20 Flavorful Recipes with Beef Sausage for Every Occasion

Craving something hearty, flavorful, and oh-so-satisfying? Look no further than beef sausage—your secret weapon for quick dinners, cozy comfort food, and crowd-pleasing meals any night of the week. Whether you’re whipping up a speedy skillet dish or simmering a slow-cooked favorite, we’ve rounded up 20 delicious recipes that’ll make this versatile ingredient the star of your table. Hungry yet? Let’s dive in!

Beef Sausage and Pepper Skillet

This one-pan wonder is a weeknight hero—juicy beef sausage and colorful peppers mingle in a savory, slightly smoky sauce that’s ready in under 30 minutes.

Ingredients:

• 1 lb beef sausage links, sliced into ½-inch rounds
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup low-sodium chicken broth
• 1 tbsp Worcestershire sauce
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the sausage and cook for 5 minutes, turning occasionally, until browned. Transfer to a plate.
2. In the same skillet, add the bell peppers and onion. Cook for 5 minutes, stirring occasionally, until softened. Stir in 2 cloves minced garlic, 1 tsp smoked paprika, ½ tsp oregano, ½ tsp salt, and ¼ tsp black pepper; cook for 1 minute until fragrant.
3. Pour in ½ cup chicken broth and 1 tbsp Worcestershire sauce, scraping up any browned bits. Return the sausage to the skillet and simmer for 3–4 minutes until the liquid reduces slightly.
4. Garnish with fresh parsley and serve warm.

The smoky paprika and Worcestershire sauce create a rich, umami-packed glaze that clings perfectly to every bite. Tip: Serve over creamy polenta or crusty bread to soak up the extra sauce!

Creamy Beef Sausage Pasta

This rich and hearty pasta dish comes together in under 30 minutes, making it a weeknight hero with its smoky sausage and velvety sauce.

Ingredients:

• 8 oz uncooked penne pasta
• 1 tbsp olive oil
• 12 oz smoked beef sausage, sliced into ¼-inch rounds
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp crushed red pepper flakes
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook penne according to package directions. Drain, reserving ½ cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add sausage and cook 4–5 minutes until browned. Stir in garlic, smoked paprika, and red pepper flakes; cook 30 seconds until fragrant.
3. Reduce heat to medium-low. Pour in heavy cream and simmer 3 minutes, stirring occasionally. Add Parmesan, salt, and black pepper, stirring until melted.
4. Toss cooked pasta into the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Garnish with parsley.

The smoky paprika and creamy Parmesan create a luxurious sauce that clings perfectly to every noodle—no one will guess how simple it is!

Tip: For extra depth, deglaze the pan with ¼ cup white wine after browning the sausage.

Beef Sausage and Cabbage Stir-Fry

This hearty stir-fry is a weeknight savior—packed with smoky sausage, tender cabbage, and a savory-sweet glaze that clings to every bite.

Ingredients:

• 1 lb smoked beef sausage, sliced into ½-inch rounds
• 1 small green cabbage, thinly sliced (about 6 cups)
• 1 small yellow onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• ½ tsp crushed red pepper flakes (optional)
• ½ tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the sausage and cook, stirring occasionally, until browned (5–6 minutes). Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the skillet. Toss in the onion and cook until softened (2–3 minutes). Stir in the cabbage and cook until slightly wilted but still crisp (4–5 minutes).
3. Return the sausage to the skillet. Add 2 tbsp soy sauce, 1 tbsp honey, 1 tsp garlic powder, ½ tsp red pepper flakes (if using), and ½ tsp black pepper. Toss everything together and cook for another 2 minutes until the sauce glazes the ingredients.

The magic here? The cabbage stays just crunchy enough to contrast the juicy sausage, while the honey and soy sauce create a sticky-sweet balance.

Tip: Swap in turkey sausage for a lighter twist—just add an extra drizzle of oil to prevent sticking.

Spicy Beef Sausage Jambalaya

This hearty jambalaya packs a smoky, spicy punch with tender beef sausage and perfectly cooked rice—comfort food with a Cajun twist!

Ingredients:

• 1 tbsp olive oil
• 12 oz spicy beef sausage, sliced into rounds
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust for heat)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the sliced spicy beef sausage and cook for 4–5 minutes until browned. Remove with a slotted spoon and set aside.
2. In the same pot, sauté the onion, bell pepper, and celery for 5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
3. Stir in the diced tomatoes, rice, chicken broth, 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. Return the sausage to the pot, stir gently, and cook uncovered for 5 more minutes until the rice is tender and liquid is absorbed. Garnish with green onions before serving.

