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Ingredients
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Sausages & Seasoning
Optional Serving & Garnish
Method
Sausages & Seasoning
- 1
Bring sausages to room temperature
If the sausages are refrigerated, remove them from the fridge 15–20 minutes before cooking to take the chill off. This helps them cook evenly.
- 2
- 3
Season and sear
Pat the sausages dry with a paper towel. Lightly sprinkle smoked paprika, black pepper, and salt over the sausages, turning to coat all sides. Place the sausages in the hot pan, leaving space between them. Sear undisturbed for 2–3 minutes until browned on the bottom.
- 4
Cook through
Turn the sausages with tongs and continue cooking, turning every 2–3 minutes to brown evenly. If using fresh raw sausages, reduce heat to medium-low after initial sear and cook 10–12 minutes total, or until internal temperature reaches 160°F (71°C). If using pre-cooked sausages, cook 6–8 minutes until heated through and browned. If the pan gets too dry, add a teaspoon of oil or splash of water and cover briefly to finish cooking.
- 5
Optional Serving & Garnish
- 6
Toast buns (optional)
If using buns or rolls, place them split-side down in the same skillet over medium heat for 30–60 seconds until lightly toasted and slightly crisp. Remove and keep warm.
- 7
Assemble
Place one sausage in each bun or on a plate. Drizzle about 2/3 tablespoon of yellow mustard and 2/3 tablespoon of ketchup per sausage (adjust to taste). Top with diced onion and sliced pickles. Sprinkle chopped cilantro if using.
- 8
Serve
Serve the hot links immediately while hot, with extra hot sauce on the side. Provide napkins — these are best eaten warm and slightly messy.