Sausage

This cabbage pasta with mushrooms and kielbasa is a classic for good reason.

You’ll need your favorite seafood seasoning and your biggest pot for this seafood boil brimming with shrimp, sweet corn, smoky sausage, and tender potatoes.

Tender buttermilk biscuits are the perfect vehicle to sop up creamy, velvety sausage gravy.

The crunchy stuffing-mix crumbs that adorn each bowl of pasta are the true stars of the show here.

This meatloaf skips the classic ketchup and onion and instead gets its flavor from Italian sausage, grated garlic, Parmesan, and mozzarella.

The reason this pasta is over-the-top fantastic is because you go a final step to crisp up the cooked orecchiette before it goes swimming in spicy sausage ragù.

Rich, meaty, and incredibly satisfying, this streamlined lasagna is the ultimate comfort food.

This rustic baked shrimp dish is almost prefab, thanks to overnight prep and quick, day-of cooking. Serve with plenty of bread for dipping.

This eggy breakfast bake is big enough to share.

The sweetness of leeks and the savoriness of pork sausage make a wonderful combination in this pasta dish.

This pappardelle with sausage, peppers, and tomatoes recipe was one of my favorites as a teen.

A thin layer of crispy rice, an array of Chinese cured meats, and a drizzle of sweet, seasoned soy sauce makes this a simple and satisfying weeknight dinner.

Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving stuffing recipe.

This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It’s a great way to use up tortillas (or tortilla chips) that are past their optimal freshness.

Pickled tomatoes brighten up this classic breakfast casserole.

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.

Our ultimate version has mix of country bread and cornbread, savory breakfast sausage, and plenty of fresh herbs to make it truly irresistible.

Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo to make this a plant-based breakfast.