25 Delicious Eckrich Sausage Recipes for Every Occasion

There’s something undeniably comforting about the rich, smoky flavor of Eckrich sausage, making it a star ingredient in kitchens across North America. Whether you’re whipping up a quick weeknight dinner, hosting a summer barbecue, or craving some hearty comfort food, we’ve got you covered. Dive into our roundup of 25 delicious recipes that showcase this versatile sausage in dishes sure to please any crowd. Let’s get cooking!

Eckrich Sausage and Peppers Skillet

Now, let’s dive into creating a comforting and flavorful dish that’s perfect for any weeknight dinner. This Eckrich Sausage and Peppers Skillet is a one-pan wonder that combines juicy sausage with sweet bell peppers and onions for a meal that’s both satisfying and easy to make.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb Eckrich sausage, sliced into 1/2-inch pieces
• 1 large onion, sliced (about 2 cups)
• 2 bell peppers, sliced (mix colors for visual appeal)
• 2 cloves garlic, minced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup chicken broth (for deglazing, adds depth)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced Eckrich sausage to the skillet. Cook until lightly browned on both sides, about 5 minutes total. Remove sausage and set aside.
3. In the same skillet, add the sliced onions and bell peppers. Cook, stirring occasionally, until they begin to soften, about 5 minutes.
4. Add the minced garlic, salt, and black pepper to the skillet. Cook for 1 minute until fragrant.
5. Pour in the 1/2 cup chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
6. Return the cooked sausage to the skillet. Stir to combine with the vegetables and broth. Reduce heat to low and simmer for 5 minutes to allow flavors to meld.

After simmering, the sausage should be juicy, and the peppers tender yet slightly crisp. The broth reduces to a light sauce that coats everything beautifully. Serve this skillet over a bed of rice or with crusty bread to soak up the delicious juices.

Eckrich Sausage Breakfast Casserole

This hearty Eckrich Sausage Breakfast Casserole is a perfect way to start your day, combining savory sausage, eggs, and cheese in a comforting bake. Tailored for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 1 lb Eckrich smoked sausage, sliced into 1/4-inch rounds (or any smoked sausage of choice)
• 6 large eggs
• 1 cup whole milk (for creamier texture, or 2% for lighter option)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp unsalted butter (for greasing the baking dish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with the unsalted butter to prevent sticking.
2. In a large skillet over medium heat, cook the sliced Eckrich sausage until lightly browned, about 5 minutes, stirring occasionally for even cooking.
3. While the sausage cooks, in a large bowl, whisk together the eggs, whole milk, salt, and black pepper until fully combined and slightly frothy.
4. Spread the cooked sausage evenly at the bottom of the prepared baking dish, then pour the egg mixture over the sausage.
5. Sprinkle the shredded cheddar cheese evenly over the top of the egg and sausage mixture.
6. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown. A knife inserted in the center should come out clean.
7. Let the casserole cool for 5 minutes before slicing and serving. This rest time helps the layers set for cleaner slices.

Just out of the oven, this casserole boasts a fluffy texture with pockets of juicy sausage and melted cheese. Serve it with a side of fresh fruit or a drizzle of hot sauce for an extra kick.

Eckrich Sausage and Potato Bake

Great for those busy weeknights, this Eckrich Sausage and Potato Bake is a hearty, one-pan meal that combines savory sausage with tender potatoes for a comforting dish that’s easy to make.

Ingredients

• 1 lb Eckrich smoked sausage, sliced into 1/2-inch pieces (kielbasa works too)
• 1.5 lbs red potatoes, cubed into 1-inch pieces (leave skin on for extra texture)
• 1 medium yellow onion, diced (about 1 cup)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp smoked paprika (for a hint of smokiness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup shredded cheddar cheese (optional for topping)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the cubed potatoes, diced onion, olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss until the potatoes and onions are evenly coated with the oil and spices.
3. Spread the potato and onion mixture evenly on a large baking sheet, ensuring they’re in a single layer for even cooking.
4. Bake in the preheated oven for 20 minutes, then remove the baking sheet and stir the potatoes to promote even browning.
5. Add the sliced Eckrich sausage to the baking sheet, distributing it evenly among the potatoes.
6. Return the baking sheet to the oven and bake for another 15-20 minutes, or until the potatoes are tender and the sausage is lightly browned.
7. If using, sprinkle the shredded cheddar cheese over the top during the last 5 minutes of baking to melt.
8. Once done, remove from the oven and garnish with chopped fresh parsley before serving.

Perfectly balanced, this dish offers a smoky flavor from the sausage paired with the creamy texture of the potatoes. Serve it straight from the baking sheet for a rustic family-style meal, or plate it with a side of steamed vegetables for a more composed presentation.

