Smoked sausage, with its smoky aroma and rich, savory flavor, is a culinary gem that deserves a place in every kitchen. Whether you’re a seasoned griller or a novice cook, there’s a smoked sausage recipe out there for you. This versatile ingredient can be the star of a quick weeknight meal or the centerpiece of a festive gathering.
Smoked Sausage and Peppers: A Classic for a Reason
This is a timeless dish for good reason. The sweet heat of bell peppers perfectly complements the smoky depth of the sausage.
Ingredients:
1 pound smoked sausage, sliced into rounds
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Heat olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook until softened, about 5 minutes.
Add the smoked sausage to the skillet and cook until browned, stirring occasionally.
Stir in the diced tomatoes, oregano, and garlic powder. Season with salt and pepper to taste.
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the flavors have melded.
Serve hot over rice, pasta, or crusty bread.
Smoked Sausage and Potato Skillet
Creamy Smoked Sausage Pasta
This hearty one-pan wonder is perfect for a cozy night in. The potatoes soak up all the smoky goodness from the sausage.
Ingredients:
1 pound smoked sausage, sliced into rounds
1 pound baby potatoes, halved
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried thyme
1/2 teaspoon black pepper
Salt to taste
Instructions:
Heat olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook until softened, about 5 minutes.
Add the smoked sausage and potatoes to the skillet and cook until browned, stirring occasionally.
Stir in the diced tomatoes and thyme. Season with salt and pepper to taste.
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
Serve hot.
Smoked Sausage and Beans
This is a classic Southern comfort food dish that is easy to make and incredibly satisfying.
Ingredients:
1 pound smoked sausage, sliced into rounds
1 (15 ounce) can great northern beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, undrained
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Heat olive oil in a large pot over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
Add the smoked sausage to the pot and cook until browned, stirring occasionally.
Stir in the diced tomatoes, beans, chili powder, cumin, and garlic powder. Season with salt and pepper to taste.
Bring to a simmer, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the flavors have melded.
Serve hot over rice or cornbread.
Smoked Sausage and Macaroni and Cheese
This is a decadent twist on a classic comfort food. The smoky flavor of the sausage adds a depth of flavor to the creamy cheese sauce.
Ingredients:
1 pound smoked sausage, sliced into rounds
1 pound elbow macaroni
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Cook the macaroni according to package directions.
While the macaroni is cooking, melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens.
Stir in the cheeses until melted and smooth. Season with salt and pepper to taste.
Add the cooked macaroni and smoked sausage to the cheese sauce and stir to combine.
Serve hot.
Smoked Sausage and Corn Chowder
This creamy and flavorful chowder is perfect for a chilly day. The sweetness of the corn balances perfectly with the smokiness of the sausage.
Ingredients:
1 pound smoked sausage, sliced into rounds
1 onion, chopped
2 cloves garlic, minced
2 cups frozen corn
4 cups chicken broth
1 (10.75 ounce) can condensed cream of corn
1 cup heavy cream
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Salt to taste
Instructions:
Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the smoked sausage to the pot and cook until browned, stirring occasionally.
Stir in the corn, chicken broth, cream of corn, and thyme. Season with salt and pepper to taste.
Bring to a simmer, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the flavors have melded.
Stir in the heavy cream and serve hot.
Smoked Sausage and Grits
This Southern classic is a simple yet satisfying dish. The creamy grits provide a perfect backdrop for the savory sausage.
Ingredients:
1 pound smoked sausage, sliced into rounds
1 cup quick-cooking grits
4 cups water
1 teaspoon salt
1/4 teaspoon black pepper
Butter and cheese, for serving (optional)
Instructions:
In a medium saucepan, bring the water and salt to a boil.
Gradually whisk in the grits and cook, stirring constantly, for 5 minutes, or according to package directions.
Remove from heat and stir in the pepper.
Serve hot, topped with smoked sausage, butter, and cheese, if desired.
Smoked Sausage and Eggs
This is a quick and easy breakfast or brunch option. The smoky flavor of the sausage adds a delicious depth to the eggs.
Ingredients:
1 pound smoked sausage, sliced into rounds
4 eggs
1/4 cup chopped onion
1/4 cup chopped bell pepper
Salt and pepper to taste
Instructions:
Heat olive oil in a skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
Add the smoked sausage to the skillet and cook until browned, stirring occasionally.
Create wells in the sausage mixture and crack the eggs into the wells.
Season with salt and pepper to taste.
Cover and cook until the eggs are set, about 5 minutes.
Serve hot.
Smoked Sausage and Collard Greens
This is a hearty and flavorful dish that is perfect for a cold winter night. The collard greens are slow-cooked until they are tender and flavorful.
Ingredients:
1 pound smoked sausage, sliced into rounds
1 bunch collard greens, washed and chopped
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 cup chicken broth
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Instructions:
Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the smoked sausage to the pot and cook until browned, stirring occasionally.
Stir in the collard greens, diced tomatoes, chicken broth, apple cider vinegar, smoked paprika, and red pepper flakes. Season with salt and pepper to taste.
Bring to a simmer, then reduce heat to low, cover, and simmer for 1-2 hours, or until the collard greens are tender.
