12 Clean Gluten Free Ground Sausage Recipes That Feel Normal

Experimenting in the kitchen is one of my favorite things, especially when it involves creating gluten-free versions of beloved dishes. Ground sausage is my secret weapon for adding rich flavor with minimal effort. From quick stir-fries to comforting stews, these recipes have become weekly favorites in my household. Even my friends who aren’t gluten-free can’t get enough of them. Ready to discover what’s cooking?

Gluten-Free Sausage and Vegetable Stir Fry

This Gluten-Free Sausage and Vegetable Stir Fry is a quick and delicious dish that’s perfect for a weeknight dinner. Packed with colorful vegetables and savory sausage, it’s a hearty meal that satisfies without the gluten. The rich flavors of the sausage complement the fresh crunch of the vegetables, creating a balanced and nutritious dish that everyone will love.

Whether you’re catering to dietary restrictions or simply looking for a new stir fry recipe, this gluten-free option is a winner. In this recipe, we use ground sausage as the protein base, which not only adds a depth of flavor but also a satisfying richness to the stir fry.

Feel free to use any variety of gluten-free sausages you prefer, such as chicken, turkey, or pork. Paired with vibrant vegetables like bell peppers, broccoli, and snap peas, this dish is both flavorful and visually appealing. The best part? It’s ready in under 30 minutes, making it an excellent choice for busy evenings.

Ingredients for 4-6 Servings:

• 1 pound of gluten-free ground sausage (chicken, turkey, or pork)
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups broccoli florets
• 1 cup snap peas
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon gluten-free soy sauce
• 1 tablespoon gluten-free oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste
• Cooked rice or quinoa, for serving
• Sesame seeds and chopped green onions for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by slicing the bell peppers, onion, and broccoli into bite-sized pieces. Mince the garlic and grate the ginger. Set aside all the ingredients to guarantee a smooth cooking process.
2. Cook the Sausage: Heat one tablespoon of olive oil in a large skillet or wok over medium heat. Add the ground sausage and cook until browned and fully cooked, breaking it up with a spatula as it cooks. This should take about 5-7 minutes. Once cooked, remove the sausage from the pan and set aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and garlic, and sauté for 1-2 minutes until fragrant. Then, add the bell peppers, broccoli, and snap peas. Stir-fry the vegetables for about 5 minutes, or until they’re tender-crisp.
4. Combine and Season: Return the cooked sausage to the skillet with the vegetables. Add the gluten-free soy sauce, oyster sauce, sesame oil, and grated ginger to the mixture. Stir everything together, making certain the sausage and vegetables are well coated with the sauces. Season with salt and pepper to taste.
5. Final Touches: Continue to cook for another 2-3 minutes, allowing the flavors to meld together. Once everything is heated through, remove the skillet from the heat.
6. Serve: Serve the stir fry over a bed of cooked rice or quinoa. Garnish with sesame seeds and chopped green onions for an added touch of flavor and presentation.

Extra Tips:

When making this Gluten-Free Sausage and Vegetable Stir Fry, be sure to use a high-quality gluten-free sausage to enhance the overall taste. Adjust the vegetable selection based on what’s in season or what you have on hand for a more varied flavor profile.

If you like your stir fry with a little heat, consider adding a pinch of red pepper flakes or a drizzle of sriracha. Finally, don’t overcook the vegetables; they should remain slightly crisp to provide the perfect texture contrast with the sausage.

Spicy Sausage and Spinach Breakfast Skillet

Start your morning with an energizing and delicious Spicy Sausage and Spinach Breakfast Skillet. This dish combines savory, spicy ground sausage with fresh, vibrant spinach and is enriched by a medley of colorful peppers and onions.

It’s a satisfying gluten-free breakfast option that packs a punch of flavors to kick start your day. This skillet meal isn’t only nutritious but also quick and easy enough to prepare on any morning, making it perfect for busy families looking to enjoy a hearty breakfast together.

