Whether you prefer it spicy or sweet, sausage is a versatile family favorite with guaranteed flavor. Cook up classic and creative dishes, like stew, jambalaya, Spanish-style noodles and more with our best sausage recipes.
Ree Drummond makes chili con queso dip. She starts with a chopped yellow onion browning in vegetable oil before adding one pound of hot breakfast sausage. She cautions that the dip is habit-forming and to enter at your own risk. Once the sausage is all broken up, Ree chops up a two-pound block of Velveeta and adds the cubes to the pan. She turns the heat down to low after the Velveeta is added, noting that it melts smoother than most other cheeses. While the Velveeta melts, Ree chops up a fresh jalapeno pepper, cutting out the membranes and most of the seeds so it’s not overwhelmingly spicy, and finely dices the jalapeno before setting it aside. She then adds to the queso what she says is an essential ingredient, tomatoes with diced chiles, taking care to include the juice. Two more cans of diced green chiles are added to the queso. Ree finally adds the diced jalapeno and gives the queso one last good stir.
Marcela Valladolid shares how her Queso Fundido With Chorizo is the best thing she ever made. She explains that “queso fundido” means “melted cheese.” Depending on the toppings used, you can identify which region of Mexico someone is from. Being from Tijuana in the north, Marcela uses chorizo sausage. She starts by removing the chorizo from its casing and cooking it, using a wooden spoon to break it up and move it around while all the fat is rendered. She drains the cooked chorizo over paper towels and sets it aside. She adds a little oil to the pan in which she cooked the chorizo, then adds a quarter cup of chopped onion and one clove of chopped garlic. She stirs and cooks until the onions are softened, then adds the chorizo back to the pan and mixes it all up. She grates two cups of Oaxaca cheese in the food processor, since grating it into small pieces helps it melt quickly. Marcela greases an oven-safe dish, and adds half the cheese and half the chorizo mixture. After adding the rest of the cheese, she tops it off with the remaining chorizo mixture and bakes until gooey for 25 minutes at 425 degrees F. She serves the queso fundido with heated flour tortilla shells.
Michael Chiarello teaches his sausage-poaching method to keep them from overcooking and drying out on the grill. He adds raw sweet and hot sausages to a pan filled with cool water, brings them to a simmer, then turns off the heat and lets the sausages cool in the same water. The sausages are then ready to grill. After four minutes per side, the sausages are cooked through and ready to eat.