Holiday Smoked Sausage Recipes

Looking for smoked sausage recipes for the holidays? You’ve come to the right place. Christmas season is one of those yearly bonding times where people create special moments and catch up with loved ones from near or afar. During this holiday season, it is crucial that great food is served. It is not just to impress loved ones but let’s admit it; nothing beats the feeling of sharing delightful home-cooked meals with family and friends gathered around the table.

We’ve gathered 3 easy smoked sausage holiday  recipes to inspire you to prepare your own delectable menu for this festive season.

Smoky Sausage-and-Grits Casserole

12 to 24 30 min 1 hour and 25 min


1 1/2 pounds smoked sausage, chopped
1/2 teaspoon table salt
1 1/2 cups uncooked quick-cooking grits
2 (8-oz.) blocks sharp Cheddar cheese, shredded
1 cup milk
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 large eggs, lightly beaten Vegetable cooking spray


1. Preheat oven to 350°. Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked; drain on paper towels.

2. Bring salt and 4 1/2 cups water to a boil in a large Dutch oven over high heat. Whisk in grits, and return to a boil. Cover, reduce heat to medium, and simmer 5 minutes or until thickened, whisking occasionally. Remove from heat; add cheese, stirring until completely melted. Stir in milk and next 4 ingredients. Stir in sausage. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.

3.Bake at 350° for 50 minutes to 1 hour or until golden and cooked through. Let stand 5 minutes before serving.

NOTE: This recipe can be assembled up to 4 days ahead and can be kept in the fridge. Once it’s time to bake it, let it stand at room temperature for 30 minutes before putting it into the oven.

Smoked Sausage Baked Beans

24 10 min 1 hour and 10 min


2 cans (55 ounces each) baked beans
1ring (1 pound) fully cooked smoked sausage, cubed
2 jalapeño chiles, seeded and finely chopped
1tablespoon ground cumin
1tablespoon chili powder


1. Heat oven to 350ºF. In large bowl, mix all ingredients; spoon into ungreased 4-quart casserole.

2.Bake uncovered 45 to 60 minutes or until thoroughly heated and bubbly.

TIP: This easy smoked sausage recipe can also be made using a slow cooker. Mix all ingredients in 3 1/2- to 6-quart slow cooker. Once covered, cook on low heat setting for 4 to 5 hours.

Smoked Sausage in BBQ Sauce

24 5 min 15 min


3 pounds large smoked sausage, cut into diagonal slices
1 bottle barbecue sauce
1/4 cup jarred, sliced jalapenos, plus 2 tablespoons liquid from the jar
Dash of hot sauce

Special equipment: toothpicks


1. Combine the sausage, barbecue sauce, jalapenos and their liquid and the hot sauce in a pot and warm with the lid on until bubbly. Transfer to a chafing dish for serving. Serve with toothpicks.

These succulent easy-to-cook smoked sausage recipes are a sure hit on the festive holiday table. Other sausage recipe ideas include beans and rice, casserole, pasta, soup, and stew. All you got to do is be creative and voila! You’re all set.

Visit Best of Wisconsin shop for more products to choose from this coming Holiday Season!

Sausage and Herb Bread Stuffing

Thanksgiving connotes various get-together celebrations with families and friends. It also means that gaining extra pounds is inevitable due to the various food festivities happening. Nevertheless, it does not have to get you off the holiday spirit just because you are worried you would gain weight. Here’s a healthy holiday sausage recipe that is guaranteed to satisfy your appetite without worrying too much on your diet.

8 30 min 60 min


1½ loaf challah or other rich egg bread
1 package pork sausage meat
½ c. margarine or butter
6 stalk celery
1 jumbo onion
2 tsp. salt
1 tsp. coarsely ground black pepper
1 c. fresh parsley leaves
1 tbsp. fresh thyme leaves
1 tbsp. fresh sage leaves
2 can chicken broth
1 package chopped mixed dried fruit


1. Preheat oven to 350 degrees F. Divide bread between two 15 1/2- by 10 1/2-inch jelly-roll pans. Place pans on 2 oven racks and toast bread 15 minutes or until golden, rotating pans between upper and lower racks halfway through toasting, and stirring once. (If not completing stuffing now, cool toasted bread; store in plastic bag at room temperature up to 1 week.)

2. Meanwhile, heat nonstick 12-inch skillet over medium-high heat until hot. Add sausage and cook 5 to 8 minutes or until sausage is browned, breaking up sausage with side of spoon. With slotted spoon, transfer sausage to very large bowl. Discard any fat remaining in skillet.

3. In same skillet, melt margarine over medium heat. Add celery, onion, salt, and pepper, and cook 20 minutes or until vegetables are very soft, stirring occasionally. Stir in parsley, thyme, and sage, and cook 2 minutes longer.

4. While vegetables are cooking, in 2-quart saucepan, heat broth and dried fruit to boiling over high heat. Remove saucepan from heat.

5. To bowl with sausage, add vegetable mixture, broth with dried fruit, and bread cubes; toss to mix well. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into greased 13-inch by 9-inch glass baking dish or shallow 3 1/2-quart casserole. Cover with foil and bake in preheated 325 degrees F oven 30 minutes. Remove cover; bake 15 minutes longer or until heated through and lightly browned on top.