18 Savory Beef Sausage Recipes Deliciously Satisfying

Craving hearty, flavor-packed meals that hit the spot every time? Look no further! Whether you’re whipping up a quick weeknight dinner or indulging in cozy comfort food, beef sausage is your secret weapon. From sizzling skillet dishes to slow-cooked classics, these 18 savory recipes are guaranteed to satisfy. Get ready to transform your meals—let’s dive into these deliciously easy ideas!

Spicy Beef Sausage and Potato Skillet

This hearty one-pan wonder packs a punch with smoky sausage, tender potatoes, and just the right kick of heat—perfect for weeknights when you crave big flavor with minimal cleanup.

Ingredients:

• 1 tbsp olive oil
• 12 oz spicy beef sausage, sliced into 1/2-inch rounds
• 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the sausage and cook for 4–5 minutes until browned. Transfer to a plate.
2. In the same skillet, add the potatoes and cook for 10 minutes, stirring occasionally, until lightly golden. Add the onion, bell pepper, and 2 cloves garlic; cook for 3 minutes.
3. Sprinkle in 1 tsp smoked paprika, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat, then pour in 1/4 cup chicken broth and scrape up any browned bits.
4. Return the sausage to the skillet. Reduce heat to medium-low, cover, and simmer for 8–10 minutes until potatoes are tender. Sprinkle with 2 tbsp parsley before serving.

The magic here? The potatoes soak up all the smoky-spicy flavors from the sausage and spices while staying perfectly crisp-tender. Serve straight from the skillet for that rustic touch!

Tip: For extra heat, swap the smoked paprika for hot paprika or add a diced jalapeño with the bell pepper.

Beef Sausage and Peppers Stir-Fry

This hearty stir-fry is a weeknight hero—savory beef sausage, sweet peppers, and a garlicky sauce come together in just 20 minutes!

Ingredients:

• 1 lb beef sausage, sliced into ½-inch rounds
• 2 bell peppers (any color), thinly sliced
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the beef sausage and cook for 5–6 minutes, stirring occasionally, until browned. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the bell peppers and onion, stirring occasionally for 4–5 minutes until slightly softened.
3. Push the veggies to one side, add the garlic, and cook for 30 seconds until fragrant. Stir everything together.
4. Return the sausage to the skillet. Pour in the soy sauce, honey, smoked paprika, and red pepper flakes (if using). Toss to coat and cook for 2–3 minutes until glossy. Season with salt and black pepper to taste.

The honey caramelizes into a sticky-sweet glaze that clings perfectly to the smoky sausage and crisp-tender peppers—no takeout compares!

Tip: Serve over rice or stuff into warm tortillas for a fun twist.

Creamy Beef Sausage Pasta Bake

This hearty pasta bake is pure comfort food—creamy, cheesy, and packed with savory beef sausage for a crowd-pleasing weeknight dinner.

Ingredients:

• 12 oz uncooked penne pasta
• 1 lb beef sausage, casings removed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook penne according to package instructions until al dente; drain and set aside.
2. In a large skillet over medium heat, cook beef sausage, breaking it into crumbles, until browned (5–6 minutes). Add onion and garlic; sauté until softened (3–4 minutes).
3. Stir in crushed tomatoes, heavy cream, oregano, smoked paprika, salt, and black pepper. Simmer for 5 minutes until slightly thickened.
4. Toss cooked penne with the sausage mixture, then transfer to a 9×13″ baking dish. Top evenly with mozzarella and Parmesan.
5. Bake at 375°F for 20–25 minutes until bubbly and golden. Garnish with fresh parsley before serving.

The smoked paprika adds a subtle depth to the creamy tomato sauce, while the crispy cheese topping makes every bite irresistible.

Tip: For extra richness, swap half the heavy cream with cream cheese—just whisk it into the sauce until smooth!

Beef Sausage and Cabbage Stew

This hearty Beef Sausage and Cabbage Stew is a one-pot wonder that’ll warm you up with its smoky, savory flavors and tender veggies—perfect for busy weeknights.

