Whole 28" Sliced Italian Sausage Recipe

Prepare the sausage

If the 28-inch Italian sausage is in a coil or loop, lay it straight on a large cutting board. Using a long, sharp chef’s knife, trim any excess casing at the ends so it's neat. Pat the sausage dry with paper towels.

Slice the sausage

Slice the sausage crosswise into 1/2-inch thick rounds. Maintain consistent thickness so pieces cook evenly. For a 28" length expect roughly 50–55 slices depending on thickness; transfer slices to a bowl or plate.

Season the slices

Place the sausage slices in a large bowl. Drizzle the 2 tbs olive oil over them, then sprinkle the 1 tsp salt, 1 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp crushed red pepper flakes (if using). Toss gently until each slice is lightly coated.

Pan-sear the slices

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot, about 2–3 minutes. Add a thin film of oil if pan is dry. Add sausage slices in a single layer without crowding—work in batches if necessary. Let cook undisturbed 2–3 minutes to develop a brown crust, then flip and cook 2 more minutes until browned and cooked through. Internal temp should reach 160°F (71°C) for pork sausage. Transfer cooked slices to a warmed platter and repeat with remaining slices.

Oven-finish option

If you prefer to cook in the oven or have many slices, preheat oven to 400°F (200°C). Arrange seasoned slices in a single layer on a rimmed baking sheet lined with foil or parchment. Roast for 10–12 minutes, flipping once halfway through, until edges are browned and internal temp reaches 160°F (71°C).

Once all slices are cooked, sprinkle the chopped fresh parsley evenly over the slices and, if desired, grate the Parmesan cheese over the top. Serve immediately with lemon wedges for brightening the flavor.

Storage: Cool completely, then store leftover cooked slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in a 350°F (175°C) oven until warmed through.