If using sausages in casings, remove meat from casings by slicing lengthwise and pushing meat out, or leave whole if preferred. Place the bulk sausage or removed meat in a medium bowl.

Add salt, black pepper, smoked paprika, garlic powder, and (if using) dried fennel seed and red pepper flakes to the sausage. Use a spoon or clean hands to mix thoroughly until spices are evenly distributed, about 1–2 minutes. Chill briefly (10–15 minutes) if time allows to let flavors meld.

Cooking

Brown the Sausage

Heat a large skillet over medium-high heat. Add olive oil and swirl to coat. Add the seasoned sausage to the hot pan, breaking it into bite-sized pieces with a wooden spoon or spatula. Let it sit undisturbed for 1–2 minutes to develop color, then continue to cook, stirring occasionally, until well browned, about 6–8 minutes.

Finish Cooking

Pour in 1 cup water and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until the water has mostly evaporated and the sausage is fully cooked through (internal temperature 160°F / 71°C if testing ground pork), about 4–6 minutes. This step helps cook through without burning and keeps sausage moist.

Taste and adjust seasoning with a pinch more salt or pepper if needed.

Serving (optional)

Serve

Spoon the cooked sausage into buns or serve alongside eggs, pasta, rice, or roasted vegetables. Garnish with chopped parsley and serve with mustard or your preferred sauce.