• 1 tbsp olive oil
• 1 lb smoked beef sausage, sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups green cabbage, roughly chopped
• 2 medium carrots, sliced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 1 bay leaf

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the sliced beef sausage and cook for 4–5 minutes until lightly browned. Transfer to a plate.
2. In the same pot, sauté the onion for 3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
3. Stir in the cabbage and carrots, cooking for 5 minutes to soften slightly.
4. Pour in the chicken broth and diced tomatoes, then add the smoked paprika, thyme, salt, black pepper, and bay leaf. Return the sausage to the pot.
5. Bring to a boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, until the cabbage is tender and flavors meld. Discard the bay leaf before serving.

The smoky paprika and tender cabbage soak up the rich broth, while the beef sausage adds a satisfying meaty bite—no fancy techniques required!

Tip: For extra depth, deglaze the pot with a splash of beer or apple cider vinegar after browning the sausage.

Grilled Beef Sausage with Chimichurri Sauce

Juicy grilled sausages get a vibrant upgrade with a zesty, herby chimichurri that’s ready in minutes—perfect for weeknights or backyard gatherings.

Ingredients:

• 4 beef sausages (about 1 lb)
• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 2 tbsp fresh oregano, finely chopped
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Make the chimichurri: In a bowl, combine 1 cup parsley, 3 cloves garlic, 2 tbsp oregano, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well and set aside.
2. Grill the sausages: Preheat grill to medium-high (about 400°F). Grill sausages for 12–15 minutes, turning occasionally, until charred and cooked through.
3. Serve: Slice sausages if desired, then drizzle generously with chimichurri sauce. Serve extra sauce on the side.

The punchy garlic and vinegar in the chimichurri cut through the richness of the sausage, while the herbs keep it fresh—no heavy sides needed!

Tip: For a smoother chimichurri, pulse everything in a food processor, but don’t over-blend—it should still have texture.

Beef Sausage and Mushroom Risotto

This hearty risotto combines savory beef sausage and earthy mushrooms for a comforting dish that feels like a hug in a bowl.

Ingredients:

• 1 tbsp olive oil
• 1/2 lb beef sausage, casings removed
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock, warmed
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add beef sausage and cook, breaking it into crumbles, until browned (5–6 minutes). Transfer to a plate.
2. In the same skillet, add mushrooms and cook until softened (4–5 minutes). Add onion and cook until translucent (3 minutes), then stir in garlic (30 seconds).
3. Add Arborio rice, toasting for 1 minute. Pour in 1/2 cup white wine, stirring until absorbed. Begin adding warm chicken stock, 1/2 cup at a time, stirring frequently until liquid is absorbed before adding more (20–25 minutes total).
4. Once rice is creamy and tender, stir in 1/2 cup Parmesan, 2 tbsp butter, 1 tsp salt, and 1/2 tsp black pepper. Fold in cooked sausage.
5. Garnish with fresh parsley and serve immediately.

The crispy sausage crumbles and silky risotto create a perfect contrast, while the mushrooms add depth to every bite.

Tip: Keep the stock warm in a small pot—adding cold liquid slows cooking and can make the rice gummy.

Beef Sausage and Bean Chili

This hearty chili packs smoky depth from beef sausage and a touch of sweetness from fire-roasted tomatoes—perfect for game day or a cozy weeknight.

Ingredients:

• 1 tbsp olive oil
• 1 lb beef sausage, casings removed
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 1 cup beef broth

Instructions:

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Add beef sausage, breaking it into crumbles with a spoon. Cook for 5 minutes until browned.
2. Stir in onion, bell pepper, and garlic. Cook for 4 minutes until softened.
3. Add 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Toast for 1 minute until fragrant.
4. Pour in fire-roasted tomatoes, kidney beans, black beans, and 1 cup beef broth. Simmer uncovered for 20 minutes, stirring occasionally.

The smoky sausage and fire-roasted tomatoes create a rich, layered flavor that’s even better the next day. Serve with a dollop of sour cream or shredded cheddar.

