Sausage Links Recipe

Bring sausages to room temperature

Remove the sausage links from the refrigerator and let sit at room temperature for 10–15 minutes. This helps them cook evenly.

Preheat pan

Place a large nonstick or heavy skillet over medium heat and add the olive oil. Let the oil heat until shimmering but not smoking (about 1 minute).

Brown sausages

Add the sausage links in a single layer, leaving space between each link. Brown on one side without moving for about 3–4 minutes until a deep golden-brown crust forms. Use tongs to roll and brown the next side, repeating until all sides are browned, about 8–10 minutes total.

Steam to finish cooking

Pour the water or chicken broth into the pan (careful — it may sputter). Immediately cover the skillet with a tight-fitting lid. Reduce heat to medium-low and let steam for 6–8 minutes, which finishes cooking the sausages through without drying them out. Internal temperature should reach 71°C (160°F) for pork sausage; if using a thermometer, check in the center of the thickest link.

Remove lid and reduce liquid

Uncover the pan and increase heat to medium-high. Continue cooking for 1–2 minutes, turning sausages occasionally, until most of the liquid has evaporated and the sausages are nicely glazed.

Add butter and season

Add the unsalted butter to the pan and baste the sausages by spooning the melted butter over them for about 30–60 seconds. Sprinkle with kosher salt and freshly ground black pepper to taste and toss once to combine.

Rest

Transfer the sausages to a warm plate and let rest for 2–3 minutes to let juices redistribute.

Serve the sausage links whole or halved on a plate. Garnish with chopped parsley and serve alongside whole-grain mustard or Dijon and hot sauce on the side for guests to add to taste.