33 Flavorful No Carb Sausage Recipe Creations

Oh, the joy of discovering delicious meals that fit your low-carb lifestyle! If you’re tired of the same old dinner routine and craving something hearty and satisfying, you’ve come to the right place. We’ve gathered 33 incredible sausage recipes that are packed with flavor and completely carb-free—perfect for quick weeknight dinners or cozy comfort food. Get ready to be inspired and find your new favorite dish!

Spicy Italian Sausage and Pepper Stir-Fry

Picture this: It’s one of those hectic weeknights when takeout seems tempting, but I’m craving something with real personality. That’s when I turn to this spicy Italian sausage and pepper stir-fry—it’s become my go-to for turning simple ingredients into a vibrant, satisfying meal that always hits the spot.

Ingredients

• 1 lb spicy Italian sausage links, casings removed
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 colorful bell peppers (red, yellow, and green), sliced into strips
• 4 garlic cloves, freshly minced
• 1 tsp dried oregano, aromatic and fragrant
• 1/2 tsp crushed red pepper flakes
• 1/4 cup dry white wine
• 1/4 cup chopped fresh parsley, for garnish
• Salt to season throughout cooking

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the spicy Italian sausage, breaking it into small crumbles with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
3. Transfer the cooked sausage to a plate, leaving about 1 tablespoon of rendered fat in the skillet.
4. Add the remaining tablespoon of rich extra virgin olive oil to the skillet and heat for 30 seconds.
5. Add the thinly sliced yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
6. Stir in the colorful bell pepper strips and cook for another 5-6 minutes until they begin to soften but still have some crunch.
7. Add the freshly minced garlic, aromatic dried oregano, and crushed red pepper flakes, cooking for 1 minute until fragrant.
8. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom, and cook for 2 minutes until the wine reduces by half.
9. Return the cooked sausage to the skillet, stirring to combine all ingredients evenly.
10. Season with salt throughout the cooking process, tasting and adjusting as needed.
11. Remove from heat and stir in the chopped fresh parsley just before serving.

Gloriously textured with tender sausage and crisp-tender peppers, this stir-fry delivers a bold kick from the spices that mellows into savory depth. I love serving it over creamy polenta or stuffing it into crusty rolls for an irresistible sandwich—either way, it’s a weeknight winner that feels anything but ordinary.

Savory Breakfast Sausage Frittata

My Sunday mornings always call for something special that can feed the whole family without keeping me tied to the stove. This savory breakfast sausage frittata has become our go-to—it’s hearty, packed with flavor, and comes together in one skillet, which means less cleanup for me!

Ingredients

• 8 large farm-fresh eggs
• 1/2 cup whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon rich extra virgin olive oil
• 1/2 pound savory breakfast sausage, casings removed
• 1 small yellow onion, finely diced
• 1 red bell pepper, diced into 1/2-inch pieces
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped fresh chives

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Crack 8 large farm-fresh eggs into a medium bowl, then whisk vigorously until fully blended and slightly frothy.
3. Pour in 1/2 cup whole milk, add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then whisk again until smooth.
4. Heat 1 tablespoon rich extra virgin olive oil in a 10-inch oven-safe skillet over medium heat until it shimmers.
5. Add 1/2 pound savory breakfast sausage, breaking it into small crumbles with a wooden spoon, and cook for 5–7 minutes until browned and no longer pink.
6. Stir in 1 small finely diced yellow onion and 1 diced red bell pepper, and sauté for 4–5 minutes until the onion is translucent and the pepper has softened.
7. Spread the sausage and vegetable mixture evenly across the bottom of the skillet.
8. Slowly pour the egg mixture over the sausage and vegetables, tilting the pan to distribute it evenly.
9. Sprinkle 1 cup shredded sharp cheddar cheese evenly over the top.
10. Transfer the skillet to the preheated oven and bake for 18–20 minutes, or until the center is fully set and the edges are lightly golden.
11. Remove the skillet from the oven using oven mitts, then let it rest for 3 minutes to allow the frittata to firm up.
12. Garnish with 2 tablespoons chopped fresh chives before slicing and serving.

Here’s why we love it: the frittata emerges fluffy and golden, with pockets of savory sausage and melted cheddar in every bite. Try serving it with a dollop of spicy salsa or alongside buttery toast for a breakfast that feels both comforting and celebratory.