The layers of flavors in this dish are sure to delight everyone at the table. The spice from the sausage is balanced by the mild, earthy taste of the spinach, while the sweet peppers add a subtle sweetness, and the onions bring a hint of sharpness.

This Spicy Sausage and Spinach Breakfast Skillet is designed to serve 4-6 people, making it an ideal choice for a family breakfast or brunch with friends.

Ingredients (serves 4-6):

• 1 pound gluten-free spicy ground sausage
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3 cups fresh spinach leaves
• 4 large eggs
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Sausage: In a large skillet over medium heat, add the olive oil followed by the ground sausage. Cook the sausage, breaking it apart with a spatula, until it’s browned and fully cooked. This should take about 8-10 minutes. Once cooked, remove the sausage from the skillet and set it aside on a plate.
2. Sauté the Vegetables: In the same skillet, add the diced onion and bell peppers. Sauté them over medium heat until they’re soft and slightly caramelized, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add Spinach and Seasonings: Once the onions and peppers are softened, add the fresh spinach to the skillet. Stir in the smoked paprika, garlic powder, salt, and pepper. If you prefer a spicier dish, add the crushed red pepper flakes. Cook the spinach until it’s wilted, which should take about 2-3 minutes.
4. Combine Ingredients: Return the cooked sausage to the skillet with the vegetables and spinach. Mix everything together until well-combined and heated through, about 2-3 minutes.
5. Cook the Eggs: Make four small wells in the mixture and crack an egg into each well. Cover the skillet with a lid and allow the eggs to cook until the whites are set but the yolks are still runny, about 5 minutes. If you prefer firmer yolks, cook for an additional 2-3 minutes.
6. Serve and Garnish: Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with freshly chopped parsley before serving. Serve hot, directly from the skillet for a rustic presentation.

Extra Tips:

For the best results, use a non-stick or well-seasoned cast-iron skillet to guarantee easy cooking and cleanup.

Feel free to customize the level of spice by adjusting the amount of crushed red pepper flakes or choosing a milder sausage if desired. You can also substitute kale for spinach or add additional vegetables like mushrooms or zucchini to the mix for more variety.

If you’re preparing this dish ahead of time, cook all the components except the eggs, and simply heat the mixture before adding and cooking the eggs when you’re ready to serve.

Sausage Stuffed Bell Peppers

Sausage Stuffed Bell Peppers are a delightful and hearty dish that combines the savory flavors of ground sausage with the fresh taste and vibrant colors of bell peppers. This gluten-free recipe is perfect for a family dinner or a gathering with friends, offering a satisfying meal that’s both nutritious and delicious.

The combination of spices and ingredients in the stuffing creates a flavorful filling that contrasts beautifully with the sweetness of the roasted bell peppers. This dish isn’t only visually appealing but also easy to prepare, making it an excellent choice for those looking to create a wholesome meal without spending hours in the kitchen.

The recipe can be easily adapted to suit your taste preferences, whether you prefer a milder or spicier sausage, or wish to incorporate additional vegetables. With a serving size of 4-6 people, this recipe guarantees that everyone at the table will have enough to enjoy.

Ingredients:

• 6 large bell peppers, any color
• 1 pound gluten-free ground sausage
• 1 cup cooked rice or quinoa
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that it reaches the desired temperature by the time you’re ready to bake the stuffed peppers.
2. Prepare the Bell Peppers: While the oven is heating, wash the bell peppers thoroughly. Cut off the tops and remove the seeds and membranes inside. Place the prepared peppers in a baking dish, setting them upright.
3. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. Add the ground sausage to the skillet, cooking until it’s browned and fully cooked. Break the sausage into small pieces as it cooks.
4. Mix the Filling: In a large bowl, combine the cooked sausage mixture with the cooked rice or quinoa, diced tomatoes, oregano, basil, salt, and pepper. Mix well to confirm the ingredients are evenly distributed.
5. Stuff the Peppers: Carefully spoon the mixture into each bell pepper, filling them generously. Press down slightly to pack the filling securely in the peppers.
6. Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. Remove the foil, sprinkle the tops with shredded mozzarella cheese, and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Once baked, remove the peppers from the oven and allow them to cool slightly. Garnish with fresh parsley if desired, and serve warm.

