Sausage Links Recipe

Prepare pan and sausages

Remove sausages from refrigeration and let sit at room temperature for 10–15 minutes while you prepare equipment. Pat sausages dry with a paper towel to remove excess moisture; this helps with browning.

Brown the sausages

Heat a large nonstick or stainless-steel skillet over medium heat. Add 1 tablespoon olive oil and tilt pan to coat. When oil shimmers, arrange the sausage links in a single layer, leaving a little space between each. Cook, turning every 1–2 minutes with tongs so all sides brown evenly, for 6–8 minutes total until golden on most sides.

Finish cooking with steam

Reduce heat to medium-low. Carefully add 1 cup water to the pan (it will sizzle). Immediately cover the skillet with a tight-fitting lid. Let sausages steam for 6–8 minutes, which ensures they cook through without burning. Uncover and check internal temperature with an instant-read thermometer — it should read 160°F (71°C) for pork sausage. If below target, cover and steam 1–2 minutes more and recheck.

Reduce liquid and season

Once sausages reach 160°F, remove the lid and increase heat to medium-high for 1–2 minutes to reduce the pan liquid and re-brown the sausages slightly. Tilt the pan and spoon the reduced juices over the links. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, evenly sprinkled, to taste.

Rest

Transfer sausages to a serving platter or buns and let rest for 3 minutes so juices redistribute.

If serving in buns, warm buns in the oven at 350°F (175°C) for 3–5 minutes or toast briefly in the pan after removing the sausages. Spread about 1/2 teaspoon mustard per bun or 2 tablespoons total as preferred. Sprinkle chopped parsley over sausages for color if using.

Serve immediately while hot, with remaining mustard on the side.