Sausage doesn’t need much to turn a regular meal into one that earns repeat status. These 13 recipes make the most of its flavor without dragging you into a five-step seasoning saga. It’s the kind of ...

Place a roasting rack over a rimmed baking sheet. Roast your sausages in a 400˚F oven until cooked through. Let cool enough to handle, roughly chop. Heat the olive oil in a large sauté pan, add the ...

Add Yahoo as a preferred source to see more of our stories on Google. Pantry staples and a few fresh ingredients combine to make a comforting soup that’s ready to eat in less than an hour. This ...

Add Yahoo as a preferred source to see more of our stories on Google. Top with crispy sausage, extra Parmesan and a drizzle of good olive oil This week’s Friday night dinner has all the ingredients of ...

There’s something about 17 family sausage dinners that can make even chaotic weeknights run a little smoother. Sausage-based recipes tend to come together quickly without giving up flavor or comfort.

1. In a large skillet over med-high heat, add the 2 tbsp. olive oil and the sausage. Break up the sausage and cook until browned. Add the garlic and cook 1 more minute. 2. Lower the heat to med-low ...

Preheat the oven to 350 degrees. Coat a 9×5 loaf pan with nonstick spray. Set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined. Add the cheddar cheese ...

1. Combine the rice, broth and 1/2 teaspoon salt in a medium pot. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 ...

Prepare Marinara Sauce; set aside. Sauté ground beef and sausage in a medium heavy skillet over moderate heat until lightly browned; drain well and add to Marinara Sauce. Spoon half of the Marinara ...

In a large skillet, bring the marinara sauce, mushrooms, olives, tomatoes, Italian seasoning and pepper flakes to a low boil. Simmer while cooking sausage. Heat 1 tablespoon olive oil over medium heat ...

Kielbasa (Polish sausage), weisswurst (Bavarian veal and pork sausage), chorizo (Spanish, Mexican or Portuguese sausage), Linguica (smoked-cured Portuguese pork sausage), morcilla (Brazilian blood ...

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a ...