Keto Sausage and Cabbage Skillet

Nothing beats coming home to a one-pan dinner that comes together in minutes but tastes like it simmered for hours. Just last Tuesday, after a particularly chaotic day of back-to-back Zoom calls, I threw this keto sausage and cabbage skillet together while still in my work-from-home leggings—and it completely saved my evening. The way the savory sausage mingles with the sweet, tender cabbage makes this feel like comfort food without any of the guilt.

Ingredients

• 1 pound high-quality Italian sausage, casings removed
• 1 large yellow onion, thinly sliced
• 3 cloves fresh garlic, minced
• 1 small head green cabbage, cored and chopped into 1-inch pieces
• 2 tablespoons rich extra virgin olive oil
• 1/2 cup rich chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon flaky sea salt
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound of high-quality Italian sausage, casings removed, breaking it apart with a wooden spoon into crumbles.
3. Cook the sausage for 6-8 minutes, stirring occasionally, until browned and no pink remains.
4. Add 1 large thinly sliced yellow onion and cook for 4 minutes until translucent and fragrant.
5. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
6. Add 1 small head of chopped green cabbage to the skillet, tossing to combine with the sausage mixture.
7. Pour in 1/2 cup of rich chicken broth, scraping any browned bits from the bottom of the pan.
8. Sprinkle 1 teaspoon of smoked paprika, 1/2 teaspoon of freshly cracked black pepper, and 1/4 teaspoon of flaky sea salt over the cabbage mixture.
9. Reduce heat to medium-low, cover the skillet, and simmer for 15 minutes until the cabbage is tender but still has a slight crunch.
10. Remove from heat and stir in 2 tablespoons of freshly chopped parsley.

Just imagine the contrast of juicy sausage crumbles against the silky-soft cabbage, with that hint of smokiness from the paprika tying everything together. I love serving this straight from the skillet with a sprinkle of extra parsley, and sometimes I’ll top it with a fried egg for an extra protein boost—the runny yolk creates the most incredible sauce when mixed through.

Creamy Sausage and Spinach Soup

Finally, after that first chilly autumn breeze swept through last week, I found myself craving something deeply comforting—the kind of soup that warms you from the inside out and makes the whole house smell incredible. This creamy sausage and spinach soup has become my go-to, especially on busy weeknights when I want something hearty without spending hours in the kitchen. It’s the recipe I text to friends when they need a little cozy pick-me-up.

Ingredients

– 1 lb mild Italian sausage, casings removed
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 6 cups rich chicken broth
– 2 large russet potatoes, peeled and cubed into ½-inch pieces
– 1 cup heavy cream
– 5 oz fresh baby spinach leaves
– 2 tbsp extra virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes until shimmering.
2. Add 1 pound of mild Italian sausage, breaking it apart with a wooden spoon, and cook for 6-8 minutes until browned and crumbled.
3. Stir in 1 finely diced yellow onion and cook for 4 minutes until translucent and fragrant.
4. Add 3 minced garlic cloves and cook for 1 minute until golden and aromatic—be careful not to burn it.
5. Pour in 6 cups of rich chicken broth, scraping the bottom of the pot to lift any flavorful browned bits.
6. Add 2 cubed russet potatoes and 1 teaspoon of kosher salt, then bring to a boil.
7. Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are fork-tender.
8. Stir in 1 cup of heavy cream and ½ teaspoon of freshly cracked black pepper, then simmer uncovered for 5 minutes to slightly thicken.
9. Turn off the heat and stir in 5 ounces of fresh baby spinach until just wilted, about 2 minutes.
Now, ladle this velvety soup into bowls and watch how the creamy broth clings to the potatoes and sausage. The spinach adds a fresh, earthy note that balances the richness perfectly—I love serving it with crusty bread for dipping, and sometimes I’ll top it with a sprinkle of red pepper flakes for a little kick.

Grilled Sausage Stuffed Mushrooms

Perfect for game day or backyard gatherings, these grilled sausage stuffed mushrooms have become my go-to appetizer that always disappears first. I first discovered this recipe during a summer potluck when my neighbor brought over a tray, and now I make them almost weekly—they’re that addictive!

