Chorizo & White Bean Ragu

2 T. butter or vegetable oil

2 onions, chopped

6 cloves garlic, finely chopped

2 T. finely chopped jalapeno 

1 lb. fresh chorizo, casing removed (or other fresh sausage)

3 c. canned or fresh tomatoes, pureed

3 c. cooked cannellini, navy, or butter beans

Salt and pepper to taste

Pasta, polenta, or grits, for serving

Romano or Parmesan cheese, grated, for serving

Melt the butter in a pan over medium heat, swirling to coat the pan. Add the onions and cook just until translucent, 3-4 minutes.

Toss in the garlic, jalapeno, and fresh chorizo; saute 1 minute. Add the tomatoes and beans, then simmer until the sauce is thick and the sausage is cooked, about 5 minutes. Taste and add salt and pepper as needed.

Serve over pasta, polenta, or grits, topped with Romano or Parmesan cheese.

Makes 6 cups.

Adapted from Good and Cheap, p. 128.

Sausage, Apple, and Squash Sheet Pan Supper

1/3 c. olive oil

1-2 sprigs each fresh sage, thyme, and rosemary

2 medium unpeeled Honeynut squash (1-1/2 lbs. total) or equivalent amount of peeled butternut squash

1 large red onion, cut into 1/2"-thick wedges

1 large firm-tart apple, such as Granny Smith, cored and cut into 1/2"-thick wedges

1/2 c. fresh cranberries

1-1/2 t. kosher salt

3/4 t. freshly ground black pepper

6 fresh (uncooked) sweet or hot Italian sausages (1-1/2 lbs. total)

Preheat oven to 425 degrees and set a rack in the middle position. Combine oil and herbs in a small saucepan and bring to a simmer. Cook until herbs have wilted and oil is very fragrant, about 3 minutes. Remove herbs from oil and set aside herbs and oil separately.

Halve squash lengthwise, scoop out seeds, and cut crosswise into 1/2"-thick half moons. In a large bowl, combine squash, onion, apple, cranberries, and herbs from the oil. Pour oil over the vegetable mixture (do not need to use it all*). Sprinkle with salt and pepper. Gently stir everything together with a spatula, then turn out onto a rimming baking sheet and spread into an even later.

Prick sausages several times with a sharp knife, then lay them over the vegetables. Roast, turning sausages and stirring vegetables halfway through, until squash is tender and sausages are browned and sizzling, 20-25 minutes. Serve hot.

*Use any leftover oil in a vinaigrette or drizzle over potatoes. 

Serves 4-6.

Adapted from New Hampshire Magazine, October 2025, p. 18. 

Slow-Cooker Red Beans & Rice

1 lb. dried red beans

7 c. water

3/4 lb. smoked turkey sausage, thinly sliced

3 celery ribs, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 sweet onion, chopped

3 cloves garlic, minced

1 T. Creole seasoning

Hot cooked long-grain rice

Hot sauce

Garnishes: finely chopped green onions, finely chopped red onion

Combine beans, water, sausage, celery, green pepper, red pepper, onion, garlic, and seasoning in a 4-qt. slow cooker. Cover and cook on HIGH for 7 hours or until beans are tender.

Serve red beans with rice and hot sauce. Garnish with green onions and red onion.

Serves 10.

Adapted from Southern Living Dinner in a Dish, p. 237. 

Sausage & Pepper Bake

2 orange and/or red peppers, seeded and thickly sliced

1 pint cherry or grape tomatoes, halved

1 medium yellow onion, cut into 1" wedges

1 clove garlic, finely chopped

1 T. olive oil

1 t. dried oregano

Kosher salt and pepper

4 sweet or hot Italian turkey sausages (about 12 oz.), cut into 1-1/2" pieces

Heat oven to 400 degrees.

On large rimmed baking sheet, toss peppers, tomatoes, onion, and garlic with oil, oregano, 1/4 t. salt, and 1/2 t. pepper. Add sausages and toss again. 

Roast until sausages are cooked through and starting to blister and vegetables are golden brown and tender, 15-20 min.

Serves 4.

Adapted from WomansDay.com, Nov. 2021.   

Chicken Cassoulet

1 lb. dried Great Northern beans

3 bay leaves

3-1/2 T. extra-virgin olive oil, divided

1 lb. boneless, skinless chicken thighs, cut into bit-sized pieces

12 oz. fully cooked Italian chicken sausage, sliced

 2 c. chopped white onion

1-1/4 c. chopped carrots

1 c. chopped celery

2 T. chopped fresh thyme

2 T. unsalted tomato paste

6 garlic cloves, minced

2/3 c. dry white wine

1 14-oz. can unsalted diced tomatoes, undrained

1 c. unsalted chicken stock

3/4 t. kosher salt

3/4 t. black pepper

2 oz. multigrain baguette, torn into small pieces

2 oz. Parmesan cheese, grated (about 1/2 c.)

2 T. chopped fresh flat-leaf parsley

Place beans and bay leaves in a 6-qt. slow cooker.

