This Stuffed Sausages Recipe is super fun and easy to make and the perfect way to elevate Italian Sausage! They’re extra cheesy, incredibly delicious, and will be absolutely loved by all!
As iiiiiif Italian sausage could get any better. Am I right?! BUT WAIT. I’ma just stop you right there, sista. (Or brotha…we don’t discriminate!) I meaaaan, we ALREADY KNOW it’s super flavourful on it’s own or stuffed into things like portobello mushrooms and bell peppers. It’s great left whole thrown on a sheet pan with some veggies for a quick and easy weeknight meal.
BUT. What if I told you that I might have actually found a way to quite possibly make it better?! What if I told you that while, YES, yes we can ALL agree that it don’t need much fixing up to make more delicious, I think I’ve accomplished to somehow do exactly that?! You see… we can probably all also agree that melty, ooey, gooey, bubbly cheese just makes everything better, too. Throw some fresh chopped basil and tomato sauce into the mix and I think by now, you see where I’m going with this. *Drools*
This stuffed sausages recipe may look slightly complicated or even a tad bit *extra* (you said it…not me). But TRUST ME. This will change the way you eat sausages FOREVER. The extra step of slitting the sausage down the middle takes no time at all, is WAY easier than it looks and is so quick, I still consider this meal perfect for busy weeknights (if only for the fact that it can be prepped in advance! YAY!)
So, if you’re looking to be a little extra (WE DON’T JUDGE) or to simply feel slightly *badass* for successfully stuffing a sausage with 0 equipment, then this stuffed sausages recipe has YOUR name written alllllll over it.
WHAT YOU’LL NEED TO MAKE THIS EASY STUFFED SAUSAGES RECIPE
Thanks to the Italian sausage already being super flavourful all on their own, you really don’t need to add much to jazz ’em up a bit. Let’s get into the 4 simple ingredients that you’ll need to make these stuffed Italian sausages in a little bit more detail down below:
- Italian Sausage: You can use mild, medium, or hot Italian sausage, depending on your preference. Or, if you want, feel free to use a different type of sausage altogether. Turkey, pork, chicken, lamb, or beef as long as it has a casing as you’ll need that to hold in the meat and cheesy filling. Large ones are nice, if you can find them but unfortunately, my local butcher makes them a bit on the smaller side for some reason. About 2 pounds of sausage is enough as a main meal served with sides for 4 people.
- Mozzarella Cheese: The stuffing for this stuffed sausages recipe! It’s simple enough but adds the most ooey, gooey delicious element and really, it’s all ya need! Of course, if you prefer using a different kind of cheese, you do you, boo. However, keeping up with the Italian theme, mozzarella just clicks!
- Tomato/Marinara Sauce: Adds flavourful and moisture to this stuffed sausage recipe ensuring nothing dries out while cooking. Homemade tomato sauce or a good quality, flavourful store bought works just fine in this recipe.
- Basil: Keeping up with the Italian flare. Adds flavour, colour, and freshness to these cheesy stuffed Italian sausages. Fresh basil is definitely best in this recipe as dried basil just won’t add the same touch. You can always use a different fresh herb instead, such as parsley, if you prefer.
HOW TO MAKE STUFFED SAUSAGES (KEY TIPS)
You can find full instructions for how to make these cheesy baked Italian sausages in the recipe card down below, but here are a few quick tips to keep in mind:
- Use scissors or a sharp kitchen knife to slit the casing and do so carefully. The sausages are delicate and easily breakable once the casing is punctured. Handle with care to ensure you don’t accidently rip or break the casing all the way through to the ends and lose any of the sausage meat. EXTRA TIP: DO NOT cut the casing/sausages all the way through. You need the casing to stay intact in order to properly hold the piece of cheese before and after cooking.
- Cut the cheese into about 1/4-inch slices for best results. Nothing toooo thin so you barely see or taste it. And nothing toooo thick so you have difficulty stuffing it into the sausage without breaking or ripping the casing.
