (Tip: Covering the skillet helps the peppers and onions become tender without drying out.)
8. While the mixture simmers, preheat your oven’s broiler to 500°F and place the split hoagie rolls on a baking sheet.
9. Toast the rolls under the broiler for 1-2 minutes, watching closely, until lightly golden.
10. Spoon the sausage and pepper mixture evenly into the toasted rolls.
11. Top each sandwich with a handful of shredded provolone cheese.
12. Return the sandwiches to the broiler for 1-2 minutes, just until the cheese is melted and bubbly. (Tip: Keep a close eye here—broilers can go from melted to burnt in seconds!)

Ready to dig in? The smoky sausage pairs perfectly with the sweet, tender peppers and onions, while the melted provolone adds a creamy finish. For a fun twist, serve these with a side of crispy potato wedges or a simple green salad to round out the meal.

Homemade Smoked Sausage Jambalaya

Just imagine coming home to the incredible aroma of smoky sausage and spices filling your kitchen. You’re about to make a jambalaya that’s packed with flavor and surprisingly simple to pull together. This one-pot wonder will have everyone asking for seconds before you even sit down.

Ingredients

• 1 pound of smoked sausage, sliced into rounds
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) of diced tomatoes
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• 2 tablespoons of olive oil
• 1 tablespoon of Cajun seasoning
• 1 teaspoon of dried thyme
• 2 bay leaves
• A couple of dashes of hot sauce
• A handful of chopped fresh parsley for garnish

Instructions

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the sliced smoked sausage and cook for 5-7 minutes, stirring occasionally, until nicely browned on both sides.
3. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
4. Add the chopped onion, bell pepper, and celery to the pot and cook for 6-8 minutes, stirring frequently, until the vegetables have softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the Cajun seasoning, dried thyme, and bay leaves, stirring to coat the vegetables evenly.
7. Tip: Toasting the spices for a minute really wakes up their flavors.
8. Pour in the can of diced tomatoes with their juices and scrape any browned bits from the bottom of the pot.
9. Add the rice and stir to combine, letting it toast for about 1 minute.
10. Pour in the 2 cups of chicken broth and add a couple of dashes of hot sauce.
11. Return the browned sausage to the pot and bring everything to a boil.
12. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes.
13. Tip: Don’t peek while it’s simmering—keeping the lid on ensures the rice cooks evenly.
14. After 20 minutes, remove the pot from heat and let it stand covered for 10 minutes.
15. Tip: This resting time allows the rice to absorb any remaining liquid and become perfectly fluffy.
16. Remove the bay leaves and fluff the jambalaya with a fork.
17. Stir in the chopped fresh parsley just before serving.

What you’ll love most is how the rice soaks up all those incredible flavors while staying perfectly separate and fluffy. The smoked sausage gives it that hearty, savory depth that makes this dish so comforting. Try serving it with crusty bread for dipping, or top it with extra hot sauce if you like a little extra kick.

Smoked Sausage and Mushroom Risotto

Looking for that perfect cozy meal that feels fancy but comes together without stress? Let’s make a smoked sausage and mushroom risotto that’s creamy, savory, and totally satisfying. You’ll love how the smoky sausage pairs with earthy mushrooms in this comforting dish.

Ingredients

• 1 cup Arborio rice
• 12 ounces smoked sausage, sliced into rounds
• 8 ounces cremini mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth, kept warm
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• A couple of fresh thyme sprigs
• Salt and freshly ground black pepper

