27+ Fresh and Flavorful Spring Sausage Recipes to Try This Season

As the weather warms up and the days grow longer, spring is the perfect time to embrace fresh flavors, lighter fare, and seasonal ingredients.

One versatile ingredient that shines in spring dishes is sausage—whether you prefer it spicy, savory, or mild, spring sausages can add depth and richness to any meal.

From breakfast options to hearty dinners, spring sausage recipes offer endless possibilities to elevate your seasonal meals.

In this article, we’ll explore 27+ spring sausage recipes that capture the essence of the season.

Whether you’re grilling, sautéing, or stuffing, these recipes incorporate fresh vegetables, spring herbs, and light cooking methods that highlight the bright and flavorful ingredients of spring.

Whether you’re hosting a brunch, preparing a family meal, or looking for quick weeknight dinners, these recipes are perfect for adding a touch of comfort and celebration to your table.

27+ Fresh and Flavorful Spring Sausage Recipes to Try This Season

Spring is a time for renewal, and these 27+ spring sausage recipes will help you make the most of the season’s best offerings.

Whether you’re grilling sausages in the backyard, making a savory frittata for breakfast, or enjoying a warm pasta dish for dinner, spring sausages provide the perfect base for bringing together bold flavors and fresh ingredients.

With the variety of recipes available, you’ll have no trouble finding the perfect dish to match your taste and celebrate the season.

So, get your grill fired up or your skillet sizzling, and enjoy the delicious taste of spring with these creative sausage recipes!

Spring Herb Sausage and Vegetable Skillet

This vibrant and flavorful spring sausage and vegetable skillet celebrates the fresh bounty of the season. It combines tender sausage with crisp asparagus, baby carrots, and peas, all seasoned with aromatic herbs like thyme and rosemary. The dish is quick to prepare and makes for a healthy, hearty meal that brings the essence of spring to your dinner table.

Ingredients:

• 1 lb spring sausage (or chicken sausage)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup baby carrots, sliced thin
• 1 cup peas (fresh or frozen)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste
• 1/2 cup chicken broth
• Fresh lemon wedges, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage links and cook until browned on all sides, about 8-10 minutes. Remove the sausage and set aside.
2. In the same skillet, add the garlic, thyme, and rosemary. Sauté for 1-2 minutes, allowing the garlic to become fragrant.
3. Add the asparagus, carrots, and peas to the skillet. Stir well to coat the vegetables in the herb-infused oil. Cook for 5-6 minutes, or until the vegetables begin to soften.
4. Slice the sausage into 1-inch pieces and return to the skillet. Pour in the chicken broth, season with salt and pepper, and stir everything together. Cover the skillet and cook for an additional 5 minutes, or until the sausage is cooked through and the vegetables are tender.
5. Serve hot with fresh lemon wedges for a burst of brightness.

This spring sausage and vegetable skillet is a delightful dish that perfectly embodies the flavors of the season. The combination of succulent sausage and tender, crisp vegetables creates a comforting yet light meal, while the fresh herbs add an aromatic depth that ties everything together. Whether served for a quick dinner or as a part of a larger spring feast, it’s a versatile and satisfying choice that everyone will enjoy.

Spring Sausage and Spinach Stuffed Mushrooms

These spring sausage and spinach stuffed mushrooms make for a delicious appetizer or side dish that’s packed with flavor. The savory sausage is paired with fresh spinach, creamy cheese, and aromatic herbs, all stuffed into meaty mushroom caps. They’re perfect for a spring gathering, bringing together rich, hearty flavors in a light, bite-sized package.

Ingredients:

• 12 large white mushrooms, stems removed and cleaned
• 1 lb spring sausage, crumbled
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet lined with parchment paper.
2. In a skillet over medium heat, heat olive oil and add the crumbled sausage. Cook, stirring occasionally, until the sausage is browned and fully cooked, about 8-10 minutes. Remove the sausage and set aside.
3. In the same skillet, add garlic and sauté for 1-2 minutes until fragrant. Add the spinach and cook for another 2-3 minutes, until wilted.
4. In a medium bowl, combine the cooked sausage, spinach, cream cheese, Parmesan, red pepper flakes (if using), and salt and pepper. Stir until everything is well mixed.
5. Spoon the sausage and spinach mixture into each mushroom cap, packing them tightly. Place the stuffed mushrooms on the prepared baking sheet.
6. Bake for 15-18 minutes, or until the mushrooms are tender and the filling is golden and bubbling.
7. Garnish with fresh parsley and serve immediately.

