Sausage Recipe
Recipe information
Make Sausage in just 45m. We recommend that you pre-heat the oven to 350*F. Place the sausage on a foiled sheet tray with sides to catch any grease that may accumulate. Cook the sausage for 25-30 minutes. Remove the sausage from the oven and allow to rest for 10 minutes then serve. Be careful when you first cut into the sausage as some of the juices may spurt out and be very hot.
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Ingredients
Sausage
Sausage
1. Preheat and prepare
Preheat the oven to 350°F (175°C). Line a rimmed sheet tray with heavy-duty aluminum foil, leaving some foil overhang for easy removal and disposal. Lightly oil the foil with about 1 tablespoon of neutral cooking oil to help prevent the sausages from sticking.
2. Arrange sausages
Place the sausages in a single layer on the prepared sheet tray, leaving a little space between each link so heat circulates evenly. If you want to reduce splatter and collect juices, pour 2 tablespoons of water into the tray (not directly on sausages) — this will create a shallow pool to catch drips.
3. Bake
Put the tray in the center of the preheated oven and bake for 25–30 minutes. About halfway through (12–15 minutes), use tongs to turn each sausage so they brown and cook evenly on all sides. Total time depends on sausage thickness: thinner sausages may be done closer to 25 minutes; larger or thicker sausages may need the full 30 minutes.
4. Check doneness
Use an instant-read thermometer inserted into the thickest part of a sausage (avoid touching the pan or bone, if present). Safe internal temperatures: 160°F (71°C) for pork or beef sausages and 165°F (74°C) for poultry sausages. If you do not have a thermometer, cut into one sausage near the center — juices should run clear (not pink) and the meat should be fully cooked.
5. Rest
Remove the tray from the oven and transfer sausages to a clean plate or leave on the tray. Let the sausages rest for 10 minutes before cutting or serving. Resting allows juices to redistribute and reduces the chance of hot juices spurting when cut.
6. Finish and serve
If desired, lightly season the sausages with 1/4 teaspoon coarse salt and a pinch (1/8 teaspoon) of freshly ground black pepper. Serve whole or slice on the bias. When cutting, be cautious: juices may be very hot and can spurt when first cut.
7. Cleanup note
Once the foil has cooled, fold it up and discard to eliminate excess grease. If you used the optional water in the tray, be careful when disposing as it may contain hot fat — allow to cool first.
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