top of page

Easy Weeknight Recipes - Sausage Edition

These are three of my favorite go-to sausage meals that are easy and delicious!

Weeknights are busy and when it comes to cooking dinner I need something easy but delicious and nutritious. We have been trying to eat at home more to save money and be more healthy. If you want to do the same or are looking for some new, easy recipes, let me share with you some of my favorite easy weeknight meals using sausage.

#1 Sausage & Peppers Served over Rice

The thing that makes this recipe so nice is that sausage is usually on sale or BOGO at our local grocery store. We stock up and freeze the sausage. You can also slice and freeze your peppers. We will stock up on green, red, and orange peppers when the farmer's market has them 4/$1.


13oz Smoked Sausage (We like to use Erichson)

2-3 Cups of Sliced Peppers, any color

1 Yellow Onion, Sliced

2 Cloves of Garlic (or, 2 tsp of the pre-minced jar kind)

1 Cup of Mushrooms (frozen or fresh)

Tony Chachere Seasoning

2 Tbsp Oil or Butter



  1. Slice the smoked sausage into 1/4" rounds.

  2. Slice your Peppers or defrost them slightly, rinse and pat dry.

  3. Slice Onion.

  4. Peel and mince garlic cloves.

  5. Rinse and pat dry Mushrooms.

  6. Prepare rice in a rice cooker (1:2 rice: water - 4 servings = 1cup rice and 2cups of water)


  1. Heat Oil or Butter in a skillet or frying pan.

  2. Cook the sausage making sure the ends get a good sear.

  3. Remove the sausage from the pan, do not wipe clean.

  4. Using the leftover oil from the sausage, add in the onions cooking until translucent.

  5. Add in the garlic, cook for about 1 minute or until fragrant.

  6. Add the Peppers and Mushrooms.

  7. Season with Tony's... as much or as little as you prefer.

  8. Once the vegetables are well cooked, add in the sausage and cook for about 2 more minutes.

  9. Serve over rice and enjoy!

#1 Kale and Sausage Pasta

If you don't like kale this recipe might just change your mind! It is sooooo delicious and the left overs make a GREAT leftover soup!


3 Cups of Chopped Kale

8oz. of Ground Sausage

1 Cup of Chicken Broth

8oz. of Pasta (we use Penne)

1/2 Cup Parmesan Cheese (or a Parm-Reggiano Blend)

Salt & Pepper


  1. Rinse, peel from stems, and roughly chop kale.

  2. If you're using Better than Bullion, prep your chicken broth.

  3. Cook Pasta as instructed by the box.


  1. Brown sausage in a frying pan over medium-high heat.

  2. Add in the kale and cook until the kale is wilted.

  3. Season with Salt and Pepper.

  4. Add in the Chicken Broth.

  5. Bring to a boil and let simmer for 5 minutes.

  6. Add in the pasta and Cheese.

  7. Enjoy!

If you have leftovers, simply chop up the pasta and add it to a pot with 2 Cups of Chicken Broth. SO delicious!!!

#1 Sausage Stuffed Peppers

It's so good you won't know you're being healthy!


4 Peppers (any color of your choice) Whole

16oz. Italian Sausage

1 Can of Hunt's Traditional Pasta Sauce

1 Cup of Mozzarella Cheese, shredded

Salt & Pepper to taste


  1. Cut the tops off the Peppers, clean out the inside, rinse

  2. Shred Mozzarella cheese.

  3. If your sausage is in a casing, remove it from the casing.

  4. Preheat Oven to 350.


  1. Brown sausage in a frying pan over medium-high heat.

  2. Add in the pasta sauce to the sausage, cook for 1 minute.

  3. Season with Salt and Pepper.

  4. Place the peppers in a baking dish, open side up.

  5. Fill each of the peppers with sausage/sauce mixture.

  6. Top the peppers with mozzarella cheese.

  7. Bake in the oven for 30 minutes, or until the cheese is slightly brown and bubbly.

  8. Enjoy! You can serve this with pasta or bread.

Let me know if the comments below which is your favorite recipe!

Be sure to follow me on Instagram @491westmainst

10 views0 comments

Recent Posts

See All

This is my all-time favorite soup. It’s perfect for a cold day and the absolute BEST remedy for when you’re sick. INGREDIENTS 2 pounds of asparagus (about 2 bunches) 1 medium yellow onion 2 cloves gar

Post: Blog2_Post
bottom of page