These spring sausage and spinach stuffed mushrooms are a crowd-pleaser that perfectly combines the richness of sausage with the fresh taste of spinach. The cream cheese adds a luxurious, creamy texture to the filling, while the Parmesan cheese provides a salty depth of flavor. Whether you serve them as an appetizer for a spring party or as a side dish, they are sure to impress with both their flavor and presentation.

Spring Sausage and Potato Breakfast Hash

This hearty and satisfying spring sausage and potato breakfast hash is perfect for a lazy spring morning. The crispy potatoes are sautéed with savory sausage, bell peppers, onions, and fresh herbs, all topped with a sunny-side-up egg for a complete breakfast. It’s a great way to use seasonal vegetables and enjoy a comforting meal to kickstart your day.

Ingredients:

• 1 lb spring sausage, casing removed
• 2 medium russet potatoes, diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• 4 eggs
• Hot sauce, for serving (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for 8-10 minutes, or until golden and crispy. Season with salt and pepper.
2. Push the potatoes to one side of the skillet and add the sausage. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
3. Add the bell pepper, onion, and garlic to the skillet. Stir everything together and cook for an additional 3-4 minutes, until the vegetables are softened.
4. While the sausage and vegetables cook, heat a separate nonstick skillet over medium-low heat. Crack the eggs into the skillet and cook to your desired doneness (sunny-side-up is recommended).
5. Once the hash is ready, divide it among plates and top each serving with a cooked egg. Sprinkle with fresh parsley and serve with hot sauce if desired.

This spring sausage and potato breakfast hash is the perfect way to start the day. The combination of crispy potatoes, savory sausage, and fresh vegetables offers a satisfying balance of flavors and textures, while the sunny-side-up egg adds a touch of richness and protein. It’s an easy-to-make dish that showcases the flavors of the season, making it ideal for any spring breakfast or brunch gathering.

Spring Sausage and Strawberry Salad

This spring sausage and strawberry salad is a delightful combination of savory and sweet, bringing together tender sausage, fresh strawberries, and peppery arugula. Light yet filling, the dish is topped with a zesty lemon vinaigrette and a sprinkle of feta cheese, creating a refreshing yet satisfying meal perfect for a warm spring afternoon.

Ingredients:

• 1 lb spring sausage (such as chicken or turkey sausage)
• 2 cups fresh arugula
• 1 cup strawberries, hulled and sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup toasted pecans
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up as it browns, for about 8-10 minutes or until fully cooked. Remove from heat and set aside to cool slightly.
2. In a large bowl, combine the arugula, sliced strawberries, and crumbled feta.
3. In a small bowl, whisk together the balsamic vinegar, honey, lemon juice, salt, and pepper to make the dressing.
4. Once the sausage has cooled slightly, slice it into bite-sized pieces and add it to the salad. Drizzle the dressing over the salad and toss to combine.
5. Top the salad with toasted pecans for added crunch and texture. Serve immediately.

This spring sausage and strawberry salad is a perfect balance of savory and sweet flavors, making it an ideal dish for any spring meal. The sausage adds a satisfying depth, while the fresh strawberries and arugula bring brightness and freshness. The honey-lemon vinaigrette ties the entire dish together, enhancing the flavors with a zesty finish. It’s a light yet filling meal that’s easy to prepare and perfect for spring gatherings or casual dinners.

Spring Sausage and Asparagus Frittata

This spring sausage and asparagus frittata is a versatile dish that can be enjoyed for breakfast, brunch, or dinner. With its mix of tender spring asparagus, savory sausage, and creamy eggs, it’s a hearty yet light dish that highlights the best of the season. The addition of fresh herbs and cheese gives it extra flavor and richness.

Ingredients:

• 1 lb spring sausage (or breakfast sausage), crumbled
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 8 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 2 tbsp fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the crumbled sausage and cook for 8-10 minutes, until browned and cooked through. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the asparagus and cook for 4-5 minutes until tender, stirring occasionally. Season with salt and pepper.
4. In a medium bowl, whisk the eggs with the mozzarella, Parmesan, basil, salt, and pepper.
5. Return the cooked sausage to the skillet with the asparagus, then pour the egg mixture evenly over the top.
6. Reduce the heat to low and cook for 2-3 minutes until the edges begin to set. Then transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
7. Slice and serve warm.

