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recipes 2004 09 beef and sausage meat loaf with mozzarella
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The only way to improve our very best stuffing recipe? Add breakfast sausage.
5.0
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Easy
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These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers.
3.6
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We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work. This is part of BA's Best, a collection of our essential recipes.
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The prep work for this recipe for homemade mozzarella sticks can be done in advance; plus the cook time’s short, making them great for game day—or anytime.
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The Meat Hook in Brooklyn show us the way to excellent homemade sausages. While this project is no easy feat—and requires some special equipment—even a beginner can achieve pro results. (Watch the step-by-step video here.) And once you master these, why not try your hand at a batch of Lamb Masala Sausage, Spicy Italian Sausage, or Boerewors?
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Be sure to get heavy color on the bread and sausage. Thank us later.
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Quick
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Understated cod gets a major glow-up in this sheet-pan dinner thanks to a savory spiced topping of cheesy chorizo breadcrumbs.
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Quick
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Prefer a turkey, pork, or lamb sausage? By all means, use that instead.
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Easy
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Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.
3.5
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We've got a lotta love for links.
Easy
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It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?
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Bursting with creamed spinach and cheese, and dressed with a glossy coat of ketchup, this is meatloaf 2.0.
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You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat.
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Easy
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They’re stuffed with garlic, pistachios, and stretchy molten-mozzarella.
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Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.
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While this cooking project requires effort and some special equipment, even a novice can achieve pro results.
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Easy
4.0
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Quick
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This sausage gravy recipe comes from chef John Currence of Big Bad Breakfast in Oxford, MS. Because when it comes to gravy, trust a Southerner.
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Sour cream takes the place of buttermilk in these easy flaky biscuits with sausage gravy.
4.3
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Easy
4.0
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Charcuterie plates are great, but cured meats can be used in pasta, sandwiches, and more.
Quick
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Dark and moody in color but surprisingly bright and light to eat, this satisfying dish comes together in just 30 minutes.
4.5
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