Ground sausage can make simple weeknight meals turn into something else. Being fully seasoned and rich in flavor, sausage enhances the taste of almost every dish. It can make meals truly crave-worthy.
These 13 healthy recipes show that taste can coexist with healthy meals. Using lean turkey or chicken sausage, the recipes are healthy and easy, family-friendly dinners that are just as simple as they are delightful.
1. One-Pan Italian Sausage and Peppers with Orzo
Sweet bell peppers, Italian sausage, and orzo pasta unite in one dish.
The sausage is cooked first, and then the oil is used to make a rich sauce that is poured over the orzo.
Ingredients
- 1 pound lean Italian turkey or chicken sausage, casings removed
- 1½ cups orzo pasta
- 3 bell peppers (red, yellow, and orange), sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2½ cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- Grated parmesan cheese (optional)
Instructions
Heat olive oil in a large, deep skillet over medium-high heat.
This skillet needs to be big enough to hold all your ingredients, so choose your largest one.
Step 1
Add the ground sausage to the hot oil. Use a wooden spoon to break it apart into small crumbles as it cooks.
Keep stirring and breaking it up for about 5-7 minutes until it’s browned all over and no pink remains. This browning step adds tons of flavor.
Add the diced onion and sliced peppers to the skillet with the sausage.
Stir everything together and let it cook for 4-5 minutes. You’ll see the vegetables start to soften and the onions become translucent.
Add the minced garlic and stir it in. Keep it just for 30 seconds until it is aromatic; be careful not to burn it.
Step 2
Pour the orzo, the chicken broth, diced tomatoes with their juice, Italian seasoning, and red pepper flakes for some heat, if desired.
Combine them all, and increase the heat until it boils.
Once it is boiling, lower the heat to medium-low. Cover the skillet, and let it simmer for 12-15 minutes.
You will need to stir it occasionally to keep it from sticking to the bottom. You will know it is done when it is tender and most of the liquid is absorbed.
Taste and adjust for seasoning, then remove from the heat and let it sit for 2-3 minutes. This will allow it to thicken.
At the end, add some fresh basil and, if you like, sprinkle with Parmesan.
2. Sausage and Sweet Potato Hash
This colorful hash is breakfast-for-dinner perfection with caramelized sweet potatoes and savory sausage.
It is gluten-free, filled with vitamins, and takes less than 30 minutes to prepare.
Ingredients
- 1 pound ground chicken or turkey sausage
- 2 large sweet potatoes, peeled and diced into ½-inch cubes
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- 4 eggs (optional, for topping)
- Fresh parsley for garnish
Instructions
Peel your sweet potatoes and cut them into small, even cubes about half an inch on each side.
Keeping them the same size helps them cook evenly.
Step 1
Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy pan over medium heat.
Cast iron works best because it holds heat well and creates nice crispy edges.
Add the diced sweet potatoes to the hot pan and spread them out in a single layer as much as possible.
Sprinkle them with salt, pepper, smoked paprika, and cumin.
Let them cook for 12-15 minutes, stirring every 3-4 minutes. You want golden-brown, crispy edges and tender insides.
Soak up all the sweet potatoes on the side of the skillet.
For the other side, add the remaining tablespoon of oil, then your ground sausage.
After about six to eight minutes, the sausage should be brown.
Make sure to break it up and fully cook it, and no pink remains.
Step 2
Now add the diced onion and bell pepper to the skillet, and this time, everything gets mixed: the sweet potatoes, sausage, and the rest of the vegetables.
This time, everything is to be cooked for another 4 – 5 minutes for the vegetables to soften.
After the time is up, add the minced garlic. Make sure to stir for 30 seconds after to allow it to become fragrant.
After this, the fresh spinach is added. It may look overwhelming, but don’t worry, it wilts quickly in 1 – 2 minutes.
You can add eggs there if you want.
Make sure to use your spoon to make 4 small holes in the hash. After, crack one egg per hole. Cover the skillet and leave for 3 – 5 minutes.
When done, make sure to add the cooked parsley and enjoy.
3. Sausage-Stuffed Zucchini Boats
Sausage-Stuffed Zucchini Boats are an extraordinary way to add more veggies to the week while making a wholesome, protein-dense dinner.