This spring sausage and asparagus frittata is a satisfying and wholesome dish that celebrates the season’s fresh flavors. The savory sausage, tender asparagus, and cheesy egg base create a balanced and flavorful meal that’s perfect for any time of day. Whether served for a weekend brunch or as a light dinner, this frittata is sure to be a hit, offering both comfort and freshness in each bite.

Spring Sausage and Pea Risotto

This spring sausage and pea risotto is a creamy, flavorful dish that brings together the richness of sausage, the sweetness of peas, and the comfort of perfectly cooked risotto. Infused with fresh herbs and a touch of Parmesan, this dish makes for a warm and satisfying spring meal that’s both elegant and easy to prepare.

Ingredients:

• 1 lb spring sausage (chicken or pork sausage works well), casings removed
• 1 cup Arborio rice
• 4 cups chicken broth
• 1 cup frozen peas
• 1/2 cup dry white wine (optional)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or sauté pan over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks, about 8-10 minutes. Remove from the pan and set aside.
2. In the same pan, add the diced onion and garlic. Cook for 2-3 minutes until softened.
3. Add the Arborio rice and stir to coat with the oil and onion mixture. If using, pour in the white wine and cook for 2-3 minutes until most of the wine is absorbed.
4. Gradually add the chicken broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed before adding more broth. Continue until the rice is tender and creamy, about 20 minutes.
5. When the rice is nearly done, add the peas and cooked sausage. Stir to combine and cook for another 3-4 minutes, allowing the peas to warm through.
6. Stir in the Parmesan cheese and fresh basil. Season with salt and pepper to taste.
7. Serve warm, garnished with extra Parmesan and fresh herbs if desired.

This spring sausage and pea risotto is a perfect comfort food that’s light yet satisfying. The creamy rice, savory sausage, and sweet peas come together beautifully, with the Parmesan adding richness and depth. It’s an ideal dish to enjoy as a cozy spring dinner or a special meal for guests. The fresh herbs elevate the flavor profile, making it a well-rounded and delightful dish that celebrates the essence of spring.

Spring Sausage and Zucchini Pasta

This spring sausage and zucchini pasta is a quick and light dish that incorporates fresh, seasonal vegetables with savory sausage and pasta. The zucchini provides a mild sweetness that pairs perfectly with the spiced sausage, while garlic and olive oil create a simple yet flavorful base. This dish is perfect for a weeknight dinner that feels fresh and satisfying.

Ingredients:

• 1 lb spring sausage (preferably sweet or spicy Italian sausage)
• 3 medium zucchinis, sliced into half-moons
• 12 oz pasta (penne or spaghetti works well)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Cook the pasta according to the package directions, reserving 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 8-10 minutes.
3. Add the garlic and red pepper flakes to the sausage and sauté for 1-2 minutes, until fragrant.
4. Stir in the zucchini slices and cook for 4-5 minutes until tender, but still slightly crisp. Season with salt and pepper.
5. Add the drained pasta to the skillet with the sausage and zucchini mixture. Pour in a bit of the reserved pasta water to help bring the sauce together and create a light, silky coating on the pasta.
6. Toss everything together and sprinkle with Parmesan cheese.
7. Garnish with fresh basil and serve immediately.

This spring sausage and zucchini pasta is the ideal dish for a fresh, seasonal meal that is both satisfying and light. The zucchini adds a wonderful crunch and sweetness, which balances out the savory sausage. Tossed with pasta and Parmesan, it creates a simple, flavorful meal perfect for any weeknight or casual dinner. The dish is not only delicious but also versatile, easily adaptable to whatever vegetables are in season.

Spring Sausage and Kale Stuffed Sweet Potatoes

These spring sausage and kale stuffed sweet potatoes are a wholesome, filling meal that combines the earthy flavors of sausage and kale with the natural sweetness of roasted sweet potatoes. The dish is topped with a savory sausage mixture and drizzled with a tangy balsamic glaze, making it a comforting yet healthy option for a spring dinner.

Ingredients:

• 4 medium sweet potatoes
• 1 lb spring sausage (breakfast or Italian sausage works well)
• 2 cups kale, chopped
• 1/4 cup red onion, finely diced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 45-60 minutes, or until the potatoes are soft and tender.
2. While the sweet potatoes are roasting, heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned and crumbled, about 8-10 minutes.
3. Add the diced red onion and garlic to the skillet with the sausage. Sauté for another 3-4 minutes until the onion is softened.
4. Stir in the kale and cook for an additional 2-3 minutes, or until the kale is wilted and tender. Season with salt, pepper, and crushed red pepper flakes (if using).
5. Once the sweet potatoes are done, slice them open and fluff the insides with a fork. Spoon the sausage and kale mixture into the center of each sweet potato.
6. Drizzle with balsamic vinegar and garnish with fresh parsley before serving.

