How to Cook Italian Sausage Links: Fried Sausage Recipe

How to Fry Sausages in a Pan with Oil

ℹ️ As someone who loves the simplicity of good, hearty food, fried Italian sausages are a staple in my kitchen. There’s something incredibly satisfying about the sizzle of sausages in a hot pan and the aroma that fills the kitchen. This recipe is as straightforward as it gets—just Italian sausage links fried in oil or pork lard. No fuss, no extra ingredients, just pure, delicious sausage flavor. It’s perfect for those busy weeknights when you need a quick, satisfying meal or as a tasty addition to a hearty breakfast. Let’s get started with this easy and flavorful dish.

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ℹ️ Ingredients:

• 1 pound (450 grams) Italian sausage links
• 2 tablespoons (30 ml) oil or pork lard

ℹ️ Instructions:

1. Heat a large skillet or frying pan over medium heat.
2. Add 2 tablespoons of oil or pork lard to the pan and let it heat until shimmering.
3. Place the Italian sausage links in the hot pan.
4. Fry the sausages, turning occasionally to ensure even cooking on all sides.
5. Cook for about 10-12 minutes, or until the sausages are browned and cooked through. The internal temperature should reach 160°F (71°C).
6. Remove the sausages from the pan and let them rest for a couple of minutes before serving.
7. Serve hot as desired.

ℹ️ Tips to Avoid Breaking the Sausages:

• Don’t Overcrowd the Pan: Give each sausage enough space in the pan to cook evenly. Overcrowding can cause uneven cooking and increase the risk of sausages breaking.
• Use Medium Heat: Cooking sausages over medium heat helps them cook through without the casing bursting from high heat. High heat can cause the exterior to cook too quickly while the inside remains raw, leading to splitting.
• Turn Gently and Occasionally: Use tongs to gently turn the sausages. Avoid using a fork, which can pierce the casing and release juices, causing the sausage to dry out and break.
• Prick Sparingly (if at all): While some recommend pricking sausages to release steam, this can also lead to dry and broken sausages. If pricking is necessary, do it sparingly and with a small toothpick.
• Allow Sausages to Rest: After cooking, let the sausages rest for a couple of minutes before serving. This allows the juices to redistribute and settle, reducing the chance of breaking when cut.