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Ingredients
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Sausage
Serving (optional)
Method
Sausage
Bring to room temperature
Remove the pork sausages from the refrigerator and let them sit at room temperature for 10–15 minutes. This promotes even cooking.
Prick the casings lightly (optional)
Using a fork or paring knife, prick each sausage once or twice to prevent excessive bursting while cooking. Do not over-pierce or they will dry out.
Brown the sausages
Heat a large skillet over medium heat and add 1 tablespoon olive oil. When the oil shimmers, place the 3 sausage links in a single layer. Cook, turning occasionally, until all sides are nicely browned—about 6–8 minutes total.
Finish cooking gently
Pour in 1 cup water (or enough to come about 1/4 inch up the pan) and immediately reduce heat to low. Add 1 teaspoon freshly ground black pepper, 1/2 teaspoon kosher salt, and 1 tablespoon fresh thyme if using. Cover the skillet with a lid and simmer gently for 8–10 minutes, until the sausages reach an internal temperature of 160°F (71°C). Cooking with water/steam helps cook through without splitting or burning.
Reduce and glaze (optional)
Remove the lid and increase heat to medium-high for 1–2 minutes to evaporate remaining liquid and lightly glaze the sausages. Turn the sausages to coat in the reduced pan juices for a minute more.
Rest
Transfer sausages to a plate and let rest for 3–5 minutes before slicing or serving. Resting allows juices to redistribute.
Serving (optional)
Serve whole or slice sausages on a diagonal. Offer Dijon mustard and rolls or bread on the side. Three sausages make a hearty side portion for 1–2 people or a light main for one.