Two Pork Sausages Recipe

Prepare sausages

Remove the two pork sausages from packaging and pat them dry with a paper towel. If sausages are linked, separate them. Lightly prick each sausage 2–3 times with the tip of a small knife or a fork to prevent bursting while cooking.

Season

Evenly rub each sausage with about half of the olive oil (total 1 tbs) then sprinkle the salt and pepper over them so both are lightly seasoned. Turning them to coat all sides.

Pan-sear and finish

Heat a skillet over medium heat until hot (about 2 minutes). Add the sausages. Cook undisturbed for 3–4 minutes to develop a brown crust on the first side. Reduce heat to medium-low and continue to cook, turning every 2–3 minutes to brown each side and cook through, about 10–12 minutes total depending on thickness. If they brown too quickly, lower the heat. Sausages are done when an instant-read thermometer inserted into the center reads 71°C (160°F) or the juices run clear with no pink remaining. If needed, cover the pan with a lid for the last 3–4 minutes to help them cook through evenly.

Rest

Transfer sausages to a plate and let rest for 3–5 minutes. Resting allows juices to redistribute and makes slicing cleaner if you plan to cut them.

If serving in buns, lightly toast the buns in the same skillet for 30–45 seconds per side to pick up flavor from the pan. Spread mustard or ketchup inside each bun (about 1 tbsp per bun). Place one sausage in each bun or slice sausages and arrange on plates.

Sprinkle chopped parsley over the sausages for color and serve with a lemon wedge on the side for a bright finish (squeeze lightly if desired).