The succulent zucchini is a perfect sausage and quinoa filler.
Ingredients
- 4 large zucchini, halved lengthwise
- ¾ pound lean ground sausage (Italian or breakfast style)
- 1 cup cooked quinoa
- 1 can (14 oz) diced tomatoes, drained
- ½ cup marinara sauce
- 1 cup shredded mozzarella cheese (part-skim)
- ½ cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Preheat your oven to 375°F.
If you would like to reduce your clean-up, line a large baking sheet with parchment paper to reduce sticking to the baking sheet.
Step 1
Cut each zucchini in half lengthwise, and you will have 8 long halves.
Each half of the zucchini will act like a canoe or boat.
These will have the sausage filling. Scoop out the center, leaving about a quarter inch of flesh around.
Chop up the scooped-out flesh; you will use this in the filling. Chop the zucchini flesh; it will be used to make the filling.
Once the preparation of the boats is complete, place them on the parchment sheet with the hollow side up and the center of the zucchini facing down.
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat.
When the oil is hot, add the ground sausage and break it up with a spoon as it cooks.
Let it brown and be fully cooked for 6-7 minutes, then transfer it to a plate.
Step 2
Repeat this for the other ingredients.
Using the same skillet and oil, add the onion and the reserved zucchini flesh, diced, for 4 to 5 minutes, stirring now and then, till softened.
After this, add the garlic and for 30 seconds, cook it, then add the cooked quinoa, drained diced tomatoes, marinara, and Italian seasoning.
Also, add the cooked sausage, stir to combine, and let it cook for two minutes, then taste.
Step 2
With a spoon, for each zucchini boat, make the filling, and for each, add the filling to the top of the zucchini, mounding the sausage mixture.
Over this sprinkle shredded mozzarella and over this sprinkle shredded mozzarella and Parmesan cheese.
Wrap the whole baking sheet in foil, and place it in the oven for 25 minutes.
After this, remove the foil and for 10 minutes let it bake, without, until the cheese bubbles and is a light brown.
Allow the zucchini boats to cool for a few minutes. Tear some fresh basil over the top, and it’s ready to serve.
4. Sheet Pan Sausage with Roasted Vegetables
One-pan meals are ideal for hectic weeknights. Everything cooks in one pan.
Ground sausage meatballs and a medley of sausage and veggies roast beautifully in the oven.
Ingredients
- 1 pound ground sausage (Italian or your favorite variety)
- 1 pound Brussels sprouts, trimmed and halved
- 2 cups cherry tomatoes
- 1 large red onion, cut into wedges
- 2 medium carrots, sliced into rounds
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Fresh thyme for garnish
- Balsamic glaze for drizzling (optional)
Instructions
Roast the Brussels sprouts and onion in the oven for 25 minutes at 425°F.
This high temperature helps everything get nice and caramelized.
Step 1
To make cleanup, line the pan with parchment paper. Return to the prep. Cut the Brussels sprouts tops and halve.
For the carrots, slice rounds about a quarter inch thick.
Cut the red onion into wedges by cutting it in half, and then cutting each half into 4-6 pieces.
Add the Brussels sprouts, cherry tomatoes, red onion wedges, and carrot slices to a large bowl. Add 2 tablespoons of olive oil.
Add salt and pepper to taste, along with Italian seasoning, garlic powder, and smoked paprika to taste.
Toss and mix with your hands or a spoon, making sure all the vegetables are covered in the oil and the seasonings.
Step 2
Spread the vegetables in a single layer on the prepared sheet pan. If you pack the vegetables too closely together, they will steam rather than roast.
Take your ground sausage and roll it into small meatballs about 1½ inches across, roughly the size of a golf ball.
You should get 12-15 meatballs. Don’t worry about making them perfect; rustic is fine.
Nestle the meatballs among the vegetables on the sheet pan, spacing them out evenly.
Drizzle the remaining tablespoon of olive oil over just the meatballs.
Place the sheet pan in the preheated oven and roast for 25-30 minutes.
Halfway through the cook time (around 12-15 minutes), check them and stir the vegetables on the sheet pan with a spatula to ensure even cooking.
The meatballs should be cooked through, reaching 165°F internally, and should not be pink.
