Sausage Recipe

Bring to room temperature

Remove the 30 sausage links from refrigeration and let them sit at room temperature for 15–20 minutes. This helps them cook evenly and reduces the chance of the casings splitting.

Preheat and prepare pan

Place a large, heavy-bottomed skillet or griddle over medium heat. Add 2 tablespoons olive oil and allow it to warm for about 1 minute until shimmering but not smoking.

Brown sausages

Arrange the sausages in a single layer in the pan without crowding (work in two batches if necessary). Cook undisturbed for 3–4 minutes on the first side until well browned. Use tongs to roll each sausage and brown on the remaining sides for another 3–4 minutes total, aiming for an even golden-brown color.

Simmer to finish cooking

Pour 1 cup of water into the pan carefully (it will sizzle). Immediately reduce heat to low, cover the pan with a tight-fitting lid, and let the sausages simmer gently for 8–10 minutes. The steam will finish cooking them through without bursting the casings. Check internal temperature with an instant-read thermometer — target 160°F (71°C) for pork sausages.

Reduce liquids and season

Uncover, increase heat to medium-high, and let any remaining liquid evaporate while rolling the links to re-brown any softened spots, about 2–3 minutes. Sprinkle 1 teaspoon kosher salt and 1 teaspoon black pepper evenly over the sausages while finishing, if desired. Remove sausages to a platter and let rest for 3–5 minutes before serving.

Warm condiments

While sausages rest, place maple syrup and whole-grain mustard in two small bowls. Warm gently if you prefer (microwave 15–20 seconds or heat on the stovetop until just warm).

Plate and garnish

Arrange sausages on a serving tray. Sprinkle chopped fresh parsley over the sausages for color. Serve with warmed maple syrup and mustard on the side for dipping.