20 Delicious Recipes with Pork Sausage Everyone Loves

Pork sausage is the ultimate kitchen MVP—juicy, flavorful, and ready to transform any meal into a crowd-pleaser. Whether you’re craving cozy weeknight dinners, hearty breakfasts, or game-day snacks, we’ve got 20 mouthwatering recipes that’ll make this humble ingredient shine. From sizzling skillet dishes to savory bakes, these easy, delicious ideas are sure to become family favorites. Let’s dive in and get cooking!

Spicy Pork Sausage and Peppers Skillet

This one-pan wonder packs bold flavor with minimal cleanup—perfect for busy weeknights when you crave something hearty and a little fiery.

Ingredients:

• 1 lb spicy Italian pork sausage (casings removed)
• 1 large yellow onion, thinly sliced
• 2 bell peppers (red and green), sliced into strips
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add spicy Italian pork sausage, breaking it into crumbles with a spoon. Cook for 5–6 minutes until browned.
2. Add onion and bell peppers, sautéing for 4–5 minutes until softened. Stir in 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute until fragrant.
3. Pour in diced tomatoes (with juices) and simmer for 8–10 minutes, stirring occasionally, until the liquid reduces slightly.
4. Garnish with fresh parsley and serve hot.

The smoky paprika and juicy tomatoes balance the heat from the sausage, while the peppers stay crisp-tender for a satisfying bite. Tip: Serve over creamy polenta or crusty bread to soak up the flavorful sauce.

Creamy Pork Sausage Pasta Bake

This cozy pasta bake is pure comfort in a dish—creamy, hearty, and packed with savory sausage flavor that’ll have everyone asking for seconds.

Ingredients:

• 12 oz rigatoni pasta
• 1 lb Italian pork 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
• 1/2 tsp crushed red pepper flakes
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Cook rigatoni in boiling salted water for 2 minutes less than package instructions. Drain and set aside.
2. In a large skillet over medium heat, brown sausage, breaking it into crumbles, for 5–6 minutes. Add onion and cook for 3 minutes until soft. Stir in garlic, crushed tomatoes, heavy cream, oregano, red pepper flakes, 1 tsp salt, and black pepper. Simmer for 5 minutes.
3. Toss cooked pasta with the sausage mixture and remaining 1/2 tsp salt. Transfer to a 9×13″ baking dish. Top with mozzarella and Parmesan.
4. Bake for 20 minutes until bubbly and golden. Garnish with parsley.

The magic here? The creamy tomato sauce clings to every noodle, while the cheese forms a perfectly gooey crust—no one can resist that combo!

Tip: For extra richness, stir 1/2 cup of the pasta water into the sauce before baking.

Pork Sausage and Cabbage Stir-Fry

This hearty stir-fry is a weeknight lifesaver—savory sausage, tender cabbage, and a touch of sweetness come together in under 30 minutes.

Ingredients:

• 1 lb pork sausage (mild or spicy), casings removed
• 1 small green cabbage (about 6 cups), thinly sliced
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the pork sausage, breaking it into small pieces with a spatula. Cook for 5–6 minutes until browned. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and cook for 3 minutes until softened. Stir in the garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
3. Add the cabbage and cook for 6–8 minutes, stirring occasionally, until wilted and lightly charred in spots. Reduce heat to medium.
4. Return the sausage to the skillet. Add the soy sauce, apple cider vinegar, and brown sugar. Toss everything together and cook for 2 more minutes. Season with salt and black pepper to taste.

The magic here? The cabbage soaks up all the smoky-sweet flavors while keeping a subtle crunch—no soggy veggies here!

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

Cheesy Pork Sausage Stuffed Peppers

These cheesy pork sausage stuffed peppers are a hearty, crowd-pleasing meal that balances smoky sausage, melty cheese, and sweet bell peppers in every bite.

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

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. Add diced onion and cook for 3 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant.
3. Add pork sausage, breaking it up with a spoon, and cook for 6–7 minutes until browned. Stir in 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Remove skillet from heat. Fold in cooked rice, drained diced tomatoes, and 1/2 cup cheddar cheese.
5. Spoon mixture evenly 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 sausage filling contrasts perfectly with the sweet, roasted peppers—plus, the rice soaks up all the flavorful juices. Tip: For extra color, use a mix of red, yellow, and green peppers!

