Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sausages
Optional accompaniments
Method
Sausages
- 1
Prepare sausages
Remove sausages from refrigerator 10–15 minutes before cooking so they come closer to room temperature. Pat them dry with a paper towel and prick each sausage once or twice lightly with a fork to prevent bursting (optional).
- 2
Sear
Heat a large skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat. When oil is shimmering but not smoking, add the 2 sausages, leaving space between them. Cook, turning occasionally, until browned on all sides, about 6–8 minutes. Adjust heat as needed to avoid burning.
- 3
Finish cooking gently
Pour 60 ml (1/4 cup) water into the pan and immediately reduce heat to low. Cover the skillet with a lid and let the sausages steam/simmer for 6–8 minutes to cook through. Flip once halfway through. Cooking time will vary by thickness; internal temperature should register 71°C (160°F) for pork sausages.
- 4
Rest and season
Remove sausages to a plate and tent loosely with foil. Let rest 3–4 minutes. Taste a small piece and season lightly with 1/4 tsp salt and 1/8 tsp pepper if needed.
Optional accompaniments
- 5
Warm rolls and assemble
If using rolls, warm them in the oven at 175°C (350°F) for 5 minutes or toast in the skillet for 1–2 minutes cut-side down. Spread each roll with 1 teaspoon mustard, top with a sausage and about 2 tablespoons (0.25 cup total between two) caramelized onions if desired. Serve immediately.
