If you are a meat lover, then making your own homemade sausages is an incredibly satisfying experience.
Whether for breakfast or dinner, there’s no better way to enjoy the deliciousness of ground beef than with a side of sausage.
But what if you don’t have any time to cook?
What if you want to save money on groceries and eat out less often?
If this sounds like you, then it’s a good idea to learn how to make ground sausage from scratch at home.
Sausage and Peppers
There are many different types of ground meats that can be used to make sausage.
You can use pork, chicken, turkey, veal, lamb, or even venison.
But in most cases, ground beef is the one that people go for because it’s more affordable and easier to work with.
Ground beef is also extremely versatile.
It can be formed into links, patties, logs, or even stuffed inside casings.
Sausage is commonly made by combining lean ground beef with other ingredients such as spices, herbs, and seasonings.
The good news is that you don’t need to do much research before buying all the equipment you will need to start making your own homemade sausage.
In fact, you probably already have everything you need right in your kitchen!
Sausage and Potato Casserole
There are many ways to use ground meat in casseroles.
But one of my favorite recipes is Sausage and Potato Casserole.
It’s easy to prepare and is made by simply mixing together ground pork, potatoes, onions, eggs, milk, flour, and seasoning.
The result is a hearty meal that’s perfect as a main course or even as a side dish.
The combination of sweet potatoes, green peppers, and onion adds flavor without being overpowering.
This recipe also includes a layer of cheese, which makes it extra creamy.
In fact, I prefer it over most other casseroles.
I hope you enjoy this recipe as much as we did!
Sausage and Egg Breakfast Casserole
The best part about this recipe is that it can be made in under 30 minutes!
It’s also easy enough to make that even your kids will love it.
This recipe calls for just two ingredients: ground pork and eggs.
But you’ll need some other things too, such as milk, flour, salt, pepper, onion powder, garlic powder, and baking mix.
These items are all available at most supermarkets and grocery stores.
You’ll also need a pan and a microwaveable bowl.
These can be purchased at any kitchen store or online.
Add one cup of milk to the microwaveable bowl.
Microwave the mixture until it boils.
This takes around three minutes.
Meanwhile, add two tablespoons of baking mix to the pan.
Stir well to combine everything together.
Then add six ounces of ground pork to the pan.
Cook the pork over medium heat for five minutes.
Make sure not to burn the meat.
Once the pork has browned, reduce the heat to low.
Remove the pork from the pan.
Discard half of the fat (the oil) in the pan.
Then return the pan to high heat and stir in two beaten eggs.
Mix well by stirring continuously.
When the eggs start to set, remove the pan from the heat.
Spoon the egg mixture into the pan.
Then spread the pork evenly across the top.
Sprinkle the onions and cheese on top of the pork.
Cover the casserole dish with aluminum foil.
Place it in the oven for 20 minutes.
Remove the foil and sprinkle the bread crumbs on top of the casserole.
Return the casserole to the oven for another 10-15 minutes.
The casserole is done when the eggs are completely set.
Sausage and Kale Soup
In my opinion, one of the best ways to enjoy ground sausage is in soup form.
This recipe is perfect for when you need something easy to prepare but still offers lots of flavor and variety.
The ingredients here can be used as a base for many different types of soups, but I decided to use kale because it’s a hearty green that can hold up well to bold flavors.
When I think about kale, I usually think about its health benefits.
But if you’re not familiar with this leafy vegetable, don’t worry – it doesn’t taste bad!
It has a slightly bitter taste, but it’s also very versatile and can be eaten raw or cooked.
And while it may seem weird to put kale into a meal, it actually works great here.
This soup is a great option for fall and winter since it’s filling and warming.
Plus, it’s pretty quick to prepare and can be made ahead of time so you won’t spend much time in the kitchen throughout the week.
This recipe comes from my friend and fellow food blogger, Ashley, who has been working on her passion project for quite some time now.
Her goal was to create a recipe that required minimal ingredients, but still tasted great.
She decided to go with pizza as the base of her creation because she knew that almost everyone loves pizza!
She also created the recipe so that it would be easy enough for anyone to prepare.
The end result is a delicious and fun meal that is perfect for entertaining.
It takes just 30 minutes to prep and cook, and you can serve it straight away so that you can spend more time enjoying the company of friends and family.