Eckrich Sausage Jambalaya

Always looking for a hearty, flavorful dish that brings a taste of the South to your table? This Eckrich Sausage Jambalaya is a one-pot wonder that combines smoky sausage, tender vegetables, and perfectly cooked rice for a meal that’s both satisfying and straightforward to make.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb Eckrich smoked sausage, sliced into 1/2-inch pieces
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp Cajun seasoning (adjust to taste)
• 1/2 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the sliced Eckrich sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Stir in the onion, bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes.
4. Add the minced garlic and cook for 1 minute, until fragrant.
5. Mix in the rinsed rice, ensuring it’s well coated with the oil and vegetable mixture.
6. Pour in the chicken broth and diced tomatoes with their juice. Add the Cajun seasoning, dried thyme, and bay leaf. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
8. Remove the pot from the heat and let it stand, covered, for 5 minutes. Then, discard the bay leaf and fluff the jambalaya with a fork before serving.

Zesty and vibrant, this jambalaya boasts a smoky depth from the sausage, balanced by the freshness of the vegetables and the warmth of the spices. Serve it with a sprinkle of chopped green onions or a side of crusty bread to soak up the delicious flavors.

Eckrich Sausage and Sauerkraut

Let’s dive into a classic comfort dish that’s both hearty and flavorful, perfect for any season. This Eckrich Sausage and Sauerkraut recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 1 package Eckrich sausage (sliced into 1/2-inch pieces, or any smoked sausage of choice)
• 4 cups sauerkraut (drained, reserve 1/4 cup juice for added flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp caraway seeds (optional, for an earthy note)
• 1/2 cup chicken broth (low sodium preferred, adjust to taste)
• 1 tbsp brown sugar (to balance the tanginess)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add sliced Eckrich sausage to the skillet. Cook until lightly browned on both sides, approximately 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure even browning.
3. Stir in sauerkraut, reserved juice, caraway seeds, and brown sugar. Mix well to combine all flavors.
4. Pour chicken broth over the mixture. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally. Tip: The broth should lightly bubble; adjust heat if necessary.
5. After 20 minutes, remove the lid and cook for an additional 5 minutes to reduce any excess liquid. The sauerkraut should be tender, and the sausage fully heated through. Tip: Taste and adjust seasoning with salt or more brown sugar if desired.

You’ll love the harmonious blend of smoky sausage with tangy, slightly sweet sauerkraut, offering a satisfying texture contrast. Serve it over mashed potatoes or with a side of crusty bread to soak up the flavorful juices for a complete meal.

Eckrich Sausage Pasta Alfredo

Unlock the secret to a comforting weeknight dinner with this simple yet flavorful Eckrich Sausage Pasta Alfredo. Perfect for beginners, this dish combines creamy Alfredo sauce with savory sausage and tender pasta for a meal that’s sure to impress.

Ingredients

• 1 lb Eckrich smoked sausage, sliced into 1/2-inch pieces (for a smokier flavor, try the cheddar variety)
• 12 oz fettuccine pasta (or any pasta of your choice)
• 2 cups heavy cream (for a lighter version, half-and-half can be substituted)
• 1/2 cup unsalted butter (cut into tablespoons for easier melting)
• 1 cup grated Parmesan cheese (freshly grated preferred for smoother melting)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground recommended)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced Eckrich sausage and cook until lightly browned, about 5 minutes, stirring occasionally. Remove sausage from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
4. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and let cook for 2 minutes, allowing the cream to thicken slightly.
5. Reduce heat to low. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Stir in the cooked sausage and drained fettuccine, tossing gently to coat everything evenly with the Alfredo sauce. Season with salt and black pepper to taste.
7. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of black pepper if desired.

Delight in the creamy texture and rich flavors of this Eckrich Sausage Pasta Alfredo, where the smokiness of the sausage perfectly complements the velvety Alfredo sauce. For an extra touch of freshness, serve with a side of steamed broccoli or a crisp green salad.

Eckrich Sausage and Bean Soup

Every chilly evening calls for a hearty bowl of soup, and this Eckrich Sausage and Bean Soup is here to answer. Easy to make and packed with flavor, it’s a comforting dish that brings warmth to any table.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb Eckrich sausage, sliced (smoked or original, as preferred)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium recommended)
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 tsp dried thyme (adjust to taste)
• Salt and pepper (adjust to taste)
• 1 cup kale, chopped (optional for added greens)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add sliced Eckrich sausage to the pot. Cook until lightly browned, stirring occasionally, about 5 minutes.
3. Add diced onion to the pot. Cook until translucent, about 3 minutes, stirring frequently to prevent burning.
4. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
5. Pour in chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
6. Add drained white beans and dried thyme to the pot. Bring to a simmer, then reduce heat to low. Cover and let cook for 15 minutes to meld flavors.
7. If using, stir in chopped kale and cook for an additional 5 minutes until wilted.
8. Season with salt and pepper to taste before serving.

