Why don’t I cook with sausage more often? I know that you, fine internet stranger, most likely don’t know the answer to this. You’re not my sister, who is a vegan and would say sausage is gross, or my Italian fiancé who would say “yeah Kelly, why DON’T you cook sausage more often?” I cook ample amounts of salmon, chicken (breasts and thighs), the occasional pork chop, very occasional duck breast, and steak on special occasions. So why isn’t sausage in my repertoire? Frankly, I don’t know and after rounding up Food52’s best sausage recipes, I’m a little ashamed.
There’s just so much you can do with sausage. Soups and stews! Stuffing! One-pot pastas! Cooked in a Dutch oven or baked in a casserole dish! Sausage is a great option for a sheet pan supper alongside, let’s say, roasted cabbages, red onions, and other equally hearty veggies that feel right for fall or winter. And there’s variety too! Sweet sausage, spicy sausage, chorizo, sausage made with chicken or pork, sausage made with chicken AND pork, fennel sausage, apple sausage, Italian sausage, Chinese sausage, German sausage (aka bratwurst or knockwurst)...I’ll stop myself before I completely rewrite Forrest Gump, but you get the point.