I was excited to see that the movie R-rated film called “Sausage Party” with some of my favorite make stars, opened a few weeks ago. Imagine my disappointment to find out that not only was it an animated film, it starred actual sausages!

Despite the overkill of double entendres, the movie’s not in the least bit sexy. However, it did send me home thinking of some of my favorite sausage recipes.


Sausage and Broccoli-Rabe Soup


2 ½ lbs. sweet Italian sausage

1 onion, chopped

2 heads broccoli rabe, chopped

128 oz. chicken broth (8 cups)

62 oz. (2 cans) cannellini beans, rinsed


In a large saucepan, cook the sausage, breaking it up, over medium-high heat until browned, about 10 minutes. Transfer to a paper-towel-lined plate; discard all but one tablespoon fat from the saucepan.

Add the onion to the saucepan and cook until softened, about four minutes.

Stir in the broccoli rabe and chicken broth and bring to a simmer; cook for five minutes. Stir in the sausage and beans and cook until heated through, about five minutes. Season with salt and pepper. (Serves 6-8)


Chorizo Poached in Red Wine


2 pieces dry Spanish chorizo (about 1 lb. each)

4 c. dry red wine

10 cloves, garlic, crushed

2 bay leaves

¼ tsp. cayenne pepper

½ tsp. Hungarian paprika

1 shallot, minced


Combine all of the ingredients in a large skillet. Bring to a boil. Simmer over moderately low heat, Stirring once, until the chorizo are plump and the wine has reduced by half, about 25 minutes. Uncover and let stand for 5 minutes. Transfer the chorizo to a work surface and slice on the diagonal 1/4 inch thick. Return the chorizo slices to the skillet and simmer over low heat for 5 minutes. Transfer the chorizo slices to a serving bowl and pour in enough of the poaching liquid to reach halfway up the side. Serve with toothpicks. This recipe also works well in a crock pot. (Serves 8-12, as an appetizer.)


Sausage and Mushroom Ragu


1 cup dried morel mushrooms

1 cup hot chicken stock

1 Tbsp. olive oil

1 lb. sweet Italian sausages

½ lb. shiitake caps


freshly ground pepper

2 shallots

1 Tbsp. tomato paste

1 Tbsp. unsalted butter

chopped parsley


Soak the morels in 1 cup of hot chicken stock until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil. Add the sausages, cover, and cook over moderate heat until no longer pink within; slice 1/4-inch thick.

Add the shiitake mushrooms to the oil in the pan, season with salt and pepper, and cook until softened. Add the shallots and morels; cover and cook for four minutes. Pour in the morel soaking liquid. Add the sausages and simmer for two minutes. Stir in the tomato paste. Season with salt and pepper. Off the heat, swirl in the butter, and sprinkle with parsley. Serve over creamy polenta.


Brats N Beer


12 bratwurst

2 large onions

1 can or bottle of beer

½ tsp. caraway seeds (optional)


Cook bratwurst until slightly charred on an outdoor grill (alternatively, roast the brats, uncovered in a 350° oven for 30 minutes). Slice onion, thickly. Place half of the onion in the bottom of a crock pot. Top with grilled bratwurst and remaining onion, Pour beer over all. Sprinkle with caraway seeds if desired. Set on low and cook at least six hours removing lid for one hour to allow liquid to reduce. Serve on thick buns (especially good on pretzel buns) with spicy mustard.


Sausage Kebabs


1 lb. sausage

1 red onion, quartered

1 sweet pepper, cut into large chunks

cherry tomatoes

balsamic vinegar salad dressing


Cut sausage links into two-inch lengths. Sauté in a skillet until firm and lightly browned; set aside to drain on paper towels. Thread kebab skewers with vegetables and sausage pieces. Place in a large baking dish and pour balsamic dressing over all. Marinate, refrigerated, for at least one hour, turning the kebabs occasionally to distribute marinade. Grill over medium heat 10-12 minutes turning kebabs occasionally. Serve over couscous or rice.