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the sliced smoked sausage and cook for 4-5 minutes until lightly browned, then remove with a slotted spoon and set aside.
3. Tip: Leave the rendered sausage fat in the pot—it adds incredible flavor to the risotto.
4. Add the chopped onion to the same pot and cook for 3-4 minutes until softened and translucent.
5. Stir in the sliced mushrooms and cook for 5-6 minutes until they release their liquid and start to brown.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the Arborio rice and toast for 2 minutes, stirring constantly, until the edges look slightly translucent.
8. Pour in the white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
9. Tip: Use a wooden spoon to stir—it’s gentler on the rice and helps release the starches for a creamier texture.
10. Add 1 cup of warm chicken broth and stir continuously until the liquid is almost completely absorbed.
11. Continue adding the broth 1/2 cup at a time, stirring constantly and waiting until each addition is absorbed before adding the next—this should take about 20-25 minutes total.
12. Tip: Keep the broth warm in a separate saucepan—adding cold broth slows down the cooking and can make the rice gummy.
13. When the rice is tender but still slightly firm to the bite and the risotto is creamy, stir in the cooked sausage, butter, Parmesan, and thyme leaves.
14. Season with salt and pepper to taste, then remove from heat and let rest for 2 minutes.
15. One bite and you’ll notice the creamy, velvety texture hugging each grain of rice. The smoky sausage and earthy mushrooms create a deep, savory flavor that’s balanced by the Parmesan’s sharpness. Try serving it topped with extra thyme and a drizzle of olive oil for a restaurant-worthy finish.

Smoked Sausage and Potato Soup

Ready for a cozy meal that basically makes itself? This smoked sausage and potato soup is the ultimate comfort food that comes together with minimal effort. You’ll love how the smoky sausage infuses the broth while the potatoes get perfectly tender.

Ingredients

– 1 pound of smoked sausage, sliced into rounds
– 4 medium potatoes, diced into 1-inch chunks
– 1 onion, chopped
– 2 cloves of garlic, minced
– 4 cups of chicken broth
– 1 cup of heavy cream
– A couple of tablespoons of olive oil
– A pinch of salt and black pepper
– A handful of fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add the sliced smoked sausage and cook for 5-7 minutes, stirring occasionally, until lightly browned.
3. Tip: Don’t overcrowd the pot—this helps the sausage get that nice crispy edge.
4. Add the chopped onion and cook for 4-5 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 minute until you can smell its aroma.
6. Add the diced potatoes and pour in 4 cups of chicken broth.
7. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes until the potatoes are fork-tender.
8. Tip: Simmer with the lid slightly ajar to prevent boiling over while keeping the heat even.
9. Stir in 1 cup of heavy cream and season with a pinch of salt and black pepper.
10. Simmer for another 5 minutes to let the flavors meld together.
11. Tip: Taste and adjust seasoning now—the sausage adds saltiness, so go easy at first.
12. Stir in the chopped fresh parsley just before serving.

Hearty and satisfying, this soup has a creamy broth with chunks of tender potato and smoky sausage in every spoonful. Try topping it with extra parsley or a sprinkle of red pepper flakes for a bit of heat. It’s perfect with crusty bread for dipping into that rich, comforting base.

Smoked Sausage and Rice Casserole

Ever have one of those nights where you just need something comforting and easy? This smoked sausage and rice casserole is your answer. It’s the kind of hearty, one-pan meal that feels like a warm hug after a long day.

Ingredients

– 1 pound of smoked sausage, sliced into rounds
– 1 ½ cups of long-grain white rice
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 can (14.5 ounces) of diced tomatoes, undrained
– 2 ½ cups of chicken broth
– 1 cup of shredded cheddar cheese
– A couple of tablespoons of olive oil
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat a couple of tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
3. Add the sliced smoked sausage and cook for 5–7 minutes, stirring occasionally, until it’s lightly browned and releases some fat.
4. Stir in the chopped onion and minced garlic, cooking for another 3–4 minutes until the onion is soft and fragrant.
5. Add the 1 ½ cups of long-grain white rice to the skillet and stir for 1 minute to toast it lightly—this helps the rice absorb flavors better.
6. Pour in the can of diced tomatoes (with juices) and 2 ½ cups of chicken broth, scraping any browned bits from the bottom of the pan for extra flavor.
7. Bring the mixture to a simmer, then cover the skillet tightly with a lid or foil.
8. Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the rice is tender and has absorbed most of the liquid.
9. Remove the skillet from the oven and let it sit covered for 5 minutes to allow the rice to steam and firm up.
10. Uncover the skillet, sprinkle 1 cup of shredded cheddar cheese evenly over the top, and return it to the oven for 3–5 minutes, just until the cheese is melted and bubbly.
11. Season with a pinch of salt and black pepper to finish.

