50+ Mouthwatering Father’s Day Sausage Recipes to Wow Dad

17 Heartwarming Father’s Day Gifts to Make Dad Feel Extra Special!

Father’s Day is a time to celebrate Dad and all the things he loves, including good food! This year, why not treat Dad to a delicious homemade meal featuring one of his favorite ingredients: sausage.

From hearty breakfast dishes to savory dinner options, these 50 Father’s Day sausage recipes are sure to make Dad’s day extra special.

50+ Mouthwatering Father’s Day Sausage Recipes to Wow Dad

This Father’s Day, show Dad how much you care with a homemade meal featuring one of these mouthwatering sausage recipes.

Whether you’re grilling outdoors, cooking up a storm in the kitchen, or enjoying a leisurely breakfast together, these recipes are guaranteed to make Dad’s day extra special.

Grilled Sausage and Pepper Skewers

These Grilled Sausage and Pepper Skewers are the perfect way to celebrate Father’s Day with a flavorful and easy-to-make dish.

Juicy sausage pieces, colorful bell peppers, and onions are threaded onto skewers, grilled to perfection, and served with a tangy balsamic glaze for a delicious meal that Dad will love.

Ingredients:

• 1 lb Italian sausage, sliced into chunks
• 2 bell peppers (any color), cut into chunks
• 1 onion, cut into chunks
• 2 tbsp olive oil
• Salt and pepper to taste
• Balsamic glaze, for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the sausage chunks, bell pepper chunks, and onion chunks with olive oil, salt, and pepper until well coated.
3. Thread the sausage, peppers, and onions onto skewers, alternating between each ingredient.
4. Grill the skewers for 10-12 minutes, turning occasionally, until the sausage is cooked through and the vegetables are tender and slightly charred.
5. Remove the skewers from the grill and drizzle with balsamic glaze before serving.

These Grilled Sausage and Pepper Skewers are a simple yet flavorful dish that’s perfect for celebrating Father’s Day.

With juicy sausage, colorful peppers, and a tangy balsamic glaze, this recipe offers a delicious and satisfying meal that Dad will love.

Serve it with grilled bread or a side salad for a complete and memorable dining experience.

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Sausage and Potato Breakfast Casserole

Start Father’s Day off right with this hearty and delicious Sausage and Potato Breakfast Casserole.

Loaded with savory sausage, tender potatoes, eggs, and cheese, this comforting dish is sure to put a smile on Dad’s face and fuel him up for the day ahead.

Ingredients:

• 1 lb breakfast sausage
• 4 cups frozen hash browns, thawed
• 1 cup shredded cheddar cheese
• 6 eggs
• 1 cup milk
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray.
2. In a skillet, cook the breakfast sausage over medium heat until browned and cooked through. Remove from heat and drain any excess grease.
3. Spread the thawed hash browns evenly in the bottom of the prepared baking dish. Top with the cooked sausage and shredded cheddar cheese.
4. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the sausage and cheese in the baking dish.
5. Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the top is golden brown.
6. Remove from the oven and let cool for a few minutes before slicing. Garnish with chopped fresh parsley before serving.

This Sausage and Potato Breakfast Casserole is a comforting and satisfying dish that’s perfect for celebrating Father’s Day.

With savory sausage, tender potatoes, and cheesy eggs, this recipe offers a delicious start to Dad’s special day. Serve it with fresh fruit or toast for a complete and memorable breakfast.

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Sausage and White Bean Soup

Warm Dad’s heart and belly with this comforting Sausage and White Bean Soup. Loaded with hearty sausage, creamy white beans, vegetables, and flavorful herbs, this soul-warming soup is sure to become a family favorite on Father’s Day and beyond.

Ingredients:

• 1 lb Italian sausage, casings removed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it apart with a spoon, until browned and cooked through. Remove from the pot and set aside.
2. In the same pot, add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
4. Return the cooked sausage to the pot. Add the chicken broth, white beans, diced tomatoes (with their juices), dried thyme, and dried oregano. Season with salt and pepper to taste.
5. Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
6. Taste and adjust seasoning if needed. Serve the soup hot, garnished with chopped fresh parsley.

