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Sausage Recipes

Spicy Beef Chorozo Breakfast Strata

by Taylor Evans, Beef. It's What's for Dinner.


  • 1 lb ground beef

  • 2 tablespoons red wine vinegar

  • 1 ½ teaspoons dried oregano

  • 1 ½ teaspoons smoked paprika

  • 1 ½ teaspoons chili powder

  • 1 teaspoon garlic powder

  • ½ teaspoon salt

  • ½ teaspoon chipotle chili powder

  • 1 cup chopped red bell pepper

  • 2 cups packed fresh baby spinach

  • 6 large eggs

  • ½ teaspoon salt

  • 2 cups skim milk

  • ¼ teaspoon black pepper

  • 8 cups day-old French bread cubes (cut 1 inch)

  • 1 ½ cups shredded Monterey Jack cheese

  • Toppings (optional) - Salsa, chopped green onions, chopped tomatoes, sour cream



Preheat oven 350°F. Prepare Mexican-Style Beef Sausage. Stir in bell pepper and spinach; set aside.


Mexican-Style Beef Sausage: Combine 1 pound ground beef, 2 T red wine vinegar, 1 ½ t oregano, 1 ½ t paprika, 1 ½ t chili powder, 1 t garlic powder, ½ t salt, ½ chipotle chili powder in large mixing bowl, mix lightly but thoroughly. Heat large skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes crumbling and stirring occasionally.


Beat eggs, milk, ½ t salt, and ¼ t pepper in large bowl until blended. Stir in bread and 1 cup cheese. Stir in cooked sausage.


Spray 3 quart shallow baking dish with cooking spray. Pour sausage mixture into dish. Top with ½ cup cheese. Cover with aluminum foil, bake in 350 oven 40 minutes. Remove foil; continue baking 10 to 15 minutes or until puffed and lightly browned. Let stand 5 minutes before serving. Garnish with toppings if desired.


Can be prepared ahead of time and refrigerated overnight. If so, increase baking time to 50 minutes before removing foil. 


Faux Italian Zuppa Toscana

by Woman's World


  • 2 lbs Grady Ranch fresh sausage or pan sausage

  • 4 qts broth

  • 48 oz frozen cauliflower or turnip cubes

  • 8 cups kale or spinach

  • 4 tsp garlic powder

  • 4 tsp onion powder

  • 1 cup heavy cream

  • Salt/pepper to taste



In a pot, brown sausage (remove casing on links or cut into rings).

Add broth, vegetables, and seasonings. Simmer about 10 minutes or until vegetables are wilted. Stir in cream, heat through (don’t boil). Top with bacon and cheese.

Sausage Corn Chowder


  • 6 medium potatoes cubed

  • 1 lb fresh Grady Ranch sausage links

  • 1 14oz chicken broth

  • 1 17oz cream style corn

  • 1 11oz can of niblets corn with liquid

  • 1 10 3/4oz can of cream of chicken soup undiluted

  • 1 pint of half and half



Boil potatoes in salted water till done. Brown sausage and drain. (We cook 30 minutes in oven then slice sausage into cubes.) Combine all ingredients except half and half. Heat chowder mixture till hot. Add half and half and simmer till hot. Makes about 3 quarts.


Freezes well.

Sausage Cheese Pie


  • 1 lb fresh pan sausage (Grady Ranch pan sausage or Grady Ranch link sausage with casing removed)

  • 1 small onion

  • 1 tsp salt

  • Pepper to taste

  • 1 ½ cups (6oz) shredded Cheddar cheese

  • ½  cup Bisquick

  • 1 cup milk

  • 2 eggs



Heat oven 400°. Lightly grease 10 inch pie plate. Cook sausage and onion in skillet till brown. Drain if necessary. Spread in pie plate. Sprinkle salt, pepper, and cheese. Whisk Bisquick, milk, and eggs together. Pour over ingredients in pie plate. Bake 25-30 minutes or until knife inserted in center comes out clean. Let stand for 5 minutes before serving. 

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