Best enjoyed hot, this soup boasts a rich, smoky flavor from the sausage, balanced by the creamy beans and a hint of earthiness from the thyme. Serve with crusty bread for dipping to make the most of the savory broth.

Eckrich Sausage Stuffed Mushrooms

Just when you thought mushrooms couldn’t get any more delicious, we’re stuffing them with savory Eckrich sausage for a bite-sized appetizer that’s sure to impress. This recipe is perfect for beginners, guiding you through each step to ensure your stuffed mushrooms are perfectly cooked and bursting with flavor.

Ingredients

• 12 large white mushrooms (stems removed and reserved)
• 1/2 pound Eckrich sausage (casings removed)
• 1/4 cup breadcrumbs (use panko for extra crunch)
• 2 tbsp grated Parmesan cheese (freshly grated preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 clove garlic (minced)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems and set aside.
3. In a skillet over medium heat, cook the Eckrich sausage, breaking it into small pieces, until browned, about 5 minutes.
4. Add the chopped mushroom stems and minced garlic to the skillet, cooking for another 3 minutes until softened.
5. Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, salt, and pepper until well combined.
6. Spoon the sausage mixture into the mushroom caps, pressing lightly to fill each one.
7. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.
8. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld.

Golden and savory, these Eckrich Sausage Stuffed Mushrooms offer a delightful contrast of textures, from the tender mushroom caps to the crispy, flavorful filling. Serve them as an elegant appetizer at your next gathering or enjoy them as a hearty snack any day of the week.

Eckrich Sausage and Cheese Dip

One of the easiest and most crowd-pleasing dishes you can whip up for any gathering is this Eckrich Sausage and Cheese Dip. It’s a creamy, savory delight that combines the smoky flavor of Eckrich sausage with the rich, melty goodness of cheese, perfect for dipping your favorite chips or crackers.

Ingredients

• 1 lb Eckrich smoked sausage, finely diced (for even distribution)
• 8 oz cream cheese, softened (for smoother blending)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup sour cream (adds tanginess)
• 1/4 cup milk (adjust for desired consistency)
• 1/2 tsp garlic powder (or to taste)
• 1/2 tsp onion powder (enhances the savory notes)

Instructions

1. In a medium saucepan over medium heat, cook the diced Eckrich sausage until lightly browned, about 5 minutes, stirring occasionally to ensure even cooking.
2. Reduce the heat to low and add the softened cream cheese to the saucepan. Stir continuously until the cream cheese is fully melted and combined with the sausage, about 3 minutes.
3. Gradually add the shredded cheddar cheese, sour cream, milk, garlic powder, and onion powder to the saucepan. Stir the mixture constantly until all the ingredients are well incorporated and the cheese is completely melted, about 5 minutes.
4. Once the dip is smooth and creamy, remove it from the heat. Let it sit for 2 minutes to thicken slightly before serving.

Kick your snack game up a notch with this Eckrich Sausage and Cheese Dip, a dish that boasts a velvety texture and a deep, smoky flavor. Serve it warm with a side of tortilla chips, sliced baguette, or even as a topping for baked potatoes for an extra indulgent treat.

Eckrich Sausage Pizza Rolls

Begin by exploring the delightful simplicity of Eckrich Sausage Pizza Rolls, a perfect blend of savory sausage and melted cheese wrapped in a crispy, golden crust. These rolls are not only easy to make but also a hit at any gathering, offering a comforting taste that reminds you of homemade pizza.

Ingredients

• 1 package Eckrich smoked sausage, sliced into 1/4-inch rounds (for a smoky flavor)
• 1 can refrigerated pizza dough (or homemade dough for a fresher taste)
• 1 cup shredded mozzarella cheese (or a blend for more complexity)
• 1/2 cup pizza sauce (homemade or store-bought)
• 1 tbsp olive oil (for brushing, adds a golden finish)
• 1 tsp Italian seasoning (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for a crispy crust.
2. Roll out the pizza dough on a lightly floured surface into a 12×8-inch rectangle, preventing sticking.
3. Spread the pizza sauce evenly over the dough, leaving a 1-inch border around the edges for sealing.
4. Arrange the Eckrich sausage slices and sprinkle the shredded mozzarella cheese over the sauce.
5. Tip: For extra flavor, sprinkle Italian seasoning over the cheese before rolling.
6. Starting from the long side, tightly roll the dough into a log, pinching the edges to seal.
7. Cut the log into 1-inch slices using a sharp knife or dental floss for cleaner cuts.
8. Place the rolls cut side up on a greased baking sheet, brushing the tops with olive oil for a golden finish.
9. Bake for 20-25 minutes, or until the rolls are golden brown and the cheese is bubbly.
10. Tip: Let them cool for 5 minutes before serving to allow the cheese to set slightly.