Tip: For extra heat, stir in a diced jalapeño with the bell pepper.

Beef Sausage and Sweet Potato Hash

This hearty hash is a one-pan wonder, packing smoky sausage, caramelized sweet potatoes, and a touch of maple warmth for the ultimate savory-sweet breakfast (or dinner!).

Ingredients:

• 1 lb beef sausage (casings removed if needed), crumbled
• 2 medium sweet potatoes (about 1 lb), diced into ½-inch cubes
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the beef sausage and cook, breaking it up with a spatula, for 5–6 minutes until browned. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the skillet. Toss in the sweet potatoes, onion, and bell pepper. Cook, stirring occasionally, for 10 minutes until the potatoes are tender and edges are crispy.
3. Stir in the maple syrup, smoked paprika, garlic powder, salt, and black pepper. Return the sausage to the skillet and cook for 2 more minutes to blend flavors.
4. Garnish with fresh parsley and serve hot.

The maple syrup glazes the sweet potatoes just enough to balance the smoky sausage—trust us, you’ll want to scrape the skillet clean!

Tip: For extra crispiness, press the hash down lightly with your spatula in the last minute of cooking.

Beef Sausage and Spinach Stuffed Shells

These stuffed shells are a hearty, crowd-pleasing dish with a savory beef sausage filling and a touch of fresh spinach for brightness.

Ingredients:

• 20 jumbo pasta shells
• 1 lb ground beef sausage (mild or hot)
• 2 cups fresh spinach, finely chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente, then drain and set aside.
2. In a skillet over medium heat, cook beef sausage until browned, breaking it into small crumbles. Drain excess fat.
3. Stir in spinach, ricotta, Parmesan, garlic powder, oregano, salt, and black pepper until well combined.
4. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with the sausage mixture and arrange in the dish.
5. Top with remaining 1 cup marinara sauce and sprinkle mozzarella evenly over the shells.
6. Bake for 20–25 minutes, until cheese is bubbly and lightly browned.

The ricotta keeps the filling creamy while the sausage adds a satisfying depth—perfect for a cozy family dinner.

Tip: For extra flavor, mix a pinch of red pepper flakes into the filling!

Beef Sausage and Lentil Soup

This hearty soup is a cozy hug in a bowl, with smoky beef sausage and tender lentils simmered in a rich, savory broth—perfect for chilly nights.

Ingredients:

• 1 tbsp olive oil
• 12 oz smoked beef sausage, sliced into 1/2-inch rounds
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 cup dried green or brown lentils, rinsed
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp salt
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the beef sausage and cook for 5 minutes until lightly browned. Remove and set aside.
2. In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic, 1 tsp thyme, 1 tsp smoked paprika, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
3. Add the lentils, chicken broth, diced tomatoes, and 1 tsp salt. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
4. Return the sausage to the pot and simmer uncovered for another 10 minutes until lentils are tender.
5. Garnish with fresh parsley before serving.

The smoky paprika and thyme infuse the lentils with deep, savory flavor, while the sausage adds just the right amount of richness. It’s a one-pot wonder that tastes even better the next day!

Tip: For extra depth, deglaze the pot with a splash of red wine after browning the sausage.

Beef Sausage and Onion Pizza

This hearty pizza combines savory beef sausage with sweet caramelized onions for a flavor-packed bite that’s perfect for weeknight dinners or game-day gatherings.

Ingredients:

• 1 lb store-bought pizza dough
• 1/2 lb beef sausage, casings removed
• 1 medium yellow onion, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup marinara sauce

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface into a 12-inch circle and transfer to a greased baking sheet.
2. Heat olive oil in a skillet over medium heat. Add onions, 1/4 tsp salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until golden and caramelized. Remove from skillet.
3. In the same skillet, cook beef sausage over medium heat, breaking it into small crumbles, until browned (about 6 minutes). Drain excess fat.
4. Spread marinara sauce evenly over the dough, leaving a 1-inch border. Sprinkle mozzarella, then top with sausage, onions, and Parmesan. Finish with oregano and remaining 1/4 tsp salt.
5. Bake for 12–15 minutes until the crust is golden and cheese is bubbly.

