Tag Archives: sausage

Sausage and Peppers Skillet

Serves 4


2 tablespoons olive oil, divided
1 pound Italian sausage links
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 red onion, frenched
2 cloves garlic, minced
1 pinch red pepper flakes
1 14-ounce can diced tomatoes
salt and pepper, to taste


Heat a skillet over medium-high heat and add half a tablespoon of oil. Cook the sausages until they are nicely browned on all sides and set aside.

Reduce the heat under the skillet to medium low and add the rest of the oil.

Add the peppers and onion and cook, stirring occasionally, until they are nicely browned and tender, about 15 minutes.

Add the garlic and pepper flakes, cook 30 seconds and add the canned tomatoes.

Season the sauce to taste with salt and pepper, and add the sausages back to the pan. Cook just long enough to warm through and serve.


Sausage And Egg Casserole

Serves 8


1 pound pork and sage sausage
1/2 loaf Italian or white bread
5 large eggs
2 cloves garlic, minced
1 white onion, peeled and diced
1 1/2 cups sharp cheddar cheese, grated
1 cup milk
1 teaspoon dry mustard
parsley, finely chopped, garnish
kosher salt and freshly ground pepper, to taste


Cut bread into 1-inch cubes and set aside.

In a medium pan or skillet over medium heat, brown sausage until cooked through and no longer pink.

Remove with a slotted spoon and set aside on a paper towel-lined plate. To the same pan, add diced onion and sauté until softened and translucent. 8-10 minutes.

Add minced garlic to the onion during the last 2 minutes of cooking. Once fragrant, remove vegetables from heat and set aside.

In a large bowl, beat together eggs with milk, mustard, salt and pepper.

Assemble casserole by spreading bread cubes out in a 9×13-inch baking dish. Spoon sausage and onion mixtures on top of bread so that they fill in empty gaps.

Pour egg mix on top of everything, cover and refrigerate overnight.

When ready, preheat oven to 350 F.

Take casserole out of refrigerator and sprinkle cheddar cheese evenly over the top.

Bake for 45-50 minutes, or until cheese is melted and eggs are set.

Remove from oven and let rest 10-15 minutes. Garnish with parsley and serve warm.

Polish Sausage and Cabbage Soup Crock Pot


2 cups potatoes, cubed and peeled
4 cups cabbage, shredd it fine
1 carrot, shredd it fine
1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste


Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.

Cover, cook on low for 10 – 12 hours or high for 5 – 6 hours.

Ladle in bowls.

Spicy Jalepeno, Hot Sausage and Chorizo Mac and Cheese


1 lb mezze penne pasta
8 tablespoons butter, cut into small pieces
8 oz chorizo sausage
8 oz hot sausage
2 cups half-and-half
8 oz Velveeta cheese, cut into small cubes
1 1/2 cups sharp cheddar, shredded
1 cup mild cheddar cheese, shredded
2 eggs, beaten
2 jalepenos, seed and ribs removed, thinly sliced


Preheat oven to 350F.

Bring a pot of salted water to a boil. Add pasta; cook until al dente. Drain and return to pot.

Add the butter and stir until melted.

Heat a small skillet over medium high heat. Add the chorizo and hot sausage to the skillet. Break up into small pieces and cook until brown.

Add the half and half, Velveeta, 1 cup of the sharp cheddar and ½ cup of the mild cheddar to the pasta. Stir together, then fold in the cooked sausage and jalepenos.

Spray a shallow serving dish (sized approximately 13 x 9) with nonstick cooking spray. Pour in the macaroni mixture and top with remaining cheese.

Bake in preheated oven for 35 minutes.

Sausage Bake With Potatoes and Gravy

Servings: 4


1.4 lb baby potatoes, halved
3 carrots, peeled and cut into 2″ pieces
2 red onions, each cut into 8 wedges
2 garlic cloves, minced
2 tbsp olive oil
2 tsp dried thyme
1 tsp dried oregano
Salt and pepper


1 – 1.4 lb sausages (about 8)
Oil spray (optional)


2 tbsp butter, unsalted
2 1/2 tbsp flour (plain / all purpose)
2 cups beef broth (Note 2)
Fresh thyme, for garnish (optional)


Preheat oven to 390F (standard) or 350F (fan / convection).

Place Vegetable ingredients in a large bowl. Toss well to coat.

Add sausages and toss briefly.

Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep – see photos and video. Rearrange sausages so they are on top.


In the same bowl used for the vegetables, add butter and flour. Whisk.

Add a bit of beef broth and whisk, then whisk in remaining broth. (Don’t worry if you end up with some floating butter bits)

Pour down the side of the pan (don’t pour over the sausages or veggies).

Optional: Spray sausages with oil – browns slightly better (especially lean sausages).


Bake 25 minutes. Turn sausages. Spray again with oil (optional) then bake for a further 25 minutes or until sausages are browned and potatoes are soft.

Serve Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired. (See notes for Gravy thickness adjustment)

Recipe Notes

1. I used potatoes about the size of a golf ball. If yours are much larger, halve them. You can also use large potatoes and cut them.

2. The original recipe was made using chicken broth. I have changed this to beef broth because I think it makes a deeper, better flavoured gravy and also makes the gravy colour more brown.

3. Gravy Thickness: The gravy thickness will be affected by things like how juicy your sausages and vegetables are, the strength of the oven, heat retention of your pan etc.

If the gravy is too thin (note that gravy will thicken slightly as you start removing sausages etc from pan), remove sausages and vegetables then return pan to the oven for a few minutes – it should reduce fairly quickly because of the large surface area.

If the gravy is too thick, just add a splash of hot water – a bit at a time.


Bangers and Mash

Sausage with Gravy – affectionately known as “Bangers and Mash” to Aussies and Brits – is one of the most epic of all comfort foods.
Servings: 4


1/2 tbsp oil
8 sausages of choice (Note 1)
1 large onion, halved and finely sliced (yellow, white or brown) (Note 2)
2 garlic cloves, minced
3 tbsp flour (plain)
2 cups beef stock/broth (Note 3)

To Serve

Mashed potato


Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size – mine take around 8 minutes.

Remove sausages onto a plate. Turn heat down to medium.

You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.

Add onion and garlic, cook until golden brown – around 4 minutes.

Add flour and mix through.

Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined.

Simmer, stirring, until the gravy thickens but is slightly thinner than you want – it will thicken more as you serve it. Season with salt and pepper.

Serve sausages with plenty of gravy, with mashed potato and peas on the side.

Recipe Notes

1. You can use any sausages you want. I used beef in some of the photos and pork in the video. However, if you use low fat sausages, they will not drop as much juice and fat when cooking so the gravy will not be as tasty.

2. I like to add onion because it adds more flavour to the gravy and also fills it out. But it is optional – you can skip it if you want.

3. I really like making my gravy with beef rather than chicken broth because it has a more intense flavour and it gives the gravy a nicer deep brown colour. But you can use chicken if you prefer – the gravy will be a lighter colour.

Sausage and Cream Cheese Breakfast Casserole

serves 8 to 10


1 can refrigerated crescent rolls
1 lb breakfast sausage, cooked
1 (8-oz) package cream cheese, softened
1-1/2 cup shredded cheddar cheese, divided
6 eggs
1/2 cup milk
1/2 tsp pepper


Preheat oven to 350.

Lightly spray a 9×13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.

Mix together cooked sausage, cream cheese and 1 cup shredded cheddar cheese. Spread mixture over crescent rolls. Whisk eggs, milk and pepper until well blended. Pour over sausage mixture. Top with remaining 1/2 cup of cheese.

Bake 25-35 minutes or until center is set.