Out of the oven, these Eckrich Sausage Pizza Rolls boast a crispy exterior with a gooey, cheesy center, making them irresistible. Serve them with a side of marinara sauce for dipping, or pack them for a picnic to enjoy the flavors on the go.

Eckrich Sausage and Rice Pilaf

Begin by gathering your ingredients and prepping your workspace for a hassle-free cooking experience. This Eckrich Sausage and Rice Pilaf is a hearty, flavorful dish that combines the smokiness of sausage with the aromatic spices of pilaf, perfect for a comforting meal.

Ingredients

• 1 cup long-grain white rice (rinsed under cold water)
• 1 lb Eckrich smoked sausage (sliced into 1/2-inch pieces)
• 2 cups chicken broth (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F) until shimmering.
2. Add sliced Eckrich sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Remove sausage from skillet and set aside, leaving the drippings in the pan for added flavor.
4. In the same skillet, add diced onion and cook until translucent, about 3 minutes, stirring frequently.
5. Add minced garlic and smoked paprika, cooking for 1 minute until fragrant, stirring constantly to prevent burning.
6. Stir in the rinsed rice, coating it well with the onion and garlic mixture, about 2 minutes.
7. Pour in chicken broth, add salt and black pepper, and bring to a boil.
8. Reduce heat to low, cover, and simmer for 18 minutes, or until rice is tender and liquid is absorbed. Avoid lifting the lid to ensure even cooking.
9. Return the cooked sausage to the skillet, gently folding it into the rice. Cover and let sit for 5 minutes off the heat to allow flavors to meld.

Combining the smoky sausage with the fluffy, aromatic rice creates a dish that’s both satisfying and full of depth. Serve this pilaf with a side of steamed vegetables or a crisp salad for a complete meal that’s sure to impress.

Eckrich Sausage Cornbread Dressing

When the holidays roll around, or you’re simply craving a hearty side dish, this Eckrich Sausage Cornbread Dressing is a must-try. It’s a savory blend of flavors that brings comfort to any table, perfect for beginners to master with a bit of guidance.

Ingredients

• 1 lb Eckrich smoked sausage, diced (for a smokier flavor, use the original variety)
• 4 cups crumbled cornbread (day-old works best for texture)
• 1 cup diced celery (about 2 stalks, for crunch)
• 1 cup diced onion (yellow or white, for sweetness)
• 2 cups chicken broth (low sodium recommended, to control saltiness)
• 2 large eggs, beaten (helps bind the dressing)
• 1/4 cup unsalted butter, melted (or substitute with olive oil for a lighter version)
• 1 tbsp poultry seasoning (adjust to taste, for depth of flavor)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large skillet over medium heat, cook the diced Eckrich sausage until lightly browned, about 5-7 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the diced celery and onion. Cook in the sausage drippings until softened, about 5 minutes. Tip: This step builds layers of flavor.
4. In a large mixing bowl, combine the crumbled cornbread, cooked sausage, and the celery-onion mixture. Stir gently to mix.
5. Pour in the chicken broth, beaten eggs, melted butter, poultry seasoning, and black pepper. Mix until all ingredients are evenly moistened. Tip: The mixture should be wet but not soupy.
6. Transfer the mixture to the prepared baking dish and spread evenly. Bake uncovered for 30-35 minutes, or until the top is golden brown and the edges are crispy. Tip: For extra crispiness, broil for the last 2-3 minutes.

After baking, this dressing emerges with a crispy top layer and a moist, flavorful interior. Serve it alongside roasted turkey or as a standalone dish with a drizzle of gravy for an extra indulgent touch.

Eckrich Sausage and Vegetable Stir Fry

Brimming with flavor and ready in a flash, this Eckrich Sausage and Vegetable Stir Fry is a weeknight dinner savior. It’s a hearty, one-pan meal that combines smoky sausage with crisp-tender vegetables for a dish that’s as nutritious as it is delicious.

