2 Chicken Sausage Link Recipe

Bring sausages to room temperature

Remove the 2 chicken sausage links from the refrigerator and let them sit on the counter for 10–15 minutes while you assemble the other ingredients. This helps them cook evenly.

Preheat pan

Place a heavy skillet (preferably nonstick or cast-iron) over medium heat. Add 1 tablespoon olive oil and 1 teaspoon butter. Heat until the butter melts and begins to foam but not brown, about 1 minute.

Sear sausages

Add the 2 chicken sausage links to the hot pan, spacing them so they are not touching. Cook over medium heat, turning every 2–3 minutes to brown all sides evenly. Total searing time should be 6–8 minutes until the skin is golden-brown.

Finish cooking

Reduce heat to low, cover the pan with a lid, and let the sausages cook through for an additional 5–7 minutes. Internal temperature should reach 165°F (74°C). If you don't have a thermometer, slice into the center of a sausage to check that it is no longer pink and juices run clear.

Rest

Transfer sausages to a plate and let rest for 3 minutes. Resting keeps the juices inside and improves texture.

Sauté aromatics and vegetables

While sausages sear (or in a separate pan), add the sliced onion and bell pepper to the same skillet (add an extra 1 teaspoon olive oil if needed). Sauté over medium heat for 3–4 minutes until softened, then add the minced garlic and cook 30–45 seconds until fragrant.

Season vegetables with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Continue cooking for 1–2 minutes until the vegetables are tender-crisp. Remove from heat and keep warm until sausages have rested.

Slice sausages diagonally into 1/2-inch pieces or leave whole. Place on rolls or plates with sautéed vegetables. Serve with 2 teaspoons mustard or your preferred sauce on the side.