The magic here? Letting the rice soak up all those bold spices and sausage drippings for a one-pot wonder that’s deeply flavorful without being overly fussy.

Tip: For extra smokiness, swap half the chicken broth with beef broth or add a dash of liquid smoke with the spices.

Beef Sausage and Potato Hash

This hearty hash is a one-pan wonder, packed with smoky sausage, crispy potatoes, and just the right amount of caramelized onions for a cozy breakfast or brunch.

Ingredients:

• 1 lb beef sausage links, casings removed and crumbled
• 1 1/2 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the crumbled beef sausage and cook for 5–6 minutes, breaking it up with a spatula, until browned. Transfer to a plate.
2. In the same skillet, add the remaining 1 tbsp olive oil, then toss in the potatoes. Cook undisturbed for 5 minutes to crisp one side, then stir and cook another 5 minutes until golden.
3. Add the onion and bell pepper, stirring to combine. Sprinkle with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 8–10 minutes, stirring occasionally, until veggies are tender.
4. Return the sausage to the skillet, stirring to heat through. Garnish with fresh parsley before serving.

The magic here? Letting the potatoes sit undisturbed at first—that’s the secret to those crispy edges we love. Serve with a fried egg on top for extra decadence!

Tip: For extra-crispy potatoes, parboil diced potatoes for 5 minutes, drain well, then proceed with the recipe.

Beef Sausage Stuffed Bell Peppers

These hearty stuffed peppers are packed with savory beef sausage, melty cheese, and just the right amount of spice—comfort food that feels fancy without the fuss.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb beef sausage, casings removed
• 1 cup cooked white rice
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Brush bell peppers inside and out with 1 tbsp olive oil and place upright in a baking dish.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook for 30 seconds.
3. Add beef sausage, breaking it up with a spoon, and cook until browned, 5–6 minutes. Drain excess fat.
4. Stir in rice, diced tomatoes, oregano, smoked paprika, salt, and black pepper. Cook for 2 minutes, then remove from heat and fold in 1/2 cup cheese.
5. Spoon filling into peppers, top with remaining 1/2 cup cheese, and bake for 25–30 minutes until peppers are tender and cheese is bubbly.

The smoky paprika and juicy tomatoes balance the richness of the sausage, while the peppers stay crisp-tender for the perfect bite. Tip: For extra flavor, swap the rice for quinoa or cauliflower rice!

Beef Sausage and Lentil Soup

This hearty soup is a cozy hug in a bowl, with smoky sausage and tender lentils simmered in a rich, savory broth.

Ingredients:

• 1 tbsp olive oil
• 12 oz beef sausage, sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 cup dried green or brown lentils, rinsed
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• ½ tsp black pepper
• 2 cups baby spinach
• 1 tbsp red wine vinegar

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add beef sausage and cook for 4–5 minutes until browned. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in 3 garlic cloves, 1 tsp smoked paprika, and 1 tsp dried thyme; cook for 1 minute until fragrant.
3. Add lentils, 4 cups chicken broth, diced tomatoes, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
4. Return the sausage to the pot. Stir in 2 cups baby spinach and 1 tbsp red wine vinegar. Simmer uncovered for 5 minutes until spinach wilts.

The splash of vinegar at the end brightens the deep, smoky flavors, making every spoonful irresistible.

Tip: For extra richness, sprinkle with grated Parmesan before serving.

Beef Sausage and Mushroom Risotto

This hearty risotto combines savory beef sausage and earthy mushrooms for a comforting dish that feels like a warm 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, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken broth, warmed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the beef sausage and cook, breaking it into small pieces, until browned (5–6 minutes). Transfer to a plate.
2. In the same skillet, add the mushrooms and cook until softened (4–5 minutes). Stir in the onion and garlic, cooking until fragrant (2 minutes).
3. Add the Arborio rice, stirring to coat in the oil. Pour in the 1/2 cup white wine and simmer until mostly absorbed (2 minutes).
4. Gradually add the warm chicken broth, 1/2 cup at a time, stirring frequently until each addition is absorbed before adding more (20–25 minutes total).
5. Stir in the 1/2 tsp salt, 1/4 tsp black pepper, Parmesan cheese, and 2 tbsp butter until creamy. Fold in the cooked sausage and garnish with parsley.

The key here is patience—letting the rice slowly soak up the broth creates that signature velvety texture. The beef sausage adds a rich depth that pairs perfectly with the earthy mushrooms.

Tip: Keep the broth warm in a small saucepan to maintain even cooking.