Ingredients

– 1 tbsp vegetable oil (or any neutral oil)
– 1 lb Eckrich smoked sausage, sliced into 1/2-inch rounds
– 1 cup bell peppers, sliced (any color)
– 1 cup broccoli florets
– 1/2 cup onion, sliced
– 2 cloves garlic, minced
– 1/4 cup low-sodium soy sauce (adjust to taste)
– 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the sliced Eckrich sausage to the skillet. Cook, stirring occasionally, until the sausage is lightly browned, about 5 minutes.
3. Add the bell peppers, broccoli, and onion to the skillet. Stir to combine with the sausage.
4. Cook the vegetables, stirring frequently, until they are crisp-tender, about 5 minutes.
5. Add the minced garlic to the skillet. Stir and cook until fragrant, about 30 seconds.
6. Pour the soy sauce over the sausage and vegetable mixture. Add red pepper flakes if using. Stir well to coat everything evenly.
7. Continue to cook for another 2 minutes, allowing the flavors to meld together.
8. Remove from heat and serve immediately.

You’ll love the smoky depth of the sausage paired with the fresh crunch of the vegetables. For an extra kick, serve over a bed of steamed rice or alongside a crisp green salad.

Eckrich Sausage Gumbo

Discover the rich flavors of the South with this Eckrich Sausage Gumbo, a hearty dish that combines smoky sausage with a savory roux and the holy trinity of Cajun cooking. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 lb Eckrich smoked sausage, sliced into 1/2-inch pieces (kielbasa works too)
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil (or any neutral oil)
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (adjust for heat)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 lb shrimp, peeled and deveined (optional for seafood lovers)
• 2 green onions, sliced (for garnish)
• Cooked white rice, for serving

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat for 2 minutes until shimmering.
2. Whisk in the flour to combine with the oil, stirring constantly to form a roux. Cook for 15-20 minutes until the roux is a dark chocolate color, being careful not to burn it.
3. Add the diced onion, green bell pepper, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Gradually pour in the chicken broth, stirring continuously to incorporate the roux without lumps.
6. Add the diced tomatoes, salt, black pepper, cayenne pepper, bay leaves, thyme, and oregano. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes.
7. Add the sliced Eckrich sausage to the pot and simmer for an additional 10 minutes.
8. If using shrimp, add them to the pot during the last 5 minutes of cooking, just until they turn pink and opaque.
9. Remove the bay leaves and discard. Taste and adjust seasoning if necessary.
10. Serve the gumbo hot over cooked white rice, garnished with sliced green onions.

You’ll love the deep, smoky flavor of the sausage paired with the slight heat from the cayenne, all melded together in a thick, rich broth. For a twist, try serving this gumbo with a side of crusty French bread to soak up every last drop.

Eckrich Sausage and Egg Breakfast Sandwich

Let’s start your morning with a hearty and satisfying breakfast sandwich that combines the smoky flavors of Eckrich sausage with the creamy texture of eggs, all nestled between toasted bread. This recipe is perfect for those who appreciate a methodical approach to cooking, ensuring every element is perfectly prepared.

Ingredients

• 1 Eckrich sausage link, sliced into 1/4-inch rounds (or any smoked sausage of your choice)
• 2 large eggs
• 2 slices of bread (whole wheat or white, toasted)
• 1 tbsp butter (or any neutral oil)
• 1/4 cup shredded cheddar cheese (adjust to taste)
• Salt and pepper (adjust to taste)

Instructions

1. Heat a non-stick skillet over medium heat and add the butter, allowing it to melt evenly across the surface.
2. Place the sliced Eckrich sausage rounds in the skillet, cooking for 2-3 minutes on each side until they are golden brown and slightly crispy. Remove from the skillet and set aside.
3. In the same skillet, crack the eggs directly into the pan, seasoning with salt and pepper. Cook for 2 minutes, then flip and cook for an additional 1-2 minutes for over-easy eggs, or longer if you prefer them more well-done.
4. While the eggs are cooking, toast the bread slices until they are golden and crisp.
5. Assemble the sandwich by placing the cooked eggs on one slice of toast, topping with the Eckrich sausage rounds and shredded cheddar cheese, then covering with the second slice of toast.
6. For a melty cheese, you can briefly place the assembled sandwich back in the skillet over low heat for 1 minute, covered, to allow the cheese to melt.

For a delightful crunch and a burst of flavor, this sandwich pairs wonderfully with a side of fresh fruit or a small salad. The combination of smoky sausage, creamy eggs, and melted cheese between crispy toast makes for a breakfast that’s both comforting and indulgent.

Eckrich Sausage Mac and Cheese

Preparing a comforting dish like Eckrich Sausage Mac and Cheese is simpler than you might think, especially when you follow these straightforward steps. Perfect for beginners, this recipe combines creamy cheese and savory sausage for a hearty meal.

