Hot Links (1lb.) Recipe

Bring to room temperature

Remove the 1 lb of hot sausage from the refrigerator and let it sit at room temperature for 15–20 minutes. This helps the sausage cook evenly.

If using links vs bulk

If you have linked sausage and want smaller portions, keep them whole. If using bulk sausage and prefer links, form into four equal-sized links (about 4 oz each) by rolling between your palms.

Sear

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the sausages in a single layer, leaving space between pieces. Sear without moving for 2–3 minutes per side, until well browned on all sides (about 6–8 minutes total).

Braise

Reduce heat to medium-low, add 1 cup water or beer to the skillet (enough to come about 1/4–1/3 up the sides of the sausages), and immediately cover with a lid. Let the sausages simmer, covered, for 8–10 minutes, or until the internal temperature reaches 160°F (71°C) for pork sausages.

Glaze and finish

Remove the lid and increase heat to medium-high to evaporate remaining liquid, turning sausages to coat and allow the exterior to caramelize for 1–2 minutes. Optionally add 1 tablespoon butter and spoon it over the sausages to create a shiny glaze. Remove from pan and rest for 3–5 minutes before serving.

Caramelize onions (optional)

If using onions, after removing sausages, add the 1/2 cup sliced onion to the same skillet. Add a pinch of salt and sauté over medium heat for 6–8 minutes, stirring occasionally, until softened and golden. If necessary, add 1–2 tablespoons water to deglaze and loosen browned bits.

Assemble sandwiches

Split hoagie rolls or buns and lightly toast if desired. Place sausages in rolls, top with sautéed onions and pickled peppers, and finish with yellow mustard to taste (about 1/2 tablespoon per sandwich). Serve immediately.

Preheat grill to medium (about 350–400°F / 175–200°C). Place sausages on the grill and cook for 4–5 minutes per side, rotating until evenly browned and an instant-read thermometer reads 160°F (71°C). If desired, move sausages to indirect heat and close lid to finish cooking for a few minutes. Let rest 3–5 minutes before serving. Toast buns briefly on the grill if desired.