Homemade Ham and Potato Soup (Easy)

What could be more comforting than a bowl of homemade Ham and Potato Soup? Tender potatoes and chunks of ham in a rich creamy broth.

I think the best recipes are usually the easy ones with simple ingredients and lots of flavor!

A bowl of creamy ham and potato soup garnished with parsley.

Every time I make a baked ham, I look forward to leftover ham recipes! I use every bit of it including the bone for a ham bone soup and everything from ham casserole to… you guessed it, this ham and potato soup!

Ingredients and Variations

This recipe is simple but sometimes it’s great to be able to use what you have on hand.

Potatoes

    • You can use some (or all) sweet potatoes in this recipe.
    • With a potato masher, mash the potatoes a bit to thicken the soup, don’t worry about the ham chunks.
    • Don’t mash too much, you want to have some potato and veggie chunks for texture!

Ham

    • Leftover ham works well or you can purchase a single ham steak at the grocery store and cube it.
    • Smoked sausage or even ground sausage are great substitutes in this recipe.
    • To use bacon, fry a few slices of bacon and remove from the pot. Leave the bacon fat in place of butter to cook the veggies. Add crispy bacon to the top of the soup when serving.

Broth

    • I use chicken broth because I prefer the flavor. Veggie broth or ham broth can be substituted.
    • I use light cream, you can swap it out for evaporated milk or even regular milk. If using regular milk, simmer it with the broth when cooking the potatoes and thicken it as directed below.
    • Add the sour cream last, simmering can cause it to change texture so stir in at the end until heated through.
    • Cheese can be added. Stir in a cup or so of your favorite just before serving. (Don’t boil the cheese, it can curdle or become grainy.

Ingredients for ham and potato soup in a pot

How To Make Ham and Potato Soup

I often make a crock pot potato soup which simmers all day however this version is quick to prepare for a weeknight meal.

    1. Saute onions until tender.
    2. Add remaining ingredients, except dairy (per recipe below). Simmer until potatoes are cooked
    3. Mash a few of the potatoes, add cream and simmer a few minutes more. Stir in sour cream and serve.

Two images showing ham and potato soup ingredients in the stock pot before and after adding cream.

Soup Consistency

For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup to reach desired thickness.

For a thinner soup, add additional chicken broth.

Can You Freeze Ham and Potato Soup?

Ham and Potato Soup should keep in the fridge for 3 to 5 days. The completed soup with the dairy shouldn’t be frozen as dairy doesn’t freeze well.

  • Freezing can be done, simply remove a portion of the soup before adding the dairy. Stir in the cream and sour cream before serving. Note that the potatoes can change texture slightly when frozen/defrosted.
  • Reheat it on the stovetop without letting it boil and top with your favorite garnishes for a delectable lunch!

My Favorite Potato Soup Toppings

There are so many options when it comes to dressing this soup up and making it really special.

  • Try chopped chives or green onions and a dollop of sour cream….yum!
  • Try adding some bacon crumbles and caramelized onions (or french fried onions)!
  • Homemade croutons or crostini with shredded cheese on top…so delicious!
  • Hot sauce or chili flakes always make things interesting!

Any way you choose to serve it, this soup-er recipe is sure to please! ;) Bon Appetit!

Potato Soup Variations

Ham and Potato Soup

Delicious and easy soup with diced ham and chunks of tender potatoes and veggies!

  • 3 tablespoons butter
  • 1 medium onion (diced)
  • 4 cups potatoes (diced)
  • 1 large carrot (chopped)
  • 1 stalk celery (sliced)
  • 2 cloves garlic (minced)
  • 2 cups ham (diced)
  • 2 teaspoons parsley
  • 1/2 teaspoon thyme leaves
  • pepper to taste
  • 3 cups chicken broth
  • 1 1/3 cups light cream (or half and half)
  • 1/2 cup sour cream
  • salt & pepper to taste
  1. Cook onion in olive oil in a soup pot until tender, about 5 minutes.
  2. Add remaining ingredients except sour cream and cream. Bring to a boil, reduce heat and simmer 20 minutes or until potatoes are tender.

  3. Using a potato masher, mash some of the potatoes in the pot add cream and simmer an additional 5 minutes. Stir in sour cream and serve warm.

Evaporated milk can be substituted for the cream.
Cheese can be added along with the sour cream. Remove from the heat and stir in until melted.

For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup while whisking to reach desired thickness.

For a thinner soup, add additional chicken broth.

A bowl of creamy ham and potato soup.
a bowl of creamy ham and potato soup.
Close up of two servings of ham and potato soup.

Easy Crock Pot Pork Chops

slow cooker pork chops with mashed potatoes and gravy

These Crock Pot Pork Chops are fall-apart tender and ridiculously simple to make. The perfect comforting family meal!

If you need some more winter warmers, try this Award Winning Cheeseburger SoupLiterally the BEST Chicken Noodle SoupThe BEST Lasagna Ever!, or Hot Spinach Artichoke Dip.

slow cooker pork chops with mashed potatoes and gravy

Crock Pot Pork Chops

Hi! Natasha here from Salt & Lavender. I’m all over the comfort foods this winter, and these pork chops are about as comfort food-y as you can get! Making pork chops in the Crock-Pot is super easy. You don’t even have to sear the meat beforehand. This easy slow cooker pork chop recipe has the most amazing gravy and only uses a handful of ingredients. I hope you’ll love it!

These are the best ever Crockpot pork chops! Feel free to sprinkle a little chopped parsley on at the end like I did… it brings a nice freshness to the dish.

Crock-Pot pork chops collage (before and after cooking)

How to make Crock-Pot pork chops

  1. Add the gravy mix, onion powder, garlic powder, broth, and pepper to your slow cooker. Give it a stir.

  2. Add in the pork (submerge it in the liquid as best as you can).

  3. Cook on high for 3-4 hours or low for 6-8 hours.

  4. In a small bowl, mix the cornstarch and cold water together. Add it to your slow cooker, along with the cream. Let it cook for a few minutes until the sauce thickens up.

fall-apart tender Crock-Pot pork chops

How long to cook pork chops in the slow cooker

3-4 hours on high or 6-8 hours on low.

What kind of pork chops to use?

I used fairly thin, boneless ones. You can use thicker, bone-in ones as well (you may need to cook them on high for a little longer depending on how thick they are, and I’d only use four of them).

What to serve with Crock-Pot pork chops?

Try Parmesan Garlic Roasted Potatoes, the Best Ever Glazed Carrots, or these Garlic Herb Mashed Potatoes.

