Knowing how to cook sausage properly is essential for anyone who follows a low-carb diet or simply wants perfectly cooked, flavorful sausages. Over the years Karlynn perfected a reliable method that produces sausages that are crispy on the outside, tender and juicy inside, and never dry from overcooking. Read on to learn an easy, foolproof technique that works for breakfast links, larger Italian sausages, and everything in between.
How to Cook Sausage so it’s Cooked on the Outside AND Inside
Sausages often char or crisp quickly on the exterior while remaining undercooked through the middle. Small breakfast sausages can be less prone to this problem but are at risk of drying out when overcooked. The best way to get even cooking without sacrificing moisture is to begin with a short poach in water, then finish by evaporating the water and frying the sausages in their own rendered fat. This two-step approach ensures even doneness and a beautiful browned crust.
How to Cook Italian Sausages
This method is excellent for larger sausages such as Italian links, which are notorious for being raw inside if cooked too quickly at high heat. Start by simmering or gently bringing sausages to a low rolling boil in a covered skillet with a small amount of water—this gently cooks the interior. Then finish them over high heat on the grill or in the skillet to develop color and crispness. For larger links, a quick five-minute poach followed by a hot, fast sear on a greased grill gives you a crisp exterior and fully cooked, juicy interior.
Choose a large, heavy skillet with a lid that accommodates the number of sausages you want to cook. Add enough water to reach about one-third to halfway up the sausages; they do not need to be fully submerged. Heat the pan over medium-high until the water reaches a low rolling boil, then cover and let the sausages cook gently. For small breakfast sausages, 5–7 minutes of covered cooking is usually sufficient; for larger sausages, aim for 8–10 minutes. After the initial cook, remove the lid and allow the water to evaporate. As the liquid disappears, the sausages will begin to fry in their own rendered fat. Continue cooking in the same pan until the sausages are browned and crisped to your liking.
Tips & Tricks for Cooking Sausages
There are other popular methods that call for boiling sausages first and then transferring them to a separate pan to fry. While that works, the single-pan approach described here has several advantages:
- Fewer dishes to wash: everything cooks in one skillet from start to finish.
- Flavor retention: when you poach and then evaporate the water in the same pan, the fat the sausages release remains available to brown them. You don’t need to add extra oil to the pan; the sausages finish in their own fat, which enhances flavor and texture.
This method is forgiving and adaptable. If the water evaporates too quickly before the sausages are cooked through, simply add a little more water and replace the lid until they reach the desired internal temperature. For safety, aim for an internal temperature of 165 °F (74 °C) when checking larger pork sausages.
Do you already use this method or a variation of it? It’s a simple technique that reliably produces crisp, juicy results whether you’re making small breakfast links or large Italian sausages for a family meal. Happy cooking!
Mike
PIN THIS to your COOKING HOW-TO Board and Remember to FOLLOW ON PINTEREST!
How to Cook Sausage (Italian Sausage & Sausage Links)
- Cook Time
- 15 minutes
- Total Time
- 15 minutes
- Course
- Breakfast
- Cuisine
- American
- Servings
- 4
- Calories
- 689
- Author
- Karami Urbanoski
Ingredients
- 2 lbs pork sausages of choice
- 1/2 cup water
Instructions
-
Place the sausages in a large lidded skillet. Pour the water over the sausages and place the lid on top.
-
Place on the stove and bring to a low rolling boil over medium-high heat.
-
Cook for 5 minutes for small sausages and 8–10 minutes for large sausages.
-
Remove the lid and allow the water to evaporate while you continue to cook the sausages.
-
As the water evaporates, the sausages will begin to fry in their own rendered fat. Fry until they are evenly browned and crispy. If desired, check for an internal temperature of 165 °F (74 °C).
-
Remove and serve hot.
Recipe Notes
If you need more water in the initial step, add a little more and keep cooking covered until the sausages are cooked through. This method is very forgiving and can be adjusted to match sausage size and stove heat.
Cooking times may vary since sausages come in different sizes and thicknesses. For safety, use an instant-read thermometer if unsure.
Nutrition Information
Protein: 34 g,
Fat: 60 g,
Saturated Fat: 19 g
All nutritional information is an estimate based on a third-party calculator; actual values will vary with the brands and portions you use.