These spring sausage and kale stuffed sweet potatoes are a hearty, nutritious dish that combines the richness of sausage with the fresh, earthy flavor of kale. The sweet potatoes add a natural sweetness that pairs beautifully with the savory filling. Topped with a tangy balsamic glaze, this meal is perfect for those seeking a balanced and flavorful spring dinner. It’s a comforting, healthy dish that’s both filling and light at the same time.

Spring Sausage and Carrot Soup

This spring sausage and carrot soup is a light and vibrant dish, perfect for transitioning into warmer weather. With its bright flavors from fresh carrots, herbs, and sausage, it’s a comforting yet refreshing option for lunch or dinner. The sausage adds depth to the soup, while the carrots bring natural sweetness and a pop of color.

Ingredients:

• 1 lb spring sausage (Italian or chicken sausage)
• 4 medium carrots, peeled and sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up as it cooks, and cook until browned, about 8-10 minutes.
2. Add the diced onion and garlic to the pot with the sausage. Sauté for 2-3 minutes until fragrant and softened.
3. Stir in the carrots, thyme, oregano, salt, and pepper. Cook for an additional 5 minutes, allowing the carrots to soften slightly.
4. Pour in the chicken broth, bring the soup to a boil, then reduce to a simmer. Let it cook for 20-25 minutes, or until the carrots are tender.
5. Taste the soup and adjust seasoning with additional salt and pepper, if needed.
6. Ladle the soup into bowls and garnish with fresh parsley before serving.

This spring sausage and carrot soup is a delightful, light soup that’s perfect for enjoying the fresh flavors of the season. The sausage adds richness, while the carrots bring sweetness and a lovely texture to the broth. The combination of thyme and oregano enhances the flavor profile, giving the soup depth without overwhelming it. It’s a comforting yet refreshing choice for any spring meal, ideal for warming up on cool spring evenings or as a light lunch.

Spring Sausage and Bell Pepper Skillet

This spring sausage and bell pepper skillet is a simple, colorful dish that celebrates the fresh flavors of spring. The sweet bell peppers and onions pair perfectly with the savory sausage, while a touch of garlic and herbs brings everything together. This one-pan meal is not only easy to prepare but also packed with flavor, making it perfect for a quick, satisfying dinner.

Ingredients:

• 1 lb spring sausage (such as chicken or turkey sausage)
• 2 bell peppers (any color), sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Remove the sausage from the skillet and set aside.
2. In the same skillet, add the sliced bell peppers and onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
3. Add the garlic, oregano, smoked paprika, salt, and pepper to the skillet. Stir and cook for an additional minute until fragrant.
4. Return the cooked sausage to the skillet and mix everything together. Cook for another 2-3 minutes to heat through and allow the flavors to meld.
5. Garnish with fresh parsley and serve warm.

This spring sausage and bell pepper skillet is an easy, vibrant dish that showcases the best of spring’s produce. The sweetness of the peppers and onions complements the savory sausage, while the paprika and oregano provide a subtle smokiness and depth of flavor. This meal is perfect for busy weeknights when you want something quick, healthy, and delicious. With just one pan to clean, it’s also a great option for a low-maintenance dinner that doesn’t skimp on flavor.

Spring Sausage and Roasted Tomato Flatbreads

These spring sausage and roasted tomato flatbreads are a perfect balance of crispy crust, savory sausage, and sweet roasted tomatoes, all topped with fresh herbs and a sprinkle of cheese. Whether served as an appetizer, lunch, or dinner, these flatbreads are sure to impress with their simple yet satisfying combination of flavors and textures.

