Top Sausage Recipe

Prep

Dice the onion finely, dice the green pepper into small pieces (about same size as onion), and mince the garlic. Remove sausage meat from casings and break into large chunks.

Sauté aromatics

Heat a large skillet over medium heat and add the olive oil. When shimmering, add the diced onion and bell pepper. Sauté, stirring occasionally, until the onion is translucent and the pepper has softened, about 5–7 minutes.

Cook sausage

Push the vegetables to the side or create a well and add the raw sausage meat. Break it up with a wooden spoon or spatula and cook until browned with no pink remaining, about 6–8 minutes. Stir together with the onions and peppers as it browns.

Add garlic and tomato paste

Add the minced garlic and tomato paste to the pan. Cook, stirring, for 1–2 minutes until the garlic is fragrant and the tomato paste darkens slightly — this develops deeper flavor.

Deglaze and simmer

Pour in the red wine (if using) to deglaze, scraping any browned bits from the pan. Allow wine to reduce for 1–2 minutes. Add the crushed tomatoes and stock, then stir in oregano, basil, red pepper flakes, salt, black pepper, and sugar. Bring to a gentle simmer.

Reduce

Lower heat to medium-low and simmer uncovered until sauce thickens and flavors meld, about 10–15 minutes. Stir occasionally to prevent sticking. Taste and adjust salt, pepper, or sugar as needed.

Finish

Stir in the chopped parsley and fresh basil (if using). Add the lemon juice if you want a brighter finish. Remove from heat.

Serve

Spoon the warm sausage topping over pizza, toasted bread, baked potatoes, pasta, polenta, or use as a sandwich topping. Sprinkle with grated Parmesan before serving, if desired.

Storage

Cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of stock if too thick.