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Sausage Recipes

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.