Beef Sausage Breakfast Burritos

These hearty breakfast burritos pack bold flavor with savory beef sausage, fluffy eggs, and melty cheese—perfect for fueling up on busy mornings.

Ingredients:

• 4 large flour tortillas (10-inch)
• 1/2 lb beef breakfast sausage, casings removed
• 4 large eggs, beaten
• 1/4 cup whole milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Hot sauce (optional, for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add beef sausage, breaking it into crumbles with a spatula. Cook for 5–6 minutes until browned. Transfer to a plate.
2. In the same skillet, sauté diced bell pepper and onion for 3–4 minutes until softened.
3. Whisk together eggs, 1/4 cup milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Pour into the skillet and scramble over medium-low heat for 2–3 minutes until just set.
4. Stir in cooked sausage and 1/2 cup cheddar cheese until melted. Remove from heat.
5. Divide the mixture among 4 tortillas, fold into burritos, and toast seam-side down in a dry skillet for 1–2 minutes per side to crisp.

The crispy tortilla contrast with the creamy, cheesy filling makes these burritos irresistible. Serve with hot sauce for an extra kick!

Tip: Wrap leftovers tightly in foil and freeze for up to a month—reheat in the oven at 350°F for 15 minutes.

Beef Sausage and Kale Stew

This hearty stew combines smoky beef sausage with tender kale and creamy white beans for a comforting one-pot meal that’s ready in under an hour.

Ingredients:

• 1 tbsp olive oil
• 12 oz smoked beef sausage, sliced into ½-inch rounds
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 4 cups chopped kale (stems removed)
• 1 (15 oz) can white beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 3 cups chicken broth
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the sliced 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 soft. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Stir in 4 cups chopped kale, 1 tsp smoked paprika, ½ tsp thyme, ½ tsp salt, and ¼ tsp black pepper. Cook for 2 minutes until kale wilts slightly.
4. Pour in 3 cups chicken broth, 1 can diced tomatoes, and 1 can white beans. Return the sausage to the pot. Bring to a simmer, then reduce heat and cook uncovered for 20 minutes, stirring occasionally.

The smoky sausage infuses the broth with rich flavor, while the kale stays vibrantly green for a satisfying bite. Serve with crusty bread to soak up every last drop!

Tip: For extra depth, swap half the broth for a dark beer like stout.

Beef Sausage and Cheese Quesadillas

These hearty quesadillas pack smoky beef sausage and melty cheese into every bite—perfect for a quick weeknight dinner or game-day snacking.

Ingredients

• 4 large flour tortillas (10-inch)
• 1/2 lb smoked beef sausage, sliced into 1/4-inch rounds
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• Sour cream and salsa, for serving

Instructions

1. Heat olive oil in a large skillet over medium-high. Add beef sausage, red bell pepper, and red onion. Cook for 5 minutes, stirring occasionally, until sausage is lightly browned and veggies soften. Sprinkle with cumin, smoked paprika, and salt; stir to coat.
2. Lay tortillas flat. Sprinkle 1/4 cup Monterey Jack cheese over half of each tortilla, then divide the sausage mixture evenly on top. Top with remaining cheese, then fold tortillas in half.
3. Wipe the skillet clean and return to medium heat. Cook each quesadilla for 2–3 minutes per side, pressing gently with a spatula, until golden and crisp with melted cheese.
4. Slice into wedges and serve warm with sour cream and salsa.

The smoky sausage and gooey cheese create a crave-worthy contrast against the crispy tortilla—no one can resist that first pull-apart bite!

Tip: For extra crunch, brush the outside of the tortillas with a little olive oil before cooking.

Beef Sausage and Sweet Potato Casserole

This hearty casserole is a cozy one-pan wonder, blending savory beef sausage with caramelized sweet potatoes for a dish that’s as satisfying as it is simple.

Ingredients:

• 1 lb beef sausage links, sliced into ½-inch rounds
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 small yellow onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• ½ cup shredded cheddar cheese (optional)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes and onion with 2 tbsp olive oil, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp thyme, 1 tsp salt, and ½ tsp black pepper until evenly coated.
2. Spread the mixture in a 9×13-inch baking dish. Nestle the sliced beef sausage among the sweet potatoes.
3. Bake for 30 minutes, stirring halfway, until sweet potatoes are tender and sausage is browned.
4. Sprinkle with ½ cup cheddar cheese (if using) and bake 5 more minutes until melted. Garnish with fresh parsley.

The smoky paprika and thyme elevate the natural sweetness of the potatoes, while the sausage adds a juicy, savory punch—no pre-cooking required!