Take out the dish once the sausage is done and the vegetables are tender as well as caramelized.
Add fresh thyme leaves and a drizzle of balsamic glaze for that sweet and tangy taste.
5. Sausage and White Bean Soup
This rustic soup is comfort in a bowl, creamy white beans, hearty vegetables, and savory sausage swimming in a flavorful broth.
It takes like it simmered all day, but it really comes together much quicker.
Ingredients
- ¾ pound Italian sausage (turkey or chicken)
- 2(.15oz) cans white beans (cannellini or great northern), drained and rinsed, 6 cups low-sodium chicken broth
- 2 cups chopped kale or spinach
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1(14oz) can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes
- 2 tbsp olive oil
- Salt and pepper to taste
- Grated Parmesan for serving
Instructions
Open your cans of white beans and pour them into a colander in the sink.
Rinse them under cold water and let them drain while you prepare everything else.
Step 1
Finely chop your onion, carrots, and celery into small, uniform pieces, roughly a quarter inch.
This combination is called a “mirepoix” and is the foundational flavor base for many soups.
Place the coated olive oil in a large pot or a Dutch oven and warm it up.
After that, place the ground sausage and use a wooden spoon to stir the sausage. Cook and stir for approximately 6-8 minutes, or until the sausage is fully cooked and all sides are browned. Transferring the sausage to a plate, you may leave about 1 tablespoon of drippings in the pot.
With the remaining olive oil, place the onion, carrot, and celery into the pot.
This time, cover and cook for 5-6 minutes until soft before the onion turns translucent.
Bring back your garlic, oregano, basil, and red pepper flakes to the pot.
Stir for about 30 seconds until the garlic and herbs become aromatic.
Step 2
Add back the cooked sausage to the pot.
Stir for about 30 seconds until the garlic and herbs become aromatic.
Set the burner to high to bring the soup to a boil. Soon, you’ll see bubbles rapidly breaking the surface.
When boiling, reduce the heat to low. Let the soup gently simmer for 20 minutes to allow the flavors to blend.
Stir in the chopped kale or spinach.
Continue to cook for another 3-4 minutes or until the greens soften and wilt.
Add salt and pepper to taste. Keep in mind that the sausage and the broth contain salt, so season conservatively.
Serve the hot soup in bowls, garnished with a sprinkle of grated Parmesan cheese.
6. Sausage and Cauliflower Rice Stir-Fry
If you’re ever in the mood for stir-fry and are in a rush, this dish is a great alternative to takeout. Not only is it quick to make (20 minutes), but it is also low in carbs.
Ingredients
- 1-pound ground sausage (Asian sausage or breakfast sausage works great)
- 1 large head of cauliflower, riced (or 4 cups pre-riced cauliflower)
- 1 red bell pepper, diced
- 1 cup snap peas, trimmed
- 1 cup shredded carrots
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons low-sodium soy sauce or coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon sriracha (optional)
- Sesame seeds for garnish
- Fresh cilantro for garnish
Instructions
If you are ricing your own cauliflower, trim it into florets and pulse them in a food processor until they resemble rice grains.
You can also use a box grater. If you are using store-bought riced cauliflower, you can skip this step.
Step 1
Before you start cooking, prep all your vegetables. This is called “mise en place.” It makes the stir-frying process easier.
Dice the bell pepper, trim the snap peas, and slice the green onions (keep the white and green parts separate).
Place olive oil in a large wok or big skillet and heat it over medium-high heat.
Woks work best for stir-frying because of their shape, but any large skillet will do.
Put the ground sausage into the hot wok.
Use your spoon to break it into smaller pieces and stir occasionally for 5 to 7 minutes until all the sausage turns brown and there’s no pink visible.
Transfer the cooked sausage to a plate.
There are no seasoning leftovers in the wok, so pour in the sesame oil. Then, toss in the diced bell pepper, snap peas, and shredded carrots.
Stir-frying is a technique that involves heating a pan to a high temperature and constantly keeping the food moving within it.
The vegetables are crisp-tender, which means they are still a bit crunchy. Not raw, but slightly crunchy and not raw.
Step 2
Put in the minced garlic and ginger. Keep stirring constantly to keep the ginger from burning, and let it cook for 30 seconds until fragrant.