Extra Tips:

When preparing Sausage Stuffed Bell Peppers, consider using a variety of bell pepper colors for a more vibrant and appealing presentation. If you prefer a spicier dish, opt for spicy ground sausage or add a pinch of red pepper flakes to the filling.

For a more diverse texture, you can include chopped vegetables such as zucchini or mushrooms in the stuffing mixture. Finally, confirm the peppers are evenly sized to promote uniform cooking.

Sausage and Sweet Potato Hash

Sausage and Sweet Potato Hash is a delightful gluten-free dish that combines the savory flavors of ground sausage with the natural sweetness of sweet potatoes. This hearty and satisfying meal is perfect for breakfast, brunch, or even a simple dinner.

The combination of spices and fresh ingredients guarantees every bite is packed with flavor, while the earthy tones of the sweet potatoes perfectly complement the richness of the sausage. This dish not only provides a burst of taste but also offers a balanced nutritional profile, making it a great choice for those following a gluten-free diet.

This recipe serves 4-6 people and is easy to prepare, requiring minimal ingredients yet delivering maximum satisfaction. It’s a versatile dish that can be easily adapted to include your favorite vegetables or spices.

Whether you’re entertaining guests or simply cooking for your family, this Sausage and Sweet Potato Hash will surely be a hit. Its simplicity in preparation and depth in flavor make it a staple dish that you’ll want to revisit time and again.

Ingredients:

• 1 pound ground sausage
• 3 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by peeling and dicing the sweet potatoes into small cubes. Dice the onion and red bell pepper, and mince the garlic. Set these aside.
2. Cook the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground sausage to the skillet and cook until browned and fully cooked, breaking it apart with a spatula as it cooks. This should take about 6-8 minutes. Once done, remove the sausage from the skillet and set it aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the diced sweet potatoes and cook for about 5 minutes, stirring occasionally. Then add the diced onion, red bell pepper, and minced garlic to the skillet. Sprinkle the smoked paprika, salt, and black pepper over the vegetables. Continue to cook, stirring occasionally, until the sweet potatoes are tender and the onions and peppers are soft, about 10-12 minutes.
4. Combine and Cook: Return the cooked sausage to the skillet with the vegetables. Stir everything well to combine, allowing the flavors to meld together. Cook for an additional 2-3 minutes to ascertain everything is heated through.
5. Serve: Once everything is cooked and well combined, remove from heat. If desired, sprinkle with fresh parsley for garnish before serving.

Extra Tips:

For a spicier kick, consider adding some red pepper flakes or a dash of hot sauce while cooking the sausage. If you’re looking to add more vegetables to this dish, mushrooms and zucchini are great options that pair well with the other ingredients.

Make sure the sweet potatoes are cut into even-sized cubes to verify they cook evenly. Finally, if you prefer a crispy texture, you can transfer the hash to a baking sheet and broil it for a few minutes before serving.

Enjoy your gluten-free Sausage and Sweet Potato Hash!

Hearty Sausage and Kale Soup

Hearty Sausage and Kale Soup is a comforting and nourishing dish, perfect for chilly days or when you need a satisfying meal. This gluten-free recipe features robust ground sausage, tender kale, and flavorful broth, making it both wholesome and delicious.

The combination of savory sausage with nutrient-rich kale creates a balanced meal that’s easy to prepare and sure to please a crowd. With simple ingredients and a straightforward cooking process, this soup is ideal for a family weeknight dinner or a cozy weekend lunch.

The soup isn’t only rich in flavor but also packed with nutrition, thanks to the inclusion of kale, considered a superfood. The ground sausage adds a hearty element, making the soup filling and satisfying. Whether you’re following a gluten-free diet or just looking for a delicious soup recipe, Hearty Sausage and Kale Soup is an excellent choice.