Smoky sausage and tender rice come together in a creamy, cheesy bake that’s perfect for weeknights. Serve it straight from the skillet with a side of steamed greens, or top it with fresh herbs like parsley for a pop of color.

Grilled Smoked Sausage Pizza

Hey, you know those days when you can’t decide between firing up the grill or ordering a pizza? Here’s your perfect solution. This grilled smoked sausage pizza combines that smoky backyard flavor with cheesy, crispy pizza goodness in a way that’ll make your weeknight feel like a weekend cookout.

Ingredients

• 1 pre-made pizza dough ball
• a couple of smoked sausage links, sliced into coins
• about 1 cup of your favorite pizza sauce
• 2 cups of shredded mozzarella cheese
• a splash of olive oil
• a pinch of dried oregano

Instructions

1. Preheat your grill to medium-high heat, around 450°F, and lightly oil the grates to prevent sticking.
2. Roll out the pizza dough on a floured surface into a 12-inch circle.
3. Brush one side of the dough lightly with olive oil.
4. Place the dough oiled-side down directly onto the preheated grill grates.
5. Grill for 3-4 minutes until the bottom has firm grill marks and releases easily.
6. Flip the dough over using tongs or a spatula.
7. Spread the pizza sauce evenly over the cooked side, leaving a 1-inch border around the edges.
8. Top with the shredded mozzarella cheese, covering the sauce completely.
9. Arrange the sliced smoked sausage coins evenly over the cheese.
10. Sprinkle the dried oregano evenly over the top.
11. Close the grill lid and cook for 5-7 minutes until the cheese is fully melted and bubbly and the bottom crust is crispy.
12. Remove the pizza from the grill using a large spatula and let it rest for 2 minutes before slicing.

Perfectly crispy on the bottom with that signature smoky char, each bite delivers a juicy burst from the sausage. Try serving it with a side of cool ranch dressing for dipping, or slice it into strips for easy sharing at your next backyard gathering.

Smoked Sausage Breakfast Hash

Venture into your weekend with this hearty smoked sausage breakfast hash that’ll have everyone asking for seconds. It’s packed with savory sausage, crispy potatoes, and just the right amount of veggies to start your day off right—plus, it all comes together in one skillet for easy cleanup.

Ingredients

• 1 pound of smoked sausage, sliced into rounds
• 3 medium russet potatoes, diced into ½-inch cubes
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 cloves of garlic, minced
• A splash of olive oil
• A couple of large eggs
• Salt and black pepper

Instructions

1. Heat a large skillet over medium-high heat and add a splash of olive oil.
2. Add the sliced smoked sausage and cook for 5–7 minutes, until browned and slightly crispy, then remove it from the skillet and set aside.
3. Tip: Don’t overcrowd the skillet—this helps the sausage get that perfect sear.
4. Add the diced potatoes to the same skillet and cook for 10–12 minutes, stirring occasionally, until they start to turn golden and tender.
5. Stir in the chopped onion and red bell pepper, and cook for another 5–7 minutes until the veggies soften.
6. Add the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
7. Tip: Adding garlic last prevents it from turning bitter.
8. Return the cooked sausage to the skillet and mix everything together, seasoning with salt and black pepper to your liking.
9. Create 2–3 small wells in the hash mixture and crack an egg into each one.
10. Cover the skillet and cook for 4–6 minutes, until the egg whites are set but the yolks are still runny.
11. Tip: For firm yolks, cook for an additional 1–2 minutes.
12. Remove from heat and let it rest for a minute before serving. You’ll love the contrast of the crispy potatoes and tender sausage with the rich, runny egg yolks mixing into every bite. Serve it straight from the skillet with a side of toast or scoop it into bowls for a cozy, satisfying meal that’s perfect for lazy mornings.
    

    Rustic Smoked Sausage and Kale Soup

    
    Brrr, there’s nothing quite like a steaming bowl of soup to warm you up on a crisp autumn day. This one comes together with minimal fuss, making it perfect for those busy weeknights when you need something hearty and satisfying. You’re going to love how the smoky sausage and earthy kale mingle in the rich broth.