Ingredients

• 16 large cremini mushrooms with firm, meaty caps
• 1 pound sweet Italian sausage with aromatic fennel seeds
• 1 cup freshly shredded sharp provolone cheese
• 1/2 cup fine Italian-style breadcrumbs with herbs
• 1/4 cup rich extra virgin olive oil
• 3 cloves fragrant garlic, minced
• 2 tablespoons fresh parsley with bright green leaves
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your grill to medium heat at 375°F, creating both direct and indirect heat zones.
2. Gently twist the stems from 16 large cremini mushrooms and use a small spoon to scrape out the dark gills.
3. Brush each mushroom cap inside and out with 1/4 cup rich extra virgin olive oil using a pastry brush.
4. Place the mushroom caps gill-side down on the direct heat zone of the grill and cook for exactly 4 minutes until grill marks appear.
5. Remove the mushrooms from the grill and set them aside on a baking sheet with the cavity facing up.
6. Remove 1 pound sweet Italian sausage from its casing and crumble it into a medium skillet over medium-high heat.
7. Cook the sausage for 6-8 minutes, breaking it into small pieces with a wooden spoon until no pink remains.
8. Add 3 cloves minced fragrant garlic to the skillet and cook for 1 minute until fragrant but not browned.
9. Transfer the cooked sausage and garlic mixture to a mixing bowl and let it cool for 5 minutes.
10. Stir in 1 cup freshly shredded sharp provolone cheese, 1/2 cup fine Italian-style breadcrumbs, 2 tablespoons fresh parsley, 1 teaspoon coarse kosher salt, and 1/2 teaspoon freshly cracked black pepper until well combined.
11. Spoon the sausage mixture generously into each mushroom cavity, mounding it slightly above the edges.
12. Place the stuffed mushrooms on the indirect heat zone of the grill, close the lid, and cook for 12-15 minutes until the cheese is bubbly and golden.
13. Use grill tongs to transfer the mushrooms to a serving platter and let them rest for 3 minutes before serving.

Divinely satisfying, these mushrooms emerge with smoky grill-kissed caps giving way to juicy, savory sausage filling that’s perfectly balanced by the melted provolone. The crispy breadcrumb topping provides wonderful texture contrast against the tender mushroom base. I love serving them straight from the grill on a wooden board with cold beer—they’re equally fantastic as a hearty appetizer or piled high on crusty bread for an impromptu sandwich.

Sausage and Cauliflower Rice Pilaf

Finally, after a long day chasing my toddler around the house, I needed something comforting yet healthy that wouldn’t keep me in the kitchen for hours. This sausage and cauliflower rice pilaf has become my go-to weeknight hero—it’s the perfect balance of hearty satisfaction and light freshness that makes everyone at my table happy. I love how the cauliflower rice soaks up all those delicious sausage flavors while keeping things surprisingly light.

Ingredients

– 1 lb Italian sausage, casings removed
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups cauliflower rice, freshly grated
– 2 tbsp rich extra virgin olive oil
– 1 tsp smoked paprika
– ½ cup low-sodium chicken broth
– ¼ cup fresh parsley, chopped
– 1 tsp coarse sea salt
– ½ tsp freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb Italian sausage, casings removed, breaking it apart with a wooden spoon into small crumbles.
3. Cook sausage for 6-8 minutes until browned and cooked through, stirring occasionally to prevent sticking.
4. Remove sausage from skillet with a slotted spoon, leaving about 1 tablespoon of rendered fat in the pan.
5. Add 1 large yellow onion, finely diced, to the hot skillet and cook for 4-5 minutes until translucent and fragrant.
6. Stir in 3 cloves garlic, minced, and cook for 30 seconds until aromatic but not browned.
7. Add 4 cups cauliflower rice, freshly grated, and 1 tsp smoked paprika, tossing to coat evenly with the onion mixture.
8. Cook cauliflower rice for 5-6 minutes, stirring frequently, until it begins to soften and turn lightly golden.
9. Pour in ½ cup low-sodium chicken broth, scraping any browned bits from the bottom of the skillet.
10. Return cooked sausage to the skillet, mixing thoroughly with the cauliflower rice.
11. Season with 1 tsp coarse sea salt and ½ tsp freshly cracked black pepper, stirring to distribute evenly.
12. Reduce heat to low, cover, and simmer for 3-4 minutes to allow flavors to meld.
13. Remove from heat and stir in ¼ cup fresh parsley, chopped.
14. Let rest for 2 minutes before serving to allow the cauliflower rice to absorb remaining liquid.

My favorite thing about this dish is how the cauliflower rice maintains just enough bite to feel substantial while soaking up all the savory sausage flavors. Most memorable was when I served it alongside grilled chicken for guests who couldn’t believe it wasn’t traditional rice—the texture holds up beautifully without becoming mushy.