This Sausage and White Bean Soup is a comforting and hearty dish that’s perfect for celebrating Father’s Day. With savory sausage, creamy white beans, and flavorful herbs, this recipe offers a delicious and satisfying meal that Dad will love. Serve it with crusty bread or a side salad for a complete and memorable dining experience.

Sausage and Pepper Pasta

Treat Dad to a hearty and flavorful meal with this Sausage and Pepper Pasta. Juicy sausage, colorful bell peppers, and onions are sautéed to perfection, then tossed with pasta and a savory tomato sauce for a comforting dish that’s sure to satisfy.

Ingredients:

• 1 lb Italian sausage, casings removed
• 8 oz pasta (such as penne or rigatoni)
• 2 bell peppers (any color), thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• Grated Parmesan cheese, for serving
• Fresh basil leaves, torn, for garnish

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the Italian sausage over medium heat, breaking it apart with a spoon, until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers and onions. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
5. Return the cooked sausage to the skillet. Add the diced tomatoes (with their juices), chicken broth, dried oregano, and dried basil. Season with salt and pepper to taste.
6. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
7. Add the cooked pasta to the skillet and toss until evenly coated with the sauce.
8. Serve the sausage and pepper pasta hot, topped with grated Parmesan cheese and torn fresh basil leaves.

This Sausage and Pepper Pasta is a comforting and satisfying dish that’s perfect for celebrating Father’s Day. With juicy sausage, colorful bell peppers, and a savory tomato sauce, this recipe offers a delicious and hearty meal that Dad will love. Serve it with garlic bread or a side salad for a complete and memorable dining experience.

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Sausage and Egg Breakfast Burritos

Kick off Father’s Day with a hearty and satisfying breakfast with these Sausage and Egg Breakfast Burritos. Fluffy scrambled eggs, savory sausage, melty cheese, and flavorful toppings are wrapped in warm tortillas for a portable and delicious morning meal.

Ingredients:

• 8 large eggs
• 1/2 lb breakfast sausage
• 1/2 cup shredded cheddar cheese
• 4 large flour tortillas
• Salt and pepper to taste
• Salsa, avocado, sour cream, for serving (optional)

Instructions:

1. In a skillet, cook the breakfast sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, crack the eggs and scramble them over medium heat until cooked to your desired consistency. Season with salt and pepper to taste.
3. Warm the flour tortillas in the skillet or microwave until soft and pliable.
4. Divide the scrambled eggs, cooked sausage, and shredded cheddar cheese evenly among the tortillas.
5. Fold in the sides of each tortilla, then roll them up tightly to form burritos.
6. Serve the sausage and egg breakfast burritos hot, with salsa, avocado, and sour cream on the side for dipping or topping, if desired.

These Sausage and Egg Breakfast Burritos are a delicious and convenient way to start Father’s Day on a high note. With fluffy scrambled eggs, savory sausage, and melty cheese wrapped in warm tortillas, this recipe offers a hearty and satisfying morning meal that Dad will love. Serve it with a side of fresh fruit or hash browns for a complete and enjoyable breakfast.

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Sausage and Lentil Soup

Warm Dad’s heart and belly with this comforting Sausage and Lentil Soup. Loaded with hearty sausage, nutritious lentils, vegetables, and aromatic herbs, this soul-warming soup is perfect for celebrating Father’s Day with a bowl of homemade goodness.

Ingredients:

• 1 lb Italian sausage, casings removed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dried lentils, rinsed and drained
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 tsp dried th
• 2 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it apart with a spoon, until browned and cooked through. Remove from the pot and set aside.
2. In the same pot, add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
4. Return the cooked sausage to the pot. Add the dried lentils, chicken broth, diced tomatoes (with their juices), dried thyme, and dried rosemary. Season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils are tender.
6. Taste and adjust seasoning if needed. Serve the sausage and lentil soup hot, garnished with chopped fresh parsley.

