Sausages Recipe

Bring sausages to room temperature

Remove sausages from the refrigerator 20–30 minutes before cooking so they come closer to room temperature. This promotes even cooking.

Pat sausages dry with paper towels. Lightly season with the 1 tsp salt and 1 tsp black pepper, turning to coat evenly.

Heat a large skillet or cast-iron pan over medium heat. Add 2 tbs olive oil and let it warm until shimmering but not smoking (about 1 minute).

Add the sausages to the pan spaced evenly so they aren't touching. Cook undisturbed for 3–4 minutes to develop a brown crust on the first side.

Reduce heat to medium-low. Continue to turn the sausages every 2–3 minutes so all sides brown evenly, about 10–12 minutes total depending on thickness. If they begin to brown too quickly, lower the heat slightly.

Use an instant-read thermometer to check internal temperature: sausages should reach 71°C (160°F) for pork. If not yet at temperature, continue cooking and turning, 1–2 more minutes, until reached.

While sausages are cooking, in a second large skillet melt 1 tbs butter over medium heat. Add the sliced onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.

Add the minced garlic during the last 1 minute of cooking and stir until fragrant.

Season the vegetables with a pinch of salt and a few grinds of black pepper to taste.

If you prefer to finish the sausages in the pan with the vegetables, move the browned sausages into the vegetable skillet at the last 5 minutes and let them finish cooking together, turning occasionally.

After sausages are browned and nearly cooked through, remove them briefly to a plate and drain excess fat from the pan, leaving about 1 tbs of fat in the pan.

Add 1 cup chicken or vegetable stock to the sausage pan and scrape up browned bits with a wooden spoon. Stir in 1 tbs Dijon mustard and 1 tsp tomato paste until blended.

Return sausages to the pan, reduce heat to low, and simmer gently in the sauce for 3–5 minutes to meld flavors and ensure sausages reach final temperature. Taste the sauce and add up to 1 tsp brown sugar or honey if you want to round acidity.

Stir in chopped parsley just before serving.

If serving in rolls or buns, toast the rolls lightly in a 180°C (350°F) oven for 3–5 minutes or in a dry skillet until warmed and slightly crisp.

Place one sausage per roll, top with sautéed onions and peppers, a spoonful of pickles or relish if using, and a drizzle of extra mustard or sauce from the pan.

Garnish with additional chopped parsley and serve immediately.