The soup can be served with gluten-free bread or simply enjoyed on its own.

Ingredients for 4-6 servings:

• 1 pound ground sausage
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups water
• 1 large bunch kale, stems removed and leaves chopped
• 3 large potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional for serving)

Cooking Instructions:

1. Prepare the Ingredients:

Begin by gathering all your ingredients. Dice the onion, mince the garlic, and peel and dice the potatoes. Remove the stems from the kale and chop the leaves.

2. Cook the Sausage:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground sausage and cook until browned, breaking it up into small pieces with a spatula. Once cooked, remove the sausage from the pot and set aside.

3. Sauté the Aromatics:

In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 5 minutes.

4. Add Broth and Vegetables:

Pour in the chicken or vegetable broth and water. Add the diced potatoes to the pot along with the dried thyme and oregano. Bring the mixture to a boil, then reduce the heat to a simmer.

5. Simmer the Soup:

Allow the soup to simmer for about 15 minutes, or until the potatoes are tender. Add the chopped kale and cooked sausage back into the pot. Season with salt and pepper to taste.

6. Cook Until Ready:

Continue to simmer the soup for an additional 10 minutes, until the kale is wilted and the flavors have melded together.

7. Serve:

Ladle the soup into bowls and, if desired, top with grated Parmesan cheese before serving.

Extra Tips:

To make this soup even heartier, consider adding other vegetables such as carrots or celery. For a spicier version, use a spicy variety of sausage or add a pinch of red pepper flakes.

If you have dietary restrictions, the Parmesan cheese can be omitted or replaced with a dairy-free alternative. The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stove or in the microwave before serving.

Sausage and Cauliflower Rice Casserole

Sausage and Cauliflower Rice Casserole is a delightful and hearty dish that caters perfectly to those following a gluten-free lifestyle. This casserole combines the savory flavors of ground sausage with the subtle nuttiness of cauliflower rice, creating a comforting meal that’s both nutritious and satisfying.

The dish is perfect for family dinners or gatherings, offering a wholesome take on traditional casseroles without compromising on taste or texture. With its creamy texture and robust flavors, this casserole is sure to become a favorite in your household.

This recipe is designed to serve 4-6 people, making it an excellent choice for a family meal or small dinner party. It utilizes fresh ingredients to guarantee that every bite is packed with flavor and nutrition. The preparation is straightforward, making it accessible even for novice cooks.

By using cauliflower rice instead of traditional rice, the dish remains low in carbohydrates while providing a rich source of vitamins and minerals. Let’s plunge into the ingredients and steps needed to create this delicious Sausage and Cauliflower Rice Casserole.

Ingredients:

• 1 lb ground sausage
• 4 cups cauliflower rice
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your casserole will cook evenly and develop a nice crust on top.
2. Cook the Sausage: In a large skillet over medium heat, add the olive oil. Once heated, add the ground sausage. Cook until browned, breaking it apart with a wooden spoon as it cooks. This should take about 5-7 minutes.
3. Sauté Vegetables: Add the chopped onion, red bell pepper, and minced garlic to the skillet with the sausage. Sauté for an additional 5 minutes until the vegetables are tender.
4. Prepare the Cauliflower Rice: If not using pre-riced cauliflower, pulse cauliflower florets in a food processor until they resemble rice grains. Add the cauliflower rice to the skillet and stir well to combine.
5. Season the Mixture: Stir in the dried thyme, paprika, salt, and pepper. Allow the mixture to cook for another 2 minutes, making sure the cauliflower rice absorbs the flavors.
6. Add Cream and Cheese: Pour the heavy cream into the skillet and mix well. Add half of the shredded cheddar cheese, stirring until the cheese is melted and the mixture is creamy.
7. Transfer to Baking Dish: Lightly grease a casserole dish with olive oil or cooking spray. Transfer the sausage and cauliflower mixture into the dish, spreading it evenly.
8. Top with Cheese: Sprinkle the remaining cheddar cheese evenly over the top of the mixture in the casserole dish.
9. Bake the Casserole: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
10. Garnish and Serve: Once baked, remove the casserole from the oven. Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Extra Tips:

For an extra burst of flavor, consider adding a teaspoon of Dijon mustard to the cream before mixing it into the sausage and cauliflower rice. This adds a tangy note that complements the richness of the cheese and sausage.

