Sausage Links Recipe

Sausage Links

1. 1

   Bring sausages to room temperature

   Remove the sausage links from the refrigerator 15–20 minutes before cooking to take the chill off. This helps them cook evenly.

2. 2

   Season

   Pat the sausage links dry with paper towels. Lightly sprinkle the salt, black pepper, and garlic powder evenly over the links, turning to coat all sides.

3. 3

   Brown the sausages

   Heat a large skillet over medium heat. Add the olive oil and butter; when the butter melts and begins to foam, add the sausages in a single layer (do not overcrowd — cook in two batches if needed). Cook undisturbed for 3–4 minutes to develop a brown crust, then rotate sausages with tongs so they brown on all sides, about 6–8 minutes total.

4. 4

   Finish cooking gently

   Once browned, add 1/4 cup water to the pan and immediately cover with a lid. Reduce heat to low and steam for 5–7 minutes, or until the internal temperature reaches 160°F (71°C) for pork sausages or 165°F (74°C) for poultry sausages when checked with an instant-read thermometer.

5. 5

   Rest and glaze

   Remove the lid and continue cooking over medium heat for 1–2 minutes to evaporate any remaining liquid and lightly glaze the sausages in the pan juices. Spoon the pan juices over the links as they finish.

6. 6

   Serve

   Transfer the sausage links to a serving platter. If desired, sprinkle chopped fresh parsley over the links for color. Serve immediately.