Sausage Link Recipe

Sausage Link

1. 1

   Prepare sausages

   Remove sausages from refrigerator and let sit at room temperature for 10 minutes while you prepare other ingredients. Pat links dry with paper towel. If links are very long, cut into serving-size lengths (e.g., 3–4 inches).

2. 2

   Heat pan

   Place a heavy skillet (cast iron or stainless steel) over medium heat. Add olive oil and let it warm for about 30 seconds until shimmering.

3. 3

   Sear sausages

   Add the sausage links to the pan in a single layer, leaving space between them. Cook without moving for 2–3 minutes until the underside develops a golden-brown crust. Turn sausages with tongs and brown remaining sides, 2–3 minutes per turn, about 6–8 minutes total to get an even color.

4. 4

   Add aromatics (optional)

   If using onion and/or bell pepper, push sausages to one side of the pan and add the butter. Add the sliced onion and bell pepper to the pan, stirring to coat in butter and oil. Cook vegetables 3–4 minutes until slightly softened and beginning to brown.

5. 5

   Finish cooking through

   Add 2 tablespoons water to the pan and immediately cover with a lid. Reduce heat to low and steam for 4–6 minutes to bring sausages through to a safe internal temperature (160°F/71°C for pork). Remove lid and cook uncovered for 1 minute to evaporate excess moisture and re-crisp the casing.

6. 6

   Season and rest

   Season sausages and vegetables with kosher salt (about 1/2 teaspoon) and freshly ground black pepper (about 1/4 teaspoon). Transfer sausages to a cutting board and let rest 3–4 minutes before serving to redistribute juices.

7. 7

   Serve

   Serve whole or slice on the diagonal. Pair with mustard, ketchup, or alongside eggs, rice, or a bun as an add-on. If using as a menu add-on (priced at +3.50), include 1 sausage link per order or specify quantity when ordering.