Ingredients:

• 1 lb spring sausage (Italian sausage works best)
• 1 pack pre-made flatbread or pizza dough
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). If using pizza dough, roll it out on a baking sheet to your desired thickness. If using flatbreads, simply place them on a baking sheet.
2. In a skillet over medium heat, cook the sausage, breaking it up into small pieces until fully browned, about 8-10 minutes. Remove from heat and set aside.
3. Drizzle the cherry tomatoes and red onion with olive oil, and season with salt, pepper, and dried basil. Spread them out evenly on a baking sheet and roast in the oven for about 15 minutes, or until softened and slightly caramelized.
4. While the vegetables are roasting, top the flatbread or dough with the cooked sausage and shredded mozzarella cheese.
5. Once the tomatoes and onions are done, remove them from the oven and layer them over the sausage and cheese on the flatbread.
6. Return the flatbreads to the oven and bake for an additional 8-10 minutes, or until the crust is crispy and the cheese has melted and bubbled.
7. Garnish with fresh basil and serve warm.

These spring sausage and roasted tomato flatbreads are a delicious, rustic meal that’s both hearty and fresh. The roasted tomatoes add a sweetness that complements the savory sausage, while the crispy flatbread base gives the dish an ideal crunch. It’s an easy-to-make option that’s great for a casual dinner, but impressive enough to serve to guests. The fresh basil garnish adds a pop of color and flavor, making this flatbread the perfect dish to celebrate the flavors of spring.

Spring Sausage and Mushroom Risotto

This spring sausage and mushroom risotto combines the earthy flavors of mushrooms with the savory richness of sausage, all wrapped up in a creamy, comforting rice base. With fresh herbs and Parmesan, this dish is a luxurious take on a classic risotto. It’s the perfect meal for a cozy spring evening when you want something filling yet elegant.

Ingredients:

• 1 lb spring sausage (breakfast or Italian sausage works well)
• 2 cups Arborio rice
• 1 lb mushrooms (cremini or button), sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 1/2 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tbsp olive oil
• Fresh thyme, for garnish
• Salt and pepper, to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the sausage and cook until browned and crumbled, about 8-10 minutes. Remove from the pan and set aside.
2. In the same pan, add the butter and sauté the diced onion and garlic for 2-3 minutes until softened.
3. Stir in the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown.
4. Add the Arborio rice to the pan and stir for 1-2 minutes, until the rice is lightly toasted.
5. Pour in the white wine (if using) and cook until mostly absorbed. Then, begin adding the chicken broth, 1/2 cup at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and tender, about 20 minutes.
6. Once the rice is cooked, stir in the cooked sausage and grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve the risotto warm, garnished with fresh thyme.

This spring sausage and mushroom risotto is a perfect combination of comfort and sophistication. The creamy, rich risotto pairs beautifully with the savory sausage and earthy mushrooms, making it a satisfying meal for any occasion. The addition of fresh thyme and Parmesan gives the dish depth and complexity, while the smooth texture of the risotto makes it feel indulgent without being overly heavy. It’s an excellent dish for a cozy spring dinner or to serve at a dinner party, leaving everyone impressed with its flavor and elegance.

Spring Sausage and Asparagus Frittata

This spring sausage and asparagus frittata is a light, protein-packed dish perfect for brunch or a light dinner. The fresh asparagus and savory sausage provide a balance of flavors, while the eggs create a creamy base. With fresh herbs and a sprinkle of cheese, this frittata is a delightful celebration of spring’s seasonal produce.

Ingredients:

• 1 lb spring sausage (Italian sausage or turkey sausage works well)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 6 large eggs
• 1/2 cup milk (or heavy cream for a richer flavor)
• 1/2 cup shredded cheddar or mozzarella cheese
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1/2 onion, diced

Instructions:

1. Preheat your oven to 375°F (190°C). In a large ovenproof skillet, heat olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 8-10 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the diced onion and asparagus pieces. Sauté for about 5-7 minutes until the asparagus is tender and slightly golden.
3. In a bowl, whisk together the eggs, milk, cheese, salt, and pepper until well combined.
4. Add the cooked sausage back into the skillet with the asparagus and onion. Pour the egg mixture over the top and stir gently to combine.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set in the center and lightly golden on top.
6. Remove from the oven, garnish with fresh parsley, and serve warm.

This spring sausage and asparagus frittata is a wonderful dish that brings together the rich flavors of sausage with the freshness of asparagus, making it an ideal choice for spring meals. The combination of eggs and cheese creates a satisfying texture, while the fresh herbs brighten the dish. Whether served for breakfast, brunch, or a light dinner, this frittata is sure to become a family favorite. It’s easy to make, full of flavor, and a great way to showcase the best of seasonal ingredients.