Low-Carb Sausage-Stuffed Bell Peppers

Usually, I’m all about quick weeknight dinners, but these low-carb sausage-stuffed bell peppers have become my go-to when I want something satisfying without the carb crash. Last Tuesday, after a particularly long day of recipe testing, I threw these together and was reminded why this dish never fails to hit the spot—it’s hearty, flavorful, and surprisingly simple to put together.

Ingredients

– 4 large, vibrant bell peppers (any color you love)
– 1 pound of savory Italian sausage (casings removed if needed)
– 1 cup of finely chopped yellow onion
– 2 cloves of fragrant garlic, minced
– 1 cup of rich marinara sauce (no sugar added)
– 1 cup of shredded, melty mozzarella cheese
– 1 tablespoon of extra virgin olive oil
– 1 teaspoon of dried, aromatic oregano
– ½ teaspoon of finely ground black pepper
– ¼ teaspoon of flaky sea salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Slice the bell peppers in half lengthwise and carefully remove all seeds and membranes.
3. Arrange the pepper halves cut-side up in the prepared baking dish.
4. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the savory Italian sausage and cook for 5-7 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
6. Stir in the finely chopped yellow onion and cook for 4-5 minutes until the onion turns translucent and soft.
7. Add the minced fragrant garlic and cook for 1 minute until it becomes fragrant.
8. Mix in the rich marinara sauce, dried aromatic oregano, finely ground black pepper, and flaky sea salt, then simmer for 3 minutes to let the flavors meld.
9. Evenly divide the sausage mixture among the bell pepper halves, packing it gently into each one.
10. Top each stuffed pepper generously with shredded, melty mozzarella cheese.
11. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly golden brown.
13. Let the peppers rest for 5 minutes before serving to allow the filling to set.

You’ll love how the tender-crisp peppers give way to that savory, well-seasoned sausage filling, with the gooey mozzarella adding a perfect creamy contrast. For a fresh twist, I sometimes serve these alongside a simple arugula salad dressed with lemon vinaigrette, which cuts through the richness beautifully.

Garlic Sausage and Zucchini Noodles

Oh my goodness, friends—I can’t tell you how many times this garlic sausage and zucchini noodle situation has saved my weeknight dinner routine. Just last Tuesday, after a particularly chaotic day of back-to-back Zoom calls, I stumbled into the kitchen with zero energy but a serious craving for something comforting yet light. This dish was my hero, and I’m thrilled to share it with you.

Ingredients

• 1 pound fresh Italian garlic sausage, casings removed
• 4 medium zucchini, spiralized into noodles
• 3 cloves garlic, thinly sliced
• 2 tablespoons rich extra virgin olive oil
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup fresh basil leaves, roughly chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon coarse sea salt

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 pound of fresh Italian garlic sausage, casings removed, breaking it apart with a wooden spoon into small crumbles.
3. Cook the sausage for 6-8 minutes, stirring occasionally, until it’s browned and no longer pink.
4. Push the sausage to one side of the skillet and add the remaining 1 tablespoon of rich extra virgin olive oil to the empty space.
5. Add 3 cloves of thinly sliced garlic and 1/2 teaspoon of crushed red pepper flakes to the oil, sautéing for 60 seconds until fragrant but not browned.
6. Combine the garlic mixture with the sausage in the skillet.
7. Add 4 medium zucchini, spiralized into noodles, and 1/2 teaspoon of coarse sea salt, tossing gently to coat.
8. Cook for 3-4 minutes, stirring frequently, until the zucchini noodles are tender but still have a slight bite. Tip: Don’t overcook them—they’ll turn mushy if left too long!
9. Remove the skillet from heat and stir in 1/2 cup of finely grated Parmesan cheese until it melts into a creamy sauce. Tip: Taking the pan off the heat prevents the cheese from clumping.
10. Fold in 1/4 cup of roughly chopped fresh basil leaves just before serving. Tip: Adding basil at the end preserves its bright, fresh flavor.

From the first forkful, you’ll notice how the zucchini noodles hold their structure while soaking up all that garlicky sausage goodness. The Parmesan creates this silky coating that clings to every strand, and the basil adds a pop of freshness that cuts through the richness. For a fun twist, try serving it in shallow bowls with an extra sprinkle of red pepper flakes for those who like it spicy—my husband always does!