    Ingredients

    – A glug of olive oil
    – One package of smoked sausage, sliced into half-moons
    – One large yellow onion, chopped
    – A couple of cloves of garlic, minced
    – About 6 cups of chicken broth
    – One 14.5-ounce can of diced tomatoes, with their juices
    – A couple of large potatoes, peeled and diced into 1-inch chunks
    – One big bunch of kale, stems removed and leaves roughly chopped
    – A generous splash of heavy cream
    – A pinch of red pepper flakes (optional, for a little kick)

    Instructions

    1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add a glug of olive oil.
    2. Add the sliced smoked sausage and cook for 5-7 minutes, stirring occasionally, until the pieces are nicely browned and have released some of their flavorful fat.
    3. Toss in the chopped onion and cook for another 5 minutes, until the onion has softened and become translucent.
    4. Stir in the minced garlic and cook for just 1 minute, until it becomes fragrant—be careful not to let it burn.
    5. Pour in the 6 cups of chicken broth and the entire can of diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits (this adds great flavor!).
    6. Add the diced potatoes and the optional pinch of red pepper flakes, then bring the soup to a boil.
    7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
    8. Stir in the chopped kale and cook for another 5 minutes, just until the kale has wilted and turned a vibrant green.
    9. Turn off the heat and stir in the generous splash of heavy cream to make the broth luxuriously creamy.
    10. Ladle the hot soup into bowls and serve immediately.

    This soup is wonderfully hearty, with the tender potatoes and kale swimming in a smoky, creamy broth. The smoked sausage gives it a deep, savory flavor that’s incredibly comforting. Try serving it with a thick slice of crusty bread for dipping—it’s the perfect cozy meal.

    Smoked Sausage and Apple Stuffed Peppers

    
    Perfect for those busy weeknights when you want something hearty but don’t want to fuss. Picture this: sweet apples and savory smoked sausage tucked inside colorful bell peppers, all baked until tender. You’re going to love how these flavors come together so effortlessly.

    Ingredients

    – 4 large bell peppers (any color you like)
    – 1 pound of smoked sausage, sliced into rounds
    – 2 medium apples, cored and chopped
    – 1 small onion, diced
    – 2 cloves of garlic, minced
    – 1 cup of cooked rice
    – A half cup of shredded cheddar cheese
    – A tablespoon of olive oil
    – A teaspoon of dried thyme
    – A pinch of salt and black pepper

    Instructions

    1. Preheat your oven to 375°F.
    2. Slice the tops off the bell peppers and remove all seeds and membranes.
    3. Heat the olive oil in a large skillet over medium-high heat.
    4. Add the sliced sausage and cook for 5–7 minutes until lightly browned.
    5. Toss in the diced onion and minced garlic, sautéing for 3–4 minutes until the onion is translucent.
    6. Stir in the chopped apples and cook for another 3 minutes until they start to soften.
    7. Mix in the cooked rice, dried thyme, salt, and black pepper until everything is well combined.
    8. Spoon the sausage and apple filling evenly into the hollowed-out bell peppers.
    9. Place the stuffed peppers in a baking dish and cover tightly with foil.
    10. Bake for 25 minutes at 375°F.
    11. Remove the foil, sprinkle the shredded cheddar cheese on top of each pepper.
    12. Return to the oven and bake uncovered for 10 more minutes, or until the cheese is melted and bubbly.
    13. Let the peppers rest for 5 minutes before serving to allow the filling to set.

    Each bite gives you a juicy crunch from the peppers, a smoky kick from the sausage, and a sweet hint from the apples. Try serving them over a bed of greens for a complete meal, or pair with a crisp salad to balance the richness.

    Conclusion

    Beyond these 26 savory smoked sausage recipes, you now have endless inspiration for delicious, homemade meals. We hope you’ll try a few favorites and share your cooking adventures with us—leave a comment about what you loved or pin this article on Pinterest to save for your next kitchen creation. Happy cooking!

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