Other Crock-Pot recipes you’ll love:

Crockpot pork chops with gravy

Crock-Pot Pork Chops

These Crock-Pot Pork Chops are fall-apart tender and ridiculously simple to make. The perfect comforting family meal!

  • 2 pounds pork chops (boneless)
  • 1 packet pork gravy mix
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup beef broth
  • Pepper (to taste)
  • 2 tablespoons cornstarch + 2 tablespoons cold water
  • 1/4 cup heavy cream
  1. Add the gravy mix, onion powder, garlic powder, broth, and pepper to your slow cooker. Give it a stir.

  2. Add in the pork (submerge it in the liquid as best as you can).

  3. Cook on high for 3-4 hours or low for 6-8 hours.

  4. In a small bowl, mix the cornstarch and cold water together. Add it to your slow cooker, along with the cream. Let it cook for a few minutes until the sauce thickens up.

  • Feeds 4-6 depending on how much people eat.
  • You can sear the pork prior to adding it to the Crock-Pot if you wish.

Great Northern Bean and Ham Soup

Ham and northern beans are delicious and comforting whether you are living on a budget or not! Great Northern Beans are  mixed with veggies, ham and seasoning and simmered until tender and full of flavor.

Nothing could be more hearty and heart-warming more than this economical entrée.

Great Northern Beans and ham soup being ladled out of a stock pot.

What are Great Northern Beans?

Sometimes called ‘common beans’ great northern beans have a mild flavor and are a popular addition to casseroles, soups, and stews. Since their flavor is delicate, they’re easily complemented by any kind of meat, but especially the smoky salty flavor of ham!

Navy Beans vs Great Northern Beans

What is the difference between navy bean and great northern beans? They’re not too different, both are a similar shape (and flavor), but great northern beans are a little bit bigger than navy beans. That being said, either bean can be substituted for the other in a recipe.

Ham and beans ingredients in a stock pot.

How to Soak Beans

Rinse beans in a colander and pick out any debris like small stones or twigs. Place in a large pot and cover with enough water to cover the beans plus two inches. Cover and let soak overnight. It’s that easy!

For an even quicker soak, place beans in a stockpot, cover with water plus two inches and bring to a rolling boil about 3 minutes. Remove from heat, cover, and let stand an hour.

How to Cook Great Northern Beans

This easy soup recipe is ready in 1, 2, 3!

  1. First, sauté diced onion in oil until it’s soft and fragrant, about 5 minutes.
  2. Combine beans and the remaining ingredients.
  3. Bring everything to a boil and then simmer on low until the beans are tender.

To Serve: Remove the bay leaf and season with salt and pepper. Garnish with chopped parsley and serve.

To cook great northern beans in a crockpot, reduce the liquid a bit, soak the beans overnight and then cook on slow for 8 hours.

A stock pot full of Great Northern Beans and ham soup.

Tips for Cooking with Beans

  • Soak properly: Keep the beans underwater while they are soaking so they can cook uniformly.
  • Rinse and Sort: Be sure to rinse well and sort the beans looking for debris and/or little pebbles.
  • Simmer: Once the beans start cooking, keep them at a gentle simmer so they don’t overcook and burst.
  • Acidid Ingredients: Always add the salt and other acidic ingredients to the end of the cooking process because salt can sometimes interfere with the rehydration process.

Beans

Great Northern Beans and Ham

Nothing is more hearty and heart-warming more than a basic ham and beans recipe. This is such an easy, economical entrée, it’s healthy and portable.

  • 1 pound Great Northern Beans (dry)
  • 1 ham hock (or 1 lb smoked ham)
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 2 carrots (chopped)
  • 1 stalk celery (chopped)
  • 1 bay leaf
  • 1 tablespoon brown sugar
  • 4 cups chicken broth
  • 4 cups water
  • 1 tablespoon fresh parsley (optional)
  1. Rinse beans in a large pot and remove any debris. Place in a large pot and cover with cold water. Let sit overnight. Drain well.
  2. Cook onion in olive oil until softened, about 5 minutes.
  3. Combine beans, onion, carrot, celery, bay leaf and seasonings in a pot. Add 4 cups chicken broth and 4 cups water, bring to a boil, reduce heat and simmer 1 1/2 to 2 hours or until beans are tender.
  4. Discard bay leaf, taste and season with salt and pepper. Garnish with parsley and serve.

Salt and acidic ingredients can interfere with the rehydration process. Add salt (and acidic ingredients if you make additions) at the end of cooking.

To Quick Soak Beans
Place in a saucepan and add enough water to cover at least 2 inches above beans. Bring to a boil for 3 minutes. Cover, remove from heat and let stand 1 hour.

To Cook in Slow Cooker
Reduce water to 6 cups. Soak beans as directed and add all ingredients to a 6qt slow cooker. Cook on low 8 hours.

Top Photo - Great Northern Beans and ham soup being ladled out of a stock pot. Bottom photo - Ham and beans ingredients in a stock pot.
Great Northern Beans and ham soup being ladled out of a stock pot.
Top Photo - Great Northern Beans and ham soup being ladled out of a stock pot. Bottom photo - Ham and beans ingredients in a stock pot.

Happy New Year (& Hoppin’ John Recipe)

Of all the traditional New Year’s recipes, Hoppin’ John is right up there with Peach Melba Pie and Sweet Tea. This Southern-Style dish is best with ham hocks, or just a huge ham bone to flavor the black-eyed peas!

It’s protocol to serve Hoppin’ John on New Year’s Eve, and we have the tried-and-true recipe that will make anyone look forward to the New Year!

Hoppin' John served over a bowl of rice.

What is Hoppin’ John?

There are many dishes thought to bring good luck for the New Year (and good luck dishes vary by region). Hoppin’ John is a delicious rice and beans dish thought to bring prosperity!

It is said that this welcome addition to your new year’s dinner table first appeared in 1847 in Sarah Rutledge’s “The Carolina Housewife” however, there is some debate as to how the name came about. No matter where the name came from, the recipe remains the same: black-eyed peas, hog jowl, ham hocks or a ham-bone, and some seasonings with rice.

Some recipes add different veggies, bacon, and more. I’ve kept this simple.

Hoppin' John ingredients in a stock pot.

How to Make Hoppin’ John

With the beans prepped overnight you are ready to make this recipe in three simple steps!