- Gently press the piece of cheese down into the sausage meat to ensure it’s secure and doesn’t completely fall out while baking. It’s okay if it sticks out a little but make sure it’s as tucked in as it can be for best results. Kind of reform the sausage around the cheese slice using your hands.
- Layer a bit of tomato sauce down into the baking dish first to ensure that the sausages won’t stick while cooking.
- Cover the dish with foil for the first 30 minutes of cooking to ensure the tomato sauce and cheese don’t burn. Then, in the final 5-10 minutes, remove it to get the cheese niiiice and bubbly.
FREQUENTLY ASKED QUESTIONS
The good news is that stuffed sausage doesn’t take too long to cook! This recipe requires about 30-40 minutes of cooking time. I like to bake the stuffed sausages for 30 minutes first covered with foil. Then I remove the foil and allow the cheese to perfectly melt which takes an additional 5 or 10 minutes.
Ah, these cheesy stuffed Italian sausages are good with so many things! To keep things on the Italian side, I like serving them up with some sort of pasta like this simple spaghetti aglio e olio or spaghetti squash. To keep things a little on the lighter side, a salad, roasted veggies, or potatoes all make great options.
Alternatively, try throwing these stuffed Italian sausages on a hoagie or toasted bun for an unforgettable Italian sandwich that is 100% Nonna approved!
YES! You most certainly can! Although slitting and stuffing the Italian sausages is a fairly easy and quick task, you can most definitely do it in advance. Simply arrange the stuffed sausages in a baking dish with the tomato sauce, cover it with foil and pop it in the fridge. When ready to bake, all you have to do is put it in the oven as per the recipe instructions in the card down below. An easy peasy dish made even easier!
You can store any leftover stuffed sausages in an airtight container and keep them in the fridge. They’ll be good for up to 4 days. When ready to eat, simply reheat them in a hot oven until heated through and the cheese is nice and bubbly again. Alternatively, you can use a microwave.
YES! Another beauty part of this stuffed sausages recipe is that it can indeed be frozen for future quick and easy meals. Simply arrange the uncooked sausages into a freezer and oven safe dish (disposable ones are great for this) and tightly wrap it. When ready to eat, no need to thaw, just pop it into a 400°F oven and cook for about an hour or until cooked through and the cheese is bubbly.
MORE ITALIAN INSPIRED RECIPES FOR YOU TO TRY
CHEESY ITALIAN RICE BALLS (ARANCINI)
SAUSAGE AND RICOTTA STUFFED PASTA SHELLS
STUFFED ARTICHOKES (CARCIOFOLI)
LAZY MAN’S SFOGLIA (ITALIAN STYLE FRUIT CAKE)
MOM’S FAMOUS MINI ITALIAN MEATBALLS
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STUFFED SAUSAGES RECIPE
Ingredients
- 2 pounds Italian Sausage Links (with casing)* about 12 small sausages
- 12 Mozzarella Cheese Slices* 1/4-inch thick
- 1 .5 cups Tomato/Marinara Sauce*
- Fresh Basil chopped, for garnish
Instructions
- Preheat the oven to 400°F and spread a few spoonfuls of the tomato sauce into a baking dish.
- Carefully, using scissors or a sharp kitchen knife, slit the sausages lengthwise down the middle ensuring you don't cut all the way through.
- Use your hands to gently pull the sausage apart a bit being careful not to break or tear it.
- Place a slice of cheese in the middle slit.
- Gently press it down with your fingers into the sausage meat.
- Arrange the stuffed sausages into the baking dish.
- Pour the remaining marinara sauce over top, using a spoon to spread it out all over the sausages.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake an additional 5 or 10 minutes or until the cheese is niiiiice and bubbly. Garnish with fresh chopped basil and serve immediately.
Video
Notes
Nutrition
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I’ve had this tab open for months on my phone, wanting to make this recipe. I finally did and YUM. First of all, I double the recipe for my family. I also used my quick homemade marinara and cut big logs from a block of mozzarella. Sooooo good! Definitely putting this in my recipe rotation!!