Heat 1-1/2 t. olive oil in a skillet over medium-high heat. Add chicken and brown, stirring occasionally, about 8 minutes. Add sausage and brown, stirring occasionally, about 5 minutes. Remove chicken and sausage and set aside.

Add onion, carrots, and celery to skillet; saute 5 minutes. Add thyme, tomato paste, and garlic, and saute 2 minutes. Add wine and cook 1 minute, scraping the bottom of the pan to loosen browned bits.

Add chicken mixture and vegetable mixture to slow cooker. Add tomatoes, stock, salt, pepper, and 1-2/3 c. water. Cover and cook on LOW until beans are tender, 7-8 hours.

Place baguette in a food processor; process until coarse crumbs form. Add cheese, parsley, and remaining 2 T. olive oil. Pulse to combine. Toast in a skillet over medium-high heat about 5 minutes. Sprinkle breadcrumbs over cassoulet.

Serves 6-8.

 Adapted from a Southern Living magazine recipe.

Alma's Breakfast Casserole

1 lb. pork breakfast sausage

6 slices squishy white bread

10 large eggs

2 c. cheddar cheese, shredded

2 c. whole milk

1/2 t. mustard powder

1 t. kosher salt

1 t. black pepper

Preheat oven to 350 degrees (if baking the same day).

Brown sausage in skillet, breaking up into pieces. Allow to cool; drain any excess fat. Cut bread into cubes and set aside. 

Beat eggs in a large bowl. Mix cheese, milk, mustard powder, salt, and pepper into eggs. Add bread cubes and sausage, and mix to combine. Pour mixture into a 9 x 13" casserole dish or 3-4 qt. baking dish. Bake for 45 minutes until brown on top.

To prepare ahead: Place prepared ingredients into casserole dish. Cover and keep in the refrigerator overnight. Bake the following morning at 350 degrees for 45 minutes.

Serves 8.

Adapted from Garden & Gun magazine, Aug./Sept. 2021, p. 112.

Sausage, Apple & Squash Sheet-Pan Supper

 1/3 c. olive oil
1-2 sprigs each fresh sage, thyme, and/or rosemary
2 medium unpeeled Honeynut squash (or equivalent amount of peeled butternut squash) (1-1/2 lbs. total)
1 large red onion, cut into 1/2"-thick wedges
1 large firm-tart apple, cored and cut into 1/2"-thick wedges
1/2 c. fresh cranberries
1-1/2 t. kosher salt
3/4 t. freshly ground black pepper
6 fresh (uncooked) sweet or hot Italian sausages (1-1/2 lbs. total)

Preheat oven to 425 and set a rack in the middle position. Combine the oil and herbs in a small saucepan and bring to a simmer. Cook until herbs are wilted and the oil is very fragrant, about 3 minutes. Remove herbs from oil and set aside.

Halve the squash lengthwise, scoop out the seeds, and then cut crosswise into 1/2"-thick half moons. In a large bowl, combine squash with the onion, apple, cranberries, and the herbs from the oil. Pout the oil, to taste, over the vegetables (reserve any leftover oil for  vinaigrette or drizzle over potatoes another time). Sprinkle with salt and pepper. Gently stir everything together with a spatula, then turn out onto a rimmed baking sheet and spread into an even layer.

Prick the sausages several times with a sharp knife, then lay them over the vegetables. Roast, turning the sausages and stirring the vegetables halfway through, until the squash is tender and the sausages are browned and sizzling, 20-25 minutes. Serve hot.

Serves 4-6.

Adapted from Yankee magazine, Sept. 2020, p. 50.

Kale with Sausage & Garlic-Roasted Potatoes

4 medium potatoes (about 1 lb.), sliced 1/4-inch thick
2 garlic cloves, minced
2 T. extra-virgin olive oil, divided, plus extra for greasing pan
Salt and freshly ground black pepper
1 lb. hot or sweet Italian sausage, removed from its casing
2 c. vegetable broth
1-1/4 lbs. kale, stems removed and leaves chopped

Preheat the oven to 425 degrees. Brush a large baking sheet with oil or spray with cooking spray.

Combine the potatoes, garlic, and 1 T. of the oil in a medium bowl. Season with a generous sprinkling of salt and pepper and toss to coat well. Spread the potatoes out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning the potatoes a few times to brown evenly.

Heat the remaining 1 T. oil in a large Dutch oven over medium-high heat. Saute the sausage in the oil until no pink shows and the sausage is cooked through, about 8 minutes.

Stir in the broth and kale. Bring the broth to a boil. Cover and simmer, stirring occasionally, until the kale is wilted and tender but still bright green, 8-10 minutes.

Mix in the potatoes. Season with salt and pepper. Serve at once.

Serves 4.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 401.

Penne with Chard & Sausage

2 T. extra-virgin olive oil
1 lb. sweet or hot Italian sausage, removed from casing and crumbled
1-1/2 lbs. (9-12 stems with leaves) ruby, green, or rainbow chard, thinly sliced
3 garlic cloves, minced
1-1/2 c. diced fresh or canned tomatoes
1 c. vegetable broth
3 T. chopped fresh basil
1 T. chopped fresh mint
1 lb. penne or other similar short pasta
Salt and freshly ground black pepper
Freshly grated Parmesan, to serve

Heat the oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the sausage and saute until brown, 8-10 minutes. Add the Swiss chard and garlic and saute until the chard is wilted and the garlic is fragrant, about 3 minutes. Add the tomatoes, broth, basil, and mint. Reduce the heat and simmer while you cook the pasta.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente: drain well. Transfer to a warmed serving bowl.