Spring Sausage and Pea Risotto

This spring sausage and pea risotto is a comforting yet light dish that combines the creamy richness of traditional risotto with the freshness of spring peas and savory sausage. The dish is enhanced with Parmesan cheese and fresh herbs, making it a perfect choice for a springtime dinner that is both indulgent and fresh.

Ingredients:

• 1 lb spring sausage (Italian sausage or chicken sausage)
• 2 cups Arborio rice
• 1 cup fresh peas (or frozen if unavailable)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1/2 cup dry white wine (optional)
• 1/4 cup Parmesan cheese, grated
• 2 tbsp butter
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the sausage, breaking it up as it cooks, until browned and fully cooked, about 8-10 minutes. Remove from the pan and set aside.
2. In the same pan, melt the butter and sauté the onion and garlic for 2-3 minutes until softened and fragrant.
3. Add the Arborio rice to the pan and stir to coat the rice with the butter. Cook for 1-2 minutes, until the rice becomes slightly translucent.
4. Pour in the white wine (if using) and cook until mostly absorbed.
5. Gradually add the chicken broth, 1/2 cup at a time, stirring frequently. Wait until the liquid is absorbed before adding more. Continue this process for 20-25 minutes, or until the rice is creamy and al dente.
6. When the rice is almost done, stir in the peas and cooked sausage. Continue cooking for another 3-5 minutes, until the peas are heated through and tender.
7. Stir in the Parmesan cheese and season with salt and pepper to taste. Serve the risotto warm, garnished with fresh basil.

This spring sausage and pea risotto is a rich yet fresh dish that brings out the best of seasonal ingredients. The creamy risotto perfectly complements the savory sausage and bright pops of sweetness from the peas. Topped with Parmesan and fresh basil, it’s a comforting meal that’s perfect for a spring evening. The balance of flavors in this dish makes it feel both indulgent and light, making it ideal for a family dinner or a special meal with friends.

Spring Sausage and Spinach Stuffed Mushrooms

These spring sausage and spinach stuffed mushrooms are a delightful appetizer or side dish that combines the savory richness of sausage with the freshness of spinach. The mushrooms provide a perfect base for the flavorful stuffing, which is topped with melted cheese and fresh herbs. They’re great for a spring gathering or a light bite with a refreshing spring cocktail.

Ingredients:

• 1 lb spring sausage (Italian sausage or chicken sausage works well)
• 12 large white mushrooms, stems removed
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1/4 tsp red pepper flakes (optional)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the mushroom caps on a baking sheet, gill side up, and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned and crumbled, about 8-10 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and sauté for 1-2 minutes, until fragrant. Add the chopped spinach and cook for another 2-3 minutes, until wilted and tender.
4. Remove the pan from the heat and stir in the ricotta cheese, Parmesan, and cooked sausage. Season with red pepper flakes (if using), salt, and pepper to taste.
5. Spoon the sausage and spinach mixture into the mushroom caps, pressing gently to pack them tightly.
6. Place the stuffed mushrooms in the oven and bake for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden on top.
7. Remove from the oven, garnish with fresh parsley, and serve warm.

These spring sausage and spinach stuffed mushrooms are a flavorful and satisfying appetizer or side dish that beautifully showcases the flavors of the season. The savory sausage and creamy spinach filling pair wonderfully with the earthy mushrooms, while the Parmesan cheese adds a delightful richness. Whether served at a spring party, as a light dinner, or alongside a main course, these stuffed mushrooms are sure to be a hit. They’re an easy-to-make yet impressive dish that captures the essence of fresh, seasonal ingredients.

Spring Sausage and Potato Hash

This spring sausage and potato hash is a hearty and satisfying breakfast or brunch dish that brings together crispy potatoes, savory sausage, and the fresh flavors of spring vegetables. The dish is seasoned with herbs and topped with a fried egg for extra richness. Perfect for a family breakfast or a weekend brunch gathering, it’s a delicious and filling way to celebrate the start of spring.

Ingredients:

• 1 lb spring sausage (chicken or turkey sausage works well)
• 2 medium russet potatoes, diced
• 1 red bell pepper, diced
• 1/2 cup frozen peas, thawed
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 eggs (optional, for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until crispy and golden brown, about 10-12 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the sausage and cook until browned, breaking it up with a spoon, about 8-10 minutes. Remove the sausage and set aside with the potatoes.
3. Add the onion, bell pepper, and garlic to the skillet, cooking for 4-5 minutes until softened and fragrant.
4. Stir in the peas, cooked potatoes, and sausage. Season with dried thyme, salt, and pepper. Stir everything together and cook for another 5-7 minutes, allowing the flavors to meld.
5. While the hash is cooking, in a separate pan, fry the eggs to your desired doneness (over-easy or scrambled works well).
6. Serve the hash topped with the fried eggs, garnished with fresh parsley.