Pork Sausage and Potato Hash

This hearty hash is a one-pan wonder, packed with savory sausage, crispy potatoes, and just the right amount of smoky sweetness. Perfect for weekend brunch or a quick weeknight dinner!

Ingredients:

• 1 lb pork sausage (casings removed if needed)
• 1 lb Yukon Gold potatoes, diced into ½-inch cubes
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp maple syrup
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the pork sausage and cook, breaking it into crumbles with a spatula, for 5–6 minutes 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 4 minutes to crisp one side, then stir and cook for another 4 minutes until golden.
3. Add the onion and bell pepper, stirring to combine. Sprinkle with 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Cook for 5 minutes until veggies soften.
4. Return the sausage to the skillet, drizzle with 2 tbsp maple syrup, and stir everything together. Cook for 2 more minutes to caramelize slightly.
5. Garnish with green onions and serve hot.

The magic here is the balance of smoky paprika and sweet maple syrup—it turns simple ingredients into something seriously addictive. Plus, those crispy potato edges? Chef’s kiss.

Tip: For extra crunch, press the hash down lightly with your spatula in the last minute of cooking to maximize crispy bits.

Pork Sausage and Kale Soup

This hearty soup packs bold flavor with savory sausage, tender kale, and a rich broth—comfort in every spoonful!

Ingredients:

• 1 tbsp olive oil
• 1 lb Italian pork sausage, casings removed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 (15 oz) can diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 4 cups chopped kale, stems removed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese (for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add pork sausage and cook, breaking it into crumbles, until browned (5–6 minutes).
2. Add onion and sauté until soft (3–4 minutes). Stir in garlic and cook for 30 seconds until fragrant.
3. Pour in chicken broth and diced tomatoes (with juices). Add 1 tsp oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Stir in kale and cook until wilted and tender (about 5 minutes).
5. Ladle into bowls and top with Parmesan cheese.

The spicy kick from the sausage and red pepper flakes balances perfectly with the earthy kale—a bowl that’s both rustic and vibrant.

Tip: For extra richness, stir in a splash of heavy cream just before serving.

Pork Sausage Breakfast Casserole

This hearty casserole is a crowd-pleaser, packed with savory sausage, fluffy eggs, and melty cheese—perfect for lazy weekend brunches or holiday mornings.

Ingredients:

• 1 lb pork breakfast sausage, casings removed
• 6 large eggs
• 1 cup whole milk
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups cubed day-old French bread (1-inch pieces)
• 1 1/2 cups shredded cheddar cheese
• 2 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook sausage, breaking it into crumbles, until browned (5–7 minutes). Drain excess fat.
3. In a bowl, whisk eggs, milk, garlic powder, salt, and black pepper until smooth.
4. Layer bread cubes in the baking dish. Top with cooked sausage and 1 cup cheese. Pour egg mixture evenly over everything.
5. Bake uncovered for 35–40 minutes until eggs are set. Sprinkle remaining 1/2 cup cheese on top and bake 5 more minutes until melted.
6. Garnish with parsley if using. Let rest 5 minutes before serving.

The crispy bread soaks up the custardy eggs while the sausage adds a peppery kick—comfort food at its best!

Tip: For extra flavor, swap half the cheddar for pepper jack cheese.

Pork Sausage and Apple Stuffing

This hearty stuffing balances savory sausage with sweet apples and fresh herbs—perfect for dressing up your holiday table or a cozy Sunday supper.

Ingredients:

• 1 lb pork sausage (mild or spicy), casings removed
• 4 cups day-old bread cubes (½-inch pieces)
• 1 large apple, diced (about 1 cup)
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 ½ cups chicken broth
• 1 tsp dried sage
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Brown the sausage: In a large skillet over medium heat, cook the pork sausage, breaking it into crumbles, until no pink remains (5–6 minutes). Transfer to a bowl, leaving drippings in the pan.
2. Sauté the veggies: Melt the butter in the same skillet. Add the onion, celery, and apple; cook until softened (5 minutes). Stir in the garlic, dried sage, dried thyme, salt, and black pepper; cook 1 minute.
3. Combine: In a large bowl, mix the bread cubes, sausage, and veggie mixture. Gradually pour in the chicken broth, tossing until evenly moistened (but not soggy). Fold in the fresh parsley.
4. Bake: Transfer to a greased 9×13-inch baking dish. Cover with foil and bake at 375°F for 25 minutes. Uncover and bake 10–15 more minutes until the top is crispy.