This Sausage and Lentil Soup is a comforting and nutritious dish that’s perfect for celebrating Father’s Day. With hearty sausage, protein-packed lentils, and flavorful herbs, this recipe offers a satisfying and wholesome meal that Dad will love. Serve it with crusty bread or a side salad for a complete and memorable dining experience.

Sausage-Stuffed Portobello Mushrooms

Elevate Father’s Day with these delectable Sausage-Stuffed Portobello Mushrooms. Juicy portobello mushroom caps are filled with a savory mixture of Italian sausage, breadcrumbs, herbs, and cheese, then baked to perfection for a gourmet appetizer or main dish.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1/2 lb Italian sausage, casings removed
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• Olive oil, for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the portobello mushroom caps on the prepared baking sheet, gill-side up.
3. In a skillet, cook the Italian sausage over medium heat until browned and cooked through. Remove from the skillet and let it cool slightly.
4. In a mixing bowl, combine the cooked sausage, breadcrumbs, grated Parmesan cheese, minced garlic, chopped fresh parsley, salt, and pepper. Mix until well combined.
5. Spoon the sausage mixture into each portobello mushroom cap, pressing down gently to compact the filling.
6. Drizzle the stuffed mushrooms with olive oil.
7. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and crispy.
8. Remove from the oven and let cool for a few minutes before serving.

These Sausage-Stuffed Portobello Mushrooms are a gourmet delight that’s perfect for celebrating Father’s Day. With juicy mushrooms filled with a savory sausage mixture, this recipe offers a delicious and satisfying appetizer or main dish that Dad will love. Serve it with a side salad or roasted vegetables for a complete and memorable dining experience.

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Sausage and Cheese Stuffed Jalapeños

Spice up Father’s Day with these irresistible Sausage and Cheese Stuffed Jalapeños. Fresh jalapeño peppers are filled with a creamy mixture of sausage, cream cheese, cheddar cheese, and spices, then baked to perfection for a flavorful appetizer that’s sure to impress.

Ingredients:

• 12 large jalapeño peppers
• 1/2 lb Italian sausage, casings removed
• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the jalapeño peppers in half lengthwise and remove the seeds and membranes.
3. In a skillet, cook the Italian sausage over medium heat until browned and cooked through. Remove from the skillet and let it cool slightly.
4. In a mixing bowl, combine the cooked sausage, cream cheese, shredded cheddar cheese, minced garlic, smoked paprika, salt, and pepper. Mix until well combined.
5. Spoon the sausage and cheese mixture into each jalapeño pepper half, pressing down gently to fill the cavity.
6. Place the stuffed jalapeños on the prepared baking sheet.
7. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is golden brown and bubbly.
8. Remove from the oven and let cool for a few minutes before serving. Garnish with chopped fresh cilantro.

These Sausage and Cheese Stuffed Jalapeños are a spicy and flavorful appetizer that’s perfect for celebrating Father’s Day. With creamy cheese and savory sausage stuffed inside fresh jalapeño peppers, this recipe offers a delicious and irresistible snack that Dad will love. Serve it with salsa or sour cream for dipping, if desired.

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Sausage and Pepper Stuffed Zucchini Boats

Celebrate Father’s Day with these flavorful Sausage and Pepper Stuffed Zucchini Boats. Fresh zucchini halves are filled with a savory mixture of Italian sausage, bell peppers, onions, and cheese, then baked to perfection for a wholesome and delicious meal.

