Type what you have

Ingredients

• ✓ chicken sausage
• crescent roll
• butter
• egg
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat an air fryer to to 350 degrees F (175 degrees C).
2. 2 Unroll crescent dough and separate into triangles. Slice sausage into coin-sized pieces.
3. 3 Melt butter in a large skillet over medium-high heat. Add eggs and sausage pieces and season with salt and pepper. Cook, stirring, until cooked through, about 2 minutes.
4. 4 Place about 2 tablespoons of filling and some Cheddar cheese onto 8 of the crescent triangles. Place remaining crescents on top of filling. Pinch to seal triangle pockets.
5. 5 Cook in the preheated air fryer until golden brown, about 5 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ chicken sausage
• penne pasta
• olive oil
• onion
• pesto
• tomato
• chicken broth
• heavy cream
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
2. 2 Meanwhile, heat olive oil in a large pan over medium-high heat. Add chicken sausage and onion. Cook until chicken is browned and no longer pink in the center, 5 to 7 minutes. Reduce heat to low and mix in pesto. Add tomatoes with juice and chicken broth. Simmer sauce until slightly reduced, 5 to 10 minutes.
3. 3 Pour cream into the sauce. Simmer until reduced to your desired thickness, 5 to 10 minutes. Pour sauce into the pot of cooked penne. Mix thoroughly. Let rest for 5 minutes before serving. Garnish with shredded Parmesan cheese to your liking.

By chadfink

Ingredients

• ✓ chicken sausage
• ground turkey
• gluten-free bread crumb
• basil
• milk
• garlic
• parmesan cheese
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine ground turkey, chicken sausage, bread crumbs, basil, milk, garlic, Parmesan cheese, beaten egg, salt, and black pepper in a bowl; mix gently with a fork. Form mixture into 1 ¼-inch diameter balls and place on prepared baking sheet.
3. 3 Bake in the preheated oven until cooked through and lightly browned, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Olivia

Ingredients

• ✓ chicken sausage
• cooking spray
• cabbage
• apple
• onion
• olive oil
• white vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with cooking spray.
2. 2 Combine cabbage, apple, onion, olive oil, vinegar, salt, and pepper in a large bowl; toss until well coated. Place in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven until slightly tender, about 20 minutes. Toss cabbage mixture and place sausages on top. Bake until sausages are crispy and cabbage has caramelized, about 10 minutes more.

By Fioa

Ingredients

• ✓ chicken sausage
• white wine
• olive oil
• onion
• garlic
• water
• lemon juice
• chicken bouillon
• corn
• cream-style corn
• basmati rice
• black pepper

Instructions

1. 1 Cook sausage in a large skillet over medium heat until golden brown, 5 to 7 minutes. Remove sausage to a plate.
2. 2 Pour wine into the hot skillet to deglaze the pan; bring to a boil while scraping the browned bits of sausage off the bottom of the pan with a wooden spoon. Add olive oil, followed by onion and garlic. Saute until onion is soft, about 4 minutes. Add water, lemon juice, and bouillon cube; mix well and bring to a boil. Fold in corn, creamed corn, and rice. Season with pepper.
3. 3 Mix well, gently breaking apart the rice. Simmer for 5 minutes. Add sausage and serve.

By FrackFamily5 CACT

Ingredients

• ✓ chicken sausage
• ricotta cheese gnocchi
• broccoli
• butter
• onion
• garlic
• butter
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Drain and keep warm.
3. 3 Melt 1 teaspoon butter in a large skillet over medium heat. Add 1 tablespoon onion and 1 teaspoon garlic; cook and stir until fragrant, about 2 minutes. Add sausage; cook and stir until browned, about 5 minutes. Stir in broccoli.
4. 4 Melt 1/2 cup butter in another skillet. Add remaining 1 tablespoon onion, 2 teaspoons garlic, and flour; cook and stir until lightly browned, 2 to 3 minutes. Stir in gnocchi.
5. 5 Combine sausage mixture and gnocchi mixture; season with salt and pepper.

By Dave Niezabitowski Sr

Ingredients

• ✓ chicken sausage
• egg
• milk
• bread
• olive oil
• garlic
• red bell pepper
• green bell pepper
• red onion
• provolone cheese
• salt
• pepper

Instructions

1. 1 In medium bowl, whisk together 2 eggs and milk; dip bread into egg mixture until fully coated. Cook French toast on griddle or large skillet over medium heat until golden brown on both sides.
2. 2 Cook sausage patties according to package instructions. Cut into strips.
3. 3 In separate skillet, heat olive oil over medium heat. Add garlic, peppers and onions and saute until browned and tender.
4. 4 Add cooked sausage strips to pepper and onion mixture; top with cheese and heat until cheese is melted.
5. 5 Cook remaining eggs over easy, or as desired.
6. 6 Assemble cheesesteaks by layering french toast with eggs, and pepper, sausage and cheese mixture. Season with salt & pepper and serve open-faced.