The juicy apple bits and crispy-edged bread make every bite a mix of textures, while the sausage adds just the right richness. Tip: For extra crunch, broil the stuffing for 1–2 minutes at the end—just watch closely!

Pork Sausage and Mushroom Risotto

This creamy, savory risotto is packed with hearty pork sausage and earthy mushrooms—comfort food at its finest, with just enough richness to feel indulgent.

Ingredients:

• 1 tbsp olive oil
• 1 lb Italian pork sausage, casings removed
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups chicken broth, warmed
• ½ cup grated Parmesan cheese
• 2 tbsp unsalted butter
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the 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). Stir in the onion and 2 cloves garlic, cooking until fragrant (1–2 minutes).
3. Add Arborio rice, toasting for 1 minute. Pour in ½ cup white wine, stirring until absorbed.
4. Gradually add warm chicken broth, ½ cup at a time, stirring frequently until liquid is absorbed before adding more (20–25 minutes total).
5. Once rice is tender and creamy, stir in the cooked sausage, ½ cup Parmesan, 2 tbsp butter, ½ tsp salt, and ¼ tsp pepper. Garnish with parsley.

The trick here? Letting the rice soak up the wine and broth slowly—it’s what gives risotto its signature velvety texture. Serve immediately for the best results!

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

Pork Sausage and Sweet Potato Skillet

This hearty one-pan wonder balances savory sausage with caramelized sweet potatoes for a weeknight meal that’s as easy as it is satisfying.

Ingredients

• 1 lb pork sausage (casings removed if needed)
• 2 medium sweet potatoes (about 1 lb), diced into ½-inch cubes
• 1 small yellow onion, diced
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add pork sausage, breaking it into crumbles with a spatula. Cook for 5–6 minutes until browned. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Stir in sweet potatoes and onion, coating them in the oil. Sprinkle with smoked paprika, garlic powder, salt, and black pepper. Cook undisturbed for 4 minutes, then stir and repeat until potatoes are tender (12–15 minutes total).
3. Return sausage to the skillet. Drizzle with maple syrup and apple cider vinegar, tossing to combine. Cook 1–2 minutes until glazed.
4. Garnish with parsley and serve warm.

The maple-vinegar glaze transforms the pan drippings into a sticky-sweet sauce that clings perfectly to every bite.

Tip: For extra crispiness, spread the sweet potatoes in a single layer and resist stirring too often!

Pork Sausage and Spinach Quiche

This hearty quiche is a savory showstopper, with juicy sausage, tender spinach, and a rich custard filling—perfect for brunch or a simple weeknight dinner.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 1/2 lb pork sausage, casings removed
• 1 cup fresh spinach, roughly chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and blind bake for 10 minutes. Remove and set aside.
2. In a skillet over medium heat, cook the pork sausage until browned, breaking it into crumbles, about 5 minutes. Drain excess fat, then stir in the spinach until just wilted, 1–2 minutes. Spread the mixture evenly over the pre-baked crust.
3. In a bowl, whisk together the eggs, heavy cream, cheddar cheese, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Pour over the sausage and spinach.
4. Bake at 375°F for 30–35 minutes, until the center is set and the top is lightly golden. Let cool 10 minutes before slicing.

The crispy-edged custard and savory sausage make every bite satisfying, while the spinach adds a fresh balance. Serve warm or at room temperature—it’s just as good either way!

Tip: For extra flakiness, brush the pre-baked crust with a beaten egg white before adding the filling.

Pork Sausage and Corn Chowder

This hearty chowder is a cozy hug in a bowl, with smoky sausage and sweet corn swimming in a creamy, savory broth.

Ingredients:

• 1 tbsp olive oil
• 1 lb pork sausage (casings removed if needed)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 3 cups chicken broth
• 2 cups frozen corn kernels
• 1 large russet potato, peeled and diced into 1/2-inch cubes
• 1/2 cup heavy cream
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add pork sausage and cook, breaking it up with a spoon, until browned (5–6 minutes).
2. Add onion and sauté until soft (3–4 minutes). Stir in garlic, smoked paprika, thyme, and black pepper; cook for 1 minute until fragrant.
3. Pour in chicken broth, then add corn and potato. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
4. Stir in heavy cream and salt. Simmer for another 5 minutes to thicken slightly.
5. Ladle into bowls and garnish with parsley.

