Best 20 Garlic Sausage Recipes

GARLIC PORK SAUSAGE

Steps:

• In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the meat mixture through the meat grinder outfitted with the die with the largest holes. Repeat so that all of the meat goes through the grinder twice.
• Place half of the meat mixture in the bowl of a standing mixer equipped with the paddle attachment. Add half of the water and half of the Parmesan and beat on medium-high for 3 to 4 minutes. Repeat this process with the remaining meat, water and cheese.
• Make, cook and eat a test patty to make sure the sausage is delicious.
• Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place also.
• Keeping the sausage casing very wet, slide a manageable length onto the sausage stuffer. Place a generous amount of the prepared sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your three last fingers and letting the casing slip through your thumb and forefinger. Turn the machine on a medium-low speed and fill the casings, being careful to avoid any air bubbles. To get the feel for stuffing the sausages, you might have to do a couple tries. The first couple might be too loose or too tight; that's ok--think of them as the first pancake (the one that never comes out right that you have to throw away).
• Twist the casings to create sausages that are even in size. Tie each with butcher's twine to keep them nicely sealed. Prick the sausages with a pin or skewer all over to allow steam to escape while cooking (you don't want to have a blowout).
• Preheat a grill or saute pan. Cook the sausages until cooked through, 7 to 8 minutes on each side. Serve immediately or at room temperature.

HOMEMADE GARLIC SAUSAGE

Steps:

• Mix all ingredients together.
• Chill overnight.
• Stuff into casings tying off at 5 inches.
• Hang for 1 to 2 days in cool place (45°F).

BRAISED LENTILS WITH GARLIC SAUSAGE

Steps:

• Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
• Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
• Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.

PENNE PASTA WITH SAUSAGE AND CHEESY GARLIC BREAD

Steps:

• Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
• In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
• Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
• For the cheesy garlic bread:
• Preheat oven to 400 degrees F.
• Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
• Use the leftover garlic bread from this recipe to make Garlic Bread Pizza.

ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING

Steps:

• Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and saute until they begin to soften, about 2 minutes. Add onion and celery, and saute until onions are translucent, 8 to 10 minutes. Add green pepper, and saute 1 minute. Combine vegetables and cornbread mixture.
• In same skillet, saute sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with cornbread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened.
• Squeeze garlic from skins; mix gently into cornbread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350 degrees for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.

LAMB SAUSAGE PATTIES WITH FRESH MINT, FETA, AND GARLIC

Steps:

• Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in small bowl.
• Divide lamb into 12 equal mounds. Using damp hands, shape each into ball. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling. DO AHEAD: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.
• Preheat oven to 250°F. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot.

SAUSAGE WITH GARLIC LENTILS

Steps:

• Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
• In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.
• Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
• Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.

ROSEMARY, FENNEL, AND GARLIC LAMB-SAUSAGE ROUNDS

Steps:

• Place lamb, garlic, rosemary, fennel seeds, and 2 tablespoons oil in a large bowl. Add 1 tablespoon salt, and season with pepper. Gently but thoroughly mix with your hands to incorporate.
• To check seasoning, heat a little oil in a small skillet over medium-high heat. Cook a small patty 4 minutes per side for medium.
• Season sausage mixture with salt and pepper if necessary. Form into 2- to 3-inch patties (about 16); do not overwork or sausage will be tough. Layer patties on a plate, with each layer separated by parchment or plastic wrap. Wrap well in plastic wrap; refrigerate at least 30 minutes and up to 2 days.
• Heat 1 teaspoon oil in a large skillet over medium-high heat. Working in batches, cook sausage patties (do not crowd pan), 4 minutes per side for medium. Transfer to a serving plate, and loosely cover with foil to keep warm. Cook remaining patties, adding more oil if necessary and reducing heat if pan gets too hot.