  1. Saute veggies and seasonings until onions are translucent and fragrant.
  2. Add remaining ingredients, simmer until beans are tender.
  3. Serve this black beans mixture over seasoned rice.

Running Short on Time? See the recipe below for quick-soaking beans!

Extra Flavor

I add a bit of extra broth to this recipe and use it to cook the rice at the end. The broth is flavored with the ham bone making the rice extra delicious!

If you’re not going to cook your rice in the ham broth, reduce the cooking liquid by 2 cups in this recipe.

Hoppin' John prepared in a pot.

What to Serve with Hoppin’ John!

Why, cornbread, of course! Nothing is better than soaking up those delectable juices with a hunk of homemade cornbread! Steamed or boiled collard greans are a traditional side to serve with black eyed peas and ham, but a crisp, green salad with a tangy vinaigrette are excellent choices, too! If you are fresh out of cornbread, pre-packaged flour or corn tortillas will do in a pinch!

Leftovers

Treat Hoppin’ John just like any soup or stew-like entrée. Keep leftovers stored tightly covered in the refrigerator and simply pop into the microwave to reheat.

To freeze, just scoop it into quart-sized freezer bags after it is cooled to room temperature and don’t forget to label with the date!

Classic Southern Dishes

Hoppin' John

This Southern-Style dish is best with ham chunks, or hocks to bring out the rich flavor of the black-eyed peas and veggies!

  • 1 1/2 cups dried black eyed peas (rinsed and sorted)
  • 1 onion (diced)
  • 1 green bell pepper (diced)
  • 2 celery ribs (chopped)
  • 2 cloves garlic
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 8 cups chicken broth (low sodium *see note)
  • 1 ham hock (or ham bone (see note))
  • 14 oz diced tomatoes with juice
  • 1 bay leaf
  • 1 cup long-grain white rice
  • green onions for garnish
  1. Soak black-eyed peas in cold water overnight (see note).

  2. Add onion, bell pepper, celery, garlic, and seasonings to a soup pot and cook until onion is translucent, about 5 minutes.

  3. Add broth, bay leaf, and black-eyed peas. Bring to a boil, reduce heat to low and simmer 45-60 minutes or until peas are tender.

  4. Once peas are tender, remove ham hock/bone. Ladle out 2 cups of the broth into a saucepan. Add rice to broth, cover and simmer 15 minutes. Let rest 5 minutes.

  5. While rice is cooking, add tomatoes with their juices and meat from the ham bone to the black eyed peas. Allow to simmer uncovered.

  6. Remove bay leaf and serve black-eyed peas mixture over cooked rice.

Broth I add 8 cups broth/water so I have enough to cook the rice in. If you are  not using the cooking liquid to cook your rice, reduce the broth to 6 cups.

Ham If you do not have a ham bone or ham hock, cubed ham can be added after the first 30 minutes of cooking.

Quick Soak Beans To quick soak black eyed peas, place in a large saucepan. Add enough water to cover 2″ above the peas. Bring to a boil over medium high heat. Boil for 2 minutes. Remove from heat, cover and let sit 60 minutes.

Cook Time Allow for extra time, black eyed peas can sometimes take even longer if they are dried. If your dish is ready ahead of time, simply turn of the heat and keep if covered until serving time.

Top photo - Hoppin' John served over a bowl of rice. Bottom photo - Hoppin' John ingredients in a stock pot.
Hoppin' John prepared in a pot.
Top photo - Hoppin' John served over a bowl of rice. Bottom photo - Hoppin' John in a stock pot ready to enjoy!

Slow Cooker Little Smokies Recipe (4 Ingredients)

Little Smokies are plenty tasty on their own, but just wait until you try sow cooking them in my sweet and tangy sauce. Barbecue sauce, grape jelly, and hint of sriracha make these little weenies burst with juicy flavors.

Everything you could want in an easy appetizer for parties or tailgating is found in this scrumptious recipe. Serve with a side of potato salad for the perfect tailgating meal!

A bowl full of little smokies in sauce garnished with parsley.

What are Little Smokies?

You might know these little guys as cocktail sausages or cocktail weenies. Little Smokies are miniature smoked pork sausages that are found in the refrigerated meat section of most grocery stores. They are as easy to prepare as hot dogs. You can boil, fry or microwave them. Or, as in this recipe here slow simmer them in a tasty sauce in a crockpot and serve hot.

Because they are bite-sized, they make perfect appetizers. They also make an easy dinner or lunch tucked inside mini slider buns or over rice.

Little smokies ingredients in front of a crockpot.

How to Make Little Smokies

If you love no-fuss recipes, then you’ll love Little Smokies. There’s no prepping to speak of unless you count tearing open a couple of packages!

  1. Toss everything into the slow cooker.
  2. Set on low and cook for 2 – 3 hours.

The sauce will thicken and produce a sticky sweet and sour like glaze on the sausages that is so yummy.

Stove Top

Add all ingredients to a saucepan and cook on low for about 20 minutes stirring occasionally.

Two images showing the little smokie ingredients on a crock pot before and after being cooked.

Variations

  • Apple jelly or even marmalade or cranberry sauce can substitute for the grape jelly with equally good results.
  • Swap out bbq sauce for ketchup or chili sauce.
  • Trade little smokies for cooked meatballs (or add both!). This recipe works with chopped hot dogs or smoked sausage as well.
  • Swap out the sauce for store bought or homemade sweet and sour sauce.

What to Make With Little Smokies

Just like in pigs in a blanket, these little smokies go well with all kinds of bread served as little sliders. The sauce is a sweet and sour type sauce so it’s also great over rice.

Leftovers?

Leftovers will keep in the fridge for up to four days or in the freezer for up to four months. Store in tightly covered containers or freezer bags.

Reheating is easy in the microwave or oven, with no need to thaw in advance. As the saying goes, good things come in small packages, and that’s definitely true with these Little Smokies.

Meaty Appetizers Perfect for a Party

Little Smokies

Just 4 ingredients and minimal prep this is the perfect appetizer!

  • 2 packages little smokies (16 oz each)
  • 1 cup bbq sauce
  • 1/2 cup grape jelly
  • 1 teaspoon sriracha (optional)
  1. Combine all ingredients in a small slow cooker.
  2. Cook on low 2-3 hours.

Top photo - A serving bowl full of little smokies and sauce. Bottom photo - Little smokies ingredients on a crock pot after being cooked
Little smokies in a crock pot after being cooked.
Top photo - Little Smokies in a slow cooker. Bottom photo - Little Smokies in a serving bowl.