The smoked paprika gives this chowder a subtle depth that pairs perfectly with the sweet corn and rich sausage—comfort food at its finest.

Tip: For extra smokiness, swap half the pork sausage with diced cooked bacon.

Pork Sausage and Zucchini Fritters

These crispy fritters are packed with savory sausage and fresh zucchini, making them a perfect quick dinner or brunch standout.

Ingredients:

• 1 lb pork sausage, casings removed
• 2 medium zucchinis, grated (about 2 cups)
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a large bowl, combine the pork sausage, grated zucchini, flour, Parmesan, egg, garlic powder, salt, black pepper, and red pepper flakes (if using). Mix until well combined.
2. Heat the olive oil in a large skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening slightly into patties. Cook for 4–5 minutes per side until golden brown and cooked through.
3. Transfer to a paper towel-lined plate to drain any excess oil. Repeat with remaining mixture.

The fritters get a delightful crunch from the zucchini while staying juicy thanks to the sausage—no dipping sauce needed!

Tip: Squeeze excess moisture from the grated zucchini with a clean towel to prevent soggy fritters.

Pork Sausage and Lentil Stew

Hearty and packed with smoky depth, this stew is the kind of one-pot wonder that’ll have everyone asking for seconds.

Ingredients

• 1 tbsp olive oil
• 1 lb pork sausage (casings removed)
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup dried green lentils, rinsed
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tbsp apple cider vinegar
• 2 cups chopped kale (stems removed)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add pork sausage and cook, breaking it up, until browned (5–6 minutes). Transfer to a plate.
2. In the same pot, add onion, carrots, and celery. Cook until softened (5 minutes). Stir in garlic, 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute.
3. Add lentils, chicken broth, diced tomatoes, and the cooked sausage. Bring to a boil, then reduce heat to low. Simmer uncovered for 25 minutes, stirring occasionally.
4. Stir in 1 tbsp apple cider vinegar and kale. Cook 5 more minutes until kale wilts and lentils are tender.

The vinegar’s bright tang cuts through the richness of the sausage, making every spoonful perfectly balanced.

Tip: For extra smokiness, use andouille sausage instead of plain pork.

Pork Sausage and Tomato Ragù

This hearty ragù is a weeknight hero—rich, savory, and packed with bold tomato flavor that clings perfectly to pasta.

Ingredients:

• 1 tbsp olive oil
• 1 lb pork sausage (casings removed)
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 (28-oz) can crushed tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 1/4 cup chopped fresh basil

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add pork sausage, breaking it into crumbles with a spoon. Cook for 5–6 minutes until browned.
2. Add onion and cook for 3 minutes until soft. Stir in garlic, 1 tsp oregano, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
3. Pour in crushed tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 15 minutes, stirring occasionally, until thickened.
4. Off heat, stir in 1 tbsp balsamic vinegar and basil.

The balsamic adds a subtle tang that balances the richness of the sausage—trust us, it’s a game-changer.

Tip: For extra depth, let the ragù sit for 10 minutes before serving—the flavors meld beautifully.

Pork Sausage and Broccoli Alfredo

This creamy, hearty pasta dish combines savory sausage, tender broccoli, and a rich Alfredo sauce for a weeknight dinner that feels indulgent yet effortless.

Ingredients:

• 8 oz fettuccine pasta
• 12 oz pork sausage, casings removed
• 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 crushed red pepper flakes (optional)

Instructions:

1. Cook the fettuccine according to package directions until al dente. Drain and set aside.
2. In a large skillet over medium heat, brown the pork sausage, breaking it into crumbles with a spatula, for 5–6 minutes until fully cooked. Transfer to a plate.
3. In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Stir in the heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Simmer for 3–4 minutes until slightly thickened.
4. Add the broccoli to the sauce, cover, and cook for 3 minutes until bright green and tender-crisp. Stir in the cooked sausage and pasta, tossing to coat evenly. Heat for 1–2 minutes until everything is warmed through.

The crispy sausage and fresh broccoli add the perfect contrast to the velvety Alfredo sauce, making every bite satisfying. Tip: For extra richness, stir in a splash of reserved pasta water if the sauce needs thinning.

Pork Sausage and Egg Breakfast Tacos

These hearty breakfast tacos pack a punch with savory sausage, fluffy eggs, and a sprinkle of melty cheese—perfect for fueling up on busy mornings.