Ingredients

• 8 oz elbow macaroni (or any small pasta)
• 1 tbsp unsalted butter (for a richer flavor)
• 1 cup Eckrich sausage, sliced (smoked adds depth)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1 cup milk (whole milk recommended for creaminess)
• 1/4 cup all-purpose flour (for thickening the sauce)
• 1/2 tsp salt (adjust based on sausage saltiness)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the sliced Eckrich sausage and cook until lightly browned, about 5 minutes. Tip: Browning the sausage enhances its flavor.
3. Reduce the heat to low. Sprinkle the flour over the sausage and butter, stirring constantly for 1 minute to cook the flour. Tip: This step prevents a raw flour taste in your sauce.
4. Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring frequently, until the sauce thickens, about 3-4 minutes.
5. Remove the skillet from heat. Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper.
6. Drain the cooked macaroni and return it to the pot. Pour the cheese and sausage sauce over the macaroni, stirring to combine evenly.

The result is a creamy, cheesy mac and cheese with smoky sausage bits that add a delightful texture. Serve it straight from the pot for a rustic feel or bake it briefly for a crispy top layer.

Eckrich Sausage and Cabbage Rolls

Here’s a comforting dish that combines the hearty flavors of Eckrich sausage with the subtle sweetness of cabbage, rolled into a satisfying meal. Perfect for a cozy dinner, these rolls are easier to make than you might think, and I’ll guide you through each step.

Ingredients

• 1 lb Eckrich sausage, sliced into 1/2-inch pieces (smoked or any variety you prefer)
• 1 large head of cabbage, cored and leaves carefully separated (blanch if too tough)
• 2 cups cooked white rice (leftover rice works great here)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced onions (yellow or white for sweetness)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp paprika (smoked paprika adds depth)
• Salt and pepper to taste (start with 1/2 tsp salt)
• 1 cup chicken broth (low sodium preferred)
• 1 tbsp tomato paste (for a hint of acidity)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, warm the olive oil. Add the diced onions and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and sliced Eckrich sausage to the skillet. Cook until the sausage is lightly browned, stirring occasionally, about 5 minutes.
4. Stir in the cooked rice, paprika, salt, and pepper. Mix well to combine all the flavors, then remove from heat.
5. Lay out a cabbage leaf flat. Place a generous spoonful of the sausage and rice mixture in the center. Fold the sides over the filling, then roll up from the bottom to enclose it completely.
6. Repeat with the remaining cabbage leaves and filling, arranging the rolls seam-side down in a baking dish.
7. In a small bowl, whisk together the chicken broth and tomato paste. Pour this mixture over the cabbage rolls in the baking dish.
8. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes, until the cabbage is tender and the flavors have melded.
9. Remove the foil and bake for an additional 10 minutes to slightly caramelize the top.

Perfectly tender cabbage wraps around a flavorful filling, with the sausage adding a smoky richness. Serve these rolls with a dollop of sour cream or a side of crusty bread to soak up the delicious juices.

Eckrich Sausage BBQ Sliders

Start by gathering your ingredients and prepping your workspace for these irresistible Eckrich Sausage BBQ Sliders. Simple to make yet packed with flavor, they’re perfect for any gathering or a quick weeknight dinner.

Ingredients

• 1 package Eckrich Smoked Sausage, sliced into 1/2-inch rounds (for a smoky flavor)
• 1 cup BBQ sauce (homemade or store-bought, adjust sweetness to preference)
• 12 slider buns (potato buns recommended for softness)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup coleslaw (store-bought or homemade, for crunch)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add sliced Eckrich Sausage to the skillet. Cook for 3-4 minutes per side, or until lightly browned.
3. Pour BBQ sauce over the sausage in the skillet. Stir to coat evenly, then simmer for 5 minutes on low heat to allow flavors to meld.
4. While the sausage simmers, lightly toast the slider buns in a toaster or on a grill for 1-2 minutes for added texture.
5. Assemble sliders by placing a spoonful of BBQ sausage on the bottom half of each bun. Top with coleslaw and the bun top.
6. Serve immediately while warm, with extra BBQ sauce on the side for dipping.

Ready to enjoy, these sliders offer a delightful contrast between the smoky sausage, sweet BBQ sauce, and crunchy coleslaw. For a fun twist, serve them with a side of pickles or jalapeños for an extra kick.

Eckrich Sausage and Lentil Stew

Begin by gathering your ingredients for a hearty Eckrich Sausage and Lentil Stew, a perfect dish to warm up any evening. This recipe combines the smoky flavors of Eckrich sausage with the earthy tones of lentils, creating a comforting and nutritious meal.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb Eckrich sausage, sliced into 1/2-inch pieces
• 1 medium onion, diced (about 1 cup)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed and picked over
• 4 cups chicken broth (low sodium preferred)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, adjust to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sliced Eckrich sausage and cook until lightly browned, about 5 minutes, stirring occasionally. Tip: Browning the sausage adds depth to the stew’s flavor.
3. Add the diced onion, carrots, and celery to the pot. Cook until the vegetables begin to soften, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
5. Add the rinsed lentils, chicken broth, dried thyme, and bay leaf to the pot. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender. Tip: Check the stew occasionally and add more broth if it becomes too thick.
7. Season with salt and pepper to taste. Remove the bay leaf before serving.

