Jul 14 2026
Restaurants›11 Chicks Yummy Creations›One Sausage Recipe

One Sausage Recipe

Inspired by 11 Chicks Yummy Creations
Time20m
Serves1

Make One Sausage Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sausage & Assembly

Cooking & Finishing

Method

Sausage & Assembly

  1. 1

    Prepare condiments and bun

    Place the mustard and ketchup in small bowls or spread directly on the bun. If using sauerkraut or relish, have them measured and ready. Lightly butter or brush the inside of the bun with 1 teaspoon butter or oil.

  2. 2

    Warm and toast bun

    Heat a skillet over medium heat. Add the buttered side of the bun cut-side down and toast 30–60 seconds until golden and slightly crisp. Remove and keep warm.

  3. 3

    Assemble the sausage

    Once the cooked sausage is ready, place it in the toasted bun. Spoon mustard along one side and ketchup on the other (or mix to taste). Add sauerkraut or relish and jalapeños if using. Serve immediately.

Cooking & Finishing

  1. 4

    Pan-cook (recommended for one sausage)

    Pat the sausage dry with a paper towel. Heat a small skillet over medium heat and add 1 teaspoon olive oil. When oil shimmers, place the sausage in the pan. Cook, turning every 2–3 minutes, until browned on all sides (about 6–8 minutes). To ensure it cooks through without burning, after 4–5 minutes add 2 tablespoons water to the pan and immediately cover with a lid to steam for 2–3 minutes. Uncover, continue turning until internal temperature reaches 160°F (71°C) for pork sausage or recommended temp for the sausage type, and juices run clear.

  2. 5

    Alternative: Grill or broil

    Preheat a grill or broiler to medium-high. Grill the sausage 4–6 minutes per side, turning until charred in spots and cooked through. If broiling, place on a foil-lined pan 4–6 inches from the heat and turn once, about 6–8 minutes total.

  3. 6

    Season and rest

    After cooking, transfer the sausage to a plate, season lightly with 1/4 teaspoon coarse salt and 1/8 teaspoon black pepper, and let rest 2 minutes so juices redistribute before placing in the bun.

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