Calling all breakfast lovers! If you're looking for a hearty, flavorful dish to kickstart your day, look no further than our sautéed sausage recipes. From classic country-style favorites to more adventurous options like apple and sage sausage, we've got something to satisfy every palate.
Our featured recipe is a traditional Southern-style sautéed sausage that uses a simple blend of spices to create a delicious, savory flavor. If you prefer a bit of sweetness, try our maple-glazed sausage, which pairs perfectly with pancakes or waffles. And for those who like things a little spicy, our Cajun-style sausage is sure to deliver a kick.
We also have a few unique recipes that are sure to impress your family and friends. Our apple and sage sausage is a great way to add a touch of fall flavor to your breakfast. And our sausage and gravy casserole is a hearty, comforting dish that's perfect for a weekend brunch.
No matter which recipe you choose, you're sure to enjoy our sautéed sausage. So gather your ingredients, preheat your skillet, and let's get cooking!
SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE
Categories Leafy Green Pork Tomato High Fiber Fall Gourmet
Yield Serves 4 generously
Number Of Ingredients 14
Steps:
- On a lightly oiled baking sheet spread warm polenta about 3/4 thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.
- In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown sausage. Add water and cook sausage, covered, turning occasionally, until cooked through, about 10 minutes. Remove lid and cook mixture until any remaining water is evaporated. Transfer sausage with tongs to a bowl and reserve fat remaining in skillet. Cool sausage slightly and slice diagonally.
- Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet sauté polenta in 2 batches in reserved fat over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to bowl with sausage and cover.
- In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté broccoli rabe with salt to taste, stirring, until just wilted. Add garlic paste and sauté, stirring, 1 minute. Stir in remaining ingredients and simmer, stirring, until tomato paste is incorporated and sauce is slightly thickened. Add sausage and polenta and cook until heated through.
- Serve polenta sprinkled with Parmesan.
- To make basic polenta:
- In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
- Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.
SAUTEED KALE AND SAUSAGE
This was an accidental creation. I had the ingredients left over from other meals, mixed them together and voila! While I actually made this sauteed kale and sausage as a breakfast dish, it could also be a quick and easy weeknight dinner and served with crusty bread.
Provided by Stephanie Fishkin Dark
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil over medium heat in a large saucepan. Add onion; cook and stir until soft and translucent, 3 to 5 minutes. Stir in kale; cook until wilted, 5 to 7 minutes. Add sausage; crumble and cook until browned, 10 to 12 minutes.
- Transfer to a plate and top with Cheddar cheese and green onions.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 25.3 g, Cholesterol 50.5 mg, Fat 36.2 g, Fiber 4.4 g, Protein 20.6 g, SaturatedFat 11 g, Sodium 896.7 mg, Sugar 5.6 g
SAUTéED BRUSSELS SPROUTS WITH SAUSAGE AND PICKLED RED ONION
There's a special place at the dinner table for anything cooked in bacon or sausage fat, but brussels sprouts pair especially well with that kind of smoky, fatty flavor. Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.
Provided by Alison Roman
Categories weeknight, vegetables
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
- Heat 1 tablespoon oil in a large skillet (at least 12-inches) over medium-high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crispy, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.
- Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut-side down, turning some over with a fork, if necessary. Cook, without stirring, until brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine.
- Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 31 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 585 milligrams, Sugar 3 grams
POLENTA CASSEROLE WITH SAUTEED BELL PEPPERS AND SAUSAGE
From Cook's Illustrated 'Cover and Bake' cookbook, but I found it on Salt Lake City Desert News website --Sounds good. I know the original recipe calls for from scratch polenta, but this sounds easier. Not sure about cooking time.
Provided by Japanese Delight
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. Slice the polenta in half-inch slices and cover the bottom of a 9-by-13-inch casserole dish. Press together to make one layer.
- Heat the oil in a 12-inch skillet over medium-high heat. Add peppers, onion and 1/2 teaspoon salt; cook until peppers are soft, about 5 minutes. Add sausage and cook until the meat loses its raw color, about 5 minutes. Add garlic, thyme and red pepper flakes, cook about 1 minute.
