Sausage

The perfect cold weather brunch.

Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.

This sweet-sour pan sauce is to die for.

If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

Feel free to sub store-bought tortilla chips for the tostadas.

Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.

Think of this butternut cacio e pepe recipe as pasta cacio e pepe...with sausage. It’s comfort food-y, so it could use some fresh greens and/or veggies to help balance it out. Check out step-by-step photos here.

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.

This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.

Why choose between boiled or fried? The key to these pierogies is doing both. 

If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"

A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.

For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.