Sausage Links Recipe
Make Sausage Links Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Links
Glaze (optional)
Serving / Holding
Method
Sausage Links
Prepare sausages
Remove sausages from packaging and arrange them on a plate or tray in a single layer. Pat dry with paper towels if there is excess moisture—this helps browning.
Brown sausages
Heat a large skillet or griddle over medium heat. Add the vegetable oil and swirl to coat. Add sausages in a single layer without overcrowding (work in batches if necessary). Cook, turning every 2–3 minutes, until a deep golden brown on all sides, about 8–10 minutes total per batch.
Finish by simmering
Once browned, add 60 ml (1/4 cup) water to the pan for the first batch (reserve additional water). Reduce heat to low, cover the pan, and simmer for 6–8 minutes to cook through. Uncover and cook 1–2 minutes to evaporate most of the liquid and re-crisp the casing. Transfer cooked sausages to a warm tray and repeat with remaining sausages, adding more water (about 60 ml) as needed for each batch.
Season
Lightly sprinkle the cooked sausages with the kosher salt and black pepper while still hot so seasoning adheres.
Glaze (optional)
Make glaze: In a small bowl whisk together maple syrup, Dijon mustard and apple cider vinegar until smooth. If glazing for buffet service, brush glaze onto sausages during the final 1–2 minutes of pan time or toss sausages gently in a shallow bowl with glaze immediately after cooking to coat.
If glazing, return glazed sausages to the pan over low heat for 30–45 seconds to set the glaze, turning to coat evenly. Remove to holding tray.
Serving / Holding
For brunch buffet holding: place the tray over a pan of simmering water or on a chafing dish set to low to maintain temperature at 60–65°C (140–149°F). Cover loosely to prevent drying. Stir or turn sausages every 20–30 minutes and replenish heat source as needed. Hold for up to 2 hours for best quality; discard after 4 hours per food-safety guidelines.