If you prefer a spicier dish, incorporate some crushed red pepper flakes or use a spicy sausage variety. Finally, if you’re preparing this dish ahead of time, assemble the casserole and store it in the refrigerator for up to a day before baking. This makes it a convenient option for busy weeknights.

Sausage and Mushroom Frittata

This delicious Sausage and Mushroom Frittata is a perfect gluten-free dish that combines the savory flavors of ground sausage and earthy mushrooms with the fluffy texture of eggs. Ideal for a hearty breakfast or a light lunch, this frittata isn’t only easy to make but also packed with protein and nutrients.

Whether you’re catering to a gluten-free diet or simply looking to try something new, this recipe will surely impress your family and friends.

The frittata comes together quickly with simple ingredients and minimal preparation, making it a great option for those busy mornings or impromptu brunch gatherings. The combination of sautéed mushrooms, browned sausage, and cheese creates a rich and satisfying flavor profile.

Serve it warm straight out of the oven or at room temperature for a convenient make-ahead meal. This recipe serves 4-6 people, making it perfect for a family meal or small gathering.

Ingredients (serves 4-6):

• 8 large eggs
• 1/2 cup milk
• 1/2 pound gluten-free ground sausage
• 1 cup sliced mushrooms
• 1/2 cup chopped onion
• 1/2 cup shredded cheddar cheese
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This allows the frittata to cook evenly and develop a nice golden-brown top when baked.
2. Cook the Sausage: In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground sausage and cook until it’s browned and cooked through, breaking it into small pieces with a spatula. Once done, remove the sausage from the skillet and set it aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sliced mushrooms, sautéing them until the onions are translucent and the mushrooms are tender, about 5-7 minutes.
4. Combine Ingredients: In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper. Stir in the cooked sausage, sautéed mushrooms and onions, and half of the chopped parsley.
5. Assemble the Frittata: Pour the egg mixture into the same skillet, ensuring an even distribution of ingredients. Sprinkle the shredded cheddar cheese evenly over the top.
6. Bake the Frittata: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and the cheese is melted and bubbly.
7. Garnish and Serve: Remove the skillet from the oven and let the frittata cool for a few minutes. Garnish with the remaining chopped parsley before slicing and serving.

Extra Tips:

For a more colorful presentation, consider adding some diced bell peppers or spinach to the vegetable mix. If you don’t have an oven-safe skillet, you can transfer the mixture to a greased baking dish before adding the cheese and baking.

Leftovers can be stored in the refrigerator for up to three days and reheated gently in the oven or microwave. Feel free to experiment with different types of cheese or add some heat with a pinch of red pepper flakes for an extra kick.

Gluten-Free Sausage and Zucchini Boats

Gluten-Free Sausage and Zucchini Boats are a delightful and healthy dish that’s perfect for any meal. This recipe combines savory ground sausage with the fresh, mild taste of zucchini, creating a balanced and nutritious meal. The sausage is seasoned and cooked to perfection before being stuffed into hollowed zucchini halves, making for a satisfying and flavorful bite.

Whether you’re looking for a fun appetizer or a hearty main course, these zucchini boats are sure to please both gluten-free eaters and those who simply enjoy a delicious meal. This recipe is designed to serve 4-6 people, making it an excellent choice for family dinners or small gatherings.

The combination of ingredients not only makes for a delicious dish but also offers a range of nutrients. Zucchini is a great source of vitamins and minerals, while the sausage provides protein and a rich taste. This dish is versatile and can be adapted with different herbs and spices to suit your taste preferences.

Let’s explore the ingredients and steps needed to create this sumptuous dish.

