24 Savory Smoked Sausage Recipes To Try

Whether you prefer Lil’ Smokies, kielbasa, or andouille, there’s a smoked sausage recipe for everyone

By
Lisa Cericola
Lisa Cericola
Lisa Cericola
Lisa Cericola has been on staff at Southern Living since 2015. As Deputy Editor, Lisa manages the food and travel departments and edits those sections of each issue, as well as digital content. Previously, she was the features editor at Food Network Magazine and has more than 15 years of experience writing, editing, and managing photo shoots for print and digital lifestyle brands.
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Phoebe Evans
Phoebe Evans
Phoebe Evans
Phoebe Evans is a Southern Living summer intern who covers food and digital production. She is from Birmingham, Alabama, and has a strong passion for writing.
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Updated on July 8, 2024
Southern Living Fancy Pigs in Blankets on a plate to serve with sauce
Photo:

Greg Dupree; Food Stylist: Micah Morton; Prop Stylist: Ginny Branch

Smoked sausage is a superhero ingredient. It cooks in minutes, it is a major flavor booster, and you can use it in so many different recipes—casseroles, appetizers, pastas, gumbo, and skillet suppers, to name a few. Another plus: It’s usually more affordable than other proteins, and you can substitute plant-based smoked sausage in many recipes, if you prefer. 

Frequently Asked Questions

  • How Is Smoked Sausage Made?

    Sausage is ground meat that has been mixed with fat and seasonings. Smoked sausage is put into casings (links) and hung in a smokehouse where a fire infuses the meat with smoky flavor. 

  • Is Smoked Sausage Fully Cooked?

    It depends. If it has been “hot smoked” it is fully cooked, and can be eaten as-is—like the kind of sliced sausage you would eat on a charcuterie board. If it has been “cold smoked” the sausage is not fully cooked. If you’re not sure, read the label.

  • What Are Some Types Of Smoked Sausage?

    Flavor-wise, not all smoked sausages are equal—there’s a world of difference between mild kielbasa and fiery andouille. Our Test Kitchen and many Southern chefs love hickory-smoked Conecuh sausage, which is made in Alabama. Southern-style andouille sausage is smoked and heavily spiced, which allows it to stand out in dishes like jambalaya and gumbo. Another Louisiana favorite is boudin, a mix of rice, pork sausage, and seasonings, and can be sold smoked or unsmoked. Country sausage links are mild in flavor, and often served for breakfast alongside eggs and grits. Kielbasa, a Polish pork sausage, is seasoned with garlic, pepper, and spices, and is typically served sliced.

01 of 24

Hasselback Sausage Bites

Southern Living Hasselback Sausage Bites on a platter to serve with dipping sauce

Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

Sweet, smoky, tangy, and savory, these mini bites have so much flavor packed in. We serve them with a gussied-up mayo dipping sauce, but a side of Comeback Sauce would also be delicious.

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02 of 24

Southern Bangers And Mash

Southern Living Southern Bangers and Mash on a plate with Speedy Sauteed Greens

Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely 

If you've had the traditional English bangers and mash and aren't sure about our Southern-fied version, take it from a five-star review: "I was honestly a little hesitant but this meal has so much flavor and the sweet potato goes perfectly with the sausage. Definitely use Conecuh if you can find it!"

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03 of 24

Cabbage Soup

Southern Living Cabbage Soup in a bowl to serve with the pot nearby

Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

This cabbage soup is oh-so-comforting for cold winter months but still light at the same time. It's truly a one-pot recipe, so dirty dishes are minimal.

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04 of 24

Swamp Cabbage

swamp cabbage

Fred Hardy; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley

We'll admit that the name "Swamp Cabbage" doesn't sound very appetizing, but we an assure you this old-Florida dish is delicious. Serve it as a meal with a side of cornbread or as a hearty side dish with grilled fish or fried chicken.