Tip: For extra crispiness, broil for 2–3 minutes after baking (watch closely to avoid burning).

Beef Sausage and Broccoli Alfredo

This creamy, hearty pasta dish is a weeknight hero—packed with savory beef sausage, tender broccoli, and a velvety Alfredo sauce that clings to every bite.

Ingredients:

• 8 oz fettuccine pasta
• 12 oz beef sausage, sliced into 1/2-inch rounds
• 2 cups broccoli florets
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook the fettuccine according to package instructions. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat a large skillet over medium-high. Add beef sausage and cook for 5–6 minutes until browned. Transfer to a plate.
3. In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Pour in heavy cream, stirring to combine.
4. Simmer sauce for 3–4 minutes until slightly thickened. Stir in Parmesan, salt, black pepper, and red pepper flakes (if using).
5. Add broccoli and cooked sausage to the skillet. Toss with sauce for 2–3 minutes until broccoli is bright green and tender-crisp.
6. Fold in cooked pasta, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.

The smoky beef sausage balances the rich Alfredo perfectly, while the broccoli adds a fresh crunch. It’s comfort food that still feels vibrant!

Tip: For extra depth, sear the sausage in a cast-iron skillet—those crispy edges add great texture.

Beef Sausage and Egg Breakfast Muffins

These hearty breakfast muffins pack savory beef sausage, fluffy eggs, and melty cheese into a grab-and-go bite—perfect for busy mornings.

Ingredients:

• 8 oz raw beef sausage, casings removed
• 6 large eggs
• 1/4 cup whole milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced bell pepper
• 2 tbsp chopped green onion
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Cooking spray

Instructions:

1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin with cooking spray.
2. In a skillet over medium heat, cook beef sausage, breaking it into crumbles, until browned (5–6 minutes). Drain excess fat.
3. In a bowl, whisk together eggs, milk, garlic powder, salt, and black pepper until smooth.
4. Divide sausage crumbles evenly among muffin cups. Top with bell pepper, green onion, and cheddar cheese.
5. Pour egg mixture into each cup, filling 3/4 full. Bake for 18–20 minutes until centers are set and edges are lightly golden.

The crispy sausage edges and fluffy egg texture make these muffins irresistible—plus, they freeze beautifully for meal prep!

Tip: For extra flavor, swap cheddar for pepper jack cheese and add a pinch of smoked paprika to the egg mix.

Beef Sausage and Spinach Stuffed Shells

These hearty Beef Sausage and Spinach Stuffed Shells are a crowd-pleasing comfort dish—packed with savory flavor and just the right amount of cheesy goodness.

• 20 jumbo pasta shells
• 1 lb ground beef sausage (mild or spicy)
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (15 oz) container ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a skillet over medium heat, cook beef sausage until browned, breaking it into crumbles. Drain excess fat.
3. In a bowl, mix cooked sausage, spinach, ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic powder, oregano, salt, and black pepper.
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 marinara sauce and sprinkle with remaining 1/2 cup mozzarella. Bake for 25 minutes until bubbly and golden.

The crispy-cheesy top contrasts perfectly with the creamy, herbed filling—making every bite irresistible.

Tip: For extra richness, drizzle shells with a little olive oil before baking.

Beef Sausage and Cornbread Casserole

This hearty casserole combines smoky beef sausage with sweet cornbread for a comforting dish that’s perfect for weeknight dinners or potlucks.

Ingredients

• 1 lb beef sausage, sliced into ½-inch rounds
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• ¼ cup granulated sugar
• 1 cup buttermilk
• 1 large egg
• ¼ cup unsalted butter, melted
• 1 (15 oz) can creamed corn
• 1 cup shredded cheddar cheese
• ½ tsp smoked paprika

Instructions

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the beef sausage until browned, about 5 minutes. Drain excess fat and set aside.
3. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 1 tsp salt, and ¼ cup sugar.
4. In another bowl, mix 1 cup buttermilk, 1 egg, and ¼ cup melted butter. Pour into dry ingredients and stir until just combined.
5. Fold in the creamed corn, 1 cup cheddar cheese, and ½ tsp smoked paprika. Spread half the batter into the baking dish.
6. Layer the cooked sausage evenly over the batter, then top with remaining batter.
7. Bake for 30–35 minutes until golden and a toothpick inserted comes out clean.

The crispy cornbread crust contrasts beautifully with the juicy sausage, while the creamed corn keeps every bite tender. Serve it warm with a drizzle of honey for a sweet-savory twist!