Here’s the full recipe:
1 pound of ground pork (or turkey)
1/3 cup flour
1/3 cup breadcrumbs
1 egg beaten with 1 tablespoon water
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
2 tablespoons oil
1/4 cup chopped green onions
1/4 cup sliced black olives
1/2 cup shredded mozzarella cheese
1/3 cup shredded cheddar cheese
1/2 cup marinara sauce
1/4 cup parmesan cheese
1/4 cup basil leaves
Sausage pasta is one of the most popular dishes in the world.
It’s easy to make and tastes great.
The best part is that it doesn’t take much time to prepare.
To start, heat up some water in a large pot and add salt to the water.
Bring the water to a boil.
Add the dried spaghetti noodles to the boiling water and cook them according to the package directions.
Once cooked, drain the pasta in a colander and set aside.
In a skillet over medium-high heat, add 2 tablespoons of olive oil to the pan.
Once the oil has heated, add the onion and garlic to the pan.
Allow the onions and garlic to cook until they become soft, about 5 minutes.
Then, stir in the ground pork and brown the mixture thoroughly.
Season the pork with black pepper.
Once the pork is browned, remove the mixture from the pan and pour it into a bowl.
Place the bowl in the refrigerator to cool slightly.
When the ground pork mixture has cooled down, add the egg yolks to the bowl and mix well.
Add the bread crumbs and Parmesan cheese to the bowl and mix until all ingredients are combined.
Next, add 1/4 cup of water to the bowl and combine everything together by hand until the dough comes together.
On a clean surface, roll the dough into a long snake shape.
Cut the snake into 12 pieces and form each piece into a ball.
Roll the balls of dough in flour to coat them completely.
This will help keep the balls of dough from sticking together during frying.
Heat up the oil in a deep fryer or deep skillet to 350 degrees Fahrenheit.
Fry the sausage balls until golden brown, about 3 minutes per side.
Remove the sausages from the fryer and place them on paper towels to absorb excess grease.
Sausage and Beans
The best part about making your own ground sausages is that they don’t require much effort or time.
It only takes about 15 minutes to make ground sausage from scratch.
And while it may seem like a lot of time to spend in the kitchen, once you get the hang of it, you will be able to whip up a batch of ground sausage in just 10 minutes.
There are a few different types of ground sausage recipes, which means there are several ways to go about making them.
But before we talk about those, let’s take a look at some of the best ground sausage recipes.
1. Beef Bratwurst
This recipe calls for ground beef, pork, and veal, along with eggs and Worcestershire sauce. The brats are cooked until brown and crispy on the outside but still juicy inside.
2 pounds lean ground beef
¼ cup finely chopped onion
½ teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
¾ cup beef stock
1 tablespoon Worcestershire sauce
In a large bowl, mix together the ground beef, onions, salt, and pepper until well combined.
Add the egg and mix again until everything is evenly distributed.
Slowly add the flour and mix until thoroughly combined.
Add the beef stock and Worcestershire sauce and mix well.
2. Italian Hot Links
These links are made with ground beef, pork, and veal, along with Italian spices such as garlic powder and fennel seeds. They are then stuffed into casings.
1 pound boneless chuck roast
⅔ cup finely diced carrot
⅓ cup finely diced celery
⅛ cup minced onion
⅛ cup finely diced green bell pepper
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons fennel seed
2 teaspoons crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ cup all-purpose flour
¾ cup beef stock
1 (12-inch) casing
Place the chuck roast in a food processor and pulse until coarsely chopped.
Transfer the ground chuck to a large mixing bowl and add the carrots, celery, onion, green bell peppers, salt, pepper, fennel seeds, crushed red pepper flakes, garlic powder, and smoked paprika.
Mix until thoroughly combined.
Add the flour and mix until incorporated.
Add the beef stock and mix until thoroughly combined.
Bring a pot of water to a boil over high heat.
Fill a pastry bag fitted with a ¼-inch tip with the ground beef mixture and pipe 1 link onto each casing.
Cook the links over medium-high heat for 5 minutes per side.
Remove from the water bath and allow the links to cool for 2 minutes before serving.
3. Corned Beef Hash
This recipe uses corned beef, potatoes, and green beans, along with other seasonings such as mustard, Worcestershire sauce, and horseradish.
The hash is topped with bacon, cheddar cheese, and sour cream.