Season the pasta sauce with salt and pepper. Add the sauce to the pasta and toss well. Serve immediately, passing the Parmesan at the table.

Serves 4-5.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 167.

Sausage, Lentil, & Kale Soup

1 lb. sweet Italian "sausage," cut up
1 c. chopped onion
2 garlic cloves, chopped
1 T. olive oil, or more as needed
4 c. vegetable stock
2 c. dried red lentils, rinsed
1 28-oz. can whole peeled tomatoes, drained, then cut up
1 t. kosher salt
1/2 t. black pepper
5 c. loosely packed baby kale leaves
Baguette, for serving

Cook the onion and garlic in olive oil, stirring often, until the onion softens and begins to brown, about 4 minutes. Add the stock, stirring and scraping to loosen any browned bits. Add the lentils, tomatoes, salt, and pepper, and bring to a boil. Reduce heat to medium-low and simmer until the lentils have softened, 20-25 minutes.

Stir in the sausage and heat gently until warmed through.

Stir in the kale and cook, stirring constantly, until softened, about 1 minute. Serve with the baguette.

Serves 4.

Adapted from Real Simple magazine, Oct. 2016, p. 180.  

Sausage & Potato Breakfast Casserole

1 lb. bulk breakfast sausage or soy sausage
2 T. all-purpose flour
1-1/2 c. milk (do not use low fat)
1 16-oz. package of fresh shredded hash brown potatoes (found near the eggs)
Sazon Adobo seasoning, to taste
4 green onions, finely chopped, divided
1-1/4 c. grated sharp cheddar cheese, divided

Preheat oven to 350 degrees. Butter an 8 x 8 x 2" glass baking dish.

If using meat sausage, cook sausage in a heavy skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. (If using soy sausage, just warm it up and proceed.) Mix in flour, then milk. Cook until mixture thickens and comes to a boil, stirring occasionally, about 5 minutes.

Arrange potatoes in prepared dish and sprinkle with Sazon Adobo. Top in this order: one third of the onions, 1 c. cheese, another third of the onions, sausage mixture, and remaining 1/4 c. cheese.

Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with the rest of the green onions and serve.

Serves 6-9.

 Adapted from Camellia Rose Inn Cookbook, p. 9. 

Hot Potato "Salad" with Bratwurst

2-1/2 lbs. all-purpose potatoes
Salt and pepper to taste
6 T. Parmesan cheese
1/2 c. unsalted butter, cut into bits, plus 3-4 T. butter, melted
6-8 soy bratwursts or weisswursts (1-1/2 lbs. total)
Sweet mustard, preferably flavored with horseradish
2-3 T. fine cracker crumbs

Butter a 9 x 13" baking dish. Have ready a bowl of water. Thinly slice potatoes and add to water. Let stand 5 minutes, then drain and pat dry. Put a single layer in dish. Sprinkle with salt, pepper, and some of the cheese. Dot with some of the butter. Repeat to create more layers of potatoes with cheese, seasoning, and butter. On top of last layer, put all but 2 T. cheese and all the butter bits. Bake 15 minutes at 450 degrees.

Meanwhile, warm sausages for 5 minutes. Slit each one and fill slit with mustard. Remove dish from oven and top with sausages. Brush with melted butter and top with 2 T. cheese. Sprinkle on cracker crumbs. Return to oven for 20 minutes or until potatoes are tender.

Source unknown.   

Potatoes and Sausages with Olives, Lemon, and Parsley

1-1/2 tablespoons olive oil
2 pounds sweet Italian sausage
1-1/2 pounds fingerling potatoes, scrubbed and dried
1 medium onion, chopped
2 large garlic cloves, finely chopped
1 cup pitted whole green olives
1 cup low-sodium chicken broth
3/4 cup dry white wine
1 large lemon, peeled, thinly sliced, and seeded; plus 1 large lemon, cut into wedges for garnish
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 tablespoon chopped fresh parley, plus more for garnish

In a large skillet over medium-high heat, heat oil. Add sausages and brown on all sides, about 10 minutes. Transfer sausages to a plate and drain all but 1 tablespoon fat.

Using a serrated knife, halve potatoes lengthwise. Add to skillet, cut-side down, and cook until well-browned, about 10 minutes. Reduce heat to medium-low, stir in onion and garlic, and cook for 2 minutes.

Cut reserved sausages into 2-inch slices and add to pan. Add 3/4 cup olives, chicken broth, wine, sliced lemon, salt, peppers, and 1 tablespoon parsley, and bring liquid to a boil over medium-high heat. Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 30 minutes. Sprinkle with remaining 1/4 cup olives and more parsley. Serve with lemon wedges on the side.

Serves 6.

Country Living magazine, Feb. 2011, p. 142-3.