3 Stylish Sausage Recipes for National Sausage Day

National Sausage Day calls for something delicious — and a little more elevated than a greasy fry-up. From a slow-simmered sausage and fennel ragu to a honey-mustard traybake and a smoky shakshuka with a spicy twist, these are the kind of throw-it-in-the-pan recipes you’ll want on rotation all season. Cosy, comforting and effortlessly chic.

1. Sausage and Fennel Ragu with Rigatoni

A rustic Italian-inspired dish where rich sausage meat meets the sweet aniseed flavour of fennel. Perfect for a cosy night in.

Ingredients

  • 6 good-quality pork sausages (Italian-style or Cumberland)

  • 1 fennel bulb (sliced thinly)

  • 1 onion, chopped

  • 2 garlic cloves, crushed

  • 1 tsp fennel seeds

  • 400g tinned chopped tomatoes

  • Olive oil, salt & pepper

  • Rigatoni or pasta of choice

  • Parmesan to serve

Method

  1. Squeeze sausage meat from casings and fry until browned. Remove from pan.

  2. In same pan, soften fennel and onion. Add garlic and fennel seeds.

  3. Return sausage to pan, stir through tomatoes. Simmer 20 mins.

  4. Toss with cooked pasta, top with parmesan.

2. Sticky Sausage Traybake with Honey Mustard Glaze

A weeknight winner — minimal effort, maximum flavour. Think golden sausages, sweet root veg, and a tangy glaze.

Ingredients

  • 8 pork sausages

  • 3 carrots, cut into batons

  • 2 red onions, quartered

  • 500g baby potatoes

  • 2 tbsp wholegrain mustard

  • 1 tbsp honey

  • 1 tbsp olive oil

  • Thyme sprigs

Method

  1. Preheat oven to 200°C. Arrange veg and sausages in a large tray.

  2. Whisk mustard, honey, and oil. Drizzle over traybake. Add thyme.

  3. Roast for 40–45 mins, turning halfway, until golden and sticky.

3. Sausage Shakshuka with Eggs, Harissa & Feta

A bold brunch or spicy supper — sausages meet smoky tomatoes, runny eggs and creamy feta for a warming one-pan dish.

Ingredients

  • 4 spicy sausages (like merguez or chorizo), sliced

  • 1 onion, sliced

  • 1 red pepper, sliced

  • 2 garlic cloves, crushed

  • 1 tsp smoked paprika

  • 1 tbsp harissa paste

  • 400g tinned tomatoes

  • 4 eggs

  • 100g feta, crumbled

  • Coriander & crusty bread to serve

Method

  1. Fry sausage slices until browned. Set aside.

  2. Soften onion and pepper in the same pan. Add garlic, paprika, and harissa; cook for 1 minute.

  3. Add tomatoes and return sausage to the pan. Simmer for 10 minutes until slightly thickened.

  4. Stir in most of the feta, reserving some for garnish. Make wells in the mixture and crack in the eggs.

  5. Cover and cook gently until the eggs are just set. Top with extra feta and chopped coriander. Serve with crusty bread.

Foodhood mag