1 pound cubed russet potato
1 small sweet onion, diced
1 stalk celery, diced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 bay leaf
1 small sprig fresh thyme
1 pound corned beef brisket
3 cups chicken stock
½ cup unsalted butter
2 tablespoons prepared horseradish
Salt and freshly ground black pepper to taste
½ cup grated sharp cheddar cheese
¼ cup sour cream
¼ cup sliced cooked bacon
1 scallion, thinly sliced
Parsley leaves, for garnish
In a large Dutch oven over medium heat, melt the butter.
Add the onion, celery, and bay leaf and cook until softened, about 8 minutes.
Add the potatoes and season with the salt and pepper.
Cook for 3 minutes and then stir in the thyme and corned beef.
Continue to cook for another 4 to 6 minutes, stirring occasionally.
Add the chicken stock, bring to a simmer, and reduce heat to low.
Simmer for 30 minutes.
Meanwhile, prepare the hash by cutting the brisket into ½ inch cubes and place them in a large bowl.
Add the horseradish, half of the grated cheese, and half of the sour cream and mix well.
Once the hash has simmered for 30 minutes, remove the bay leaf and discard.
Stir in the remaining half of the cheese, the remaining sour cream, and the bacon pieces and give the hash one final mix.
Season with salt and pepper to taste.
Top each serving with parsley leaves and serve immediately.
4. Bacon Cajun Blackened Chicken
Chicken thighs are marinated in a spicy mixture of Creole seasoning,
Tabasco sauce, cayenne pepper, and lemon juice.
Then they are coated with a blackened spice rub and quickly fried.
1/3 cup Creole seasoning
1/3 cup Tabasco sauce
1/3 cup hot sauce
¼ cup freshly squeezed lemon juice
2 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 pounds skinless chicken thighs
In a small bowl, combine the Creole seasoning, Tabasco sauce, hot sauce, lemon juice, garlic, olive oil, salt, and pepper.
Rub the marinade all over the chicken.
Refrigerate uncovered for 24 hours.
This allows the flavors to permeate the meat.
Remove the chicken from the refrigerator and set aside.
Heat a cast iron skillet over high heat.
When the pan is very hot, add the chicken and sear for 2 to 3 minutes per side.
Reduce the heat to medium and continue to cook the chicken for 5 minutes per side.
You can use tongs to flip the chicken during the last minute of cooking.
Remove the chicken from the pan and set aside to rest.
In a separate skillet, pour the oil over high heat.
When the oil is hot, swirl the pan to coat the bottom of the skillet.
Carefully drop the chicken into the
Sausage Breakfast Burritos
When you think of breakfast burritos, you probably picture eggs, potatoes, peppers, and cheese.
But when you add in a few links of ground sausage (or even some bacon), it makes the dish completely new.
The addition of sausage in your breakfast burrito will definitely give it that extra kick that you’re looking for.
The first step in making breakfast burritos is to buy all of your ingredients beforehand.
You’ll need flour tortillas, sour cream, shredded cheddar cheese, green onions, tomato, black beans, red chile sauce, and ground pork sausage.
Once you have everything ready, just follow these steps:
Cut your flour tortilla into four equal parts.
Then cut each half in half again so you have eight pieces total.
Place one piece of your tortilla on top of another.
Use a fork to lightly press down the center of the two pieces together.
Spread 1/4 cup of sour cream onto the center of the tortilla, followed by 1/3 cup of cheddar cheese.
Sprinkle some green onion over the cheese.
Add 2 slices of tomato on top of the sour cream and cheese.
Add 3 tablespoons of black beans on top of the tomatoes.
Sprinkle 1 tablespoon of red chili sauce on top of the beans.
Place two links of ground sausage on top of the chili sauce.
Garnish with 1 tablespoon of shredded cheddar cheese.
Once you have your burrito made, wrap it up tightly in plastic wrap and pop it in the fridge until you’re ready to serve it.
It’s best to let it sit overnight before eating it, but you can also microwave them for 30 seconds to warm it up.
Sausage Stuffed Mushrooms
Mushrooms are one of the most popular foods in the world, and they’re also a great way to add flavor without much effort.
They can be stuffed with savory ingredients such as ground meats, cheese, herbs, and spices, so you can easily transform them into something spectacular.
You can make these delicious mushrooms by stuffing them with ground sausage, but you can also stuff them with other proteins, such as chicken, turkey, and even seafood.
Here’s how to make mushrooms stuffed with ground sausage:
Wash the mushrooms under running water.