By Jones Dairy Farm

Ingredients

• ✓ chicken sausage
• zucchini
• olive oil
• red pepper flakes
• salt
• black pepper
• sweet onion
• garlic
• tomato
• bread crumb
• parmesan cheese
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Cut a 3/4-inch-thick slice lengthwise down the center of each zucchini to make four "boats." Use a spoon to scoop out flesh from each zucchini boat, leaving a 3/8 inch shell intact all around. Dice two zucchini slices and set aside.
3. 3 Heat oil in a skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until crumbly and starting to brown, about 8 minutes. Stir in pepper flakes, salt, and pepper. Add diced zucchini, onion, and garlic; cook and stir until onion is translucent, about 5 minutes.
4. 4 Transfer sausage mixture to a bowl; stir in tomatoes, bread crumbs, Parmesan, and basil until thoroughly combined. Spoon mixture into zucchini boats, packing gently. Transfer to the prepared baking dish.
5. 5 Bake in the preheated oven until thoroughly heated through and beginning to brown on top, about 30 minutes.

By Christine

Ingredients

• ✓ chicken sausage
• cooking spray
• ground chicken
• green onion
• celery
• jalapeno pepper
• onion
• blue cheese
• bread crumb
• buffalo wing sauce
• egg
• onion powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
2. 2 Remove chicken sausage from its casing and place in a large bowl with ground chicken.
3. 3 Set aside 1/4 cup each of green onions, celery, jalapeno peppers, and white onion. Add remaining green onions, celery, jalapeno peppers, and white onion to the ground chicken-sausage mixture; mix to combine. Mix in 3/4 cup blue cheese, bread crumbs, 1/2 cup Buffalo wing sauce, eggs, onion powder, salt, and pepper until all ingredients are incorporated and chopped vegetables are evenly distributed. Scrape mixture out of the bowl with a spatula into the prepared loaf pan.
4. 4 Pour remaining 1/2 cup Buffalo wing sauce on top of meatloaf. Sprinkle with reserved green onions, celery, jalapeno peppers, white onion, and remaining 1/4 cup blue cheese.
5. 5 Bake in the preheated oven until sides begin to bubble and shrink away from the edges of the pan, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By cFayc

Ingredients

• ✓ chicken sausage
• red onion
• tortilla chip
• sugar
• paprika
• cayenne pepper
• black pepper
• salt
• basil
• hot pepper sauce
• cumin
• oregano
• garlic
• worcestershire sauce
• chili powder
• beer
• green chile pepper
• red bell pepper
• green bell pepper
• celery
• yellow onion
• tomato paste
• spicy sauce
• chili bean
• chili bean
• tomato
• ground beef

Instructions

1. 1 Crumble ground beef and chicken sausage into a large stock pot over medium-high heat; cook and stir until evenly browned, 10 to 12 minutes. Drain excess grease.
2. 2 Pour in diced tomatoes, chili beans, spicy chili beans, and tomato paste; add onion, celery, green bell pepper, red bell pepper, chile peppers, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, ground pepper, cayenne, paprika, and sugar. Stir to blend, cover, and simmer over low heat, stirring occasionally, for at least 2 hours.
3. 3 Taste and season with more chili powder if necessary. Ladle into bowls; top with baked tortilla chips, red onion, cilantro, or diced avocado to serve.

By MakeItHealthy

Ingredients

• ✓ chicken sausage
• bread crumb
• butter
• shallot
• red bell pepper
• yellow bell pepper
• thyme
• bay leaf
• black pepper
• half-and-half
• garlic
• beef stock
• chicken stock
• tomato
• ketchup
• salt
• black pepper
• butter
• onion
• green onion
• carrot
• celery
• green bell pepper
• red bell pepper
• garlic
• salt
• black pepper
• cayenne pepper
• nutmeg
• cumin
• egg
• ketchup
• half-and-half
• ground turkey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. 2 Melt butter in a large heavy skillet over medium heat. Saute white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. Remove from heat.
3. 3 In a large bowl, combine salt, black pepper, cayenne pepper, nutmeg and cumin. Stir in eggs, ketchup and half-and-half. Blend in vegetable mixture from skillet. Add ground turkey, chicken sausage and bread crumbs. Mix well with hands, then shape into a loaf. Place into greased 9x5 inch loaf pan.
4. 4 Bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. Let rest for 10 minutes, then serve with gravy.
5. 5 To make the gravy: Melt 1 tablespoon butter in a heavy skillet over medium heat. Saute shallots with red and yellow peppers until tender, about 10 minutes. Season with thyme, bay leaf and black pepper. Stir in half-and-half, garlic, beef stock and chicken stock. Increase heat to high, and boil uncovered until liquid is reduced by 1/4, about 10 minutes. Stir in tomatoes and ketchup. Simmer uncovered for 20 minutes. Stir in remaining tablespoon butter, and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.