Add riced cauliflower to the stir-fry and keep stirring for another 5 to 6 minutes.
At this point, the cauliflower should have some texture and not be mushy.
Next, put back the cooked sausage and pour soy sauce and the sriracha if desired. Toss for another 2 minutes to get the flavors to mix.
Stir in the chopped green onions, sesame seeds, and cilantro right before serving.
7. Sausage-Stuffed Bell Peppers
These classic stuffed peppers get a healthy upgrade by using lean ground sausage, brown rice, and healthy veggies.
Every pepper turns into a colorful, edible bowl with a savory filling.
Ingredients
- 6 large bell peppers (any color), tops cut off and seeds removed
- 1 pound lean ground sausage
- 1½ cups cooked brown rice
- 1 can (14 oz) diced tomatoes
- 1 small zucchini, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese (divided)
- ½ cup marinara sauce
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
You can start preparing by setting your oven to 375°F.
Then find a baking dish large enough to hold all 6 peppers standing upright.
Step 1
Prepare the peppers by removing the tops of each by cutting half an inch down from the stem.
Use a spoon to scoop the seeds and white membrane.
Stand the peppers upright in your baking dish.
If they don’t stand well, you can slice a tiny bit off the bottom to create a flat base. Just don’t cut through to the inside.
Over medium heat, warm the olive oil in a large skillet.
Then add the ground sausage, breaking it apart with your spoon, and cook for 6-7 minutes until it is browned.
Use a slotted spoon to transfer the sausage to a plate.
In the same skillet with the remaining sausage drippings, add the diced onion and zucchini, and cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 30 seconds to a minute until fragrant.
Step 2
In the same skillet, add the cooked brown rice, diced tomatoes (do not drain), marinara sauce, Italian seasoning, and the cooked sausage.
Stir everything together and cook for 2-3 minutes. Taste and add salt and pepper.
Add half of the shredded mozzarella cheese (½ cup) to the skillet and stir until it melts into the mixture.
Use a large spoon to fill each of the bell peppers with the sausage mixture.
Be sure to fill it so that the mixture mounds slightly above the edge.
Top each stuffed pepper with the remaining ½ cup of mozzarella cheese.
Use aluminum foil to cover the entire baking dish. Bake for 30 minutes with the foil on.
After 30 minutes, uncover the dish and bake for another 10-15 minutes.
The peppers should be tender, and the cheese on top should be melted and golden when poked with a fork.
After baking, the peppers should rest for 5 minutes before serving.
They will be very hot inside. Top with fresh chopped parsley to finish.
8. Sausage and Spinach Pasta Bake
This pasta bake features wholesome ingredients yet still manages to be the ultimate comfort food.
Whole wheat pasta, lean sausage, and fresh spinach are combined in a lighter cream sauce, making it a hearty dish.
Ingredients
- ¾ pound ground Italian sausage
- 12 oz whole wheat penne or rigatoni
- 4 cups fresh spinach
- 1½ cups low-fat ricotta cheese
- 1½ cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Preheat your oven to 375°F. Grease a 9×13-inch baking dish with a little olive oil or cooking spray.
Step 1
Bring a large pot of salted water to a boil, and add the pasta.
Cook according to the package directions, but take the pasta off about 1-2 minutes before the package says (this is called “al dente” and means slightly firm).
The pasta will finish cooking in the oven. Drain the pasta in a colander.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the ground sausage, breaking it apart as it cooks. Cook for 6-7 minutes until browned and no pink remains.
Add the minced garlic and red pepper flakes to the sausage. Stir for 30 seconds until fragrant.
Put all the fresh spinach into the skillet, all of it.
Even if it looks like it’s too much, just stir it around a bit, and it will all wilt in no more than 2 minutes.
When the spinach is withdrawn, you may remove the skillet from the heat.
Step 2
In a bowl, mix the drained pasta, the sausage and spinach mix, the marinara sauce, the ricotta cheese, 1 cup of the mozzarella, parmesan, and Italian seasoning.
All of those ingredients must be combined nicely. Salt and pepper can be adjusted to taste.
Pour this mixture into the baking dish and spread it evenly. Top it with the remaining ½ cup of mozzarella cheese.
