Top 3 Ground Sausage Recipes

Recipes for ground sausage are sure to make your taste senses move, ideally in a tango. Ground sausage takes center stage as herbs and spices like pepper, garlic, and sage combine. We have alternatives to suit your taste, whether it's hot or sweet. Ground sausage is great in burgers, lettuce wraps, casseroles, and a variety of finger foods. This dish collection includes Italian sausage burgers, sausage-stuffed fried olives, and cheesy rice and broccoli casserole. These are our top savory ground sausage recipes, whether you want to keep it sweet or kick it up a notch.

Top 3 Ground Sausage Recipes

1. Sheet Pan Quiche with Sausage and Red Onion

Cedric Maupillier's foot-long quiche at Convivial in Washington, D.C., elevates this traditional breakfast dish to a new level. This variation prepares plenty for the whole family and is made in a rimmed baking sheet.

Ingredients

Crust

Three and a half cups of all-purpose flour, or around fourteen 7/8 ounces, plus more for the work area.
One teaspoon of kosher salt.
single teaspoon of black pepper.
Ten ounces of 1 ¼ cups unsalted butter, sliced into 1/2-inch pieces and refrigerated.
As required, add 8 to 10 teaspoons of cold water.

Filling

1 tablespoon canola oil.
8 ounces bulk breakfast sausage.
18 large eggs.

Directions

Step 1

Prepare the crust: In a food processor, pulse the flour, salt, and pepper four times to mix. Over the flour mixture, scatter the butter pieces. Pulse 9–10 times in 1-second increments until the butter reaches the consistency of tiny peas. One spoonful of cold water at a time, drizzle it into the mixture and pulse it until it resembles coarse grain. Place the dough on a work area and knead it until it comes together. Flatten into a rectangle that is 1 inch thick using your hands. Cover with plastic wrap and refrigerate for one hour.

Step 2

Use parchment paper to line the bottom of an 18 × 13-inch baking sheet with a rim. Unwrap the dough and roll it out into a 20 × 15-inch rectangle on a floured board. Unroll the dough onto the prepared pan after gently rolling it around the rolling pin. Press the dough into the baking sheet's corners and up the sides. Trim extra dough until it is approximately 1/4 inch over the pan's rim. As desired, crimp the dough's edges. For forty-five minutes, freeze.

2. Sausage and Fennel Stuffing

This filling has a pleasant texture, with bits of sweet Italian sausage and wedges of fennel and onion.An possible upgrade for more taste is a fast handmade sausage flavored with fennel seeds and red wine (see Notes).

Ingredients

Two tablespoons of butter without salt.
fronds off of two tiny fennel bulbs and cut them into 3/4-inch wedges.
Cut two medium red onions into slices that are 3/4 inch in length.
Four sprigs of thyme.
1/4 cup of olive oil (extra virgin).
Divide 2 1/2 tablespoons of kosher salt.
One teaspoon, divided, of black pepper.
One rustic boule, such as 1 1/4 pounds of sourdough, broken into 1 1/2-inch pieces.
Four big eggs.

Directions

Step 1

Turn the oven on to 375°F. Set aside a 13 x 9-inch baking dish that has been lightly oiled with butter. On a large rimmed baking sheet, arrange the sausage, fennel, onions, and thyme in a single layer. Sprinkle with 3/4 teaspoon pepper and 1 teaspoon salt after drizzling with oil. Bake for 20 to 25 minutes in a preheated oven, or until browned and tender. Put aside.

Step 2

Arrange the bread in a single layer on a rimmed baking sheet and bake it for 15 to 18 minutes at 375°F, or until it is only barely browned and dried out. Give it five minutes to cool.

Step 3

In a large bowl, whisk together eggs and chicken stock. Stir thoroughly after adding the bread, sausage mixture, last 1/4 teaspoon pepper, and remaining 1 1/2 teaspoons salt. Scrape onto a baking dish that has been ready. Wrap firmly in aluminum foil and leave for 45 minutes at room temperature.

3. Spicy Sausage Pasta with Tomatoes and Squash

Added just minutes before serving, thinly sliced squash melts into the pasta without losing its shape and texture. Use a mandoline to achieve wafer-thin slices.

Ingredients

1 (12-ounce) package orecchiette or small shells pasta.
2 tablespoons olive oil, divided.
12 ounces fresh merguez or spicy Italian sausage, casings removed.
3 tablespoons spicy harissa (such as Mina), plus more to taste.
1/3 cup dry white wine.
1 pint multicolored cherry tomatoes, halved (about 2 cups).
1/2 teaspoon kosher salt, plus more to taste.
1 cup very thinly sliced zucchini and/or yellow crookneck squash.
1/4 cup thinly sliced fresh mint, plus more for garnish.

Directions

Step 1

Pasta should be cooked in a big pot of heavily salted water until it is very al dente, which is about two minutes less than the packet suggests. Save 3/4 cup of the cooking liquid after draining the pasta. Pasta and cooking liquid should be set aside.

Step 2

In a large, deep pan, heat 1 tablespoon of oil over medium-high heat until it shimmers. Add sausage in 1-inch chunks and heat for approximately 3 minutes, without stirring, until browned on the bottom. Use a wooden spoon to break up the sausage as you stir and cook it for approximately two minutes, or until it is nearly done. Save the cooked sausage and 1 tablespoon of the drippings in the skillet after draining and discarding the drippings.

Step 3

Add the harissa to the pan and heat for 30 seconds over medium-high, stirring regularly. Stir in the wine while scraping off any browned pieces from the skillet's bottom. Cook for approximately 2 minutes, stirring periodically, until somewhat reduced. Add the cooked pasta, tomatoes, salt, and half a cup of the cooking liquid that was set aside. Cook for about 3 minutes, stirring continuously, until a creamy sauce develops and coats the pasta. Add the remaining 1/4 cup of cooking liquid gradually as necessary to achieve the desired consistency. Take off the heat.

Top 3 Ground Sausage Recipes

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