- Add tomatoes and juice; bring to a simmer and cook, stirring occasionally, about 5 minutes. Take off heat and stir in the vinegar. Season with salt and pepper to taste.
- Spread sausage mixture evenly over the polenta and sprinkle with cheese. Bake in middle rack of oven until the polenta is heated through, about 20 minutes. Cool 10 minutes. Sprinkle with parsley before serving. Serves 6 to 8.
SAUSAGE WITH SAUTEED RED ONIONS AND THYME
Parsley-and-cheese sausage is available at many butcher shops, but you can also substitute any sausage you like.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Place a large saute pan over medium-low heat. When hot, add olive oil and sausage, pricked every few inches with the point of a knife, and cook until nicely browned, about 10 minutes. Turn sausage over, prick with knife, and cook until browned, about 10 minutes.
- Transfer sausage to a baking pan, and place in oven, leaving rendered fat in saute pan. Add onions to saute pan, and stir. Add 1/2 cup water, and scrape brown bits from bottom of pan with a wooden spoon. Cover, and cook over medium heat, stirring occasionally, until onions are very soft, 15 to 20 minutes, adding a second 1/2 cup water if pan becomes dry. Remove lid, and stir in thyme. Season with salt and pepper. Remove sausage from oven, and serve.
SAUTEED STRAWBERRY, SAUSAGE AND SHRIMP SALAD
Provided by Robert Irvine : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the shrimp:
- In a large saute pan over medium-high heat, allow the grapeseed oil to heat until warmed. Then add the shrimp and onions. Stir the shrimp and onions, allowing to cook for 2 minutes. Then add the salt and pepper. Again, stir and cook until the onions are caramelized, 2 to 3 minutes. Next, add the sausage, again stir, and cook for 2 minutes. Add the wine and deglaze, allowing the wine to reduce by half the original volume. Once the wine reduces, reduce the heat to low and add the strawberries and balsamic. Finish for 2 additional minutes. Once cooked, add the butter and stir into the cooked items, stirring until smooth. Finish with the feta cheese.
- For the salad:
- Mix the lettuce, basil, olive oil and salt in a bowl.
- To serve:
- Plate the shrimp and sausage mixture and add the lettuce mixture on top.
SAUTéED BRUSSELS SPROUTS WITH SAUSAGE AND PICKLED RED ONION
Categories Sausage
Number Of Ingredients 7
Steps:
- Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
- Heat 1 tablespoon oil in a large skillet (at least 12-inches) over medium-high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crispy, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.
- Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut-side down, turning some over with a fork, if necessary. Cook, without stirring, until brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine.
- Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.
SAUTEED RED CABBAGE WITH SAUSAGE
This turned out really well for me. Not too sweet with lots of flavor. Makes a perfect side dish for autumn meals. TNT
Provided by PalatablePastime
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Sautee red cabbage, onion and garlic in oil until it just begins to wilt, several minutes.
- Add water, salt, pepper, and cinnamon and stir until mixture shrinks down into the pan.
- Add sliced sausage, raisins, pomegranate juice and pomegranate molasses and sugar,stirring well.
- Cover and simmer over low heat for 30 minutes, or until cabbage is tender and flavorful.
- Garnish with toasted nuts, if desired.
Nutrition Facts : Calories 443.6, Fat 28.9, SaturatedFat 9.2, Cholesterol 51.6, Sodium 1579.1, Carbohydrate 28.2, Fiber 4.8, Sugar 16.3, Protein 20.2
SAUSAGE SANDWICH WITH SAUTEED APPLE SLICES
For a really hearty meal, I also serve scrambled eggs on the side!
Provided by Kimber
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Split sausages in half lengthwise. Brown slowly in a skillet (turning often and draining off fat as it collects) until brown and cooked through, about 15 minutes.
- In another skillet, heat 2 tablespoons butter over low heat. Add apple slices and saute, turning often, until nicely browned and tender. They should be brown at the same time the sausages are ready.
