Dinner Tonight: Stock up on sausage

Snap to it and make this hearty, fuss-free, one-dish supper.

I always have sausage in the freezer—and you should too

Jack Bishop Author, editor, and avid home cook

I’m a big fan of sausage because it’s already seasoned. Plus, it plays nicely with vegetables and beans, making it ideal for one-dish meals. This week I’m highlighting favorite weeknight suppers made with chicken, pork, and plant-based links. I’m even including an extra recipe because I just couldn’t narrow down the choices.

Creamy White Beans and Greens with Chicken Sausage is a great way to highlight fully cooked poultry links. Just brown the sausages to crisp up the exteriors and then set them aside. Build the rest of the dish on top of the fond left in the skillet. Cannellini beans and kale star, with an assist from onion, herbs, and a drizzle of cream. Slice the sausages and return them to the pan and then serve to cheers.

Featured Recipe

Creamy White Beans and Greens with Chicken Sausage →

Plant-based brats shine in this skillet supper with apple and brussels sprouts. The process is the same as the previous recipe: Brown the links, set them aside, and then cook the other components in the empty pan. The finishing touches—maple syrup, Dijon, cider vinegar, and dried cranberries—make this dish sparkle. Meat eaters can sub in regular brats or kielbasa, but I think plant-based brats are excellent.

Let’s head to Louisiana for a truly effortless Sheet Pan Maque Choux. Toss sliced andouille and tons of veggies on a foil-lined baking sheet, roast for 35 minutes (stirring just once), and then finish with a splash of cream and parsley. How easy. Frozen corn and out-of-season cherry tomatoes are transformed by the heat of the oven and the flavorful andouille fat. Serve with white rice and Louisiana-style hot sauce—I’m partial to Crystal.

Italian sausage and broccoli rabe are a nice foil for creamy orzo perfumed with white wine, shallot, and garlic. Removing the casings ensures that the sausage deeply flavors the greens. Meanwhile, cook the orzo like risotto in a separate pan. It turns out just as creamy as arborio rice but with far less stirring. Garnish with Pecorino and pepperoncini. Wow!

Mexican and Spanish chorizo are both flavor bombs. Mexican chorizo is spicier and sold raw, so it requires thorough cooking. Spices take a back seat to the pork and smoke in delightfully chewy Spanish chorizo, which is cured and ready to serve.

The Mexican variety shines in meal-worthy Chorizo and Sweet Potato Quesadillas. Start by shredding and microwaving a sweet potato to drive off excess liquid that would otherwise sog out the tortillas. Next, brown the chorizo and stir in the sweet potato so it can soak up sausage goodness. Add Jack cheese, jarred peppers, and cilantro, and your filling is ready. I like the sweetness of the piquillo peppers, but feel free to use jarred roasted red peppers or sweet peppadews.

Pearl Couscous with Chorizo and Chickpeas is perfect for a cold winter night. Sear cubed Spanish chorizo to render its bright orange fat. Toast couscous in that flavorful oil and then add broth and chopped carrots and simmer until the pasta and veggies are tender. To finish, stir in chickpeas, parsley, raisins, and lemon juice. Trust me: The chewy, sweetness of the raisins is wonderful.

Two more reasons to love sausage? It freezes well and you can take out exactly as many links as needed. Stock up on sausage and the “what’s for dinner” question will answer itself.

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