Bacon Ranch Cheese Ball Bites

Bacon Ranch Cheese Ball Bites are delicious appetizers loaded with shredded cheese, a pop of color from the green onion, cooked bacon chunks mixed with black olives and pecans all rolled together in a tight ball with a pretzel on top. An elegant appetizer to enjoy this holiday season!

Party like a rockstar with these cheese ball bites! If you love cheese ball appetizers try these Jalapeno Bacon Cheese Ball, Smoky Bacon Cheddar Cheese Ball or Bacon Ranch Cheese Ball for more flavors.

bacon ranch cheese ball bites

Bacon Ranch Cheese Ball Bites

Hope you are enjoying New Year’s Eve in style with all the best appetizers.

Ring in the new year with this fun filled bacon ranch cheese ball bite recipe.

These are SO elegant and fun to serve and share at your next party.

Make them look fancy or leave off the pretzel and add a cracker.

These bacon ranch cheese ball bites are perfect for snacking on, serving or even just for fun!

Just be aware, they will not last long.

What you need to make Bacon Ranch Cheese Ball Bites

  • Cream cheese: the base and what holds it all together.
  • Buttermilk Ranch Dressing Mix: perfect flavoring.
  • Cheddar cheese: adds texture to the cheeseball.
  • Green onion: a little spice added in.
  • Bacon: crunchy and flavorful cooked and drained bacon.
  • Black olives: a little different but a huge hit of taste and texture.
  • Pecans or almonds: add some crunchiness in the mix.
  • Pretzel Sticks: perfect for making it easier to grand go with your appetizer.

mixing the ingredients together then rolling the cheeseball into the nuts.

How to make Bacon Ranch Cheese Ball Bites

  • Mix together the cream cheese and dry ranch packet. I put mine in the mixer and used the paddle attachment. That made it so easy. Otherwise, mix in a bowl until smooth.
  • Add the cheese, onions, olive if using and bacon. If you are short on time, buy the real bacon bits and add about a 1/2 cup.
  • Using a 1 inch cookie scoop, scoop out the mixture and roll into your hands to form a ball. Roll into the chopped pecans mixture. Stick a pretzel into each center.

Tips for making Bacon Ranch Cheese Ball Bites

  • Looking to make a large cheese ball. Simply follow the instructions for the same recipe but combine all the ingredients together and form into a large bowl. This can be served with flat pretzels, celery, carrots, chips or any type of cracker.
  • If possible, shred your own cheese for best results. Pre-shredded cheese has an anti-caking agent (extra flour) and is hard to form a ball with the cream cheese.
  • Switch up the cheese in the cream cheese portion. Try white cheddar, jalapeño for a bit of a kick or Colby Jack cheese.
  • Making the cheese ball can become hard. Wrap your cheese mixture in plastic wrap and roll on a hard surface and using your hands shape your cheeseball.

More Variations of Cheese Ball Recipes:

Try a sweet variation of cheese ball like this Mini Toffee Chocolate Chip Cheese Balls or Cannoli Cheeseball.

Bacon ranch cheese ball bites on a plate.

Storing Bacon Ranch Cheese Ball Bites

  • Storing Bacon Ranch Cheese Ball Bites: These bite size cheese balls are perfect to make a few hours ahead of time. Once they are finished being assembled simple place on a tray or container and lay flat into the refrigerator. It is best to serve within a few hours of making them.
  • Can you make Bacon Ranch Cheese Ball Bites ahead of time? Yes! Get this recipe done and ahead of time. Follow the instructions and roll your cheese ball bites. Place on a baking sheet not touching each other and cover with plastic wrap as best that you can using the pretzels in the cheese ball bites. Try not to get them sticking to the plastic wrap. Lastly, add the pretzel sticks right before serving.
  • Can you freeze Bacon Ranch Cheese Ball Bites? Yes! These make for a great snack or appetizer. These will freeze well in the freezer in an airtight container or ziplock bag for up to one month. When ready to serve, remove from freezer and place on a tray to thaw in the refrigerator overnight. Once soft, serve and enjoy!

More Delicious Appetizers to Enjoy:

Bacon ranch cheese ball bites with a pretzel on top.

Bacon Ranch Cheese Ball

Bacon Ranch Cheese Ball Bites are delicious appetizers loaded with shredded cheese, a pop of color from the green onion, cooked bacon chunks mixed with black olives and pecans all rolled together in a tight ball with a pretzel on top. An elegant appetizer to enjoy this holiday season!

  • 2 8 ounces each packages cream cheese
  • 1 1 ounce packet dry buttermilk ranch dressing mix
  • 1/2 cup cheddar cheese (grated)
  • 1/4 cup green onion (thinly sliced)
  • 6 pieces of bacon (fried and crumbled)
  • 1/4 cup chopped black olives (optional)
  • 1 cup pecans or almonds (finely chopped for coating)
  • Pretzel Sticks
  1. Mix together the cream cheese and dry ranch packet. I put mine in the mixer and used the paddle attatchment. That made it so easy. Otherwise, mix in a bowl until smooth.
  2. Add the cheese, onions, olive if using and bacon. If you are short on time, buy the real bacon bits and add about a 1/2 cup.
  3. Using a 1 inch cookie scoop, scoop out the mixture and roll into your hands to form a ball. Roll into the chopped pecans mixture. Stick a pretzel into each center.

The BEST Classic Lasagna Ever!

The BEST Classic Lasagna Ever has layers of sautéed ground beef and Italian sausage that are cooked together, sweet tomato sauce, Italian seasoning all layered with lasagna noodles then covered in ricotta cheese and a parmesan mixture all sprinkled with mozzarella cheese for a mouthwatering baked Italian dinner. Layers of deliciousness!

Lasagna is a favorite in our home! If you love lasagna as much as I do try these variations of lasagna like Pepperoni Pizza Lasagna Rolls, Easy Vegetables and Kale Lasagna Roll-ups or Lasagna Soup.

Lasagna on a plate with a gold fork.

The Best Classic Lasagna Ever!

You know it is going to be good when it is the BEST!

This classic lasagna has all the flavor and all the parts to it.

Layers and layers of cheese, meat and tomato sauce. You can’t go wrong with that!

Double the meat with both ground beef and Italian sausage.

This will give you that extra flavoring from the Italian sausage but also the classic taste from the ground beef. Oh. SO. Good!!

Tomato paste and tomato sauce are perfect combination for adding thickness, rich color and bringing in all the flavoring.

