If using link sausages, remove casings by slicing lengthwise and pushing out the meat, or crumble bulk sausage into bite-sized pieces. Pat the meat lightly with paper towel if very wet.

Season

In a bowl, combine the sausage with kosher salt, black pepper, garlic powder, onion powder, paprika, and red pepper flakes (if using). Toss or mix with clean hands until seasonings are evenly distributed.

Cook

Heat a large skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat. When the oil shimmers, add the seasoned sausage in an even layer. Let it sear undisturbed for 2-3 minutes to develop color, then break up with a wooden spoon or spatula. Continue cooking, stirring occasionally, until no pink remains and the sausage registers 160°F (71°C) on an instant-read thermometer, about 6-8 more minutes. If the pan becomes very dry or the sausage begins to stick, add a splash (1-2 tablespoons) of water and scrape up browned bits.

Finish and Serving (optional)

Drain and Rest

If there's excess fat in the pan, tilt and spoon off most of it or briefly drain the sausage on a paper towel-lined plate. Return to the pan and keep warm over low heat for 1-2 minutes.

Assemble

For sandwiches: split rolls, spoon warm sausage into rolls, top with chopped parsley and a squeeze of lemon if desired, and add mustard or favorite condiments. For a bowl or topping: sprinkle parsley over the sausage and serve alongside roasted vegetables, pasta, or eggs.

Serve

Serve immediately while hot. Leftover cooked sausage can be refrigerated for up to 4 days or frozen for up to 3 months.