Juicy, flavorful Italian sausage sizzling in the pan is such a tasty and satisfying meal. But getting that perfect balance of browned outside and fully-cooked inside can be tricky on the stovetop. Undercook the sausage and you’ll bite into raw, rubbery meat. Overdo it and you’ll end up with dry, burnt links. No one wants that!

Luckily I’m sharing my foolproof method for cooking Italian sausage on the stove without any of those common mistakes. With just three simple steps you’ll have tender, succulent sausage ready in 20 minutes or less. Keep reading for my tips on choosing the best sausages, must-have equipment, proper technique, and serving ideas to round out your meal.

Pick Your Favorite Sausage Variety

The first step is selecting which type of Italian sausage to cook. Here are some of the most popular options:

• Sweet Italian sausage – Mildly seasoned with fennel seed, garlic, and black pepper.

• Hot Italian sausage – Packs some heat from red pepper flakes

• Chicken Italian sausage – Mildest flavor, made from ground chicken.

• Turkey Italian sausage – Lean alternative with similar zesty taste.

• Beyond or Impossible sausage – For a meatless version.

I recommend buying raw, uncooked sausages, not pre-cooked. Check the label to verify. Either links or ground sausage meat will work fine. Pick your favorite flavor and grab a pound to feed 3-4 people.

Equip Your Stovetop for Sausage Success

Cooking sausage properly requires the right equipment:

• Large skillet – Go for 12-inches minimum. Cast iron or stainless steel works best.

• Tongs – Makes flipping and turning easy.

• Instant-read thermometer – Takes the guesswork out of doneness.

• Wooden spoon – For scraping up browned bits after cooking.

• Paper towels – To drain excess grease for healthier cooking.

Having the proper tools makes a big difference in getting perfect results stovetop.

Master the Easy 3-Step Stovetop Method

Now you’re ready to cook! Follow these simple steps:

1. Brown the Sausages

• Heat your skillet over medium-high heat until hot.

• Add just a drizzle of oil or cooking spray.

• Add sausages and brown for 3-4 minutes on each side. Don’t worry if not fully cooked yet.

2. Simmer in Liquid

• Pour in 1⁄2 cup water, broth, or wine to the pan.

• Bring to a simmer, then cover and cook for 12 minutes.

3. Evaporate and Finish Browning

• Uncover and let liquid evaporate.

• Cook for 2-3 more minutes, flipping occasionally, to brown sausages further.

• Check temperature to confirm 160°F for safety.

• Drain excess grease before serving if needed.

And that’s it – perfectly cooked Italian sausage off the stovetop in just 20 minutes!

Serving Ideas for Your Sausage

Now comes the best part: digging into your juicy sausage! Here are some tasty ways to serve it up:

• Chopped on pizza
• In subs or hoagies
• With roasted veggies
• Over pasta or polenta
• On kabobs or skewers
• In soups or chili
• On breakfast sandwiches

Get creative with your plated meals, or just enjoy those flavorful links on their own. A simple side salad completes the meal.

Troubleshooting Common Sausage Snafus

Still having some issues getting the ideal interior and exterior? Try these tips:

Undercooked inside: Simmer in broth longer and verify temperature.

Overcooked and dry: Don’t cook past 160°F internal temperature.

Not browned enough: Use higher heat and cook uncovered longer.

Burned outside: Lower heat and flip more frequently while browning.

Curled or warped: Use cold links right from fridge, not room temp.

With my step-by-step instructions, you’ll be able to avoid these pitfalls and cook Italian sausage on the stovetop perfectly every time.

Italian Sausage Stovetop Perfection Awaits

The next time a sausage craving hits, reference my tips above so you can skip the takeout and wow your family with your impressive sausage skillet skills. Buon appetito!