Sausage Recipe

Prepare the sausage

If using sausage links, remove the casings by slicing lengthwise and squeezing the meat out. If using bulk sausage, place it in a bowl and break into large chunks with your hands or a spoon.

Season

In a small bowl mix garlic powder, onion powder, dried oregano, crushed red pepper, black pepper and kosher salt. Sprinkle the seasoning mixture over the sausage and toss gently to distribute evenly.

Cook

Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the seasoned sausage in a single layer, breaking up any large clumps with a wooden spoon. Cook, stirring occasionally, until browned and cooked through, about 8–10 minutes. Use a thermometer to ensure the internal temperature reaches 160°F (71°C) for pork sausage. If the pan becomes very dry, add 1–2 teaspoons water to prevent sticking and help cook through.

Crisp and drain

To get crisper pieces, increase heat to medium-high for the last 1–2 minutes and press sausage into the pan with the back of the spoon. Transfer cooked sausage to a plate lined with paper towel and let drain for 1–2 minutes.

Warm buns or rolls in a 350°F (175°C) oven for 4–6 minutes or toast in a skillet. Return sausage to the pan briefly (30–60 seconds) to reheat if needed.

Divide sausage among buns or serve on plates. Garnish with chopped parsley and serve with lemon wedges and mustard or your preferred sauce on the side.