- Toast bread and spread with softened butter. Drain sausages and arrange on toast. Arrange apple slices over sausages. Pour maple syrup over all. Serve immediately!
Nutrition Facts : Calories 472.6 calories, Carbohydrate 53.4 g, Cholesterol 76.5 mg, Fat 26.3 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 13.3 g, Sodium 474.7 mg, Sugar 34.5 g
SAUSAGE RAVIOLI WITH SAUTEED PORTABELLAS, TOMATOES, SPINACH
This is a combination of a few recipes I have tried here on recipezaar! This is so easy and delicious, perfect for company.
Provided by Cadylynn
Categories < 30 Mins
Time 30m
Yield 1 cup, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- For Sauce:.
- In a sauce pan melt cream cheese.
- Add milk, cream and parmesan.
- Whisk together.
- Simmer until thick and creamy.
- Cut Portabello mushroom into thin strips.
- Melt butter in a medium skillet and sautee until mushrooms are tender.
- Add mushrooms to sauce along with the diced tomatoes and spinach.
- Pour sauce over pasta and top with parmesan cheese!
Nutrition Facts : Calories 515.4, Fat 49.2, SaturatedFat 30.8, Cholesterol 161.3, Sodium 419.8, Carbohydrate 8.5, Fiber 0.7, Sugar 1.1, Protein 12.4
SAUTEED BROCCOLI RABE AND SAUSAGE PIZZA
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Wash the broccoli rabe well and let strain in a colander. Bring about 2 quarts of water to a boil and add a little salt. Add the broccoli rabe to the pot and bring back to a boil, and cook for about 2 to 3 minutes. Strain the broccoli rabe, reserving 1/2 cup of the cooking liquid. Run under cold water to cool down, drain, then coarsely chop the broccoli rabe. Set aside.
- Meanwhile, remove the sausage from it's casing, and crumble it well with your hands. Saute the sausage meat in a little oil for about 2 to 3 minutes until no longer pink. Set aside.
- In a Dutch oven or large saute pan, add the garlic and the olive oil and heat over medium flame until garlic is golden. Add the broccoli rabe and toss a little to mix well. Season with salt and pepper, red pepper flakes. Add the reserved cooking liquid and let simmer on a low flame for about 5 minutes, stirring often. Add the cooked sausage meat to this and mix well. Check seasoning. Cool down mixture if not using right away.
- Spread the pizza dough with the rabe mixture. Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes. Cut into wedges and serve
- Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.
- Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more.
- Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan.
- Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough.
- Yield: 1 ball dough
Tips:
- Choose the right sausage: For the best flavor and texture, use a high-quality sausage made with fresh, flavorful meat. Look for sausages that are not too lean, as the fat will help to keep them moist and juicy.
- Slice the sausage evenly: This will help to ensure that the sausage cooks evenly. If the sausage is not sliced evenly, some pieces may be overcooked while others are still undercooked.
- Don't overcrowd the pan: If you overcrowd the pan, the sausage will not cook evenly and may steam instead of brown. Cook the sausage in batches if necessary.
- Cook the sausage over medium heat: This will help to prevent the sausage from burning. If you cook the sausage over high heat, it is more likely to burn on the outside before it is cooked through on the inside.
- Flip the sausage frequently: This will help to ensure that the sausage cooks evenly on all sides.
- Add vegetables: Vegetables such as onions, peppers, and mushrooms are a great addition to sautéed sausage. They add flavor, texture, and nutrients to the dish.
- Season the sausage: Season the sausage with salt, pepper, and other herbs and spices to taste. This will help to enhance the flavor of the sausage.
- Serve immediately: Sautéed sausage is best served immediately after it is cooked. This will ensure that the sausage is hot and juicy.
Conclusion:
Sautéed sausage is a quick and easy dish that is perfect for a weeknight meal. It is also a versatile dish that can be served with a variety of sides, such as mashed potatoes, rice, or pasta. With a few simple tips, you can make sautéed sausage that is flavorful, juicy, and cooked to perfection. So next time you're looking for a quick and easy meal, give sautéed sausage a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love