Thick, wide lasagna noodles separates each layer and adds that soft buttery taste to the lasagna recipe.

Three cheese blend is just what you need to complete this lasagna layering.

When cutting into this lasagna just know that it is hot and cheesy in every bite.

This is the perfect family meal that is loved by all!

What you need to make classic lasagna

Don’t be alarmed when you see the ingredient list.

This is just all flavoring, extra meat, more thickness and rich Italian blended flavors layered together.

You will want every ingredient on this list! It is a MUST!

Each ingredient has its own flavor, richness and part in the layering on this lasagna.

This classic lasagna recipe is just what a cold winter day needs.

It will warm your family right up!

Classic lasagna comes together quickly and easily.

Everything is made under 20 minutes before baking it in the oven!

  • Olive oil: used for cooking the ground beef.
  • Onion: added flavoring with the ground beef.
  • Ground beef: sauté in a pan over medium heat until it is cooked through.
  • Italian sausage: sautéed with ground beef for more meat and flavoring.
  • Tomato sauce: has a sweetness and layers well with this tomato sauce.
  • Tomato paste: gives it more thickness and rich tomato taste.
  • Italian seasoning: brings the authenticity into the lasagna.
  • Sugar: adds some sweetness for the tomato sauce and paste.
  • Basil: flavorful seasoning
  • Lasagna noodles: long, wide noodles that look like sheets.
  • Ricotta cheese and Parmesan: mixed together making a spread over the noodles.
  • Egg: aids in making a creamy sauce with the mixed cheeses.
  • Mozzarella cheese: layered over top for extra melted cheese.

Step by step process of making lasagna

How do you make lasagna

So simple! This classic lasagna recipe comes together quickly and easily.

Simply sauté your meats together then add your tomato bases and seasonings.

During this time you can also cook lasagna noodles until tender in boiling water.

Once cooked set aside and combine ricotta cheese, parmesan and egg together.

This will make a paste like cheese mixture to spread over the noodles.

Spray your pan and start layering with meats, tomato sauce and cheeses.

Lastly, bake it all together and watch as the layers cook through and the cheese melts beautifully over top.

A little bubbly cheese is the best part of this lasagna!

You can’t go wrong with this favorite family recipe that we love SO much!

Make this a complete meal with a side salad, Christmas Fruit Salad, Garlic Butter String Beans and 20 Minutes Italian Bread Twists.

  • Sauté meat then simmer with bases and seasonings: In a large skillet over medium high heat add the olive oil and onion. Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked throughout. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.
  • Cook lasagna noodles: In a large pot, bring the water to a boil. Add the lasagna noodles and cook for 8-10 minutes. Drain and rinse in cold water.
  • Mix cheeses together: In medium sized bowl add the ricotta cheese, parmesan, and egg. Mix until incorporated.
  • Prepare oven and pan: Preheat oven to 375 degrees and spray a 9×13 inch pan with non stick spray and set aside.
  • Layering lasagna: To make the lasagna start by spreading 1 cup of the meat sauce on the bottom. Arrange the noodles in a single layer over the meat sauce. Spread 1/2 cup of the ricotta cheese, on top of the noodles followed by shredded mozzarella cheese. Repeat the layers and top with cheese.
  • Cover and bake: Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake and additional 20-25 minutes or until it is heated throughout and cheese is bubbly. Let it cool for 10 minutes before serving.

Lasagna Variations

Customizing lasagna is fun and brings in more flavors and richness to this classic lasagna recipe.

There are many options to change or enhance this lasagna recipe.

Even making this into a Texas Lasagna is always a fun way to change up your lasagna.

Any way you make it, these lasagna variations are going to be delicious!

  • Meat: adding more meat or substituting meat is a great blend with diced chicken, turkey or different flavors of sausage.
  • Noodles: lasagna noodles are best and required for layering. There are different types of noodles though that you can get that work well for this recipe.
  • Vegetables: if you are a vegetable fan, add in some mushrooms, celery, zucchini, bell peppers or carrots for texture.
  • Seasonings: Oregano, thyme and even red pepper flakes for home added heat will bring out the Italian side too.
  • Cheese: substitute the cheeses with fontina, provolone or Colby Jack. Too much cheese will be a little too cheesy and won’t bake as well.
  • Vegetarian: skip the meat and add in spinach, kale or escarole to have a vegetarian lasagna.

Lasagna baked in a pan

Tips for making the BEST classic lasagna ever

These are great  Petite Lasagnas

  • Add an egg! Add an egg to your ricotta cheese and parmesan mixture. This will help it create a rich sauce that spreads evenly.
  • Noodles: No boil noodles work great for this lasagna recipe.
  • Cheese: For best results, freshly shredded cheese is best but a pre-shredded cheese will work as well. Pre-shredded cheeses usually have flour in them that makes it hard to melt together evenly.
  • Whole milk cheese: Whole milk ricotta and mozzarella cheese is best for flavor and richness. If you need to make this low-fat try using skim versions of these cheeses.
  • Tomato paste substitute: If you do not have the mixture of tomato paste and sauce try using Mariana sauce.
  • Slow cooker: This lasagna recipe can be made into a slow cooker if you would like. Simply follow the recipe until layering in the pan. Layer in the slow cooker instead. Cook on low for 6 to 8 hours with the lid. Remove lid at the end and spread more cheese over top to melt on.

Baked lasagna in a pan

 

 

Baked lasagna

More delicious Italian recipes:

Baked lasagna on a plate

The BEST Classic Lasagna Ever!

The BEST Classic Lasagna Ever has layers of sautéed ground beef and Italian sausage that are cooked together, sweet tomato sauce, Italian seasoning all layered with lasagna noodles then covered in ricotta cheese and a parmesan mixture all sprinkled with mozzarella cheese for a mouthwatering baked Italian dinner. Layers of deliciousness!

