This first page brings together five sausage recipes that move from dip and pastries to casseroles and breakfast favorites. Each one uses sausage in a different way, with simple cooking steps that build flavor and texture.
Some are baked, some are stirred together on the stovetop, and one is finished in a slow cooker for easy serving. Together, they offer a useful spread of sausage dishes to start this collection.
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- 4-Ingredient Slow Cooker Sausage Cheese Dip
- 3-Cheese Sausage Lasagna Roll-Ups
- Baked Sausage Cream Cheese Crescents
- Biscuits and Sausage Gravy Breakfast Pizza
- Buttermilk Biscuits and Sausage Gravy
4-Ingredient Slow Cooker Sausage Cheese Dip
This slow cooker dip combines browned ground pork sausage with Velveeta, cream cheese, and diced tomatoes with green chiles for a smooth, warm party-style dish. The sausage is cooked first in a skillet, then drained before everything goes into a lightly greased slow cooker, where the cheeses melt together and the mixture stays easy to stir and serve.
Covering and cooking on LOW or HIGH gives the dip time to become fully melted and smooth, with occasional stirring helping the ingredients blend evenly. It is served warm directly from the slow cooker, which makes it a straightforward option for keeping the dip ready at the table.
Get the full 4-Ingredient Slow Cooker Sausage Cheese Dip recipe
3-Cheese Sausage Lasagna Roll-Ups
These lasagna roll-ups layer cooked noodles with a ricotta, mozzarella, Parmesan, parsley, and egg filling, plus a sausage mixture cooked with onion, garlic, and red pepper flakes. The noodles are spread with the cheese mixture, topped with sausage, then rolled and placed seam-side down in a baking dish with sauce beneath them.
After the roll-ups are assembled, more sauce and mozzarella go on top before the dish is covered and baked. A short broil at the end helps the cheese turn bubbly and golden, giving the finished pan a browned, baked top over the rolled pasta.
Get the full 3-Cheese Sausage Lasagna Roll-Ups recipe
Baked Sausage Cream Cheese Crescents
These baked crescents wrap a creamy sausage filling inside refrigerated crescent roll dough for a handheld snack or breakfast bite. The sausage is browned first, then combined with softened cream cheese, garlic powder, onion powder, and black pepper, with optional cheddar folded in for extra richness.
Each triangle of dough is filled at the wide end, rolled toward the tip, and pinched to seal before baking on a parchment-lined sheet. Brushing the tops with beaten egg helps them bake up deeply golden, and a brief cooling period keeps the hot filling from spilling out too soon.
Get the full Baked Sausage Cream Cheese Crescents recipe
Biscuits and Sausage Gravy Breakfast Pizza
This breakfast pizza starts with refrigerated biscuit dough pressed into a crust, then gets topped with sausage gravy, cooked sausage, and cheddar cheese. The sausage is browned in a skillet first, removed, and then the drippings are used with flour and milk to make the gravy right in the same pan.
Once the gravy thickens, it is spread over the biscuit crust and layered with sausage and cheese before baking. The oven finishes the crust until it is golden brown and the cheese is melted and bubbly, and chopped chives can be added after baking for a fresh final touch.
Get the full Biscuits and Sausage Gravy Breakfast Pizza recipe
Buttermilk Biscuits and Sausage Gravy
This classic-style gravy is served over warm biscuits and starts with pork sausage cooked until browned, with some grease left in the pan for flavor. Flour is stirred into the drippings to make a roux, then half and half is whisked in gradually so the gravy thickens without lumps.
The cooked sausage is returned to the pan along with butter, thyme, rosemary, red pepper flakes, and black pepper, then everything simmers briefly to blend. Split biscuits are plated first, and the hot gravy is ladled generously over them for serving right away.
