Sausages come in many flavours - sweet, spicy, Italian, turkey... but they are all cooked pretty much in the same way. There are many ways to cook sausages, I will go through slow frying, quick frying and roasting.
- Raw link sausages. Any kind.
- 1 tablespoon olive oil
Frying - slow and juicy
Heat the oil on a stove on a medium heat. Arrange the sausages in the frying pan liberally, allowing some space between them. Cook, uncovered, for 10 minutes on one side, then turn over and cook 10 more minutes on the other side, then turn over and cook for another 10 minutes... and so on. The sausages are ready when the meat inside is no longer pink (make a small cut and take a peek) or the meat thermometer reads 165F. On my stove it usually takes three 10-minute intervals per side. In general, the process takes about 40 minutes to an hour, depending on thickness of your sausages. It is a slower method, but it makes for great, juicy flavourful sausages.
Frying - fast and less juicy
Heat the olive oil in a large frying pan. Add about 1 cup of water. Place the sausages liberally in the pan, make sure there is enough space between them. Cover and cook on medium-high heat for about 10 minutes on each side. The sausages are ready when the meat inside is no longer pink (make a small cut and take a peek) or the meat thermometer reads 165F. This method takes about 20-30 minutes, depending on thickness of sausages.
Roasting - fast(-ish) and dry
Pre-heat the oven to 400F. Arrange the sausages spaciously in an oiled baking dish or aluminum form large enough to hold them. Prick each sausage in 3-4 places with a fork. Cook in the oven for about 35-45 minutes. To avoid drying, you can baste them occasionally (every 10 minutes or so) with the sausages' own juices or more olive oil.
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