18 Flavorful Summer Sausage Recipes for Dinner Delights

Summer nights call for easy, delicious dinners—and what better way to answer than with smoky, savory sausage? Whether you’re firing up the grill or keeping it simple on the stovetop, these 18 flavorful summer sausage recipes are packed with bold tastes and effortless charm. From zesty skewers to cozy one-pan wonders, get ready to turn every meal into a mouthwatering delight. Let’s dive in!

Grilled Summer Sausage and Vegetable Skewers

These skewers are a summer grilling dream—juicy sausage, smoky charred veggies, and a tangy glaze that brings it all together.

Ingredients:

• 1 lb smoked summer sausage, cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch chunks
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat grill to medium-high (about 400°F). Soak wooden skewers in water for 15 minutes to prevent burning.
2. In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp honey, 1 tbsp Dijon mustard, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
3. Thread sausage, bell pepper, zucchini, and red onion onto skewers, alternating ingredients.
4. Brush skewers generously with the glaze. Grill for 10–12 minutes, turning every 3 minutes and brushing with more glaze, until sausage is browned and veggies are tender with light char marks.

The honey-mustard glaze caramelizes into a sticky-sweet crust, balancing the smoky sausage and crisp-tender veggies perfectly.

Tip: If using metal skewers, skip soaking—just give them a quick oil spray to prevent sticking.

Summer Sausage and Cheddar Stuffed Bell Peppers

These hearty stuffed peppers are packed with smoky summer sausage and melty cheddar—perfect for a quick weeknight dinner that feels special.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tbsp olive oil
• 1/2 lb summer sausage, diced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked white rice
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Place hollowed-out bell peppers in a baking dish and drizzle with 1 tbsp olive oil.
2. In a skillet over medium heat, cook summer sausage and onion for 5 minutes until sausage is lightly browned. Add garlic and cook 1 minute more.
3. Stir in rice, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat and fold in 1 cup cheddar cheese and parsley.
4. Spoon mixture into peppers, top with remaining 1/2 cup cheddar, and bake uncovered for 25–30 minutes until peppers are tender and cheese is bubbly.

The smoky sausage and sharp cheddar create a bold, savory filling that contrasts beautifully with the sweet bell peppers.

Tip: For extra crunch, broil the stuffed peppers for 1–2 minutes at the end.

Creamy Summer Sausage Pasta Bake

This hearty pasta bake is packed with smoky sausage, tender veggies, and a rich, cheesy sauce—comfort food that’s perfect for busy weeknights or casual gatherings.

Ingredients:

• 12 oz penne pasta
• 1 tbsp olive oil
• 1 lb smoked summer sausage, sliced into rounds
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Cook penne according to package directions until al dente; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add summer sausage and cook for 3–4 minutes until lightly browned. Add onion, bell pepper, and garlic; sauté for 5 minutes until softened.
3. Stir in cream of mushroom soup, milk, smoked paprika, and black pepper until smooth. Simmer for 2 minutes, then remove from heat.
4. Toss cooked pasta with the sausage mixture and 1 cup of cheddar cheese. Transfer to a greased 9×13″ baking dish and top with remaining 1/2 cup cheese.
5. Bake for 20 minutes until bubbly and golden. Garnish with fresh parsley.

The smoky sausage and creamy sauce soak into the pasta as it bakes, creating layers of bold flavor in every bite.

Tip: For extra crunch, sprinkle buttery breadcrumbs over the cheese before baking.

Summer Sausage and Potato Hash

This hearty, one-pan hash is packed with smoky sausage and crispy potatoes—perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients:

• 1 lb summer sausage, sliced into ½-inch rounds
• 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 garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally, for 12–15 minutes until golden and tender.
2. Push potatoes to one side of the skillet. Add summer sausage and cook for 3–4 minutes until lightly browned.
3. Stir in onion, bell pepper, garlic powder, smoked paprika, salt, and black pepper. Cook for 5–6 minutes, until veggies soften.
4. Remove from heat and garnish with fresh parsley.

The smoky paprika and crispy-edged potatoes make this hash irresistible—plus, it all comes together in one pan for easy cleanup!

Tip: For extra crispiness, press the hash down lightly with a spatula during the last few minutes of cooking.

Summer Sausage and Spinach Quiche

This hearty quiche is packed with smoky summer sausage and fresh spinach, all nestled in a buttery crust—perfect for brunch or a simple weeknight dinner.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup diced summer sausage
• 1 cup fresh spinach, roughly chopped
• 1/2 cup shredded cheddar cheese

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 let cool slightly.
2. In a large bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and garlic powder until smooth.
3. Scatter the summer sausage, spinach, and cheddar cheese evenly over the pre-baked crust. Pour the egg mixture over the top.
4. Bake at 375°F for 35–40 minutes, until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The smoky sausage and creamy custard balance beautifully with the fresh bite of spinach—this quiche is just as good warm or at room temperature!