Cover the dish with foil. Bake it for 20 minutes, then remove the foil and bake for another 10 minutes.
The cheese on top should be golden and bubbly at this point.
Serve it after 5 minutes of cooling. Top it with fresh basil for garnish.
9. Sausage and Lentil Skillet
Incredible, wholesome, hearty. That’s what the sausage and lentil skillet qualifies as, and on top of that, it’s packed with protein and easy on the pockets.
Lentils and sausage may be an unlikely combination to some, but the two are delicious.
Ingredients
- ¾ pound ground sausage (Italian or breakfast style)
- 1 cup dried green or brown lentils, rinsed
- 2½ cups low-sodium chicken or vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 medium carrots, diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Pick and rinse your lentils under cold water with the fine-mesh strainer.
Quickly pick through and remove small stones or debris.
Lentils are like beans, but they don’t need soaking, and they cook much faster.
Step 1
Add olive oil to the large, deep skillet or sauté pan over medium heat.
Add sausage and break it apart as it cooks. Cook for 6-7 minutes until it’s browned and fully cooked. Remove the sausage to a plate.
In the same skillet, add the diced onion, carrots, and celery.
Those three vegetables, when cooked together, are called a “mirepoix,” and they create a base for your dish.
For about 5 to 6 minutes, stir occasionally to let the vegetables become tender.
Then, add the garlic, minced, and the spices: cumin, smoked paprika, and dried thyme. 30 Seconds of stirring and blending will help to release the spices’ wonderful aroma.
Then it is time to add the previously rinsed lentils, chicken broth, and the diced tomatoes and their juice.
Mix it well, and raise the temperature to high until it boils.
Step 2
Once boiling, lower the temperature to low, place a lid on the skillet, and let it simmer for 25–30 minutes.
The lentils are done when tender but still hold their shape.
Add a splash more broth or water if the mixture looks dry. Stir every 10 minutes.
Stir in the cooked sausages.
Add the raw spinach or chopped kale on top, and stir until the greens wilt. About 2-3 minutes will suffice.
Then taste and add salt and pepper.
The lentils do seem to take in the seasoning and will require a more generous amount than you expect.
Finish with fresh chopped parsley and offer in shallow bowls.
10. Sausage and Butternut Squash Casserole
What makes this casserole an embodiment of fall?
The sweet butternut squash, savory sausage, and subtle sage come together to create this casserole masterpiece.
Ingredients
- 1 pound ground sausage (breakfast or Italian)
- 1 medium butternut squash (about 3 lbs), peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup shredded Gruyere or Swiss cheese
- ½ cup half-and-half or unsweetened almond milk
- 2 eggs, beaten
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
- ½ teaspoon nutmeg
- ½ cup almond flour or breadcrumbs (for topping)
- 2 tablespoons melted butter or olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
Preheat your oven to 375°F. Grease a 9×13-inch baking dish with butter or oil.
Step 1
To prepare the butternut squash, cut it in half lengthwise and scoop out the seeds.
Peel off the skin with a vegetable peeler, then cut the flesh into 1-inch cubes.
This is the hardest part of the recipe, so take your time and be careful.
For this recipe, the first step is to boil salted water in a large pot.
Add the diced butternut squash. Allow 10-12 minutes to cook until fork-tender.
You want to drain the squash as thoroughly as possible in a colander to remove excess water.
Once you’ve drained the squash, mash it in a bowl.
A potato masher works good, but a fork is fine, too. The squash does not need to be smooth, as it is fine to have some bits of squash.
Step 2
Move on to the large skillet. The center of the stove should be set to medium heat.
Place the ground sausage into the pot. Allow it to cook and break it apart as you go.
Once it is evenly browned, around 6-7 minutes, remove it to a plate.
Now, you can add the diced onion and the same skillet and allow it to cook for 4-5 minutes.
Once it is softened, stir in the garlic and allow it to cook for 30 seconds.
Add the cooked sausage, onion mixture, the sage and nutmeg, half-and-half, shredded cheese, eggs, and the sage to the bowl with the squash and combine well.
Adjust the seasoning, and top with pepper and salt.
Step 2
Transfer this into the prepared baking dish, and flatten it with a spatula.