By Bree

Ingredients

• ✓ chicken sausage
• egg
• water
• salsa
• pizza crust
• canadian bacon
• mexican-style cheese blend
• red bell pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Heat a skillet over medium heat. Add eggs and about 2 tablespoons water; cook and stir until set but slightly moist, about 4 minutes.
3. 3 Spread salsa over pizza crust until just covered. Spread scrambled eggs evenly on top. Add Canadian bacon. Cover evenly with Mexican cheese blend. Scatter sausage and red bell pepper on top.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes.

By Scotchuguese Cook

Ingredients

• ✓ chicken sausage
• water
• brown lentil
• olive oil
• yellow onion
• garlic
• chicken broth
• turmeric
• cumin
• chili powder
• red pepper flake
• tomato

Instructions

1. 1 Bring water to a boil in a medium pot. Add lentils to the boiling water, then reduce heat to a simmer. Cover and let cook until soft, 25 to 30 minutes.
2. 2 Puree the lentils into a thick paste using a food processor or blender.
3. 3 Heat olive oil in large pot over medium-high heat. Add onion and garlic; cook and stir, 1 to 2 minutes. Add 1/4 cup chicken broth and continue to cook until the onion starts to soften, 1 to 2 minutes more.
4. 4 Add turmeric, cumin, chili powder, and red pepper flakes to the broth and stir until the liquid is very orange. Stir in tomatoes and another 1/2 cup of broth. Cover and cook, 3 to 4 minutes.
5. 5 Add remaining broth. Gradually stir lentil puree, a little at a time, until it is all mixed in. The mixture should be thick and creamy. Stir in chicken sausage. Cover the pot, reduce heat to low, and cook, checking and stirring occasionally, 15 to 20 minutes. Remove from heat, let cool for 2 minutes, then serve warm.

By musicfood

Ingredients

• ✓ chicken sausage
• penne pasta
• olive oil
• onion
• mushroom
• carrot
• red bell pepper
• green bell pepper
• garlic
• basil
• tomato puree
• parsley
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
3. 3 Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
4. 4 Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.

By Contadina

Ingredients

• ✓ chicken sausage
• olive oil
• onion
• garlic
• white wine
• chicken broth
• italian seasoning
• salt
• red pepper
• black pepper
• tomato
• heavy cream
• linguine pasta
• basil
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and lightly browned, about 3 minutes. Add garlic and stir until lightly browned, 1 to 2 minutes. Pour in white wine and chicken broth; stir to combine. Season with Italian seasoning, salt, red pepper, and black pepper. Bring sauce to a simmer and cook for 10 minutes.
2. 2 Pour in tomatoes with liquid and cook on a low simmer for 30 minutes. Remove sauce from heat and allow to cool slightly. Pour sauce into a blender and process until smooth. Adjust seasoning with salt and pepper if desired. Return sauce to saucepan and heat over lowest setting until warm. Pour in cream and stir to combine.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
4. 4 Heat a skillet over medium heat and cook sliced sausage until browned and heated through, 3 to 5 minutes.
5. 5 Drain pasta and add to sauce. Gently mix to combine.
6. 6 Divide pasta and sauce amongst individual serving bowls or plates and top with sliced sausage. Garnish with basil chiffonade and Parmesan cheese.

By Allrecipes Member

Ingredients

• ✓ chicken sausage
• onion
• yellow squash
• garlic
• chicken broth
• white bean
• tomato
• spinach
• red wine
• italian seasoning
• pecorino romano cheese

Instructions

1. 1 Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion to sausage in the pot; cook and stir over medium heat until onion is translucent, about 5 minutes. Add squash and garlic; cook and stir until garlic is fragrant, about 1 minute more.
3. 3 Pour broth, beans, and tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring soup to a simmer and cook until hot, about 15 minutes.
4. 4 Ladle soup into bowls and garnish with Pecorino Romano cheese to serve.

