Ground Sausage Recipes
Bold and savory ground sausage recipes — pasta sauces, breakfast scrambles, soups, and one-pan dinners.
★ Fan Favorite
Fan FavoriteCreamy Sausage Pasta
Luke BrownIngredients
- 1 Kielbasa
- 16 oz Pasta of your choice
- 3 Tbsp Butter
- 2 Tbsp Minced Garlic
- 1 cup Heavy Whipping Cream
- 16 oz Tomato sauce
- 3 Tbsp Tomato Paste
- 1/2 cup Parmesan Cheese
- 1 tsp Italian Seasoning
- To taste Salt
- To taste Pepper
Instructions
- 1Slice your kielbasa into half inch rounds and brown them over medium heat in a large skillet. In a separate pot boil water, add salt, and pasta and cook accordingly to the directions on the box.
- 2As your pasta cooks, remove your browned sausage from the skillet and add in the butter and minced garlic.
- 3When the garlic is slightly browned and fragrant, add in heavy whipping cream, tomato sauce, Parmesan cheese, and tomato paste. Stir the sauce to combine and reduce heat as the sauce thickens.
- 4Season your sauce with a teaspoon of Italian seasoning and salt and pepper to taste. You can add in a small amount of your pasta water to thicken the sauce.
- 5Drain your pasta, add it to your sauce and give it a stir to coat the pasta. Add in your browned sausage and sprinkle some extra parm over the top!
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Open in Pepper →Why Ground Sausage Is the Most Flavorful Protein in the Case
Ground sausage is already seasoned — that's the whole point. Italian sausage brings fennel and red pepper; breakfast sausage has sage and maple; chorizo has smoked paprika and garlic. You're starting 10 steps ahead of ground beef.
A handful of ground Italian sausage transforms a simple pasta sauce into something extraordinary. Crumbled into soups, it adds depth in minutes. Mixed with eggs for a scramble, it's the most flavorful breakfast you can make in under 10 minutes.
Among home cooks on Pepper, ground sausage is a highly sought-after ingredient, its versatility and flavor-boosting power making it a consistent favorite.
Quick Tips
- 1
Brown it in a dry pan
Ground sausage has enough fat — you don't need to add oil. Cook it in a dry skillet over medium-high heat and let it sit untouched for 2 minutes before breaking it up to get proper browning.
- 2
Use the rendered fat
After browning sausage, don't drain all the fat. Leave a tablespoon or two in the pan to sauté onions or garlic — it carries flavor that neutral oil never would.
- 3
Match sausage to cuisine
Italian sausage for pasta and pizza, breakfast sausage for gravies and egg dishes, chorizo for Mexican preparations. The built-in seasoning profiles the whole dish automatically.
- 4
Deglaze for a quick sauce
After browning sausage, add a splash of white wine or chicken broth and scrape the bottom of the pan. Those browned bits become an instant sauce base in 60 seconds.
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