1/2 Lb Sausages Recipe
Make 1/2 Lb Sausages Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausages
Optional finishing & serving
Method
Sausages
Bring sausages to room temperature
Remove the 1/2 lb of sausage links from the refrigerator and let them sit at room temperature for 10–15 minutes. This helps them cook evenly.
Preheat pan
Place a medium skillet (preferably cast-iron or heavy-bottomed) over medium heat. Add 1 teaspoon vegetable oil and let it warm until shimmering but not smoking, about 30–45 seconds.
Season
Lightly sprinkle 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper over the sausages, turning them so seasoning coats all sides. (If your sausages are already well seasoned, you can skip or reduce added salt.)
Cook sausages
Place the sausages in the hot skillet leaving a little space between them. Cook over medium heat, turning every 2–3 minutes so all sides brown evenly. Total pan time should be 10–12 minutes for typical pork sausages (internal temperature 160°F / 71°C). If the sausages are thinner or thicker, adjust time so they reach the safe internal temp.
Check doneness
After 10 minutes, check the internal temperature with an instant-read thermometer inserted into the center of the thickest sausage; it should read 160°F (71°C). If you don't have a thermometer, slice into one sausage — juices should run clear and there should be no pink in the center.
Rest
Transfer the cooked sausages to a plate and let them rest for 3–5 minutes. Resting lets juices redistribute and avoids splitting when sliced.
Optional finishing & serving
To serve as sandwiches: warm 2 rolls in the oven or skillet for 1–2 minutes, split open, spread 1 tablespoon yellow mustard on each roll, place the sausages inside (slice in half lengthwise or leave whole), top with sautéed onions and a sprinkle of chopped parsley if using.