BROCCOLI RABE WITH GARLIC AND PASTA WITH VEGETARIAN SAUSAGE

Steps:

• Cut Broccoli Rabe all the way down to end of stems. Cut in about 1/2 inch sections on top and get smaller as you go down. When stems get very tough towards bottom stop cutting and discard.
• Wash thoroughly and drain.
• Place in large pot cover with water add salt.
• Bring to boil uncovered and then reduce heat.
• Simmer until all is soft about 45 minutes.
• Drain when cooked set aside.
• At the same time Broccoli is cooking, cook pasta in rapidly boiling salted water.
• Drain when cooked and put aside.
• While Pasta and Rabe are cooking fry the sausage in about 1/2 tablespoons Olive Oil until brown. Set aside.
• Chop Garlic.
• Place Olive Oil in Pan heat and then add garlic.
• When you SMELL the garlic (not brown) add the Hot Pepper and slowly add Brocoli Rabe.
• Toss oil and garlic through all Broccoli Rabe.
• Toss in Pasta and Sausage.
• Cover with generous sprinkle of Parmasian Cheese.
• Serve.
• ENJOY!

LENTILS WITH GARLIC SAUSAGE

Steps:

• In a large dutch oven, heat 2 tablespoons of the olive oil. Add the sausage pieces, and cook over medium high heat until browned, about 5 minutes. Remove sausage to a plate.
• Add the leeks, carrot, and garlic to the oil in the pan and cook over medium heat until softened, about 7 minutes. Add the lentils, herbs, bay leaf, and 5 cups water; bring to a boil. Season with salt and pepper, and simmer over low heat until the lentils are tender, about 35 minutes. Remove the herb sprigs and bay leaf.
• In a small bowl, combine 2 tablespoons of olive oil with the mustard. Add the sausage back into the pot, and stir until sausage is warmed through. Transfer the stew to bowls, and drizzle with the mustard oil and parsley to serve.

CAJUN SHRIMP AND SAUSAGE BOIL WITH GARLIC MAYO

Steps:

• Husk corn and cut into 2-3 pieces each.
• In a large 12-16 gallon pot, bring 2 gallons of water to boiling.
• Add shrimp or crab boil and Old Bay seasoning, reduce heat.
• simmer, uncovered 10 minutes.
• Add potatoes, a few at a time, allowing water to continue to simmer.
• Simmer 7-10 minutes.
• Add corn, simmer another 5 minutes.
• Cut sausage into 2-3" pieces; add sausage and shrimp.
• Simmer 3-5 minutes until shrimp are opaque (do not overcook).
• Transfer to a large platter.
• Garnish with lemon halves and parsley, if desired.
• Serve with garlic mayo.
• For mayo:.
• In medium bowl, combine egg product, lemon juice, salt, and mustard. Whisk until smooth.
• Whisk in oil 1 T at a time; whisk constantly, about 7 minutes. When you feel that your arm might fall off, the mixture should be thickened.
• Finely chop garlic. Add a pinch of salt and rub with the side of a knife until the garlic becomes a paste. Add paste to mayo.
• Add 1 T boiling water to mayo; let stand 2 minutes; stir into the mayo.
• Refrigerate, covered, up to 3 days.

CLAMS: DRUNKEN CLAMS WITH SAUSAGE + GRILLED GARLIC TOAST RECIPE - (4.3/5)

Steps:

• 1. In a large saucepan heat the olive oil over medium heat. Add the onions and cook, until soft, for about 3-4 min. Add the garlic, celery and fennel and cook for another 3-4 minutes. Add the sausage meat and cook for another 5 minutes, until the meat is nicely browned. 2. Add the wine (both dry and sweet) and bring to boil. Add the tarragon. 3. Add the clams, cover with a lid and cook, shaking the saucepan from time to time, until the clams are open, for about 6 minutes. 4. Add the heavy cream, gently shake the saucepan to mix, and simmer over low heat uncovered, for another 2-3 minutes. 5. Spoon the clams into bowls or soup plates. Stir the parsley into the broth, season with pepper and then pour over the clams. Serve with fresh bread. Grilled Garlic Toast 6 slices good country bread (the kind that's not too dense, with lots of air holes) Olive oil Salt 1 clove garlic, peeled and halved 1.Heat the grill to medium-high (or use a grill pan if you're cooking indoors). Brush both sides of each slice of bread with olive oil -- don't skimp, here! Sprinkle lightly with salt. 2.Grill the bread for a minute or two on each side, until it's crisp and brown (we like ours on the darker side). Rub one side of each toast with the cut edge of the garlic clove (lightly or vigorously, depending on your preference) and serve while still warm.