Delight in the rich, smoky flavors and the satisfying texture of this stew, with the lentils offering a slight bite against the tender sausage. Serve it with a slice of crusty bread to soak up the delicious broth, or over a bed of rice for a more substantial meal.

Eckrich Sausage Quiche

Unlock the savory delight of a homemade quiche with this Eckrich Sausage Quiche recipe, perfect for beginners eager to master the art of quiche-making. Follow these detailed steps to create a dish that’s as rewarding to make as it is to eat.

Ingredients

• 1 pre-made pie crust (or homemade if preferred)
• 6 large eggs
• 1 cup heavy cream (for a richer texture, or substitute with half-and-half)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 lb Eckrich sausage, sliced (smoked variety adds depth)
• 1/2 tsp salt (adjust based on sausage saltiness)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp unsalted butter (for greasing the pan)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Grease a 9-inch pie pan with unsalted butter, covering the bottom and sides evenly.
3. Place the pre-made pie crust into the greased pan, pressing gently to fit. Trim any excess crust hanging over the edges.
4. In a skillet over medium heat, cook the sliced Eckrich sausage until lightly browned, about 5 minutes. Drain any excess grease and let it cool slightly.
5. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined.
6. Spread the cooked sausage evenly over the bottom of the pie crust, then sprinkle the shredded cheddar cheese on top.
7. Pour the egg mixture over the sausage and cheese, ensuring it’s distributed evenly.
8. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. A knife inserted into the center should come out clean.
9. Let the quiche cool for 10 minutes before slicing. This resting period helps the quiche set properly for cleaner slices.

The Eckrich Sausage Quiche emerges from the oven with a golden, flaky crust and a creamy, savory filling that’s studded with smoky sausage. Serve it warm with a side of fresh greens for a balanced meal, or enjoy a slice cold for a quick breakfast on the go.

Eckrich Sausage and Spinach Stuffed Shells

Kickstart your culinary adventure with this comforting dish that combines the hearty flavors of Eckrich sausage with the freshness of spinach, all nestled within tender pasta shells. Perfect for a family dinner or a cozy night in, this recipe is designed to guide you through each step with ease.

Ingredients

• 12 oz Eckrich sausage, casings removed (or any smoked sausage of choice)
• 10 oz frozen spinach, thawed and drained (squeeze out excess water for better texture)
• 15 oz ricotta cheese (whole milk for creamier filling)
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 1/4 cup grated Parmesan cheese (freshly grated preferred)
• 1 large egg (helps bind the filling)
• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
• 1/2 tsp salt (adjust based on sausage saltiness)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 24 jumbo pasta shells (about 12 oz, cook a few extra in case some tear)
• 24 oz marinara sauce (homemade or store-bought)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente, about 9 minutes. Drain and set aside to cool slightly.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Eckrich sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Draining excess fat can prevent the filling from being too greasy.
4. In a large bowl, combine the cooked sausage, spinach, ricotta, mozzarella, Parmesan, egg, garlic powder, salt, and pepper. Mix until well blended. Tip: Letting the mixture sit for 5 minutes allows flavors to meld.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish to prevent sticking.
6. Carefully fill each pasta shell with the sausage and spinach mixture, placing them seam side up in the baking dish. Tip: A small spoon or piping bag can make filling easier.
7. Pour the remaining marinara sauce over the stuffed shells, then sprinkle with additional mozzarella cheese.
8. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

Present these stuffed shells hot from the oven, where the creamy filling contrasts beautifully with the tangy marinara sauce. For a festive touch, garnish with fresh basil leaves or a sprinkle of red pepper flakes for heat.

Eckrich Sausage Chili

Kickstart your cooking adventure with this hearty Eckrich Sausage Chili, a dish that combines simplicity with rich flavors, perfect for any beginner to master.

Ingredients

• 1 lb Eckrich sausage, sliced into 1/2-inch pieces (or any smoked sausage)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• Salt, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add sliced Eckrich sausage to the pot. Cook until lightly browned, about 5 minutes, stirring occasionally.
3. Add diced onion, minced garlic, and diced bell pepper to the pot. Cook until vegetables are softened, about 5 minutes.
4. Stir in kidney beans, diced tomatoes, beef broth, chili powder, and cumin. Bring to a boil.
5. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. The chili should thicken slightly.
6. Season with salt to taste before serving.

