Sausage Sampler Recipe

Prep and sweat aromatics

Heat a medium saucepan over medium heat. Add 2 tbs extra-virgin olive oil. When the oil shimmers, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds — do not brown.

Build the sauce

Stir in 2 tbs tomato paste and cook for 1–2 minutes to remove raw tinny flavor. Add the crushed tomatoes (28 oz) and 1 cup water, stirring to combine. Scrape any browned bits from the pan into the sauce.

Season and simmer

Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes, 1 tsp granulated sugar, 1 tsp salt and 1 tsp freshly ground black pepper. Bring the sauce to a gentle simmer over medium-low heat, then reduce heat to low and simmer, uncovered, stirring occasionally, for 25–30 minutes until flavors meld and sauce slightly thickens. If sauce becomes too thick, add a splash of water.

Finish

Stir in 1 tbs roughly chopped fresh basil, taste and adjust seasoning with more salt or sugar if needed. Keep warm while you cook the sausages.

Prepare sausages

If sausages are linked, separate them. Pat the sausages dry with paper towels. This helps achieve a good sear.

Brown the sausages

Heat a large skillet over medium-high heat and add 1 tbs olive oil. When oil is hot, add the sausages in a single layer (work in batches if your pan is small). Brown the sausages on all sides, turning every 2–3 minutes, until nicely caramelized, about 8–10 minutes total. They do not need to be fully cooked through at this stage.

Finish sausages in the marinara

Reduce the marinara to a gentle simmer. Transfer the browned sausages to the simmering marinara sauce, nestling them into the sauce. Spoon sauce over the sausages. Cover the skillet or saucepan and simmer gently for 12–15 minutes, or until sausages reach an internal temperature of 160°F (71°C) for pork and 165°F (74°C) for chicken sausages. For an extra-flavor option, simmer uncovered for the last 5 minutes to thicken the sauce and concentrate flavors.

Rest and slice (optional)

Using tongs, remove sausages to a cutting board and let rest 3–4 minutes. Slice on the bias into 1/2-inch pieces, if serving as a sampler plate, or leave whole if serving in rolls.

Place whole or sliced sausages on a platter and spoon warm marinara over them. Sprinkle with grated Parmesan and/or crumbled ricotta salata and chopped parsley. Serve with toasted Italian bread or rolls to soak up the sauce.

Leftovers: refrigerate cooled sauce with sausages in an airtight container for up to 3 days, or freeze for up to 3 months.