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Sausage (2) Recipe

Name: TrailSide Taps Sausage (2) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 to taste pork sausage links (mild or Italian, about 3–4 oz / 85–115 g each); 1 tbs olive oil; 2 tbsp water (for finishing in pan); 1 tsp salt; 1 tsp black pepper (freshly ground); 0.25 cup optional: yellow onion, sliced; 0.25 cup optional: bell pepper, sliced

Inspired by TrailSide Tap

Time35m

Serves2

Make Sausage (2) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sausage - makes 2 servings (2 large links or 4 small links)

2 to taste pork sausage links (mild or Italian, about 3–4 oz / 85–115 g each)1 tbs olive oil2 tbsp water (for finishing in pan)1 tsp Celtic sea salt1 tsp black pepper (freshly ground)1/4 cup optional: yellow onion, sliced1/4 cup optional: bell pepper, sliced

Method

Sausage - stovetop pan-roast then finish

Prep

Bring sausages to room temperature for 15–20 minutes if refrigerated. Pat them dry with a paper towel so they brown evenly. If using onions/peppers, slice into 1/4-inch strips and set aside.

Sear

Place a 10-inch skillet over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking (about 30–45 seconds). Add the sausages in a single layer, leaving space between them. Sear undisturbed for 2–3 minutes to develop a golden-brown crust.

Turn and brown

Using tongs, roll the sausages to another side and continue browning, turning every 1–2 minutes so all sides develop color, about 5–7 minutes total. If using onions and peppers, push sausages to one side of the pan after the first 3 minutes of browning and add the vegetables to the oil; sauté them, stirring occasionally, until softened and lightly caramelized, about 4–5 minutes.

Finish cooking through

Reduce heat to medium-low. Add 2 tablespoons water to the pan and immediately cover with a lid to trap steam. Steam for 4–6 minutes to ensure sausages cook through (internal temperature should reach 160°F / 71°C for pork or 165°F / 74°C for poultry).

Season and rest

Remove lid and cook uncovered for 30–60 seconds to evaporate remaining liquid and re-crisp the casing. Sprinkle with 1 teaspoon salt and 1 teaspoon black pepper, turning sausages to coat lightly. Transfer sausages to a cutting board and let rest 3–5 minutes before serving so juices redistribute.

Serve

Serve whole or slice at a 45° angle into 1/2-inch pieces. If you cooked onions and peppers, spoon them alongside or over the sliced sausage. Adjust seasoning to taste and enjoy.