Combine the almond flour or breadcrumbs with the melted butter in a small bowl.
Stir until the mixture resembles wet sand. Spread the mixture evenly over the top of the casserole.
Bake uncovered for 30-35 minutes or until the top is golden brown.
The casserole is done when it doesn’t jiggle when you shake the pan gently.
Allow to cool for 5 minutes before serving. Garnish with fresh thyme leaves.
11. Sausage and Cabbage Stir-Fry
You don’t need fancy fixes to prove simple is better.
Humble cabbage becomes special because of the seasoned sausage. It is cheap and takes 25 minutes to make.
Ingredients
- 1 pound ground sausage (Polish, kielbasa-style, or Italian)
- 1 medium head of green cabbage, chopped (about 8 cups)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 medium carrots, julienned
- 3 tablespoons low-sodium soy sauce or coconut aminos
- 1 tablespoon apple cider vinegar
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
To prepare your cabbage, remove any wilted outer leaves. Cut it into quarters through the core.
Cut out the hard core from each quarter, and then slice the cabbage into thin strips.
Don’t worry about making perfect thin strips. Rustic is fine.
Step 1
Slice your onion into thin half-moons. Cut the bell pepper into thin strips. Cut the carrots into thin matchsticks (this is called “julienne”).
Stir-frying will be simpler if you have everything prepped before you begin cooking.
For this recipe, start by heating one tablespoon of olive oil in a large wok or deep skillet over medium-high heat.
Then, add the ground sausage, breaking it apart with a spoon.
Cook for about 6-7 minutes, and, making sure to occasionally stir it, brown it until it’s cooked through, and then transfer the sausage to a plate.
For the next step, add the second tablespoon of olive oil and then the sliced onion to the skillet.
Cook the onions for about 3-4 minutes, stirring frequently until they start to soften and turn translucent.
Step 2
Then add the chopped cabbage, sliced bell pepper, and julienned carrots to the skillet.
Although this may look like a lot of vegetables, with the cabbage in the recipe, it cooks down significantly.
Stir fry for about 8-10 minutes until it wilts down and the cabbage is tender but still has a little bite to it.
In the last step, add the minced garlic, caraway seeds (if using), and smoked paprika.
Stir for 30 seconds while it is still on the heat to cook off the raw taste of the garlic and to cook the spices.
Then add the cooked sausage back to the skillet and stir in the soy sauce and apple cider vinegar.
Combine everything for about 2-3 minutes on the heat to allow the flavors to blend.
To finish, taste the dish to see if it needs more salt and pepper.
The final dish has soy sauce in it, which is quite salty, so you may not need much extra salt.
Remove from heat and garnish with fresh chopped dill or parsley just before serving.
12. Sausage and Mushroom Risotto
For a lovely weeknight meal, a creamy risotto is surprisingly achievable and can be very rewarding, especially with this not-so-rich recipe.
Risottos include butter and cream, but this one is very satisfying with little of either.
Ingredients
- ¾ pound ground Italian sausage
- 1½ cups Arborio rice
- 8 oz cremini or button mushrooms, sliced
- 5 cups low-sodium chicken broth, warmed
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- ½ cup dry white wine (optional; use extra broth if omitting)
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Pour your chicken broth into a pot and keep it warm over low heat on a back burner.
Warm broth is essential for good risotto; cold broth would shock the rice and stop the cooking process.
Warm broth is essential for good risotto; cold broth would shock the rice and stop the cooking process.
Step 1
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the ground sausage, breaking it apart as it cooks. Cook for 6-7 minutes until browned and cooked through. Remove to a plate.
Add the remaining tablespoon of olive oil and 1 tablespoon of butter to the same pot.
Add the sliced mushrooms and spread them out in a single layer.
Let them cook undisturbed for 2-3 minutes so they develop a golden-brown color, then stir and cook for another 2-3 minutes until golden all over.
Remove the mushrooms to the plate with the sausage.
Add the diced onion to the pot and cook for 3-4 minutes, stirring frequently, until softened. Add the minced garlic and cook for 30 seconds.
Add the Arborio rice to the pot. This is a special short-grain rice that releases starch as it cooks, creating risotto’s signature creaminess.