Ingredients

• 1/2 lb pork breakfast sausage, casings removed
• 4 large eggs
• 1/4 cup whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 4 small flour tortillas, warmed
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro (optional)
• Hot sauce, for serving

Instructions

1. In a large skillet over medium heat, cook the sausage, breaking it into crumbles with a spatula, until browned and no longer pink, about 5–6 minutes. Transfer to a plate.
2. In a bowl, whisk together the eggs, milk, 1/2 tsp salt, and 1/4 tsp pepper until smooth.
3. Melt the butter in the same skillet over medium-low heat. Pour in the egg mixture and cook, gently stirring, until softly set, about 3–4 minutes.
4. Divide the scrambled eggs among the warmed tortillas. Top with the cooked sausage, shredded cheese, and cilantro (if using). Drizzle with hot sauce.

The magic here? Using the same skillet for the sausage and eggs layers the flavors beautifully—no extra dishes, just extra taste.

Tip: For extra-crispy tortillas, lightly toast them in a dry skillet for 30 seconds per side before filling.

Pork Sausage and Butternut Squash Bake

This hearty bake combines savory sausage with sweet, caramelized squash for a cozy one-pan meal that’s weeknight-friendly but feels special.

Ingredients:

• 1 lb pork sausage (mild or spicy), casings removed
• 4 cups cubed butternut squash (1-inch pieces)
• 1 small yellow onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Toss butternut squash and onion with 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet.
2. Spread squash mixture evenly, then nestle sausage in small clumps throughout the pan. Bake for 20 minutes.
3. Remove from oven, stir gently to flip squash and break up sausage, then sprinkle with 1/2 cup Parmesan. Bake 10 more minutes until squash is tender and cheese is golden.

The maple syrup glazes the squash while the sausage drippings infuse the pan with rich, savory depth—no extra fat needed!

Tip: For crispier sausage, broil for 2–3 minutes at the end (watch closely!).

Pork Sausage and Green Bean Casserole

This hearty casserole combines savory pork sausage with crisp-tender green beans, all smothered in a creamy, cheesy sauce—comfort food at its finest!

Ingredients:

• 1 lb pork sausage (mild or spicy), casings removed
• 1 lb fresh green beans, trimmed and halved
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup French-fried onions (for topping)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook the pork sausage, breaking it into crumbles, until browned (5–6 minutes). Add the diced onion and minced garlic; sauté for 2 minutes until fragrant.
3. Stir in the green beans, condensed soup, milk, shredded cheddar, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3–4 minutes, just until the mixture is warmed through.
4. Transfer to the prepared baking dish and sprinkle French-fried onions evenly on top. Bake for 20–25 minutes until bubbly and the topping is golden.

The crispy fried onions add a delightful crunch against the creamy, sausage-studded filling—no one will guess it comes together so quickly!

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

Pork Sausage and Garlic Bread Pizza

This hearty pizza combines the savory punch of pork sausage with buttery garlic bread crust—a crowd-pleaser that’s ready in under 30 minutes!

Ingredients:

• 1 lb store-bought pizza dough
• 1/2 lb Italian pork sausage, casings removed
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 3 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp dried oregano
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface to a 12-inch circle and transfer to a baking sheet.
2. In a skillet over medium heat, cook pork sausage, breaking it into crumbles, until browned (5–6 minutes). Drain excess fat.
3. Stir minced garlic and 1/4 tsp red pepper flakes (if using) into melted butter. Brush evenly over the pizza dough, leaving a 1/2-inch border.
4. Spread marinara sauce over the buttered crust, then top with cooked sausage, mozzarella, and 1/4 tsp dried oregano.
5. Bake for 12–15 minutes until crust is golden and cheese bubbles. Sprinkle with Parmesan and parsley right after baking.

The garlic butter seeps into the crust as it bakes, giving every bite a crispy, garlicky edge—like pizza and garlic bread had the best possible fusion!

Tip: For extra crunch, pre-bake the brushed dough for 3 minutes before adding toppings.

Conclusion

With 20 mouthwatering ways to enjoy pork sausage, this roundup has something for every craving—from cozy breakfasts to hearty dinners. We hope you find a new favorite! Don’t forget to leave a comment sharing which recipe you loved most, and pin this article to your Pinterest board for easy access. Happy cooking!