Tip: For extra flavor, brown the sausage in a skillet before adding it to the quiche.

Summer Sausage and Mushroom Risotto

This creamy risotto gets a smoky, savory kick from summer sausage and earthy mushrooms—perfect for a cozy yet impressive weeknight dinner.

Ingredients:

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 lb summer sausage, diced
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely chopped
• 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
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the summer sausage and cook for 3–4 minutes until lightly browned. Remove with a slotted spoon and set aside.
2. In the same skillet, add the mushrooms and cook for 5 minutes until tender. Stir in the onion and garlic, cooking for 2 more minutes until fragrant.
3. Add the Arborio rice and toast for 1 minute, stirring constantly. Pour in the 1/2 cup white wine and cook until mostly absorbed.
4. Gradually add the warm chicken broth, 1/2 cup at a time, stirring frequently and allowing each addition to absorb before adding more (about 20 minutes total). Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Once the rice is creamy and al dente, stir in the Parmesan cheese, reserved sausage, and parsley. Serve immediately.

The smoky sausage and umami-rich mushrooms melt into the risotto, creating layers of flavor in every bite. Tip: For extra richness, stir in another pat of butter just before serving.

Summer Sausage and Corn Chowder

This hearty chowder is packed with smoky sausage and sweet corn—comfort in a bowl that comes together in under 30 minutes!

Ingredients:

• 1 tbsp olive oil
• 1 lb summer sausage, diced
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 3 cups fresh or frozen corn kernels
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the summer sausage and cook for 3–4 minutes until lightly browned. Remove with a slotted spoon and set aside.
2. In the same pot, sauté the onion and garlic for 2 minutes until fragrant. Add the bell pepper and cook for another 3 minutes.
3. Stir in the corn, 4 cups chicken broth, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 10 minutes.
4. Return the sausage to the pot, then stir in the 1 cup heavy cream. Simmer for 5 more minutes until slightly thickened.
5. Garnish with 2 tbsp parsley before serving.

The smoky sausage and sweet corn create a perfect balance, while the cream adds just the right richness without weighing it down.

Tip: For extra depth, swap half the broth with beer (like a lager) and add a pinch of cayenne.

Summer Sausage and Black Bean Tacos

These hearty tacos pack smoky, savory flavor with a quick-prep twist—perfect for busy weeknights when you crave something satisfying but fuss-free.

Ingredients:

• 8 oz smoked summer sausage, sliced into ¼-inch rounds
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup diced red bell pepper
• ½ cup diced red onion
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• 8 small corn tortillas, warmed
• Fresh cilantro, lime wedges, and crumbled queso fresco for serving

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add summer sausage and cook for 3–4 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, add remaining 1 tbsp olive oil, red bell pepper, and red onion. Sauté for 4 minutes until softened.
3. Stir in black beans, 1 tsp cumin, ½ tsp smoked paprika, and ½ tsp salt. Cook for 2 minutes, mashing some beans lightly with a spoon for texture.
4. Return sausage to the skillet and toss everything together until heated through, about 1 minute.
5. Serve in warmed tortillas, topped with cilantro, queso fresco, and a squeeze of lime.

The smoky sausage and creamy black beans create a bold contrast, while the quick stovetop method means dinner’s ready in under 20 minutes.

Tip: For extra crunch, char the tortillas directly over a gas flame for 10 seconds per side.

Summer Sausage and Zucchini Fritters

These crispy fritters are packed with savory summer sausage and fresh zucchini—perfect for a quick weeknight dinner or a fun appetizer for gatherings.

Ingredients:

• 1 medium zucchini, grated (about 1 1/2 cups)
• 1/2 lb summer sausage, finely diced
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the zucchini, summer sausage, flour, Parmesan, egg, parsley, garlic powder, salt, and pepper. Mix until well combined.
3. Heat olive oil in a large skillet over medium heat. Scoop 2-tbsp portions of the mixture into the pan, flattening slightly into patties. Cook for 3–4 minutes per side until golden brown and crispy.
4. Transfer to a paper towel-lined plate to drain. Repeat with remaining batter, adding more oil if needed.

The smoky sausage and tender zucchini create a satisfying bite with just the right crunch—great for dipping in ranch or marinara!

Tip: For extra crispiness, press the fritters gently with a spatula while cooking.

Summer Sausage and Tomato Galette

This rustic galette is a showstopper with its flaky crust, smoky sausage, and juicy tomatoes—perfect for a summer picnic or weeknight dinner.

