How to Make Perfect Italian Sausage on the Stove Every Time

Italian sausage is a flavorful, versatile meat that can be used in everything from pasta dishes to sandwiches. Making it properly on the stove results in juicy, properly cooked sausage, while avoiding the dreaded burnt exterior and raw interior. With a few simple tips, you’ll be able to achieveItalian sausage perfection in your own kitchen.

Getting Started with the Right Sausage

The first step is choosing the right type of Italian sausage. Most sausages will be one of two varieties:

• Sweet Italian sausage – Seasoned with fennel seed and garlic, these have a slight licorice-like flavor They are the mildest option

• Hot Italian sausage – Spiced up with red pepper flakes or other chiles hot Italian sausage packs some heat.

You can find Italian sausage sold in links or in ground/bulk sausage meat. Either works fine for stovetop cooking Just make sure you are starting with raw, not pre-cooked sausage.

Choose sausages that are plump and fresh, with no dried out or shriveled casings. For bulk sausage, the meat should look moist with visible specks of fat. Store sausage tightly wrapped for no more than 2 days before cooking.

The Keys to Cooking Sausage Without Burning

Cooking Italian sausage on the stovetop so it browns nicely on the outside without burning, while fully cooking on the inside, requires a few simple steps:

1. Start with a Low Temperature

Heating the sausage gradually is key. Begin by adding just 1/2 inch of water to a large skillet. Bring the water to a gentle simmer over medium heat.

2. Simmer First, Brown Second

Once simmering, add the sausages and cover the pan. Allow the sausages to gently cook in the simmering water for about 12 minutes, turning a couple times. This method lets them cook through without over-browning the outside.

3. Evaporate and Brown

After simmering, remove the lid and increase heat slightly to evaporate any remaining water. Continue cooking for 2-3 minutes, turning the sausages frequently, until the exteriors turn golden brown.

Tips for Perfect Results

Follow these extra tips for getting the best results every time you make Italian sausage:

• Resist pricking the casings while cooking. This will cause juices to escape, resulting in drier sausage.

• Use a meat thermometer to check doneness. Sausage is safe to eat once it reaches 160°F internally.

• Add a bit of oil after simmering if you want an extra crisp, browned exterior.

• Cook sliced bulk sausage, breaking it up with a spatula as it cooks until no longer pink.

• Finished sausages can be used immediately or cooled, covered, and refrigerated for up to 4 days.

Full Step-by-Step Stovetop Method

Now that you know the keys to great stove-cooked Italian sausage, here is a step-by-step method to try yourself:

Ingredients:

• 1 pound Italian sausage links or bulk sausage

Instructions:

1. Add 1/2 inch water to a large skillet and bring to a gentle simmer over medium heat.

2. Add sausage links and cover skillet with a lid. Allow to simmer for 12 minutes, flipping sausages 2-3 times.

3. Remove lid and increase heat slightly to evaporate any remaining water, about 2-3 minutes. Flip and turn sausages frequently to brown evenly on all sides.

4. Once water has fully evaporated, use a meat thermometer to check the internal temperature. Cook until sausage reaches 160°F.

5. Remove sausages from skillet and serve immediately, or allow to cool slightly before refrigerating.

And that’s it! In just 15 minutes or less, you’ll have perfectly cooked Italian sausage ready to be enjoyed. This simple stovetop method prevents burnt exterior and raw interiors for the best texture and flavor.

Serving up Your Homemade Sausage

Homemade Italian sausage is extremely versatile. Here are just some of the delicious ways to serve it up:

• Chopped on top of pizza
• In pasta sauce or lasagna
• Sliced in crusty rolls for sausage sandwiches
• Added to soups or stews
• Diced up in salads or pasta salad
• Breakfast sausage patties or links with eggs
• As the protein in sheet pan meals or casseroles

With so many possibilities, you’ll want to make a batch of homemade sausage every week to keep on hand. Adjust the seasonings to your taste, making them sweet, spicy or seasoned with fresh herbs.

The next time a recipe calls for Italian sausage, there’s no need to grab a package at the store. With this easy stovetop method, you can become a pro at making juicy, flavorful links at home.