How to Cook Sausage Recipe

Learn how to cook sausage three test kitchen-approved ways: on the grill, in the oven, or in a skillet. No matter which method you use, youll have plump, juicy, and flavorful sausages ready in no time!

Test Kitchen Tips

• Opt for the reverse sear method when cooking sausage in any way: Cooking slowly and gently until the desired temperature is reached, then flash-browning the skin at the end.
• Lining your baking sheet with foil makes cleanup a breeze!
• Indirect heat on the grill is a great way to gently cook foods without too much heat to risk burning the outside before the inside is done.
• Insert the temperature probe horizontally instead of vertically. This way, youll be much more likely to hit the center of the meat and get a more accurate reading.
• It is not necessary to pierce sausages. In fact, it is not recommended, as it causes all the juices to spill out, leaving the sausage dry and shriveled.

How to Serve Cooked Sausage

Need serving inspiration? Try one of these ideas:

• Saut peppers and onions with tomato sauce and serve with Italian sausage on a hoagie roll.
• Serve grilled sausages with mustard, ketchup, sauerkraut, and/or relish on a bun.
• Throw your cooked sausage into soups.

Storage and Make-Ahead Tips

• For the skillet method, the sausages can be steamed/poached up to two days ahead and then finished with a sear when ready to eat.
• Cooked sausage can be stored in an airtight in the refrigerator for up to one week.

Ingredients

This recipe yields 4 servings:

• 1 pound fresh sausage links (such as bratwurst, Italian sausage, or kielbasa)

Directions

Grill

Prep: 5 min | Cook: 15 min | Total: 20 min

1. Preheat a gas grill to medium-high (400F to 450F, 200C to 230C) on one side, or push hot coals to one side of a charcoal grill.
2. Place sausage links on the oiled grates over the unlit side of the grill. Cover and grill until a thermometer inserted into the thickest portion of the sausage registers 150F (66C), about 8 to 10 minutes, turning halfway through the cooking time.
3. Move sausages to the lit side of the grill; grill uncovered, turning once halfway through, until browned and a thermometer inserted into the thickest portion of the sausage registers 160F (71C), about 1 to 2 minutes.
4. Serve as desired.

Oven

Prep: 5 min | Cook: 20 min | Total: 25 min

1. Preheat oven to 350F (175C). Line a large rimmed baking sheet with aluminum foil or parchment paper.
2. Arrange sausage links in an even layer, with at least 1-inch between each link, on the prepared baking sheet.
3. Bake in the preheated oven until a thermometer inserted into the thickest portion of the sausage registers 160F (71C), about 20 minutes.
4. Serve as desired.

Skillet

Prep: 5 min | Cook: 15 min | Total: 20 min

1. Place sausage links in an even layer, with at least 1-inch between each link in a medium, high-sided skillet with about 1/4-inch of water. Bring to a gentle simmer over medium-high heat, about 5 minutes.
2. Reduce heat to medium to maintain the simmer; cover and cook undisturbed until a thermometer inserted into the thickest portion of the sausage registers 130F (54C), about 6 to 8 minutes.
3. Increase heat to medium-high, uncover and cook, turning occasionally, until the water evaporates, sausages are browned, and a thermometer inserted into the thickest portion of the sausage registers 160F (71C), about 8 minutes.
4. Serve as desired.

Nutrition Facts (per serving)

• Calories: 369
• Total Fat: 31g (40% DV)
• Saturated Fat: 10g (50% DV)
• Cholesterol: 98mg (33% DV)
• Sodium: 923mg (40% DV)
• Total Carbohydrate: 2g (1% DV)
• Dietary Fiber: 0g (0% DV)
• Total Sugars: 1g
• Protein: 21g (42% DV)
• Iron: 1mg (8% DV)
• Potassium: 388mg (8% DV)