easy sausage recipe

Sheet Pan Sausage and Veggies with Spanish Rice is a healthy recipe you can bake up in one pan for easy cleaning. Using a box of Spanish rice makes this dish even easier, just add turkey sausage, peppers, onions, and spices. 

Sheet Pan Sausage and Veggies with Spanish Rice

box/package Spanish rice

water

tomatoes

kielbasa turkey sausage (thinly sliced diagonally)

bell peppers (chopped, any color)

onion

salt (or

¼ teaspoon pepper (or

garlic powder

dijon mustard

parsley

Preheat oven to 425 degrees. Line half of a large, rimmed sheet pan with foil and fold the edges up to make a tray and divider between the other half of the pan.

Stir together rice, water, and tomatoes. Pour into foil tray. Bake for 10 minutes while you prepare the veggies and sausage.

Toss together sausage, peppers, onions, olive oil, salt, pepper, garlic powder, and dijon mustard.

Arrange sausage and veggies on the unused half of the baking sheet. Place an piece of foil over the rice, do not press down, rather push the center up a bit and press the edges around the rim of the baking sheet to make a tent over the rice.

Bake for 20 minutes. Broil 3-5 minutes at the end, optional. Fluff rice with a fork, garnish everything with fresh parsley or cilantro if desired and serve.

Healthy and easy roasted sheet pan turkey sausage and veggies, bursting with flavor and popular with even the pickiest eaters!

Sheet Pan Sausage and Veggies

kielbasa turkey sausage (thinly sliced)

broccoli

red onion (chopped)

herbs

garlic powder (or 2 teaspoons minced garlic)

red pepper flakes

black pepper (or

Preheat oven to 425 degrees. Chop your veggies and sausages while the oven is preheating.

Combine sausage and veggies on a large sheet pan. Drizzle all over with oil, then add the dijon mustard, dried herbs, salt, pepper, garlic/garlic powder, and crushed red pepper flakes. Give everything a good toss to coat in the seasonings and oil and arrange in an even layer on the pan.

Bake in preheated oven for about 20 minutes until veggies are fork-tender. Serve and enjoy!

AMAZING   I used hot Italian sausage, everyone Loved it !!!    Served it with Spanish Rice

So yummy! I can't believe how far only a tablespoon of Dijon mustard goes flavor wise!

great dish, spanish rice is one of the few that I (sometimes) allow myself to eat and the only one that can stand up to sausage, white rice definitely doesn't, pilaf, and also love the sheet pan prep for this too, thank you!

Cajun Green Onion Sausage

pork shoulder (boston butt 70/30)

g kosher salt

2.5 g insta cure

g black pepper

cayenne

onion powder

paprika

thyme

oregano

g dark brown sugar

100 g green onion tops (rough chopped)

g potato starch

29-32mm hog casings

Rehydrate your casing the night before you need them.  Rinse off the salt and flush the casings with some cool water.  Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator.  If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.

Prepare the casings

Clean meat from any silver skin and arteries. Chill the meat and the fat so that the temperature is below 34f (1.1c)

Grind chilled meat/fat and the green onion tops on a medium plate (6mm). Rechill. Keep the temp under 34f (1.1c)

Combine the rest of the ingredients (spices, liquids, binder) and mix till the meat turns into a sticky batter. The meat mixture will stick to your hand when you grab a small handful of it and turn your hand upside down.

Stuff mixture in your casings and link them to your desired size. If you notice any air pockets, be sure to prick them out

Place the sausage in your refrigerator overnight so that the cure can do its job

The next day, smoke the sausage using incremental adjustments in temperature to slowly bring the sausage up to a core temperature of 150F (65.5c).

As far as the type of smoke, use your favorite wood.  Pecan is a popular choice as well as oak but any wood you use is ok.

Prepare the Meat

1 hours at 100f (37.7c) - this dries out the sausage (leave the dampers wide open)

1.5 hours at 125f (51.6c) - this is when I start applying smoke

2 hours at 150f (65.5c)

2 hour at 175f (79.4c)

then I bump up to 200f (93.3c) until I reach an internal of 150f (65.5c)

If you have a digital smoker this is a great cooking schedule:

on indirect heat start smoking sausages while the pit is at 150f (65.5) and smoke for 3 hours.

Increase the temperature to 200f (93.3) and cook till you get to an internal of 150f (65.5)

If you are cooking on a pit or offset here's a different way:

After your sausage has finished cooking, place them in a cold-water bath till the internal temp gets below 100f (37.7c).  Then place the sausage on a rack or hang them at room temp for 3-4 hours to bloom.  After they bloom, refrigerate and enjoy/

Once finished

For long term storage, place the smoked sausages in a vacuum sealed bag and freeze.  They will last up to a year in the freezer.

Storage Instructions

Wow great sausage. I’ve never had a Cajun Green Onion sausage before so I don’t have anything to compare it to but it was darn good. I did omit the red pepper flakes, I knew the amount of cayenne was at the top of my wife’s heat level. I did add some white pepper in its place ( a little homage to Paul Prudhomme for how he balanced heat), I hope all I changed was the heat profile and not the flavor profile. 
Will definitely make again, thanks for the recipe. Next up… boudin for New Years. 
Side note: Saw you grew up in Sulfur in one of your replies. Over the past 10 years whenever I had to go to Texas for a job I’ve stopped at the Boiling Point for a meal and grab some andouille and other things for my trips.