GARLIC SAUSAGE PENNE BAKE

Steps:

• Cook pasta according to package directions.
• Brown sausage in skillet.
• melt butter in sauce pan over medium heat, add flour and stir until light golden brown (don't burn), wisk in milk garlic pwd and salt and pepper.
• Mix sauce in with sasuage, mix with pasta then pour into a casserole dish sprayed with cooking spray, sprinkle cheeses on top.
• Bake 350 for 30min until hot and bubbly.
• Serve with garlic bread.

GARLIC PEPPER SAUSAGE LINGUINE PASTA

Steps:

• Cook Linguine noodles and set aside.
• In medium heat add 1/4 cup of water to cook your pork sausage. Keep adding water until the sausage is firm enough to slice.
• Slice sausage about 1/2 to 1 inch thick. set aside.
• In a wok or large saute pan add evoo in medium heat, add garlic and onion saute until garlic is golden brown.
• Add red bell pepper, tomatoes, cherry tomatoes, red banana peppers and 1/4 cup of water simmer for 3 to 5 minutes.
• Add baby portabella mushroom, creole seasoning and crushed peppercorn. simmer for 2 minutes.
• Take a fork and crush cherry tomatoes and stir.
• Add fresh basil, linguine noodles, season all and add the rest of the water mix together and simmer for about 3 mins or until water evaporates.
• add scallions and salt for taste.
• Tip: If you want a little bit more spice add 1/8 tsp of crush red pepper.

PAPA FELICO'S GARLIC SAUSAGE BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Crumble the sausage into a saucepan over low heat; cover and cook until sausage is completely browned, stirring every 30 seconds; drain.
• Place the bread on a baking sheet with the crust sides down. Arrange the cooked sausage evenly over both halves of bread. Top each with tomato slices, red bell pepper strips, mozzarella slices, green olives, and black olives.
• Bake in preheated oven for 10 minutes.
• Whisk together the olive oil, balsamic vinegar, oregano, basil, salt, pepper, onion, and garlic in a bowl. Drizzle over baked bread halves.
• Bake another 5 minutes. Cut into 2 inch slices to serve.

LASAGNE WITH SAUSAGE RAGU & GARLIC KALE

Steps:

• Bring a saucepan of salted water to the boil. Add the kale and cook for 2 minutes. Drain and refresh in cold water. Drain again and squeeze out excess water with your hands. Heat the oil in a frying pan over medium-high heat. Add the garlic and cook for 2-3 minutes or until golden. Add the kale, season with salt and pepper, stir to combine and set aside. Sausage ragu: Heat 2 tablespoons oil in a large heavy-based saucepan over medium heat. Add the onion, garlic, fennel seed and chili flakes, season with salt and pepper and cook for 5 minutes or until softened. Add the pureed tomato and tomato paste, over with a splatter screen or lid and cook for 15 minutes. Heat the remaining oil in a frying pan over medium high heat. Add the sausage meat and cook for 5 minutes or until browned. Don't break the meat up too much as you want to keep it quite chunky. Add to the tomato mixture and cook for 3-4 minutes or until thickened slightly. Set aside. Bechamel: melt the butter in a saucepan over medium heat. Add the flour and stir continuously with a whisk for 2 minutes or until the mixture becomes slightly coloured. Pour in the milk and whisk quickly until there are no lumps. Continue whisking for another 5 minutes or until the bechamel thickens. Season with salt and pepper and set aside. Preheat oven to 350. To assemble the lasagna, spread a little ragu over the base of a 36X36X7 capacity baking dish. Cover with a layer of lasagna sheets. Spread over one-third each of the bechamel, then ragu, kale. taleggio and Parmesan. Repeat 2 more times, finishing with a layer of Parmesan. Bake for 40 minutes or until golden. Remove and stand for 10 minutes before slicing. Sprinkle over parsley to serve.