Vibrant and hearty, this Eckrich Sausage Chili boasts a smoky depth from the sausage, balanced by the sweetness of the bell peppers and the earthiness of the beans. Serve it over a bed of rice or with a side of cornbread for a comforting meal.

Eckrich Sausage and Sweet Potato Hash

This hearty Eckrich Sausage and Sweet Potato Hash is a perfect blend of savory and sweet, ideal for a comforting breakfast or a quick dinner. The combination of crispy sausage and tender sweet potatoes will surely become a family favorite.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb Eckrich sausage, sliced into 1/2-inch pieces
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper, adjust to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the sliced Eckrich sausage to the skillet. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and crispy. Remove from the skillet and set aside.
3. In the same skillet, add the diced sweet potatoes. Cook for 10 minutes, stirring occasionally, until they start to soften.
4. Add the diced onion and red bell pepper to the skillet. Cook for another 5 minutes, until the vegetables are tender.
5. Stir in the garlic powder, smoked paprika, salt, and pepper. Cook for 1 minute to allow the spices to bloom.
6. Return the cooked sausage to the skillet. Stir to combine all ingredients and cook for an additional 2-3 minutes to heat through.
7. Garnish with fresh parsley before serving.

Perfectly balanced, this hash offers a delightful contrast between the crispy sausage and the soft, sweet potatoes. Serve it with a side of fried eggs for a complete meal, or enjoy it as is for a satisfying dish any time of the day.

Eckrich Sausage and Kale Soup

Filling, flavorful, and surprisingly simple to make, this Eckrich Sausage and Kale Soup is a hearty dish that combines the smokiness of sausage with the earthy tones of kale, all simmered in a savory broth. Perfect for those chilly evenings when you crave something comforting yet nutritious.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb Eckrich sausage, sliced into 1/2-inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium recommended)
• 1 bunch kale, stems removed and leaves chopped
• 1 can (15 oz) white beans, drained and rinsed
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add sliced Eckrich sausage and cook until lightly browned, stirring occasionally, about 5 minutes.
3. Add diced onion to the pot and sauté until translucent, about 3 minutes, stirring frequently to prevent burning.
4. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
5. Pour in chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes to meld the flavors.
7. Add chopped kale and white beans to the pot, stirring to combine. Simmer for another 5 minutes until the kale is wilted and tender.
8. Season with red pepper flakes, salt, and pepper, adjusting the seasoning to your preference.
9. Remove from heat and let the soup sit for 5 minutes before serving to allow the flavors to further develop.

Zesty and satisfying, this soup boasts a delightful contrast between the tender kale and the hearty sausage, with the white beans adding a creamy texture. Serve it with a slice of crusty bread for dipping, or top with grated Parmesan for an extra layer of flavor.

Eckrich Sausage and Apple Stuffing

Savory and sweet come together in this comforting Eckrich Sausage and Apple Stuffing, a dish that promises to be the star of any meal. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• 1 lb Eckrich sausage, sliced (or any smoked sausage for a similar flavor profile)
• 2 cups diced apples (Fuji or Honeycrisp recommended for their sweetness and firmness)
• 4 cups cubed bread (day-old bread works best for absorbing flavors)
• 1 cup chicken broth (low sodium preferred to control saltiness)
• 1/2 cup unsalted butter (melted, for richness)
• 1 tbsp fresh sage (chopped, or 1 tsp dried sage for convenience)
• 1 tsp salt (adjust based on the sausage’s saltiness)
• 1/2 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, cook the sliced Eckrich sausage until lightly browned, about 5 minutes, stirring occasionally for even cooking.
3. Add the diced apples to the skillet with the sausage, cooking for another 3 minutes until the apples begin to soften. Tip: The apples should still have a slight crunch for texture contrast.
4. In a large mixing bowl, combine the cubed bread, cooked sausage and apples, chicken broth, melted butter, sage, salt, and pepper. Mix gently to avoid breaking the bread cubes. Tip: Let the mixture sit for 5 minutes to allow the bread to absorb the liquids.
5. Transfer the mixture to a greased baking dish, spreading it evenly. Bake uncovered for 30 minutes, or until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2 minutes, watching closely to prevent burning.

After baking, this stuffing boasts a delightful contrast of textures, from the crispy top to the moist interior, with bursts of sweet apple and savory sausage. Serve it alongside roasted poultry or as a hearty standalone dish for a satisfying meal.

Conclusion

Variety is the spice of life, and our roundup of 25 Delicious Eckrich Sausage Recipes offers just that—flavors for every occasion! Whether you’re planning a cozy family dinner or a festive gathering, there’s a recipe here to delight. We’d love to hear which ones become your favorites—drop us a comment below. Loved this collection? Share the love on Pinterest and spread the joy of cooking with Eckrich sausage!