Stuffed Sausage
Make dinner time extra simple, but bursting with flavor, with this easy stuffed sausage recipe. You only need three ingredients for this delicious dish!
Servings: 4 servings
Calories: 876kcal
Equipment
Ingredients
Stuffed Sausages
- 1½ lb. Italian Sausage links about ¼ to ⅓ lb. each
- ⅔ cup marinara sauce no sugar added
- ½ lb. mozzarella cheese or 1 mozzarella cheese stick per sausage link
Optional Ingredients
- 3 zucchini spiralized
- 1 medium spaghetti squash cooked
- ¼ cup vegetables such as diced bell peppers, onions and mushrooms
- ¼ cup fresh basil
Instructions
- Preheat your oven to 400°F (20°C).
- Meanwhile, use a sharp paring knife or kitchen shears to slice each sausage link from end to end, about halfway through. Be careful not to slice all the way through to the cutting board.
- Use your hands to carefully open each sausage along the cut, then fill the sliced sausages with a piece of mozzarella cheese. Press it in gently, then press the sides of the sausage back together to form its original shape, as best you can.
- Pour the sauce into a baking dish, using a spoon to spread it evenly across the bottom. Transfer the prepared sausages to the baking dish. Cover with foil and bake in the oven for 40 minutes.
- While the sausage is cooking, prepare the zucchini noodles or any other side dishes you might be making.
- Remove the baking dish from the oven, and pull the foil off the baking dish. Test the internal temperature of the sausages in a few places. The safe internal temperature for pork sausage is 160°F (71°F).
- Allow the dish to cool slightly, then use a spatula to transfer the sausages to a plate. Sprinkle with pepper, and fresh basil. Serve with your favorite sides.
Video
Notes
Nutrition information does not include optional ingredients.
To make in advance: Assemble the sausage links and stuff them with mozzarella. Spread the sauce on the bottom of a baking dish, then transfer the sausages to the baking dish. Cover tightly and store in the refrigerator for up to a day before cooking.
To store leftovers: Transfer completely cooled leftovers to an airtight container or zip top bag. Close and store in the refrigerator for 3-4 days.
Nutrition
Serving: 0.333lb | Calories: 876kcal | Carbohydrates: 27g | Protein: 41g | Fat: 68g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Cholesterol: 174mg | Sodium: 1851mg | Potassium: 1268mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1801IU | Vitamin C: 39mg | Calcium: 407mg | Iron: 4mg
