9 Sausage Recipes So Good We Don’t Even Need a Pun in the Headline

Chiles and beer add depth of flavor to the peppers while the double starchy sides of parmesan-spiked polenta and grilled bread transform this meal into an al fresco feast.

“Fab, fuss-free dinners are my holy grail,” says Michelle Tam about sheet pan meals. “Sheet pan suppers allow me to maximize the amount of veggies for dinner. And cleanup is a breeze.”

Perfect for campouts, you can cook up a big batch of patties at home and freeze. Heat them in camp for a great breakfast with eggs or hash-browns (“Wilderness Cuisine” author Carole Latimer uses sweet potatoes), tangerine juice, and papaya wedges.

Quick to throw together, this hearty dish uses cooked sausages. If you want to make it with uncooked sausages, cook them separately for a few minutes before adding the other ingredients.

Paella is a traditional dish of Spain. It’s name comes from the paellera, the flat, round pan in which it is cooked. A colorful mixture of sausage, shrimp, fish, mussels and saffron-flavored rice make this seafood dish fit for any special occasion.

This recipe works with just about any kind of sausage (except super-spicy ones, which would be overpowering alongside the tangy sauerkraut). It’s fine without the wine too: the sausages won’t be as shiny, but they’ll still taste good.

Morgan Robinson, chef-owner of Smoke Open Fire Cooking in Napa, grills the sausages and melts the cheese on the grill too, in a small cast-iron skillet, then puts both on the table with crusty rolls and chimichurri—Argentina’s answer to pesto—so guests can serve themselves.

This simple casserole makes a comforting weeknight dinner as the weather turns cooler. Using ready-made polenta saves you the step of making it from scratch, and our quick tomato sauce can be cooked in just 25 minutes. All you need is a fresh green salad and a loaf of crusty Italian bread to round out the meal.

If you’ve only had hominy—big, starchy corn kernels with the hull and germ removed—in posole, you’ll be amazed at how delicious and satisfying it is all on its own.

It’s the ultimate blank canvas—a tube steak you paint with your dreams