The contrast of juicy sausage, sweet onions, and melty cheese makes every slice irresistible—especially when the edges crisp up just right.

Tip: For extra flavor, drizzle the baked pizza with a touch of balsamic glaze before serving.

Beef Sausage and Kale Pasta

This hearty pasta dish balances smoky beef sausage with earthy kale and a touch of garlic for a weeknight dinner that feels indulgent yet wholesome.

Ingredients:

• 8 oz penne pasta (or similar short pasta)
• 12 oz smoked beef sausage, sliced into ½-inch rounds
• 3 cups chopped kale, stems removed
• 3 cloves garlic, minced
• 2 tbsp olive oil
• ½ tsp red pepper flakes
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high. Add sausage and cook 4–5 minutes until browned. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
3. Add kale, salt, and black pepper. Toss until kale wilts, about 3 minutes.
4. Reduce heat to low. Add drained pasta and Parmesan, tossing to combine. Splash in reserved pasta water 1 tbsp at a time to loosen the sauce if needed.
5. Serve immediately with extra Parmesan.

The smoky sausage and slightly bitter kale play off each other beautifully, while the starchy pasta water creates a silky sauce without heavy cream.

Tip: For extra depth, deglaze the skillet with ¼ cup white wine after browning the sausage, then proceed with the recipe.

Beef Sausage and Egg Breakfast Casserole

This hearty casserole is a crowd-pleaser, packing savory beef sausage, fluffy eggs, and melty cheese into one easy bake—perfect for lazy weekends or brunch with friends.

Ingredients:

• 1 lb beef sausage, casings removed
• 6 large eggs
• 1 cup whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup diced green bell pepper
• 1 tbsp olive oil
• 4 cups cubed day-old bread (about 4 slices)

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with olive oil.
2. In a skillet over medium heat, cook beef sausage, breaking it into crumbles, until browned (5–7 minutes). Drain excess fat.
3. In a large bowl, whisk eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth.
4. Layer bread cubes in the baking dish. Top with cooked sausage, diced bell pepper, and shredded cheddar cheese. Pour egg mixture evenly over everything.
5. Bake for 30–35 minutes, until eggs are set and the top is golden. Let rest 5 minutes before serving.

The crispy bread soaks up the custardy eggs, while the sausage adds a smoky depth—no soggy bites here!

Tip: For extra flavor, swap cheddar for pepper jack cheese and add a pinch of crushed red pepper flakes.

Beef Sausage and Cornbread Casserole

This hearty casserole combines smoky beef sausage with sweet cornbread for a comforting dish that’s weeknight-easy but packed with flavor.

Ingredients:

• 1 lb beef sausage links, sliced into 1/2-inch rounds
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 (14.5 oz) can creamed corn
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Brown the sliced sausage in a skillet over medium heat for 5–6 minutes, stirring occasionally. Drain excess fat and set aside.
3. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
4. In another bowl, beat 1 cup milk, 1 egg, and 1/4 cup melted butter. Stir in the creamed corn, then fold into the dry ingredients until just combined.
5. Spread half the batter into the baking dish. Top with the cooked sausage, then sprinkle with 1/2 cup cheddar cheese. Spoon remaining batter over the top and smooth gently.
6. Bake for 30–35 minutes until golden and a toothpick inserted comes out clean. Let cool 5 minutes, then sprinkle with 1/4 cup green onions.

The magic here? The cornbread bakes around the sausage, creating pockets of savory goodness in every bite. Serve with a drizzle of hot honey for an extra kick!

Tip: Swap beef sausage for spicy Andouille if you love heat, or use pre-cooked crumbles to save time.

Beef Sausage and Zucchini Skewers

These Beef Sausage and Zucchini Skewers are a quick, flavorful weeknight win—juicy sausage and tender zucchini get a smoky char on the grill (or grill pan!) for a fuss-free meal.