Ingredients (Serves 4-6)

• 4 medium zucchinis
• 1 pound gluten-free ground sausage
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup gluten-free bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Cooking Instructions

1. Prepare the Zucchini: Preheat your oven to 375°F (190°C). Wash the zucchinis and cut them in half lengthwise. Use a spoon to scoop out the centers, creating a hollow boat shape. Reserve the scooped-out zucchini flesh for later use.
2. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent. Add the ground sausage, breaking it up with a spoon, and cook until it’s browned and cooked through.
3. Mix the Filling: In a large bowl, combine the cooked sausage mixture, reserved zucchini flesh, gluten-free bread crumbs, Parmesan cheese, and dried Italian herbs. Stir until well combined. Season with salt and pepper to taste.
4. Stuff the Zucchini: Place the zucchini boats on a baking sheet lined with parchment paper. Spoon the sausage mixture into each zucchini half, pressing down gently to compact the filling.
5. Bake the Zucchini Boats: Place the stuffed zucchinis in the preheated oven and bake for 25-30 minutes, or until the zucchinis are tender and the tops are golden brown.
6. Garnish and Serve: Remove the zucchini boats from the oven and let them cool slightly. Garnish with freshly chopped parsley before serving.

Extra Tips

When preparing the zucchini boats, be careful not to scoop too much of the flesh out, as this will help retain the structure of the zucchini during baking.

For added flavor, consider incorporating a pinch of red pepper flakes into the sausage filling for a bit of heat. Additionally, if you prefer a cheesier dish, sprinkle extra Parmesan cheese on top of the boats before baking.

This dish pairs well with a simple side salad or a serving of rice to complete the meal. Enjoy your gluten-free culinary creation!

Sausage and Cabbage Skillet

This Sausage and Cabbage Skillet is a flavorful and easy gluten-free dish perfect for a weeknight dinner. The combination of savory ground sausage and tender cabbage creates a hearty meal that’s both nutritious and satisfying. The dish is quick to prepare, making it a great option for busy evenings when you want something delicious without spending hours in the kitchen.

The ingredients meld together beautifully, offering a comforting and homey taste that everyone will love. Ideal for serving 4-6 people, this Sausage and Cabbage Skillet isn’t only simple to make but also budget-friendly. It’s a versatile dish that can be adjusted according to your taste preferences.

Whether you’re following a gluten-free diet or just looking for a new recipe to try, this dish will surely make it to your list of favorites. The combination of spices, vegetables, and sausage brings out a rich and robust flavor that’s both filling and nutritious.

Ingredients:

• 1 pound ground sausage
• 1 medium head of cabbage, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 cup chicken broth
• 1 tablespoon apple cider vinegar
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare Ingredients: Begin by chopping the cabbage, dicing the onion, and mincing the garlic. This guarantees that everything is ready to go when you start cooking.
2. Cook Sausage: In a large skillet, heat the olive oil over medium heat. Add the ground sausage and cook until browned, breaking it up with a wooden spoon. This should take about 6-8 minutes. Once cooked, remove the sausage from the skillet and set aside, leaving the drippings in the pan.
3. Sauté Vegetables: In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
4. Add Cabbage: Stir in the chopped cabbage, salt, black pepper, and smoked paprika. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to soften.
5. Combine Ingredients: Return the cooked sausage to the skillet with the cabbage and onions. Pour in the chicken broth and apple cider vinegar. Stir to combine all the ingredients well.
6. Simmer: Cover the skillet and let the mixture simmer on low heat for about 10-15 minutes. This allows the flavors to meld together and the cabbage to become tender.
7. Garnish and Serve: Once cooked, remove from heat and sprinkle with fresh chopped parsley. Serve hot, and enjoy your delicious Sausage and Cabbage Skillet!

Extra Tips:

For added flavor, feel free to experiment with additional spices such as cumin or red pepper flakes for some heat. If you prefer a bit of sweetness to balance the savory elements, try adding a teaspoon of brown sugar or honey when you add the broth.