LENTIL AND GARLIC SAUSAGE CASSOULET

Steps:

• Bring bacon and 8 cups water to boil in a large pot (bacon should be submerged). Attach bay leaf to whole onion by piercing it with cloves; add to pot. Reduce heat to medium. Simmer bacon, turning occasionally, until tender, about 1 hour. Transfer to a plate and let cool. Strain broth through a fine-mesh sieve into a large bowl. Skim off fat from surface and discard. Combine strained broth and lentils in a large saucepan. If necessary, add more water to cover lentils by 1/2 inch. Bring to a simmer and cook, stirring occasionally, until lentils are just tender but not mushy, 18-20 minutes. Drain lentils, reserving broth. Transfer lentils to a large bowl. Preheat oven to 375°. Heat oil in a large skillet over medium heat. Add minced onion, carrots, celery, and cayenne; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and lightly colored, 7-8 minutes. Add garlic, sage, and thyme; stir for 1 minute. Transfer to bowl with lentils. Cut skin from cooled bacon; discard skin. Cut bacon crosswise into 1/3-inch-thick slices. Add to lentils; toss mixture gently until well combined. Season with salt and pepper. Transfer mixture to a 3-qt. baking dish. Distribute sausage evenly over lentil mixture, gently pushing into lentils. Moisten lentils with reserved broth to barely cover (2-2 1/2 cups; add water if needed). Combine breadcrumbs with butter in a medium bowl; season lightly with salt and pepper. Toss to combine. Sprinkle evenly over lentil mixture; cover dish tightly with foil and place on a rimmed baking sheet. Bake cassoulet for 45 minutes. Remove foil; bake until breadcrumbs are golden and juices are simmering, 25-30 minutes. Let cassoulet rest for 15 minutes before serving. Sprinkle with parsley and chives; serve with Dijon mustard and cornichons, if desired.

ITALIAN SAUSAGE WITH CREAMY GARLIC SAUCE

Steps:

• Melt butter, remove sausage from casings leave in chunks
• brown well then add garlic and vermount cook until sausage is no longer pink.
• add cream simmer 5 minutes salt and pepper to taste, cayenne if using.
• add cheese until melted, sprinkle with parsley, serve over pasta of choice.

ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING

Steps:

• 1. Heat oven to 375°. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and sauté until they begin to soften, about 2 minutes. Add onion and celery, and sauté until onions are translucent, 8 to 10 minutes. Add green pepper, and sauté 1 minute. Combine vegetables and corn-bread mixture. 2. In same skillet, sauté sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with corn-bread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened. 3. Squeeze garlic from skins; mix gently into corn-bread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350° for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.

MUSSELS WITH ANDOUILLE SAUSAGE AND GARLIC-PARSLEY SAUCE

Steps:

• Cook parsley in large pot of boiling salted water 5 seconds. Drain. Transfer to ice water. Drain well. Squeeze excess liquid from parsley. Transfer to food processor and puree until smooth. Add butter and process, using on/off turns, until combined. Transfer to small bowl. Cover and refrigerate. (Can be prepared 2 days ahead. Keep refrigerated.) Heat oil in heavy large pot over medium heat. Add sausage; saute until brown, about 5 minutes. Add mussels, shallots, and garlic, and saute 3 minutes. Add wine to pot. Increase heat to high. Cover and cook until mussels open, about 10 minutes (discard any mussels that do not open). Add parsley butter and stir to melt. Season to taste with salt and pepper. Divide mussels and sauce equally among 4 bowls and serve. *A smoked pork-and-beef sausage, available at specialty foods stores. Smoked bratwurst, kielbasa, or smoked Hungarian sausage can be substituted.