Stir the rice around for 1-2 minutes until the grains are toasted and coated with oil. You’ll smell a nutty aroma.
Step 2
If using wine, pour it in now and stir constantly until it’s absorbed by the rice. This takes about 1 minute.
The next important step in making risotto is adding the broth gradually.
Take one ladle of broth (about ½ cup) and add it to the rice.
Stir it around and wait until the liquid is almost fully absorbed before adding the next ladle.
Repeat the process of adding a ladle and stirring. This takes around 20 to 25 minutes. Most of the broth will be used in this process.
Start testing the rice after 18 minutes.
The rice should be slightly runny and creamy and have a bit of firmness in the center. This is the al dente stage. No more broth should be added.
Step 3
Stir in the cooked sausage, mushrooms, grated parmesan, last tablespoon of butter, and fresh thyme.
The last 30 seconds of stirring are essential for making the risotto creamy.
Adjust the seasoning and add salt and pepper to your taste.
Take the pot off the heat and let it rest for 2 minutes. This will let the risotto thicken.
It should be garnished with fresh parsley and served after it has rested.
Risotto is best served immediately, as it will thicken.
This dish is served as soon as it is prepared.
13. Sausage and Broccoli Sheet Pan Dinner
This easy sheet pan dinner requires little effort.
Meatball-sized portions of ground sausage get roasted together with broccoli florets to perfect caramelization.
Ingredients
- 1 lb ground sausage
- 6 cups broccoli florets
- 1 red onion, cut into wedges
- 1 red bell pepper, cut into chunks
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Lemon wedges for serving
- Grated Parmesan cheese for serving (optional)
Instructions
Set the oven to 425°F. This temperature allows for the perfect roast with crispy edges.
For easy clean up, cover the sheet pan with parchment paper.
Step 1
Portion out the sausage to be rolled into small meatballs before searing.
For each meatball, 1 to 2 tablespoons of sausage should be rolled into a 1½ inch ball. 12 to 15 meatballs should be made.
These will be placed on one of the long sides of the sheet pan.
For even cooking, cut your broccoli into uniform-sized florets,
While your red onion should be cut into wedges (slice your onion in half through the root, then cut each half into 4-6 wedges, and finally, cut each half into 4-6 wedges).
For the boxy belly, cut it into 1-2 large chunks.
In a bowl, combine broccoli florets, onion wedges, and chunks of bell peppers.
Then, together with the minced garlic, add 2 tablespoons of olive oil, Italian seasoning, garlic powder, red pepper flakes if you want, and then drizzle with oil and add a generous sprinkle of pepper.
Toss with your palms and fingers.
Step 2
For the other half of the sheet pan, lay down in a single layer, spread the vegetables thinly.
They should not be stacked; otherwise, they will steam rather than roast.
Pour the remaining oil over the sausage meatballs and set them in the oven, together with the pan, for 20-25 min.
Afterwards, around the middle of the time, 10-12, check if the meatballs have reached 165°F and are browned. They should be cooked through.
Take the dish out once the sausage is done cooking and the broccoli has those crispy and charred edges.
Adding lemon wedges for squeezing and sprinkling Parmesan cheese atop is optional.
Storage Tips For Ground Sausage Dinner Recipes
You can prepare these recipes ahead of time since they store well.
When putting food in storage containers, remember to let the food cool completely first, and do not forget to use airtight containers.
Casseroles and stuffed vegetables will last in the fridge for 3-4 days, and soups and skillet meals will last an additional day.
When it is time to eat the food, take it out of the fridge, and reheat the food in the microwave for 2-3 minutes, or if it is a bigger portion, place it in a covered dish and put it in the 350°F oven until heated through.
Tips for a Successful Ground Sausage Dinner
Give the sausage time to develop a perfect golden-brown crust by letting it sit unbothered for a minute or two before breaking it apart.
This deepens the flavor all over the dish.
Be sure to taste as you cook and make adjustments to the seasonings and salt, especially after you’ve added veggies or liquids.
You will need to use more or less salt depending on the ground sausage you use, as it varies in saltiness.
Conclusion
With these 13 recipes using healthy ground sausage, I hope I can show you how quick and nutritious weeknight dinners can also be interesting.