To make this dish more substantial, consider serving it over a bed of rice or quinoa. When selecting sausage, verify it’s gluten-free by checking the label, as some sausages may contain gluten-based fillers.

Sausage and Lentil Stew

Sausage and Lentil Stew is a hearty and comforting dish that’s perfect for chilly evenings. This gluten-free recipe combines the savory flavors of ground sausage with the earthy richness of lentils, creating a satisfying meal that’s both nutritious and delicious. The stew is enriched with aromatic herbs and vegetables, making it a wholesome option for those who are conscious about their dietary needs.

Whether you’re serving it for a family dinner or storing leftovers for a busy week, this stew is sure to become a staple in your gluten-free cooking repertoire.

The beauty of this Sausage and Lentil Stew lies in its simplicity and versatility. It uses readily available ingredients, and you can easily adjust the spices to suit your taste preferences. The dish can be made in a single pot, minimizing cleanup and making it an ideal choice for busy cooks.

The combination of protein-packed lentils and flavorful sausage guarantees that each spoonful is filling and satisfying. Serve it with a side of gluten-free bread or a simple salad, and you have a complete meal that will please everyone at the table.

Ingredients for Sausage and Lentil Stew (serves 4-6):

• 1 pound ground gluten-free sausage
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dried green or brown lentils, rinsed
• 6 cups chicken or vegetable broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• 2 tablespoons fresh parsley, chopped (optional)

Cooking Instructions:

1. Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground gluten-free sausage and cook until it’s browned and cooked through, breaking it apart with a spoon as it cooks, about 8-10 minutes. Remove the sausage from the pot and set it aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté the vegetables in the remaining oil and sausage drippings until they’re softened, about 5 minutes.
3. Combine Ingredients: Return the cooked sausage to the pot. Add the rinsed lentils, broth, diced tomatoes, dried thyme, and dried oregano. Stir to combine all the ingredients well.
4. Simmer the Stew: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the lentils are tender.
5. Season and Finish: Add salt and pepper to taste. Stir in the fresh spinach leaves and let them wilt in the hot stew for about 2-3 minutes. If desired, sprinkle fresh parsley on top before serving.

Extra Tips:

For a thicker stew, you can blend a portion of the cooked lentils with a hand blender before adding the spinach. This will give the stew a creamier texture without any added cream.

Feel free to experiment with different sausage varieties such as spicy or mild, depending on your taste preferences. If you’re preparing this stew in advance, it can be stored in the refrigerator for up to three days or frozen for longer storage.

When reheating, you may need to add a little extra broth or water, as the lentils will continue to absorb liquid over time.

Sausage Stuffed Acorn Squash

Sausage Stuffed Acorn Squash is a delightful and hearty dish that brings together the comforting flavors of savory sausage and the natural sweetness of acorn squash. This gluten-free recipe is perfect for a cozy family dinner, offering a beautiful presentation with the squash serving as an edible bowl. The combination of ground sausage, aromatic vegetables, and herbs makes for a mouthwatering filling that complements the tender roasted squash.

Whether you’re catering to dietary restrictions or simply looking for a delicious meal, this dish is sure to impress.

The preparation involves roasting the acorn squash until it’s tender and caramelized, while simultaneously preparing a flavorful sausage filling. The filling is made with gluten-free ground sausage, sautéed onions, celery, and spices, creating a savory mix that pairs perfectly with the sweet, nutty flavor of the squash.

Once the filling is stuffed into the roasted squash halves, a quick bake melds the flavors together, resulting in a satisfying and nutritious meal. This recipe serves 4-6 people, making it an ideal choice for a family dinner or a small gathering.

