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Italian pork sausage

Explore 87 recipes, 22 videos, and more

Sweet Italian Pork Sausage with Pat LaFrieda


Sausage and Feta Hand Pies with John Barricelli


How To Make Cornbread and Sausage Stuffing


Sausage and Rice Stuffed Peppers

Time:55 mins
  • 3 1/2 teaspoons extra-virgin olive oil, plus more for baking sheet
  • 1/2 pound sweet Italian sausage, casings removed
  • 1 zucchini, diced small
  • 1 medium yellow onion, diced small
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 1/2 ounce Parmesan, grated (1/4 cup)
  • 4 cups cooked long-grain white rice
  • 1/2 cup fresh breadcrumbs
  • 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed

Sausage, Arugula, and Parsley Pizza

Time:30 mins
  • 6 ounces sweet Italian sausage
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 3/4 pound store-bought pizza dough
  • 3 whole peeled canned tomatoes, crushed
  • 1 tablespoon tomato paste
  • 2 garlic cloves, finely chopped
  • Coarse salt
  • 1/4 teaspoon red-pepper flakes
  • 4 ounces fresh mozzarella, thinly sliced
  • Garnish: flat-leaf parsley leaves and arugula, tossed with olive oil and vinegar, plus Parmesan shavings

Spinach and Meatball Calzones

Time:30 mins
  • Extra-virgin olive oil, for baking sheet and brushing
  • 10 ounces baby spinach
  • Coarse salt and ground pepper
  • All-purpose flour, for work surface
  • 1 pound store-bought pizza dough (thawed if frozen), cut into 4 equal pieces
  • 8 meatballs, halved, and 1 1/2 cups sauce reserved from 30-Minute Spaghetti and Meatballs
  • 8 ounces fresh mozzarella, torn into pieces
  • 1/2 teaspoon red-pepper flakes (optional)

Mortadella-and-Mozzarella Pizza

  • 1 round Chris Bianco's Pizza Dough
  • 4 ounces fresh mozzarella (di bufala or fior de latte), excess liquid squeezed out, thinly sliced
  • 4 thin slices mortadella, halved to form semicircles (about 1 ounce)
  • 1 small garlic clove, coarsely chopped
  • 2 teaspoons fresh thyme
  • Extra-virgin olive oil, for drizzling
  • 1/4 teaspoon crushed red-pepper flakes

Sausage and Olives Pizza


Emeril's Rigatoni with Broccoli and Sausage

Time:50 mins

Baked Polenta with Sausage and Artichoke Hearts

Time:45 mins
  • 2 teaspoons extra-virgin olive oil
  • 1/2 white onion, thinly sliced
  • 1 pound sweet Italian sausage, casings removed
  • 2 garlic cloves, thinly sliced
  • 3/4 cup marinated artichoke hearts, coarsely chopped
  • Coarse salt and ground pepper
  • 1 tube (18 ounces) prepared polenta, cut into 1/4-inch rounds
  • 1/3 cup chicken stock
  • 1/4 cup fresh parsley (optional), coarsely chopped