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05 of 24

Conecuh Sausage Pigs In Blankets

Southern Living Fancy Pigs in Blankets on a plate to serve with sauce

Greg Dupree; Food Stylist: Micah Morton; Prop Stylist: Ginny Branch

These pigs in a blanket use Alabama-favorite Conecuh sausage for so much more flavor than the original recipe.

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06 of 24

Sheet Pan Shrimp Boil

sheet pan shrimp boil

Greg DuPree; Food Stylist: Rishon Hanners; Prop Stylist: Christine Keely

Coastal Southerners might be skeptical of a recipe claiming to get classic shrimp boil flavor from a sheet pan, but the five-star reviews on this one are proof enough that it's true!

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07 of 24

Cabbage And Noodles With Smoked Sausage

Cabbage and noodles with smoked sausage in a serving bowl with a serving spoon on a table with napkins, water glass, and carafe of water.

Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Lydia Pursell

Egg noodles and fully-cooked smoked sausage make this recipe a weeknight winner. Even better, this tasty dish reheats well, so if you have leftovers, you can enjoy it for lunch the next day too.

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08 of 24

Corn And Smoked Sausage Nachos

Corn-and-Smoked Sausage Nachos

Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist: Ruth Blackburn

With a creamy sauce studded with fresh corn kernels, crispy smoked sausage, and Creole seasoning, these are not your average nachos. Just one bite and no one will miss the usual ground beef and cheese sauce, trust us.

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09 of 24

Andouille Sausage and Smoked Chicken Gumbo

Southern Living Chicken and Sausage Gumbo plated serving with a glass of water and extra sliced green onions

Dotdash Meredith

This gumbo recipe starts with a pound of andouille, so you know it will pack a punch. In addition to the slices of sausage throughout, the chicken is cooked in the drippings for an extra layer of flavor.

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10 of 24

Ultimate Veggie Kebabs With Smoked Sausage

Southern Living Ultimate Veggie Kebabs With Smoked Sausage on a platter to serve

Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

These colorful kebabs with a tangy herb sauce will brighten up suppertime. The recipe calls for smoked sausage, which pairs nicely with the fresh okra and peppers and makes the skewers a bit heartier.

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11 of 24

Little Smoked Sausages In Grape Jelly And Chili Sauce

cooking Little Smoked Sausages in Grape Jelly and Chili Sauce

Monica Farber/Southern Living

This retro recipe is a classic for many reasons. It's foolproof to make, requires just three ingredients, and the mini sausages can be kept warm in a slow cooker if you're serving them at a party.

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12 of 24

Cabbage And Sausage

Southern Living Creole Cabbage and Sausage plated serving with rice

Caitlin Bensel; Food Stylist: Torie Cox

Cabbage and sausage is a classic Southern supper, and this one-dish meal is as colorful and flavorful as can be. It is made with hickory-smoked sausage (like Coneuch) but you could use almost any type of sausage, including Italian, chicken, hot, or chorizo.

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13 of 24

Sausage Stuffing

Sausage Stuffing

Caitlin Bensel; Food Styling: Torie Cox

Stuffing doesn't have to be reserved for the holidays. And after you try this sausage-filled version, you'll want to make it all the time. The recipe calls for sliced smoked sausage, but you can substitute crumbled, cooked breakfast sausage, if you prefer.

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14 of 24

Cajun Mac And Cheese

Cajun Mac and Cheese
Antonis Achilleos; Prop Stylist: Kay E. Clarke; Food Stylist: Margaret Monroe Dickey

Just when you think you've tried every mac and cheese recipe there is, another one comes along that looks just as tempting. This version, which is kicked up with andouille sausage, the Louisiana "trinity" (onion, bell pepper, garlic), and Cajun seasoning, is rich, creamy, and anything but ordinary.