Herbed Sausage and Green Bean Bake

Haven’t we all had those evenings when we crave something comforting yet effortless? This herbed sausage and green bean bake has become my go-to solution for busy weeknights when I want minimal cleanup but maximum flavor. I first threw this together during a hectic holiday season when my regular cooking routine went out the window, and it’s been a family favorite ever since.

Ingredients

– 1 pound sweet Italian sausage links
– 1 pound fresh green beans, trimmed
– 2 large Yukon Gold potatoes, cubed
– 1 medium sweet onion, thinly sliced
– 3 cloves garlic, minced
– 3 tablespoons rich extra virgin olive oil
– 1 tablespoon fresh rosemary, chopped
– 1 teaspoon dried oregano
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– ½ cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Prick each sausage link several times with a fork to prevent bursting during cooking.
3. Arrange the trimmed green beans, cubed potatoes, and sliced onion evenly in the prepared baking dish.
4. Sprinkle the minced garlic over the vegetables in the dish.
5. Drizzle the extra virgin olive oil evenly over all the ingredients.
6. Add the chopped rosemary, dried oregano, sea salt, and black pepper, then toss everything thoroughly to coat.
7. Nestle the sausage links evenly among the vegetables throughout the baking dish.
8. Roast in the preheated oven for 25 minutes, until the vegetables begin to soften and the sausages start browning.
9. Remove the dish from the oven and carefully flip each sausage link using tongs.
10. Sprinkle the grated Parmesan cheese evenly over the entire dish.
11. Return to the oven and bake for another 15-20 minutes, until the cheese is golden and the sausages reach an internal temperature of 165°F.
12. Let the bake rest for 5 minutes before serving to allow the flavors to meld.

Perfectly golden and bubbling straight from the oven, this dish delivers crispy-edged potatoes and tender-crisp green beans that soak up all the herby, savory flavors. The sausages emerge juicy and beautifully browned, creating a complete meal that feels both rustic and elegant. I love serving this family-style right in the baking dish with crusty bread to soak up every last bit of the delicious pan juices.

Sausage and Eggplant Caponata

Yesterday at the farmers market, I spotted the most gorgeous deep purple eggplants and knew immediately I had to make my favorite caponata. There’s something so satisfying about transforming simple vegetables into this rich, complex Sicilian-inspired dish that tastes even better the next day.

Ingredients

– 2 medium firm eggplants, cut into 1-inch cubes
– 3 tablespoons rich extra-virgin olive oil
– 1 large sweet onion, finely diced
– 2 cloves aromatic garlic, minced
– 1 pound sweet Italian sausage, casings removed
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 2 tablespoons briny capers, rinsed
– ¼ cup golden raisins
– 2 tablespoons aged balsamic vinegar
– 1 teaspoon coarse kosher salt
– ½ teaspoon crushed red pepper flakes
– ¼ cup fresh basil leaves, torn

Instructions

1. Place eggplant cubes in a colander, sprinkle with 1 teaspoon salt, and let sit for 30 minutes to draw out bitterness.
2. Pat eggplant cubes completely dry with paper towels to ensure proper browning.
3. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Add eggplant and cook for 8-10 minutes, stirring occasionally, until golden brown on all sides.
5. Transfer eggplant to a plate and set aside.
6. Add remaining 1 tablespoon olive oil to the same pot over medium heat.
7. Cook sausage, breaking it up with a wooden spoon, for 6-8 minutes until no longer pink.
8. Add diced onion and cook for 5 minutes until translucent and softened.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Pour in fire-roasted tomatoes with their juices, scraping up any browned bits from the bottom.
11. Add capers, raisins, balsamic vinegar, salt, and red pepper flakes.
12. Return eggplant to the pot and stir to combine all ingredients.
13. Reduce heat to low, cover, and simmer for 25 minutes to allow flavors to meld.
14. Remove from heat and stir in torn basil leaves.

For the best texture, let the caponata rest for at least 30 minutes before serving—this allows the sweet and sour flavors to fully develop. I love serving it warm over creamy polenta or at room temperature as part of an antipasto platter with crusty bread for scooping up every last bit of the savory sauce.

Cheesy Sausage and Broccoli Casserole

Vivid memories of cozy family dinners come flooding back whenever I make this cheesy sausage and broccoli casserole—it’s the kind of comforting dish that makes everyone gather around the table without being asked twice. I first discovered this recipe during a hectic weeknight when I needed something hearty that could feed a crowd with minimal fuss, and now it’s become my go-to for potlucks and busy evenings alike. There’s something magical about how the savory sausage melds with the tender broccoli beneath that golden, bubbly cheese crust.