Remove the stems and discard them.
Cut off the top of each mushroom.
This is where you will place the filling.
Put some butter inside the mushroom caps.
The butter helps to create a nice crispy surface while keeping the filling moist.
Place a piece of ground sausage inside each mushroom cap.
Try to use a thin slice of ground pork since it will give the mushroom more flavor.
Add a teaspoon of chopped parsley on top of the sausage.
Place the filled mushrooms onto a baking sheet lined with aluminum foil.
Bake them at 375 degrees Fahrenheit for 20 minutes.
Remove the mushrooms from the oven and serve.
How to make Mushroom Caps
Making mushroom caps is very similar to making stuffed mushrooms, but instead of using ground meat, you will use fresh mushrooms.
It’s best to choose large, meaty ones that are not too thick.
Take a large piece of aluminum foil and fold it in half.
Open the folded aluminum foil and cut it into strips.
Spread a little bit of olive oil onto the bottom of the aluminum foil.
Place a few pieces of garlic cloves on the aluminum foil.
Use a vegetable peeler to remove the skin from the mushrooms.
You may need to do multiple peels depending on the size of the mushroom.
Clean the mushrooms well.
Use paper towels to soak up excess moisture.
Fill the mushroom cups with the prepared filling.
Close the mushroom caps with the aluminum foil, and bake them at 350 degrees Fahrenheit for 30 minutes.
Remove the mushrooms from the oven and serve.
Sausage and Apple Stuffing
This recipe has been around since the 1930s, but it’s still one of the best dishes to serve in the fall and winter months.
It’s hearty, filling, and tastes great with a side of mashed potatoes.
The stuffing itself is made up of bread cubes soaked in milk, eggs, butter, salt, pepper, sage, thyme, onions, and apples.
The mixture is then cooked until the liquid evaporates, resulting in a crunchy texture.
You can add other ingredients like parsley, carrots, celery, mushrooms, and even bacon.
But the most important ingredient is the apple, which adds moisture, flavor, and a nice hint of sweetness.
This dish is also known as “country-style” stuffing because it originated in rural areas where people had to prepare for long winters.
When choosing apples for this recipe, look for ones that are firm, crisp, and juicy.
You will need 1 ½ pounds of fresh fruit, so be sure to get them while they are in season.
To prepare this dish, start by soaking the bread cubes in milk overnight.
Then, beat together all the remaining ingredients except the apples.
When everything is mixed well, tear the apples into small pieces and add them to the mixture.
Continue mixing until the entire mixture is moistened.
Transfer the mixture to a greased baking pan and bake at 350 degrees Fahrenheit for 40 minutes.
For added flavor, sprinkle some brown sugar over the top before serving.
Serve warm with mashed potatoes.
If you want to impress your friends or family this holiday season, make sure you have all the ingredients on hand for these 10 delicious recipes!
Corned Beef Hash
- 1 Dutch oven
- 1 pound potato cubed russet
- 1 sweet onion diced
- 1 stalk celery diced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper freshly ground
- 1 bay leaf
- 1 thyme small sprig fresh
- 1 pound corned beef brisket
- 3 cups chicken stock
- ½ cup unsalted butter
- 2 tablespoons prepared horseradish
- 1 pinch Salt
- ½ cup cheddar cheese grated sharp
- ¼ cup sour cream
- ¼ cup bacon sliced cooked
- 1 scallion thinly sliced
- 1 Parsley leaves for garnish
- In a large Dutch oven over medium heat, melt the butter.
- Add the onion, celery, and bay leaf and cook until softened, about 8 minutes.
- Add the potatoes and season with the salt and pepper.
- Cook for 3 minutes and then stir in the thyme and corned beef.
- Continue to cook for another 4 to 6 minutes, stirring occasionally.
- Add the chicken stock, bring to a simmer, and reduce heat to low.
- Simmer for 30 minutes.
- Meanwhile, prepare the hash by cutting the brisket into ½ inch cubes and place them in a large bowl.
- Add the horseradish, half of the grated cheese, and half of the sour cream and mix well.
- Once the hash has simmered for 30 minutes, remove the bay leaf and discard.
- Stir in the remaining half of the cheese, the remaining sour cream, and the bacon pieces and give the hash one final mix.
- Season with salt and pepper to taste.
- Top each serving with parsley leaves and serve immediately.