For hearty flavor and pure comfort, nothing beats scrumptious Italian sausage. There are three ways to cook Italian sausage: on the stove, in the oven, or on the grill. Each way will make the sausage crispy brown and juicy every time.
Italy’s sausage is great in a lot of great recipes, like sausage and peppers, sausage and pasta, or sausage hoagies with lots of caramelized onion. Minestrone soup with Italian sausage cut into rounds is practically a feast all on its own. And it’s all made possible by proper preparation of the sausage.
Sausages are a versatile protein that can be enjoyed in many dishes, from breakfast tacos to pasta bolognese When pan-fried correctly, sausages become browned, crispy, and flavorful. Follow this step-by-step guide to learn how to cook sausages to perfection in a pan
Choosing the Right Pan
The first step is selecting the right pan. Cast iron skillets are ideal for pan-frying sausages because they distribute heat evenly and develop that desirable sear on the outside of the sausage. Stainless steel skillets also work well. Nonstick pans are not recommended because they do not brown the sausages properly.
Make sure to use a skillet with higher sides, about 2 to 3 inches high so that you can add a bit of water to the pan while the sausages cook. The water helps the sausages cook evenly without burning.
Picking High-Quality Sausages
The better quality your raw sausages, the better the end result will be Look for sausages with a high meat content and minimal fillers and preservatives. Pork, chicken, and beef sausages are all great choices. Chorizo, bratwurst, Italian sausage, breakfast sausage, andouille – pick your favorite!
Fresh sausages from a butcher or farmer’s market ensure maximum flavor and texture. However, high-quality pre-packaged sausages work as well.
Prepping the Sausages
Before cooking, you need to prep the sausages:
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If using frozen sausages, be sure to thaw them fully in the refrigerator overnight before cooking. Never cook frozen sausages.
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Gently prick each sausage several times all over with a fork. This allows steam and fat to escape while cooking, preventing splits and bursts.
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Optionally, you can coat the sausages lightly in oil to assist with browning, but this is not required.
Heating the Pan
It’s critical to heat the pan properly before adding the sausages. Heat your cast iron or stainless steel skillet over medium-high heat until hot, about 2 minutes. A drop of water should sizzle and evaporate immediately when flicked onto the surface.
Do not overcrowd the pan, as this causes steaming versus searing. Cook sausages in a single layer with space between each one. You may need to cook them in batches.
Cooking the Sausages
Once the pan is hot, add the sausages carefully without overcrowding. Allow the sausages to sear undisturbed for 2 minutes. Then, add about 1/4 cup of water and immediately cover the pan with a tight-fitting lid.
The steam helps the sausages cook evenly from the inside out. Keep the lid on for 5 minutes, then remove the lid. If there is still water in the pan, allow it to cook off completely.
Then, let the sausages sear again on each side for 2-3 minutes until evenly browned. Roll the sausages over occasionally to brown all sides. Total cooking time is about 8-12 minutes depending on thickness.
Use a meat thermometer to confirm the internal temperature reaches 160°F. Then, transfer the cooked sausages to a paper towel-lined plate to drain excess grease.
Serving Up Perfectly Pan-Fried Sausages
Pan-fried sausages shine when served with fun toppings and sides:
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Breakfast – Eggs, hashbrowns, pancakes, toast
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Lunch – Chopped into a salad, on a sandwich or sub
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Dinner – With roasted veggies and pasta or rice
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Anytime – With mustards, chutneys, relishes, and hot sauces
Get creative with global flavors! Sausages pair well with Mexican, Italian, German, and American cuisine.
Storing and Reheating Leftovers
Properly stored, leftover pan-fried sausages will last 3-4 days refrigerated in an airtight container. Reheat gently in a skillet, or until warmed through.
For longer storage, freeze cooked sausages for 2-3 months. Thaw overnight in the fridge before reheating.
Pan-frying sausages is easy and rewarding. In less than 15 minutes, you can enjoy juicy, seared sausages boasting tons of flavor. Experiment with different varieties and cooking methods to find your favorites.
Frequently Asked Questions
What is the best oil to use for pan-frying sausages?
For pan-frying sausages, olive oil, avocado oil, and vegetable oil all work well. Avoid olive oil if cooking over high heat, as it can burn. Butter can also be used.
Should I prick or poke sausages before pan-frying?
Yes, pricking the sausages in several places with a fork or knife before cooking is highly recommended. This allows steam and fat to release while pan-frying, preventing the sausage from bursting open.
What is the best way to flip and turn sausages while pan-frying?
Use tongs or a spatula to carefully roll and turn the sausages occasionally during cooking. Avoid stabbing the sausages with a fork, as this will cause juices to leak out.
Why do my pan-fried sausages split and burst?
If your sausages are bursting open while cooking, the most likely reason is that you did not prick them prior to cooking. Always prick or poke sausages thoroughly before pan-frying to allow steam to release.
How can I get a nice sear on pan-fried sausages?
Be sure pan is hot before adding sausages. Don’t overcrowd the pan, and let sausages sear undisturbed for 2 minutes before turning. Let any water evaporate fully before final searing.
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Do You Need to Pierce the Skin?
No, please don’t! This is a common tip that appears on many recipes but it’s not ideal.
It’s too bad that all of those tasty juices will be escaping, since that was kind of the point of covering meat in a membrane that couldn’t let the juices out.
Note: Cooking times will vary based on thickness of the sausages.
Stovetop
- Place links in a skillet in water.
- Slowly bring to a simmer. Cover and cook for 10 to 12 minutes.
- Take the lid off, let the water evaporate, and keep cooking, turning the food often, until it turns brown.
Oven
- Place links on foil-lined baking sheet.
- Place in cold oven and turn heat to 350°F
- Cook for 25-35 minutes or until internal temperature registers 160°F.
Grill
- Place on a 375°F grill and close the lid.
- For about 15 to 20 minutes, or until the pork reaches 160°F, turn it over every so often until it’s evenly browned.
What is Italian Sausage?
Seasoned ground pork is stuffed into casing shells to make Italian sausage. The links are about 6 inches long. Typically it’s made with fennel seed and red pepper flakes. That combination gives Italian sausage its distinctive flavor and character.