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, you’ll have plump, juicy, and flavorful sausages ready in no time!
Test Kitchen Tips
These sausage cooking methods were perfected in our test kitchen. Here are some tips and tricks from the experts:
- Opt for the “reverse sear” method when cooking sausage in any way: Cooking something 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, you’ll 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, since all the juices will spill out and cause a shriveled sausage. The cheaper the sausage, the more likely this is to occur.
How to Serve Cooked Sausage
Need serving inspiration? Try one of these ideas:
- Sauté 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 container in the refrigerator for up to one week.
Editorial contributions by Corey Williams
