Sausage

Sausage and Potato Mini-Turnovers The dough for these little turnovers may be pressed either by hand or with a tortilla press.

Todd English — the chef/owner of Olives and the four Figs restaurants, all in and around Boston — was named Best Chef in the Northeast by the James Beard Foundation. He's also the author of two cookbooks. For his "clambake" extravaganza, you'll need a grill with a lid.

Three classic heartland ingredients — corn, smoked sausage and wild rice — combine to give this appealing first-course soup its sweet-spicy flavor and interesting texture.

This skillet dinner is a delightful way to use up a jug of cider.

Yes, you can use the pre-cut squash.

A lightning-fast dinner inspired by an Italian classic.

This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.

In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.

Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.

This shortcut baked rigatoni is loaded with spicy Italian sausage and topped with melted cheese. And the best part: You don’t even have to boil the pasta.

Everyone’s favorite pigs in a blanket goes Chicago-style, complete with celery salt, poppy seeds, and a cheeky cornichon.

The epitome of low effort, high reward.