  • 1 Tablespoon olive oil
  • 1 small onion (diced)
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 28 Ounce can crushed tomatoes
  • 2 6.5 ounce can tomato sauce
  • 1 6 ounce can tomato paste
  • 2 Tablespoons Italian Seasoning
  • 1/4 cup sugar
  • salt and pepper to taste
  • 1 tablespoon fresh basil (chopped)
  • 12 lasagna noodles
  • 16 ounce ricotta cheese
  • 1/2 parmesan (finely grated)
  • 1 egg
  • 2 cups mozzarella cheese (shredded)
  1. In a large skillet over medium high heat add the olive oil and onion. Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked throughout. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.
  2. In a large pot, bring the water to a boil. Add the lasagna noodles and cook for 8-10 minutes. Drain and rinse in cold water.
  3. In medium sized bowl add the ricotta cheese, parmesan, and egg. Mix until incorporated.
  4. Preheat oven to 375 degrees and spray a 9×13 inch pan with non stick spray and set aside.
  5. To make the lasagna start by spreading 1 cup of the meat sauce on the bottom. Arrange the noodles in a single layer over the meat sauce. Spread 1/2 cup of the ricotta cheese, on top of the noodles followed by shredded mozzarella cheese. Repeat the layers and top with cheese.
  6. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake and additional 20-25 minutes or until it is heated throughout and cheese is bubbly. Let it cool for 10 minutes before serving.

 

 

 

Sausage Mushroom Breakfast Bake

Sausage Mushroom Breakfast Bake is a blend of sautéed smoked sausage and fresh vegetables, added to a scrambled egg mixture then baked in less that 30 minutes. This breakfast bake is perfect for the holidays! 

Breakfast for the holidays is one of my favorite traditions! If you love breakfast casseroles as much as I do, try The Best Breakfast Casserole, Tator Tot Breakfast Casserole or Slow Cooker Breakfast Casserole.

Sausage Mushroom Breakfast bake in a pan

Sausage Mushroom Breakfast Bake

Eckrich Smoked Sausage is naturally hardwood smoked and crafted with just the right blend of spices for a truly rich, savory taste.

Their bun-length smoked sausage links are the perfect addition to any tailgate, cookout or family meal.

Between hosting out-of-town guests and whipping up snacks for unexpected visitors, it may feel like the holiday season calls for non-stop entertaining and time spent in the kitchen, but that doesn’t mean it can’t be fun or done without help.

Eckrich is here to not only equip you with inspiration, but also great quality products that are delicious and simple to cook with.

Holidays are meant for spending time with loved ones and creating memories that last a lifetime, and is there really a better way to connect than over food?

Not just eating it, but making it too!

Take the stress out of holiday cooking by incorporating Eckrich’s versatile and fool-proof products in traditional family recipes you have on-hand.

Mix this year up by getting all generations.

From your tiny chefs, to the ones that inspired you.

In the kitchen and rediscovering and revamping traditional dishes with a fun new twist.

From their naturally hardwood smoked sausage crafted with just the right blend of spices to top quality deli meats that are 100% gluten-free, Eckrich products are versatile, easy to cook with, and guaranteed crowd-pleasers.

They’re the perfect solution to take the burden off of the chef’s shoulders this holiday season.

Plus, they come in delicious flavors and varieties like Original Skinless Smoked Sausage Rope, Jalapeno & Cheddar Smoked Sausage Links, Ham Off The Bone, and Hard Salami.

For recipe inspiration, product information, and where to buy, visit www.Eckrich.com.

Who is Eckrich?

Peter Eckrich arrived in America at the age of 17, eager to seek his fortune. In 1894, he opened a small meat market in Fort Wayne, Indiana.

There he created many of the sausages he enjoyed growing up in Germany.

Peter took great pride in his craft. His dedication paid off.

The business grew and before long, Peter had opened up a second shop as well as a plant to supply his growing wholesale business.

By 1932, Eckrich meats were nationally recognized for their great taste and supreme quality.

Through it all, these things have never changed.

The craftsmanship. The care. The pride. It’s as strong in our company today as it was in Peter Eckrich’s little Indiana shop, 120 years ago.

Eckrich jalapeno & Cheddar smoked sausage packet

What you need for Sausage Mushroom Breakfast Bake

I love the simplicity of this delicious and flavorful Sausage Mushroom Breakfast Bake recipe.

It is ready in less than 30 minutes and the preparation is simple with the help of family members in the kitchen and the holidays are all about spending time together.

Older ones can easily help cut and prepare the vegetables while little ones set the table.

It makes for a great morning making memories together in the kitchen.

This Sausage Mushroom Breakfast Bake is simple, easy and full of flavor!

  • Eckrich Jalapeno & Cheddar Smoked Sausage: cut into chunks
  • Olive oil: best for sautéing the vegetables
  • Onion: small in size and diced
  • Red pepper: diced
  • Mushroom: sliced 
  • Garlic cloves: minced
  • Spinach: chopped
  • Eggs: beaten and scrambled 
  • Salt and pepper: to taste.

Eckrich jalapeno & cheddar smoked sausage package and cut up sausage next to it.

How to make Sausage Mushroom Breakfast Bake

This dish comes together quickly and easily in just minutes.

Preparing the fresh vegetables, Smoked Sausage and adding in eggs with the breakfast bake makes for a complete meal.

Eckrich Jalapeno & Cheddar Smoked Sausage are made with the perfect blend of spices and high quality ingredients that cooks up so well in this recipe.

This tried and true Sausage Mushroom Breakfast Bake is a true breakfast dish that will please your whole family!

Full of flavor, this recipe is just what your morning needs this holiday season.

Share this Sausage Mushroom Breakfast Bake recipe with those you love gathered around the table on Christmas morning.

  • Prepare pan: Preheat oven to 350 F and spray a 9×13 inch pan with non stick spray.
  • Sauté vegetables: In a medium sized skillet, over medium high heat add the onion and pepper and sauté for 2-3 minutes until almost tender. Add in the mushrooms and garlic and continue to sauté for 2 minutes. Add spinach and smoked sausage and cook until heated through.
  • Layer vegetables in the pan: Spread evenly on the bottom of the 9×13 inch pan. Pour the eggs on top of the sausage mixture. Bake for 25-30 minutes or until eggs are cooked throughout.

Variations when making sausage mushroom breakfast bake

There are so many fun ways to add in vegetables or substitute them for others when making this sausage mushroom breakfast bake recipe.

Hosting family and friends during the holidays is easier with Eckrich, knowing there are options for everyone with their wide array of products.  

Help make your breakfast bake loved by all this holiday season by using any of their flavors or varieties and add in or substitute just the right ingredients to make this even more flavorful.

Here are some variations to help with this Ssausage Mmushroom Bbreakfast Bbake:. 

  • Vegetables: different coloreds bell peppers, kale, tomatoes (fresh or canned), broccoli, or water chestnuts  are great add ins.
  • Cream: to make this richer in flavor, add in 1/4 cup of half & half with your eggs. 
  • Cheese: Swiss cheese, Colby jack, or mozzarella would work well and melt perfectly in this breakfast bake.
  • Spicy: need a little heat of flavor. Try adding 1/4 teaspoon of red pepper flakes, green chilies, or green onions.
  • Potatoes: make this a heartier meal with shredded, diced, or frozen potatoes. Sausage mushroom breakfast bake process photos of making it.