Ingredients:

• 1 store-bought pie crust (or homemade, rolled to 12-inch round)
• 1/2 lb summer sausage, thinly sliced
• 1 large heirloom tomato, sliced 1/4-inch thick
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place pie crust on the prepared sheet. Sprinkle mozzarella evenly over the center, leaving a 2-inch border.
3. Arrange summer sausage and tomato slices over the cheese. Drizzle with 1 tbsp olive oil, then sprinkle with 1 tsp oregano, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
4. Fold the edges of the crust over the filling, pleating as you go. Brush crust with beaten egg.
5. Bake for 25–30 minutes until golden brown. Let cool 5 minutes before slicing.

The contrast of the crisp crust, melty cheese, and tangy tomatoes makes every bite irresistible. Tip: For extra flavor, drizzle with balsamic glaze after baking!

Summer Sausage and Sweet Potato Casserole

This hearty casserole combines smoky summer sausage with caramelized sweet potatoes for a comforting dish that’s packed with bold flavor.

Ingredients:

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

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, toss sweet potatoes and onion with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp salt, and ½ tsp black pepper until evenly coated.
3. Spread the mixture in the baking dish and bake for 25 minutes, stirring halfway, until sweet potatoes are tender.
4. Arrange summer sausage slices over the sweet potatoes, then sprinkle with 1 cup cheddar cheese. Bake for another 15 minutes until cheese is melted and bubbly.
5. Garnish with 2 tbsp fresh parsley before serving.

The smoky sausage and sweet potatoes caramelize together, creating a rich, slightly sweet-and-savory bite that’s irresistible.

Tip: For extra crispiness, broil for 2–3 minutes after baking—just keep an eye on it!

Summer Sausage and Broccoli Alfredo

This creamy, hearty pasta dish is a weeknight hero—packed with smoky sausage, tender broccoli, and a velvety Alfredo sauce that comes together in minutes.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 12 oz smoked summer sausage, sliced into ¼-inch rounds
• 2 cups small broccoli florets
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Instructions:

1. Cook the fettuccine according to package directions. Drain, reserving ½ cup pasta water.
2. While pasta cooks, heat a large skillet over medium-high. Add the summer sausage and cook for 4–5 minutes until lightly browned. Transfer to a plate.
3. In the same skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant. Pour in the heavy cream, Parmesan, salt, black pepper, and red pepper flakes (if using). Simmer for 3–4 minutes, stirring constantly, until slightly thickened.
4. Add the broccoli florets and ¼ cup reserved pasta water to the sauce. Cover and cook for 3 minutes until broccoli is bright green and tender-crisp.
5. Stir in the cooked pasta and sausage, tossing to coat. Add more pasta water if needed for a silky consistency. Serve immediately.

The smoky sausage and fresh broccoli balance the rich Alfredo perfectly, while a hint of red pepper flakes adds just the right kick. Tip: For extra flavor, sear the sausage in batches—it’ll get crispier edges!

Summer Sausage and Rice Stuffed Peppers

These hearty stuffed peppers are packed with smoky summer sausage and fluffy rice—perfect for a weeknight dinner that feels a little special.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked white rice
• 1/2 lb summer sausage, diced
• 1/2 cup diced yellow onion
• 1 clove garlic, minced
• 1/2 cup shredded cheddar cheese
• 1/4 cup chicken broth
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Place peppers cut-side-up in a baking dish and drizzle with 1 tbsp olive oil. Bake for 10 minutes to soften slightly.
2. Meanwhile, heat a skillet over medium. Add summer sausage, 1/2 cup diced onion, and 1 clove minced garlic. Cook for 5 minutes until onions soften.
3. Stir in cooked rice, 1/4 cup chicken broth, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until liquid is absorbed.
4. Fill peppers with the sausage-rice mixture, top with 1/2 cup cheddar cheese, and bake for 20 minutes until cheese is bubbly and peppers are tender.

The smoky sausage and melty cheese create a satisfying contrast with the sweet, tender peppers—no extra sauce needed!

Tip: For a crispy cheese topping, broil for the last 2 minutes of baking.

Summer Sausage and Kale Soup

This hearty soup is packed with smoky sausage, tender kale, and savory broth—perfect for a quick weeknight dinner that feels like a hug in a bowl.

Ingredients:

• 1 tbsp olive oil
• 12 oz smoked summer sausage, sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• ½ tsp black pepper
• 4 cups chopped kale, stems removed
• ½ tsp salt

Instructions:

1. Heat olive oil in a large pot over medium heat. Add summer sausage and cook for 3–4 minutes until lightly browned. Remove with a slotted spoon and set aside.
2. In the same pot, sauté onion for 4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
3. Pour in chicken broth and diced tomatoes, scraping up any browned bits. Stir in thyme, black pepper, and salt. Bring to a simmer.
4. Add kale and cook for 5 minutes until wilted. Return sausage to the pot and heat through for 2 minutes.

The smoky sausage infuses the broth with rich flavor, while the kale adds a fresh, slightly peppery bite—no need for heavy cream or long simmering!