When you shared this I knew immediately I was going to make it. You have taken sausage to the next level - this is so much more complex than jalepeno &amp; cheese. I have made this 3x since you aired it.

I love watching and learning great sausage making techniques from this site.  I make sausage too and I know I need better equipment to do it.  I have a cheap horizontal sausage stuffer that is a pain in the butt to use but I do get the job done.  Thank you for the video on how to sharpen knives, etc.  I really did need those instructions.

Can't wait to try this one.  Looks pretty tasty !!!

Smoked Chicken Hot Dog

chicken breast

400 g chicken thigh meat

chicken fat

potato starch

g white pepper

g nutmeg powder

200 g crushed ice

sheep casings 22/24

Debone your chicken and remove the skin.  Cut all of your chicken meat and chicken fat into small pieces and set in the freezer to chill.  You want the temp 32f-35f

Grind your very chilled meat and fat separately 2 times. First on a 6mm plate then on a 3mm plate. Be sure that you meat and fat are very cold during this process and keep them separate. Have your meat in one bowl and your fat in a different bowl.

Add all of the spices EXCEPT the potato starch to the meat only and mix well to combine. Cover and refrigerate overnight. Place the fat in the fridge as well.

The next day clean and rehydrate your sheep casings

Take your meat and fat out of the fridge and rechill it. Once your meat gets to around 30F place the meat only in your food processor. Chop the meat for 60 seconds. Half way through add 1/2 of the ice and continue chopping. The end result should be a smooth farce (batter)

Once your meat has been properly chopped add the fat and the rest of the ice and continue to chop on high. Run the food processor for 60 – 75 seconds till you achieve a smooth paste again.  Finally add the potato starch and chop for another 20-30 seconds or till everything is well incorporated.

Stuff your mince meat into the sheep casings, link, and prick out any air pockets.

Cold smoke your hot dogs for 1-2 hours then poach in 170f- 175f water bath for 30 minutes

Once poached, cool the sausages down and refrigerate or freeze. To eat simply heat back up by grilling, deep frying, or poaching. Serve with a side of chips (french fries)

be sure to add a pan of very hot steaming water to the inside of your smoker. This will help keep the hot dogs moist and give you a nice &quot;snap&quot;!

If you plan on hot smoking these sausages

Good bless your great and perfect. Will try shorty. Regards from a Antonio, State of Goa, in India

Hi Eric, thanks for the great recipe. Did you use chicken as fat? Thanks in advance

Leberwurst

pork

g liver

salt

marjoram

onions (sliced)

mace

g sweet paprika

g ginger

vanilla

cream

pork stock (from cooking the pork)

2.5 g Insta cure (optional)

Cut the pork belly into small cubes.

OPTIONAL:  Add only the Insta Cure #1 to the  cubed up pork belly, rub the cure into the bellyl, put into a vac sealed bag, and and place in the fridge for 2-3 days.  This is completely optional so if you want to skip this step that&#039;s ok. (this step will cure the pork belly, allow it to keep its pink color, and give it a longer shelf life)

Add the pork belly cubes in some simmering water and simmer for 20 minutes.  Once finished set to the side and save some of the cooking stock for later use

Cut your liver into small cubes and soak in cool water for 1 hour.  After it&#039;s done soaking, drain the water and blend the liver till smooth then set that to the side.

Sautee the onions in a little oil till they start to take on some color.  Once they are finished cooking, place them in a blender with the pork stock and blend till smooth.  Set that to the side.

Grind the cooked pork belly cubes on a fine grinding plate (3mm)

Chill all of your ingredients.

In a food processor add the ground pork and liver and process till it forms a smooth paste.  Add the chilled cream and chilled onion mixture.  Continue to process for 20 seconds.  Finally add the seasonings.  Process till completely emulsified and everything looks smooth.

Place the mixture in a small mason jar (60mm) and cook at 176F for 1 hour.  The rule of thumb is to cook for 1 minute for every &quot;mm&quot; that you jar is wide.  So if your jar is 60mm wide you&#039;ll need to cook for 60 minutes.

Once finished cooking allow the jars to cool in luke warm water then transfer to ice cold water to cool them down completely.  Refrigerate overnight.

Enjoy.

I love liverwurst but couldn't find any commercial brands that aren't full of fillers and preservatives. I've never made anything like this and have to say that after reading the recipe ingredients (mace and ginger?), I was skeptical. I figured if it didn't turn out, I'd give it to the dog. Well the dog's not getting any because it's DELICIOUS! I don't have a meat grinder but my Cuisinart worked just fine. Also, I omitted the vanilla but added caraway seeds because I like the their flavor. Yum and thanks for sharing this recipe, it's my new favorite!

IS this recipe good for 2x500ml jars?  Trying to figure out what kind of jars I need. Thanks in advance and great job.

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Top 5 easy sausage recipe recipes from across the web

The most viewed easy sausage recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sheet Pan Sausage and Veggies

Cajun Green Onion Sausage

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