SAUSAGES ARE TYPICALLY MADE USING BUTHER’S TRIMMINGS OF MEAT AND FAT FROM VARIOUS CUTS.
A sausage’s unique flavour is due to seasonings and preparation method.
Fresh sausages such as breakfast, Italian, bratwurst and Mexican chorizo, contain raw meat and must be fully cooked before consuming. Fresh sausages are sold in casings to pan-fry, roast or grill or without casing to make it easier to crumble into sauces and one pan dishes.
Precooked and smoked sausages like hot dogs and other grilling sausages, are cooked or smoked during their preparation and are heated or grilled before serving.
most common
cooking Methods
Air Fryer
Arrange fresh or smoked sausage links in a single layer in the air fryer basket. Air fry at 400°F (200°C), turning occasionally, for 10 to 15 minutes (depending on the thickness) or until a meat thermometer inserted in thickest part reaches 160°F (71°C).
Oven
Oven-baked sausages: the perfect way to lock in flavor and crisp every bite.
Roast fresh or smoked sausages on a parchment-lined baking sheet at 375°F (190°C) oven for about 15 to 20 minutes or until meat thermometer inserted in thickest part reaches 160°F (71°C).
Place sausages on foil lined baking sheet. Set oven rack about 6 inches (15 cm) from broiler. Set broiler to High and cook sausages, turning frequently for even cooking, for about 10 to 14 minutes (depending on the thickness) or until meat thermometer inserted in thickest part reaches 160°F (71°C).
Arrange sausages in a baking dish. Add vegetables and just enough braising liquid or sauce to come halfway up the sausages. Braise in a 350F (180C) oven, turning sausages to allow exposed skin to crisp for 20 to 30 minutes or until browned and the internal temperature reads 160°F (71°C).
Stovetop
Brown sausages over medium heat in a skillet, turning often, for 10 to 15 minutes (depending on the thickness) or until a meat thermometer inserted in thickest part reaches 160°F (71°C).
Slice sausages or remove casings and crumble. Brown in a skillet over medium heat until heated through (or no pink remains) to use in your favourite recipe.
Heat oil in skillet over medium high heat. Brown sausages all over; add a braising liquid to the skillet. Reduce heat to medium-low; cover and braise, turning occasionally for about 10 to 12 minutes or until a meat thermometer inserted in thickest part reaches 160°F (71°C).
Enjoy Other
Methods!
Sous-vide
Sous vide sausages for tender, juicy perfection every time!
Grill
Grill sausages to perfection for a juicy, charred bite.
Smoker
Smoke sausages for a rich, smoky flavor that’s unforgettable.
Try Our
Pork Recipe!
One Pan Sausage Peperonata
This easy take on a vibrant Italian vegetable dish paired with flavourful pork sausages is a deliciously versatile recipe to add to your year-round dinner repertoire.