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15 of 24

Chicken And Sausage Jambalaya

a bowl of chicken and sausage jambalaya beside a pot of it
Photographer: Jen Causey, Prop Stylist: Josh Hoggle,Food Stylist: Ruth Blackburn

Chicken thighs and smoked sausage combine with Creole seasoning, fire-roasted tomatoes, dried herbs, and other ingredients to make this fantastic one-pot meal. Feel free to replace part or all of the chicken with shrimp, if you prefer.

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16 of 24

Smoked Turkey-and-Andouille Gumbo

Smoked Turkey-and-Andouille Gumbo

Victor Protasio; Prop Styling: Cindy Barr; Food Styling: Torie Cox

If you prefer gumbo Cajun-style (no tomatoes) with a kick, this award-winning recipe might be your new favorite. Shredded smoked turkey and sliced sausage make this a hearty meal, especially when served with rice—or potato salad, another Cajun touch.

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17 of 24

One-Pot Shrimp-And-Sausage Jambalaya

One-Pot Shrimp-and-Sausage Jambalaya
Photographer: Antonis Achilleos; Prop Stylist: Chelsea Zimmer; Food Stylist: Mary Clayton Carl

Jambalaya is one of the finest one-pot meals in the South, and this recipe is no exception. Made with shrimp, smoked sausage, vegetables, and rice, plus Creole seasoning and hot sauce, it's a guaranteed crowd-pleaser and it comes together in an hour.

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18 of 24

Slow Cooker Red Beans And Rice

Slow Cooker Recipes: Slow-Cooker Red Beans and Rice
Photo: Howard Lee Puckett

Made with smoked turkey sausage, this flavorful red beans and rice recipe is one of the easiest recipes you'll find. Simply put all of the ingredients in the slow cooker, and let it cook overnight. Serve with rice or cornbread (or both!) for a comforting, low-effort meal.

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19 of 24

Skillet Corn with Shrimp and Sausage

Skillet Corn with Shrimp and Sausage

Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

When you're lucky enough to get your hands on a bushel of fresh-picked corn, this is the recipe you should make. A cross between creamed corn and jambalaya, this dish makes a lovely summer supper in 30 minutes or less.

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20 of 24

Creamy Andouille Pasta

Creamy Andouille Pasta

ANTONIS ACHILLEOS; PROP STYLIST: LYDIA PURCELL; FOOD STYLIST: RUTH BLACKBURN

A homemade cream sauce balances out pepper Jack cheese and spicy andouille in this satisfying pasta dish. Not a fan of andouille? Substitute your favorite smoked sausage.

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21 of 24

Raspberry Family Shrimp-and-Sausage Gumbo

Rasberry Family Shrimp-and-Sausage Gumbo
Photographer: Antonis Achilleos, Prop Stylist: Chelsea Zimmer Food Stylist: Mary Clayton Carl

A good roux is essential when making gumbo. This version, with shrimp, smoked sausage, and okra, requires a roux that's cooked for 20 to 30 minutes, until it is the "color of an old penny". Don't rush this process, and you'll be rewarded with a rich, deeply flavored gumbo.

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22 of 24

Cajun Chicken Cassoulet

Cajun Chicken Cassoulet
Iain Bagwell

Our Cajun-inspired take on a classic French stew pairs chicken thighs with smoked sausage, okra, tomatoes, and cannellini beans. Don't skip the crispy herbed breadcrumbs—they make a flavorful finishing touch.

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23 of 24

Skillet Sausage 'n' Rice

Skillet Sausage 'n' Rice
Southern Living

Sometimes the simplest recipes are the best. Made with quick-cooking brown rice (that steams right in the same pan), smoked sausage, and vegetables, this 30-minute supper might end up in your regular weeknight rotation.

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24 of 24

Instant Pot Jambalaya

Instant Pot Jambalaya
Photographer: Jennifer Causey Food Stylist: Emily Nabors Hall Prop Stylist: Heather Chadduck Hillegas

Fluffy rice, tender shrimp, and savory chunks of smoked sausage make this jambalaya recipe pretty much perfect. Even better? It's made in an Instant Pot, so there's less cook time and clean up.

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