Tip: For extra depth, deglaze the pot with a splash of white wine before adding the broth.

Summer Sausage and Eggplant Parmesan

This hearty twist on classic eggplant Parmesan swaps in smoky summer sausage for a punch of flavor that’ll have everyone asking for seconds.

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1/2 lb summer sausage, thinly sliced
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup Italian-style breadcrumbs
• 1 large egg, beaten
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Prep the eggplant: Sprinkle eggplant slices with 1/2 tsp salt and let sit 10 minutes to draw out moisture. Pat dry with paper towels.
2. Bread the eggplant: Dip each slice in beaten egg, then coat with breadcrumbs mixed with 1 tsp garlic powder and 1/4 tsp black pepper.
3. Pan-fry: Heat 2 tbsp olive oil in a skillet over medium. Cook eggplant 3-4 minutes per side until golden. Transfer to a paper towel-lined plate.
4. Layer & bake: In a greased 8×8″ dish, layer marinara, eggplant, summer sausage, and mozzarella. Repeat, ending with cheese. Sprinkle with 1/4 cup Parmesan. Bake at 375°F for 20 minutes until bubbly.

The crispy eggplant and juicy sausage create a satisfying contrast, while the melty cheese ties it all together. Tip: For extra crispiness, broil the last 2 minutes—just watch closely!

Summer Sausage and Quinoa Salad

This hearty yet refreshing salad combines smoky summer sausage with fluffy quinoa and crisp veggies—perfect for a quick lunch or potluck side!

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 8 oz summer sausage, diced
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. While quinoa cooks, heat a skillet over medium-high. Add summer sausage and cook for 4–5 minutes, stirring occasionally, until lightly browned. Transfer to a plate to cool.
3. In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper.
4. Add cooled quinoa, summer sausage, cucumber, cherry tomatoes, red onion, and parsley to the bowl. Toss gently to coat.
5. Chill for 20 minutes before serving to let flavors meld.

The contrast of warm, savory sausage with cool, tangy veggies and nutty quinoa makes this salad a standout. It’s sturdy enough to pack for picnics without getting soggy!

Tip: For extra crunch, stir in 1/4 cup toasted pine nuts just before serving.

Summer Sausage and Avocado Wraps

These hearty wraps are packed with smoky sausage, creamy avocado, and a tangy kick—perfect for a quick lunch or picnic on the go.

Ingredients:

• 4 large flour tortillas (10-inch)
• 1 lb summer sausage, sliced into ¼-inch rounds
• 1 ripe avocado, thinly sliced
• 1 cup shredded red cabbage
• ½ cup diced red onion
• ¼ cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, smoked paprika, salt, and black pepper. Set aside.
2. Heat a large skillet over medium-high heat. Add the summer sausage and cook for 3–4 minutes per side until lightly browned. Remove from heat.
3. Warm the tortillas in a dry skillet for 20 seconds per side or microwave for 15 seconds to make them pliable.
4. Spread 1 tbsp of the sauce onto each tortilla. Layer with sausage, avocado slices, red cabbage, and red onion.
5. Fold the sides of the tortilla inward, then roll tightly to seal. Slice in half and serve.

The contrast of smoky sausage, creamy avocado, and crunchy cabbage makes every bite satisfying—plus, the honey-mustard sauce ties it all together with just the right sweetness and tang.

Tip: For extra crunch, toast the wraps in a panini press for 2–3 minutes after rolling.

Summer Sausage and Garlic Bread Pizza

This hearty pizza combines smoky summer sausage with buttery garlic bread for a flavor-packed twist on a weeknight favorite—no takeout required!

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup unsalted butter, softened
• 4 garlic cloves, minced
• 1 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 8 oz summer sausage, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface to fit a 12-inch baking sheet or pizza pan.
2. In a small bowl, mix softened butter, minced garlic, parsley, 1/2 tsp salt, and 1/2 tsp black pepper. Spread evenly over the dough.
3. Sprinkle mozzarella and cheddar cheeses over the garlic butter layer, then arrange summer sausage slices on top. Finish with a sprinkle of Parmesan.
4. Bake for 18–20 minutes until the crust is golden and cheese is bubbly. Let cool for 2 minutes before slicing.

The garlic butter soaks into the crust as it bakes, giving every bite a rich, savory depth that pairs perfectly with the smoky sausage.

Tip: For extra crunch, broil the pizza for 1–2 minutes at the end—just watch closely to avoid burning!

Conclusion

With 18 delicious summer sausage recipes, there’s something here for every taste and occasion! Whether you’re grilling, baking, or tossing them into pasta, these dishes are sure to be crowd-pleasers. Give them a try, and let us know which one’s your favorite in the comments below. Don’t forget to share this roundup with fellow foodies on Pinterest—happy cooking!