Sausage

Seriously. Two ingredients. Promise.

Exactly the kind of hearty-but-not-too-hearty soup you want on a rainy spring day.

I actually like watching football, but this chili is the thing I'm really looking forward to.

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.

You won’t wanna wait til morning.

This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days.

This chicken-meets-bacon-meets-sausage-meets-sauerkraut showstopper takes only 25 minutes in the oven.

It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?

We optimized this recipe as a savory, unapologetically moist stuffing for soaking up all your Thanksgiving sins.

The lightning-fast weeknight dinner that doubles as meal prep—and is an excuse to stuff things into tortillas.

This Polish hunter’s stew features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

Your whole kitchen is about to smell like a buttered corn muffin. You can thank us later.

Think of this effortless dish as a vehicle for peppery arugula—one of those rare salad greens we also dig when hot.

Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.

This sheet-pan sausage dinner is here for you when doing a pile of dishes isn’t on your to-do list.

Practically every chef we know is obsessed with nduja—and you should be, too.

Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.

It strikes the ideal balance between those ultra-rich, all-in pasta dishes and the kind of veggie-packed situation that's healthy enough to eat once a week.

This recipe takes all the right shortcuts and none of the wrong ones.

Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes.

Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.

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.

Ain't no party like a sandwich party.

You'll be craving Welsh rarebit with a poached egg. Bacon. Scones, butter, cream, jam. And some sausages.