Ingredients:

• 4 medium zucchini
• 1/2 lb Italian sausage, casings removed
• 1 bell pepper (any color), diced
• 1/2 onion, diced
• 1 clove garlic, minced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• Olive oil, for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper.
2. Cut the zucchini in half lengthwise and scoop out the seeds to form a hollow cavity.
3. In a skillet, cook the Italian sausage over medium heat until browned and cooked through. Remove from the skillet and let it cool slightly.
4. In the same skillet, add the diced bell pepper and onion. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
5. Return the cooked sausage to the skillet. Stir in half of the shredded mozzarella cheese and half of the grated Parmesan cheese. Season with salt and pepper to taste.
6. Fill each zucchini half with the sausage and pepper mixture, pressing down gently to pack the filling.
7. Place the stuffed zucchini boats in the prepared baking dish.
8. Drizzle the tops of the stuffed zucchini boats with olive oil. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top.
9. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes before serving. Garnish with chopped fresh parsley.

These Sausage and Pepper Stuffed Zucchini Boats are a wholesome and flavorful dish that’s perfect for celebrating Father’s Day. With tender zucchini filled with a savory sausage and pepper mixture, this recipe offers a delicious and satisfying meal that Dad will love. Serve it with a side salad or garlic bread for a complete and memorable dining experience.

Sausage and Spinach Stuffed Mushrooms

For a sophisticated appetizer or side dish that Dad will adore, try these Sausage and Spinach Stuffed Mushrooms. Tender mushroom caps are filled with a savory mixture of sausage, spinach, cheese, and seasonings, creating a delightful bite-sized treat.

Ingredients:

• 16 large button mushrooms, stems removed
• 1/2 lb Italian sausage, casings removed
• 1 cup chopped fresh spinach
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• Olive oil, for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the mushroom caps on the prepared baking sheet, gill-side up.
3. In a skillet, cook the Italian sausage over medium heat until browned and cooked through. Remove from the skillet and let it cool slightly.
4. In the same skillet, add the chopped spinach and minced garlic. Cook, stirring occasionally, until the spinach is wilted, about 2-3 minutes. Remove from heat.
5. In a mixing bowl, combine the cooked sausage, cooked spinach, shredded mozzarella cheese, grated Parmesan cheese, chopped fresh parsley, salt, and pepper. Mix until well combined.
6. Spoon the sausage and spinach mixture into each mushroom cap, pressing down gently to fill the cavity.
7. Drizzle the stuffed mushrooms with olive oil.
8. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.

These Sausage and Spinach Stuffed Mushrooms are a flavorful and elegant appetizer that’s perfect for celebrating Father’s Day. With tender mushroom caps filled with a savory sausage and spinach mixture, this recipe offers a delicious and satisfying bite-sized treat that Dad will love. Serve it as a starter for a special meal or as a party appetizer for family and friends.

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Sausage and Potato Breakfast Skillet

Start Dad’s day off right with this hearty and delicious Sausage and Potato Breakfast Skillet. Crispy potatoes, savory sausage, bell peppers, onions, and eggs are cooked together in one skillet for a flavorful and satisfying morning meal.

Ingredients:

• 1/2 lb breakfast sausage
• 2 large potatoes, diced
• 1 bell pepper (any color), diced
• 1/2 onion, diced
• 4 eggs
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Instructions:

1. In a large skillet, cook the breakfast sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the diced potatoes. Cook, stirring occasionally, until the potatoes are golden and crispy, about 10-12 minutes.
3. Add the diced bell pepper and onion to the skillet with the potatoes. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Return the cooked sausage to the skillet and mix with the potatoes and vegetables.
5. Create four wells in the potato mixture and crack an egg into each well.
6. Cover the skillet and cook for 4-5 minutes, or until the eggs are cooked to your desired consistency.
7. Season with salt and pepper to taste. Sprinkle with chopped fresh parsley before serving.

This Sausage and Potato Breakfast Skillet is a hearty and satisfying dish that’s perfect for celebrating Father’s Day. With crispy potatoes, savory sausage, bell peppers, onions, and eggs all cooked together in one skillet, this recipe offers a flavorful and wholesome morning meal that Dad will love. Serve it with toast or fresh fruit for a complete and enjoyable breakfast.

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Note: More recipes are coming soon!