Add Sausage Recipe

Pork Sausage Addition

1. 1

   Prep sausage

   If using sausages in casings, slice into 1/2-inch rounds or split and squeeze out the meat; if using bulk sausage, break into 1-inch pieces. This produces even cooking and easy mixing into the dish you're adding sausage to.

2. 2

   Heat pan

   Place a 10–12 inch skillet over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking (about 30–45 seconds).

3. 3

   Brown sausage

   Add the prepared sausage to the hot pan in a single layer. Let it sit undisturbed for 1–2 minutes to develop color, then stir or break up with a spatula. Continue cooking, stirring occasionally, for 5–8 minutes until the sausage is browned and cooked through (internal temperature 160°F / 71°C for pork).

4. 4

   Season and finish

   Reduce heat to medium. If the pan is very dry, add a splash more oil (up to 1 teaspoon). Stir in 1 teaspoon minced garlic and cook 30–45 seconds until fragrant. Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and optional 1/4 teaspoon red pepper flakes; stir to combine and cook another 30 seconds.

5. 5

   Deglaze (optional)

   If you want to capture browned bits for extra flavor, splash 1–2 tablespoons of water, stock, wine, or tomato sauce into the pan and scrape the bottom with a wooden spoon to loosen browned bits. Cook until liquid reduces slightly, about 1 minute.

6. 6

   Incorporate or serve

   If adding to another dish (pasta, rice, vegetables, pizza, soup), transfer the cooked sausage directly into that dish and stir to combine and heat through. If serving as a side or topping, transfer to a serving bowl and sprinkle with chopped fresh parsley if desired.

7. 7

   Storage

   Leftover cooked sausage cools to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.