• 1 lb beef sausage links, sliced into 1-inch pieces
• 2 medium zucchinis, cut into 1-inch chunks
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Prep: Soak wooden skewers in water for 20 minutes (or use metal skewers). Preheat grill or grill pan to medium-high (about 400°F).
2. Toss: In a bowl, combine zucchini, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat.
3. Skewer: Thread sausage and zucchini alternately onto skewers, leaving a little space between pieces.
4. Grill: Cook skewers for 4–5 minutes per side, turning once, until sausage is browned and zucchini is tender with grill marks.

The smoky paprika and garlic cling to every bite, while the zucchini keeps things light—no heavy sides needed! Tip: For extra flavor, brush skewers with a mix of 1 tbsp honey and 1 tbsp balsamic vinegar during the last minute of grilling.

Beef Sausage and Tomato Ragout

This hearty ragout is a weeknight hero—rich, savory, and packed with bold tomato flavor that clings to every bite of tender sausage.

Ingredients

• 1 tbsp olive oil
• 1 lb beef sausage links, sliced into 1-inch pieces
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar
• 1/4 cup chopped fresh basil

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add beef sausage and cook until browned, about 5 minutes. Transfer to a plate.
2. In the same skillet, add onion and cook until soft, 4 minutes. Stir in 3 garlic cloves and cook 30 seconds until fragrant.
3. Pour in crushed tomatoes, then add 1 tsp oregano, 1/2 tsp red pepper flakes, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp brown sugar. Simmer uncovered for 15 minutes, stirring occasionally.
4. Return sausage to the skillet and simmer 5 more minutes to meld flavors. Stir in 1/4 cup basil just before serving.

The brown sugar balances the tomatoes’ acidity, while the basil adds a fresh pop—making this ragout taste like it simmered all day (even though it’s ready in 30 minutes!).

Tip: Serve over creamy polenta or crusty bread to soak up every drop of the sauce.

Beef Sausage and Quinoa Stuffed Peppers

These hearty stuffed peppers are packed with savory beef sausage, fluffy quinoa, and melty cheese—a satisfying one-dish meal that’s as colorful as it is flavorful.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb beef sausage, casings removed
• 1 cup cooked quinoa
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/2 cup marinara sauce (plus extra for serving)

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange peppers cut-side up.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add beef sausage and cook for 5 minutes, breaking it apart. Stir in diced onion, minced garlic, 1 tsp oregano, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 more minutes until onions soften.
3. Remove skillet from heat and fold in cooked quinoa and 1/2 cup marinara sauce. Spoon mixture evenly into peppers, then top with shredded cheddar.
4. Bake for 25–30 minutes until peppers are tender and cheese is bubbly. Let rest for 5 minutes before serving with extra marinara.

The smoky paprika and juicy sausage create a rich depth of flavor, while the quinoa keeps the filling light yet satisfying. Tip: For extra color, use a mix of red, yellow, and orange peppers!

Beef Sausage and Garlic Butter Noodles

This hearty dish combines juicy beef sausage with silky noodles tossed in a rich garlic butter sauce—comfort food at its simplest and tastiest.

Ingredients:

• 8 oz dried egg noodles
• 12 oz smoked beef sausage, sliced into 1/2-inch rounds
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium-high heat, cook the beef sausage slices for 4–5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.
4. Add the cooked noodles and sausage to the skillet, tossing to coat evenly in the garlic butter. Cook for 1–2 minutes to warm through.
5. Remove from heat and stir in the chopped parsley and Parmesan cheese.

The magic here is in the garlic butter clinging to every noodle, with just a hint of heat from the red pepper flakes. It’s a weeknight lifesaver that feels indulgent.

Tip: For extra richness, swap half the butter for a splash of heavy cream in step 3.

Conclusion

With 18 savory beef sausage recipes, there’s something here for every craving—whether it’s a cozy weeknight dinner or a crowd-pleasing party dish. We hope you find a new favorite (or two!) to whip up in your kitchen. Don’t forget to share which recipe you loved most in the comments and pin this roundup for later. Happy cooking!