Ingredients (Serves 4-6):

• 3 medium acorn squashes
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 pound gluten-free ground sausage
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/4 cup chicken broth
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Squash: Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place them cut side down on the prepared baking sheet.
3. Roast the Squash: Roast the squash in the preheated oven for about 25-30 minutes, until the flesh is tender and can be easily pierced with a fork.
4. Cook the Sausage: While the squash is roasting, heat a large skillet over medium heat. Add the ground sausage and cook until browned, breaking it apart with a spoon as it cooks.
5. Sauté Vegetables: Add the diced onion, celery, and minced garlic to the skillet with the sausage. Cook for 5-7 minutes, until the vegetables are softened.
6. Season and Simmer: Stir in the dried sage, thyme, and chicken broth. Let the mixture simmer for a few minutes until the liquid reduces slightly. Remove from heat.
7. Combine Filling: Stir in the gluten-free breadcrumbs and Parmesan cheese (if using) into the sausage mixture. Mix until well combined.
8. Stuff the Squash: Once the squash is done roasting, remove from the oven and carefully turn each half over. Divide the sausage mixture evenly among the squash halves, pressing down slightly to pack the filling.
9. Final Bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the tops are golden brown.
10. Garnish and Serve: Remove from the oven and let cool slightly before garnishing with chopped fresh parsley. Serve warm.

Extra Tips:

When selecting acorn squash, look for ones that feel heavy for their size and have a firm, intact skin. This recipe can be adapted by using different types of ground sausage, such as turkey or chicken, to suit your taste preferences.

For a dairy-free option, omit the Parmesan cheese, and for added texture, consider incorporating chopped nuts or dried cranberries into the filling. If you’re cooking for a larger group, simply double the ingredients and adjust baking times as needed.

Sausage and Broccoli Quiche

Quiches are a delightful dish that can be served for breakfast, lunch, or dinner. When you add gluten-free ground sausage and fresh broccoli, you end up with a savory, protein-packed meal that’s both satisfying and nutritious. This gluten-free Sausage and Broccoli Quiche is perfect for those who need to avoid gluten but still want to enjoy a hearty and flavorful pie.

The combination of the spiced sausage and the tender broccoli, enveloped in a creamy egg mixture, creates a deliciously balanced dish that’s sure to please any palate. This recipe isn’t only gluten-free but also adaptable to various dietary needs. You can easily add your favorite vegetables or substitute with dairy-free cheese if preferred.

The crust is made using a gluten-free flour blend, guaranteeing that everyone at your table can enjoy this comforting quiche. Perfect for a family gathering or a cozy meal at home, this Sausage and Broccoli Quiche serves 4-6 people and is sure to become a staple in your culinary repertoire.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup cold water
• 1/2 teaspoon salt
• 1 pound gluten-free ground sausage
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Instructions:

1. Prepare the Crust:
• In a mixing bowl, combine the gluten-free all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
• Gradually add cold water, a tablespoon at a time, mixing gently until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Cook the Sausage:
• In a skillet over medium heat, cook the gluten-free ground sausage until browned and cooked through. Drain any excess fat and set aside.
3. Blanch the Broccoli:
• Bring a pot of water to a boil and add the broccoli florets. Cook for about 2-3 minutes until bright green and slightly tender. Drain immediately and rinse with cold water to stop the cooking process.
4. Preheat the Oven:
• Preheat your oven to 375°F (190°C).
5. Roll Out the Dough:
• Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan, trimming any excess and crimping the edges as desired.
6. Assemble the Quiche:
• In the prepared pie crust, evenly spread the cooked sausage and blanched broccoli. Sprinkle the shredded cheddar cheese over the top.
7. Prepare the Egg Mixture:
• In a bowl, whisk together the eggs, milk, black pepper, onion powder, and garlic powder until well combined. Pour the egg mixture over the sausage, broccoli, and cheese in the pie pan.
8. Bake the Quiche:
• Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown. Allow the quiche to cool for a few minutes before slicing and serving.

Extra Tips:

For a flaky crust, confirm that your butter and water are kept as cold as possible while preparing the dough. You can also add a pinch of nutmeg to the egg mixture for an additional layer of flavor.

If you want to make the quiche ahead of time, it can be fully baked, cooled, and stored in the refrigerator for up to two days. Simply reheat in the oven at a low temperature before serving.