By DomesticGoddess

Ingredients

• ✓ chicken sausage
• great northern bean
• vegetable oil
• onion
• garlic
• bay leaf
• water
• chicken bouillon
• butternut squash
• carrot
• celery
• salt
• black pepper
• white pepper
• ginger
• allspice

Instructions

1. 1 Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
2. 2 Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.
3. 3 Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
4. 4 Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.
5. 5 Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.

By Mo Hanan

Ingredients

• ✓ chicken sausage
• olive oil
• onion
• garlic
• cannellini bean
• italian seasoning
• chicken broth
• kale
• parmesan cheese

Instructions

1. 1 On a 6-quart Instant Pot, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel.
2. 2 Add the onion, garlic, beans, Italian seasoning, and Swanson Chicken Broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes).
3. 3 When done, press Cancel and use the quick-release method to release the pressure.
4. 4 Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.

Ingredients

• ✓ chicken sausage
• spaghetti squash
• broccoli
• green bell pepper
• basil
• rosemary
• italian seasoning
• olive oil
• pesto
• sun-dried tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
3. 3 Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
4. 4 Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

By tclark23

Ingredients

• ✓ chicken sausage
• olive oil
• onion
• bell pepper
• garlic
• marinara sauce
• water
• spinach
• penne pasta
• basil
• italian seasoning
• cheese blend

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and allow to heat. Add onion and peppers to hot oil; cook until they begin to get tender, 3 to 4 minutes. Add sausages and cook, breaking them up with a wooden spoon, until lightly browned, 4 to 5 minutes. Add garlic and saute for 1 to 2 minutes. Add marinara sauce, water, spinach, pasta, basil, and Italian seasoning; mix to combine. Cancel Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 5 minutes. Then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 1/2 cup shredded Italian cheese until combined. Serve with remaining cheese sprinkled on top.

By Tammy Doerr

Ingredients

• ✓ chicken sausage
• zucchini
• grape tomato
• red onion
• olive oil
• egg
• milk
• kosher salt
• black pepper
• feta cheese
• dill

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
3. 3 Roast in the preheated oven until browned around the edges, about 7 minutes.
4. 4 Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
5. 5 Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
6. 6 Return to the oven and bake until eggs are set, about 17 to 20 minutes.
7. 7 Sprinkle with dill and serve.

By Nicole McLaughlin

Ingredients

• ✓ chicken sausage
• tomato
• red bell pepper
• yellow bell pepper
• orange bell pepper
• green bell pepper
• sweet onion
• olive oil
• balsamic vinegar
• italian seasoning
• salt
• black pepper
• baguette
• oregano

Instructions

1. 1 Arrange oven racks in middle and upper third positions; preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking sheets with aluminum foil.
2. 2 Toss tomatoes, bell peppers, onion, 1 tablespoon oil, balsamic vinegar, Italian seasoning, ⅛ teaspoon salt, and ⅛ teaspoon black pepper together in a large bowl; transfer to one of the prepared baking sheets.
3. 3 Roast in the preheated oven for 30 minutes.
4. 4 Meanwhile, drizzle bread slices with remaining 1 tablespoon olive oil; season with remaining ⅛ teaspoon each salt and black pepper. Arrange on the other prepared baking sheet.
5. 5 Remove vegetables from the oven; push to one side of the baking sheet. Add sausage to exposed portion of the baking sheet.
6. 6 Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes, adding bread during the last 5 minutes. Sprinkle vegetables and sausage with oregano; serve with bread.

By Jamie

Ingredients

• ✓ chicken sausage
• butter
• olive oil
• onion
• garlic
• pancetta
• red wine
• crimini mushroom
• cherry tomato
• basil
• oregano
• salt
• orecchiette pasta
• spinach

Instructions

1. 1 Heat butter and oil in a large skillet over medium heat. Add onion and garlic; cook and stir until the onion starts to soften, about 2 minutes.
2. 2 Increase heat to high and add pancetta to the skillet. Cook and stir until crispy, 3 to 5 minutes. Remove casings from the sausages; add sausage meat to skillet. Cook and stir until browned, 3 to 5 minutes. Pour in wine and scrape the bottom of the skillet.
3. 3 Toss mushrooms into the skillet. Cook, stirring occasionally, until slightly softened, 5 to 10 minutes. Add tomatoes, basil, oregano, and salt. Stir to combine. Reduce heat to low; cover and simmer, stirring occasionally, until the sauce is thick, 1 to 2 hours.
4. 4 Fill a large pot with salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Reserve 1/2 cup of cooking water and drain without rinsing the pasta.
5. 5 Stir spinach into the sauce in the skillet. Cook until wilted, about 1 minute. Toss pasta into the skillet and stir to combine everything. Stir until heated through, adding some reserved pasta water if the sauce seems too thick.

By Staci