Sausage

If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.

Spicy sausage, farro, and leeks simmer with white wine and herbs. A scattering of fresh radishes and scallions makes this simple dinner feel fresh and springy.

Browning sausage in the same skillet used to bake this pizza not only preheats the pan (the key to a crisp crust), it also infuses that crust with rich, porky flavor.

Cervo’s restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version of the recipe. Slow-cooking breaks down the squid's collagen so you're left with fork-tender flesh and a tomato sauce infused with rich, briny flavor.

Does this cassoulet recipe seem daunting? Don‘t worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.

You can use any Pilsner in this recipe, but a Mexican Pilsner will go best with the chorizo. Serve with a nice green salad to round out the meal.

Merguez, a lamb sausage spiced with cumin and chiles, is exceptional in this easy grain bowl, but any sausage you like will work just as well.

This hearty Alsatian classic is perfect for the Instant Pot. The meat is fork-tender, and its fat virtually melts away, adding richness to the sauerkraut and cabbage.

The ingredients of this classic Portuguese soup (namely chorizo, kale, and potatoes) meld beautifully under pressure, so you only need water—no stock—to get a savory, rich broth.

Assemble this easy sausage, egg, and cheese casserole at night, then put it in the oven (straight from the fridge) the next morning for a quick and casual breakfast.

Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.

Thanksgiving stuffing in less than an hour? Believe it. Cooking and baking the stuffing in the same skillet not only saves time, it cuts down on dishes.

This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.

Blanch chopped broccoli before cooking your pasta in the same water, then toss the whole thing with crumbled sausage and plenty of chile flakes, butter, and Parmesan.