This spring sausage and potato hash is a flavorful, comforting dish that’s perfect for starting your day with a hearty meal. The crispy potatoes and savory sausage pair beautifully with the sweet peppers and peas, creating a satisfying breakfast that’s not only filling but also packed with springtime flavor. Topped with a fried egg, it’s the ideal combination of crispy, savory, and rich. This dish is a wonderful option for brunch gatherings, family meals, or a special breakfast to enjoy on a leisurely spring morning.

Spring Sausage and Broccoli Rabe Pasta

This spring sausage and broccoli rabe pasta is a simple yet flavorful dish that combines the bitterness of broccoli rabe with the savory richness of sausage, all tossed with pasta and finished with a drizzle of olive oil and Parmesan. It’s an easy, weeknight-friendly meal that brings fresh spring greens and hearty sausage together in a deliciously balanced dish.

Ingredients:

• 1 lb spring sausage (Italian sausage works best)
• 8 oz pasta (rigatoni, penne, or orecchiette)
• 1 bunch broccoli rabe, chopped
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 8-10 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant.
4. Add the chopped broccoli rabe to the skillet and sauté for about 5-7 minutes, until it becomes tender and slightly crispy. Season with salt and pepper.
5. Add the cooked sausage and pasta to the skillet, tossing to combine. Add the reserved pasta water a little at a time to help coat the pasta and create a light sauce.
6. Stir in the Parmesan cheese and toss until everything is evenly coated. Garnish with fresh basil and serve warm.

This spring sausage and broccoli rabe pasta is a perfect blend of savory and slightly bitter flavors, making it an ideal dish to showcase fresh spring greens. The sausage adds richness, while the broccoli rabe provides a nice balance with its distinct, peppery flavor. Paired with pasta and finished with Parmesan, it’s a quick and satisfying meal that feels both light and indulgent. This pasta dish is perfect for a weeknight dinner, and the simplicity of the ingredients allows the natural flavors to shine, making it a great way to enjoy the best of spring’s bounty.

Spring Sausage and Carrot Slaw Wraps

These spring sausage and carrot slaw wraps are a fresh, light meal perfect for lunch or dinner. The spicy sausage, combined with a crunchy carrot and cabbage slaw, is wrapped in soft lettuce leaves or tortillas. Topped with a tangy dressing, these wraps are flavorful, healthy, and easy to assemble. They offer a delightful combination of textures and flavors in every bite.

Ingredients:

• 1 lb spring sausage (turkey or chicken sausage works well)
• 2 cups shredded carrots
• 1/2 small red cabbage, shredded
• 1/2 cup fresh cilantro, chopped
• 1/4 cup rice vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• Lettuce leaves or tortillas (for wrapping)
• Optional: sliced avocado or sliced jalapeños for topping

Instructions:

1. In a large skillet, cook the sausage over medium heat, breaking it up with a spoon as it cooks. Continue until the sausage is browned and cooked through, about 8-10 minutes. Remove from heat and set aside.
2. In a large bowl, combine the shredded carrots, shredded cabbage, and chopped cilantro. Set aside.
3. In a small bowl, whisk together the rice vinegar, honey, soy sauce, sesame oil, and garlic to make the dressing. Season with salt and pepper to taste.
4. Pour the dressing over the carrot and cabbage mixture and toss until everything is well coated.
5. To assemble, spoon some of the cooked sausage onto a lettuce leaf or tortilla, top with the carrot slaw, and add any additional toppings like avocado or jalapeños, if desired.
6. Roll up the wrap, folding in the sides as you go, and serve immediately.

These spring sausage and carrot slaw wraps are a vibrant, healthy meal that’s packed with fresh vegetables and bold flavors. The crunchy slaw provides a satisfying texture that contrasts beautifully with the savory sausage. The tangy dressing adds a zesty punch, while the soft wraps make it easy to enjoy. These wraps are perfect for a light lunch or dinner, and the versatility of the filling allows you to easily adjust to your preferences. Whether served as a casual meal or as part of a larger spread, these wraps are a great way to celebrate spring’s fresh produce while enjoying a flavorful, easy-to-make dish.

Note: More recipes are coming soon!