Sausage Recipe

Prepare and brown sausages

Pat the sausage links dry with paper towel. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil in a 10-12 inch skillet over medium heat until shimmering.

Add the sausage links and brown on all sides, about 6–8 minutes total, turning every 2 minutes so they color evenly. They do not need to be fully cooked through at this stage.

Remove sausages to a plate and set aside. Pour off and discard excess fat from the skillet, leaving any browned bits.

Build the soffritto

In the same skillet, add 1 tablespoon olive oil and heat over medium. Add the chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 5–6 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Tomato base

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize. Add the crushed tomatoes and 1/2 cup stock, scraping up any browned bits from the pan.

Season the sauce with 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp black pepper, 1/2 tsp salt, 1/4 tsp sugar, and red pepper flakes if using. Stir to combine.

Simmer with sausages

Return the browned sausage links to the skillet, nestling them into the sauce. Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer gently 12–15 minutes, turning the links once halfway through, until the sausage interior reaches 160°F (71°C) and the sauce has reduced slightly.

Taste the sauce and adjust seasoning as needed. Stir in the chopped fresh parsley and remove from heat.

Place the sausage links on a plate or shallow bowl and spoon generous ragu sauce over them. Serve with crusty bread or polenta to soak up the sauce and sprinkle with grated Parmesan if desired.