Tips for making Sausage Mushroom Breakfast Bake

This Sausage Mushroom Breakfast Bake is one- of- a-kind with help from Eckrich. .

Their Eckrich Jalapeño & Cheddar Smoked Sausage Links have amazing flavor and adds to this breakfast bake perfectly. 

The smoked sausage is tender and juicy, and leaves this breakfast bake thick and flavorful.

With the help of these few tips, your Sausage Mushroom Breakfast Bake recipe will be amazing, and your family will be raving about it all through the holiday week! 

  • Fresh or frozen vegetables: It is easier to make this with raw, fresh vegetables. They will cook more evenly when being sautéed and then baked in the oven.
  • Whisk eggs: Thoroughly whisk your eggs into a separate bowl before adding them to the pan. 
  • Covering the breakfast bake: Make sure to cover the pan when baking to ensure this cooks evenly. 
  • How to know when it is done: Once the outside edges become golden brown and the egg mixture in the middle is firm ( check by rocking the pan), Use a toothpick or knife to check if it is completely cooked through. You can also use a thermometer to check to see if it has reached 165 F.  

Sausage mushroom breakfast bake baked in a casserole pan.

Storing sausage mushroom breakfast bake

Great for make ahead days during the holiday season. 

Even making two or three pans to be sure there is enough for everyone is a great idea. 

This dishIt stores well in the refrigerator, as well as the freezer if needed. 

  • Making ahead of time: Simply follow the instructions until you are ready to bake. Cover with aluminum foil or lid and place in your refrigerator. When you are ready to bake, simply take it out of the refrigerator and bake it according to the instructions. This can sit in the refrigerator for up to 2 days.
  • Can you freeze this recipe? Yes, this is perfect for freezing. After the bake has completely cooled down, place in an airtight container or ziplock bag. Lay flat in your freezer for up to 1 month. When ready to warm up, place on baking sheet frozen and bake until warmed through, about 20 to 25 minutes.
  • Warming up leftovers: To reheat, add it to the microwave or bake covered in the oven. Checking it occasionally until it has been warmed through.

Sausage mushroom breakfast bake sliced into pieces and ready to serve.

More delicious breakfast recipes

Sausage mushroom breakfast bake served on a plate.

Sausage Mushroom Breakfast Bake

Sausage Mushroom Breakfast Bake is a blend of sautéed smoked sausage and fresh vegetables, that isadded to a scrambled egg mixture, then baked in less than 30 minutes.

  • 7 ounces Eckrich Jalapeño & Cheddar Smoked Sausage Links (diced)
  • 2 Tablespoons Olive Oil
  • 1 small onion (diced)
  • 1 red pepper (diced)
  • 8 ounce mushrooms sliced
  • 3 garlic cloves (minced)
  • 2 Cups spinach (chopped)
  • 12 eggs (beaten)
  • salt and pepper
  1. Preheat oven to 350 degrees and spray a 9×13 inch pan with non stick spray. In a medium sized skillet over medium high heat add the onion and pepper and sauté for 2-3 minutes until almost tender. Add in the mushrooms and garlic and continue to sauté for 2 minutes. Add spinach and sausage and cook until heated through.
  2. Spread evenly on the bottom of the 9×13 inch pan. Pour the eggs on top of the sausage mixture. Bake for 25-30 minutes or until eggs are cooked throughout.

Eckrich Jalapeno & cheddar smoked sausage package laying next to the sausage mushroom breakfast bake on a plate.

 

Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup is a thick and creamy soup base with chunks of cooked pork sausage, crunchy carrots, buttery kale and three cheese tortellini pasta cooked in a smooth and rich tomato sauce. This soup will become an instant favorite!

Winter soup is my favorite and this soup has all the flavors!  If you love tortellini as much as I do try this Slow Cooker Creamy Chicken Tortellini Soup, Creamy Tuscan Garlic Tortellini Soup or Slow Cooker Chicken Tortellini Soup.

Creamy sausage tortellini soup in a pot

Creamy Sausage Tortellini Soup

Thick, rich and smooth soup will warm you up this winter season.

The ground pork sausage is cooked ahead of time with the carrots

What you need to make Creamy Sausage Tortellini Soup

  • Ground pork sausage: cook ahead of time.
  • Carrots: chopped up and cooked with the pork sausage.
  • Onion: small and chopped
  • Garlic: minced
  • Italian seasoning: seasoning for all the flavoring.
  • Flour: this will thicken up your soup base.
  • Chicken broth: added flavoring and
  • Tomato paste: a flavorful thickener. 
  • Heavy cream: rich and creamy base.
  • Three cheese tortellini: pasta with a cheesy blend inside each bite.
  • Kale: chopped and adds a buttery smooth texture.
  • Salt and pepper: to taste!

How to make Creamy Sausage Tortellini Soup

  • Cook meat and sauté vegetables: In a large pot over medium high heat add the sausage. Cook and crumble until brown, remove and set aside on a plate. Add the carrots and onion and sauté until tender. Add in garlic and Italian seasoning and sauté for a minute more.
  • Add in flour and remaining ingredients: Add in the flour to the vegetables and pour in chicken broth. Add in the tomato paste and stir. Add in heavy cream and tortellini and bring to a simmer for about 7 minutes until tortellini is cooked. Add in the kale right before serving and salt and pepper to taste.

Cooking sauste tortellini soup step by step

Variations of Creamy Sausage Tortellini Soup

  • Meat: change up your meat if you prefer turkey sausage, cubed chicken or ground beef if you do not have sausage.
  • Cream: heavy cream is best but if you are looking for a lighter side try half and half.
  • Vegetables: add in chunks of potatoes, mushrooms, zucchini or even bell peppers.
  • Tortellini: there are a few other flavors of tortellini or even ravioli will work great too.
  • Chicken broth: for other flavoring try beef broth or vegetable broth.
  • Tomato paste: a can of tomato sauce will also work to thicken and add that rich flavoring.
  • Seasoning: if you don’t have Italian seasoning blend together rosemary, oregano, thyme and basil.
  • Dairy-free: trade the cheese tortellini for a regular pasta like bowtie or penne and use greek yogurt or almond milk for a thickener. It will not be the same thickness and the taste will change but this will lead to a dairy-free tortellini soup.
  • Gluten-free: omit tortellini pasta and substitute it with any gluten free pasta.