Tip: For extra heat, swap the smoked paprika for ½ tsp cayenne pepper.

Beef Sausage and Tomato Basil Soup

This hearty soup combines smoky beef sausage with bright tomatoes and fresh basil for a cozy bowl that’s ready in under an hour.

Ingredients:

• 1 tbsp olive oil
• 12 oz smoked beef sausage, sliced into ½-inch rounds
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh basil, thinly sliced
• ½ cup heavy cream (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the beef sausage and cook for 5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. In the same pot, sauté the onion for 3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
3. Stir in the crushed tomatoes, chicken broth, 1 tsp oregano, ½ tsp salt, and ¼ tsp black pepper. Bring to a simmer, then reduce heat and cook uncovered for 20 minutes.
4. Return the sausage to the pot. Stir in the ¼ cup basil and ½ cup heavy cream (if using). Simmer for 5 more minutes.

The creamy tomato broth balances the smoky sausage perfectly, while the fresh basil adds a pop of brightness at the end.

Tip: For extra richness, top with grated Parmesan and a drizzle of olive oil before serving.

Beef Sausage and Zucchini Fritters

These beef sausage and zucchini fritters are crispy on the outside, tender inside, and packed with savory flavor—perfect for a quick weeknight dinner or a fun appetizer.

• 1 lb beef sausage, casings removed
• 2 medium zucchinis, grated (about 2 cups)
• 1/4 cup finely diced onion
• 1 large egg, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

1. In a large bowl, combine the beef sausage, grated zucchini, diced onion, egg, flour, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening slightly with a spatula.
3. Cook for 3–4 minutes per side, until golden brown and cooked through. Work in batches, adding more oil if needed.
4. Transfer to a paper towel-lined plate to drain excess oil.

The grated zucchini keeps these fritters juicy while the sausage adds a rich, meaty depth—no dipping sauce required!

Tip: For extra crispiness, press the grated zucchini in a clean towel to remove excess moisture before mixing.

Beef Sausage and Black Bean Chili

This hearty chili packs smoky depth from beef sausage and a touch of sweetness from fire-roasted tomatoes—perfect for cozy weeknights when you crave big flavor with little fuss.

Ingredients

• 1 tbsp olive oil
• 1 lb smoked beef sausage, sliced into ½-inch rounds
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 (15-oz) can fire-roasted diced tomatoes
• 2 (15-oz) cans black beans, drained and rinsed
• 1 cup chicken broth
• ½ tsp salt
• ¼ tsp black pepper
• Optional toppings: shredded cheese, sour cream, cilantro

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Add beef sausage and cook 4–5 minutes until browned. Transfer to a plate.
2. In the same pot, sauté onion and bell pepper for 5 minutes until soft. Add garlic, 1 tbsp chili powder, 1 tsp cumin, and ½ tsp smoked paprika; cook 1 minute until fragrant.
3. Stir in fire-roasted tomatoes, black beans, 1 cup chicken broth, ½ tsp salt, and ¼ tsp black pepper. Return sausage to the pot. Simmer uncovered 20 minutes, stirring occasionally, until slightly thickened.

The smoky sausage and creamy black beans create a rich texture that’s even better the next day—if you can wait that long!

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

Beef Sausage and Garlic Herb Flatbread

This hearty flatbread is packed with savory beef sausage, fresh herbs, and a garlicky kick—perfect for a quick weeknight dinner or game-day snack.

Ingredients:

• 1 lb beef sausage, casings removed
• 1 pre-made flatbread or naan (about 10-inch size)
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add beef sausage and cook, breaking it into crumbles, for 6–8 minutes until browned. Drain excess fat.
2. Brush the flatbread with remaining 1 tbsp olive oil. Sprinkle minced garlic evenly over the surface, then top with cooked sausage, oregano, thyme, and red pepper flakes.
3. Scatter mozzarella and Parmesan over the sausage. Bake for 10–12 minutes until the cheese is bubbly and the edges are crisp.
4. Remove from oven, sprinkle with parsley, and season with salt and black pepper to taste. Slice and serve warm.

The crispy edges and melty cheese make this flatbread irresistible, while the garlic and herbs cut through the richness of the sausage for a balanced bite.

Tip: For extra freshness, add a drizzle of lemon juice or a handful of arugula after baking.

Conclusion

With 20 delicious ways to enjoy beef sausage, this roundup has something for every occasion—whether it’s a cozy weeknight dinner or a weekend gathering. We hope these recipes inspire you to get cooking! Don’t forget to share your favorites in the comments and pin this article to your Pinterest boards for easy access. Happy cooking!