Ingredients

– 1 pound mild Italian sausage, casings removed
– 4 cups fresh broccoli florets, cut into bite-sized pieces
– 2 cups shredded sharp cheddar cheese, divided
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 cup all-purpose flour
– 1/4 cup unsalted butter
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Heat a large skillet over medium-high heat and cook the mild Italian sausage, breaking it into small crumbles with a wooden spoon, for 8–10 minutes until browned and no longer pink.
3. Transfer the cooked sausage to a plate lined with paper towels to drain excess grease, then set aside.
4. In the same skillet, melt the unsalted butter over medium heat until frothy, about 1–2 minutes.
5. Whisk in the all-purpose flour and cook for 1 minute until the mixture turns light golden and smells nutty, stirring constantly to prevent burning.
6. Gradually pour in the whole milk and heavy cream, whisking continuously until the sauce thickens and becomes smooth, about 3–4 minutes.
7. Stir in 1 1/2 cups of the shredded sharp cheddar cheese, garlic powder, smoked paprika, fine sea salt, and freshly ground black pepper until the cheese melts fully and the sauce is velvety.
8. Add the fresh broccoli florets and cooked sausage to the cheese sauce, tossing gently to coat everything evenly.
9. Pour the mixture into the prepared baking dish and spread it into an even layer with a spatula.
10. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top.
11. Bake at 375°F for 25–30 minutes, or until the casserole is bubbling around the edges and the top is golden brown with a crisp cheese crust.
12. Let the casserole rest for 5–10 minutes before serving to allow the sauce to set slightly for easier slicing. The finished dish boasts a creamy, velvety interior where the broccoli stays tender-crisp, contrasted by the savory sausage and that irresistible cheesy crust. For a fun twist, serve it over toasted sourdough bread or alongside a simple arugula salad tossed in lemon vinaigrette to cut through the richness.

Sausage and Brussels Sprout Hash

Perfect for those crisp autumn mornings when you want something hearty but not too heavy, this Sausage and Brussels Sprout Hash has become my go-to weekend breakfast. I first discovered this combination when trying to use up leftover ingredients after Thanksgiving, and now it’s a regular in our rotation—my husband always jokes that he can smell the savory aromas from the bedroom and knows exactly what’s for breakfast.

Ingredients

– 1 lb mild Italian sausage, casings removed
– 1 lb fresh Brussels sprouts, trimmed and thinly sliced
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 3 tbsp rich extra virgin olive oil
– 4 large farm-fresh eggs
– 1 tsp coarse sea salt
– ½ tsp freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large cast iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb mild Italian sausage, breaking it apart with a wooden spoon into small crumbles.
3. Cook the sausage for 6-8 minutes until browned and cooked through, stirring occasionally to prevent sticking.
4. Remove the cooked sausage with a slotted spoon and set aside in a bowl, leaving the rendered fat in the skillet.
5. Add the remaining 1 tablespoon of rich extra virgin olive oil to the skillet and heat for 30 seconds.
6. Add 1 large yellow onion and cook for 4-5 minutes until translucent and slightly golden around the edges.
7. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant but not browned.
8. Add 1 lb thinly sliced Brussels sprouts and 1 tsp coarse sea salt to the skillet.
9. Cook the Brussels sprouts for 8-10 minutes, stirring every 2 minutes, until tender and lightly charred in spots.
10. Return the cooked sausage to the skillet and add ½ tsp freshly cracked black pepper, stirring to combine all ingredients evenly.
11. Create 4 small wells in the hash mixture using the back of a spoon.
12. Crack 4 large farm-fresh eggs directly into the wells, being careful not to break the yolks.
13. Cover the skillet and cook for 4-5 minutes until the egg whites are set but yolks remain slightly runny.
14. Remove from heat and let rest for 2 minutes before serving. Zesty and satisfying, the crispy Brussels sprouts provide wonderful texture against the juicy sausage crumbles, while the runny egg yolks create a luxurious sauce that ties everything together. I love serving this directly from the skillet at the table with thick slices of toasted sourdough for soaking up every last bit.

Conclusion

Looking for delicious, satisfying meals without the carbs? This collection proves you can enjoy incredible flavor while sticking to your goals. We hope these 33 sausage recipes inspire your next kitchen adventure! Try your favorites, leave a comment telling us which ones you loved, and don’t forget to share this roundup on Pinterest to help other home cooks discover these tasty creations.