Tips for making Creamy Sausage Tortellini Soup

  • For a spicier soup, try using a hot Italian sausage or adding red pepper flakes (1/4 teaspoon to start out with) to the soup.
  • Fresh or frozen tortellini will work in the soup. Fresh soup is best and will cook quicker. Add a little extra time simmering with frozen tortellini.
  • Make this soup ahead of time by preparing and cutting up the carrots and onions and cooking the sausage.
  • Use a slow cooker to cook and keep warm. Simply cook and sauté the ground sausage and vegetables. Add them all to the slow cooker leaving out the three cheese tortellini. When ready to serve, add in your tortellini until it is soft and tender, then serve.

in

Storing Creamy Sausage Tortellini Soup

  • Making Creamy Sausage Tortellini Soup ahead of time: Prepare and make the creamy sausage tortellini soup ahead of time leaving out the tortellini pasta. Leave the stove top on low stirring occasionally until ready to serve, then add in the tortellini pasta to cook until tender.
  • Storing in the refrigerator: Cook the creamy sausage tortellini soup leaving out the tortellini pasta if you are not serving it. Once completely cooled, add to a ziplock bag or airtight container and store in the refrigerator for 3 to 4 days.
  • Can you freeze Creamy Sausage Tortellini Soup? This soup does great frozen. It is best to leave out the tortellini pasta if you know you are freezing it ahead of time. Tortellini can be frozen into the soup just know tortellini pasta will become softer. Completely cool the sausage tortellini soup and place in a ziplock bag. Lay it flat in the freezer for up to 1 month.
  • Warming up Creamy Sausage Tortellini Soup: You can either thaw your sausage tortellini soup in the refrigerator over night or simply add your ziplock bag to a bowl of water letting it thaw that way. Once thawed or taken from the refrigerator simply add the soup to the stove top or slow cooker. If you left out the tortellini, this would be a great time to add that back in and let cook for a few minutes before serving.

More delicious soup recipes

Creamy sausage tortellini soup in a bowl

Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup is a thick and creamy soup base with chunks of cooked pork sausage, crunchy carrots, buttery kale and three cheese tortellini pasta cooked in a smooth and rich tomato sauce. This soup will become an instant favorite!

  • 1 pound ground pork sausage
  • 1 cup carrots (chopped)
  • 1 small onion (chopped)
  • 3 cloves garlic (minced)
  • 1 Tablespoon Italian seasoning
  • 1/4 cup flour
  • 6 cups chicken broth
  • 1 6 ounce can tomato paste
  • 1 cup heavy cream
  • 1 9 ounce package three cheese tortellini
  • 3 cups kale (chopped)
  • salt and pepper to taste
  1. In a large pot over medium high heat add the sausage. Cook and crumble until brown, remove and set aside on a plate. Add the carrots and onion and sauté until tender. Add in garlic and Italian seasoning and sauté for a minute more.
  2. Add in the flour to the vegetables and pour in chicken broth. Add in the tomato paste and stir. Add in heavy cream and tortellini and bring to a simmer for about 7 minutes until tortellini is cooked. Add in the kale right before serving and salt and pepper to taste.

 

How to Cook Italian Sausage – Stove top, Oven or Grill!

For hearty flavor and pure comfort, nothing beats scrumptious Italian sausage. I’ll show you how to cook Italian sausage on the stovetop, in the oven or on the grill so it’s crispy brown and juicy every time.

Italian sausage fits into so many fabulous recipes, such as sausage and peppers, sausage and pasta, or sausage hoagies with mounds of caramelized onion. Minestrone soup with Italian sausage cut into rounds is practically a feast all on its own. And it’s all made possible by proper preparation of the sausage.

A plate of Italian sausage with fresh herbs.

What is Italian Sausage?

Italian sausage is made from seasoned ground pork stuffed into casing shells to produce links about 6 inches long. Typically it’s made with fennel seed and red pepper flakes. That combination gives Italian sausage its distinctive flavor and character.

How to Cook Italian Sausage

Unlike smoked sausage, Italian sausage needs to be cooked to 160°F as it is a raw ground pork product.

Cooking sausage too high, too fast and unevenly can cause links to be too dark on the outside and still raw at the center or the skins to split and disintegrate.

Gradually bringing them up to heat, and turned for even browning will allow for perfect sausages. To avoid them curling you can skewer them lengthwise or place in a barbecue clamp.

Do You Need to Pierce the Skin?

No, please don’t! This is common tip appears on many recipes but it’s not ideal.

Unfortunately, this will cause all those lovely juices to escape as well, sort of defeating the whole purpose of encasing meat in an impermeable membrane to hold the juices in.

Italian sausage in a pan with water and being browned.

Note: Cooking times will vary based on thickness of the sausages.

Stovetop

  1. Place links in a skillet in water.
  2. Bring slowly to a simmer, cover and cook for 10 -12 minutes, covered
  3. Uncover, allow water to evaporate and continue cooking, turning frequently until browned.

Oven

  1. Place links on foil-lined baking sheet.
  2. Place in cold oven and turn heat to 350°F
  3. Cook for 25-35 minutes or until internal temperature registers 160°F.

Grill

  1. Place on a 375°F grill and close the lid.
  2. Turn every until uniformly browned about 15 to 20 minutes or until the pork reaches 160°F.

More Delicious Sausage Recipes

How to Cook Italian Sausage

This recipe will show you How to Cook Italian Sausage. Whether cooked on the stove top, oven or grill, these sausage links will turn out perfect every time!

  • 4 Italian Sausage Links (or as many as desired)
  • water
  1. Place sausage in a large skillet.
  2. Add water to 1/2″ depth. Bring to a simmer and cover.
  3. Simmer for 12 minutes. Remove lid and continue to simmer until water evaporates turning sausages occasionally to brown.

Oven

  1. Place links on foil-lined baking sheet. Place in cold oven and turn heat to 350°F.

  2. Cook for 25-35 minutes or until internal temperature registers 160°F.

     

To Grill

  1. Place on a 375°F grill. Close the lid.
  2. Turn every until uniformly browned about 15 to 20 minutes or until the pork reaches 160°F.

 

Italian Sausages served on a white plate, one is sliced up.
Italian Sausages served on a white plate, one is sliced up.
Top photo - Italian Sausages served on a white plate. Bottom photo - sausages being being in a frying pan, with water added.