Crispy Pan-Fried Sausage Links: Simple & Delicious
Nutritional value per serving
Calories300kcal
Carbs2gram
Fat25gram
Protein12gram
Ingredients
- Pork sausage links (preferably fresh, uncooked) - choose sausages with natural casing for best crispiness6 piece
- Vegetable oil or olive oil (for frying) - use an oil with a high smoke point for best results1 tbsp
Enjoy perfectly crispy sausage links with this simple and straightforward pan-frying recipe. Using commonly available ingredients and kitchen tools, even beginners can achieve deliciously crispy sausages with a juicy interior. The total approximate cost of the ingredients is $5 USD / €4.50 / £3.80 / ₹370, and the full dish provides about 300 calories per serving. This recipe is suitable for a regular omnivore diet, has an easy difficulty level, and requires a total of 15 minutes (5 minutes preparation, 10 minutes cooking). Safety is a priority with clear indications of safe internal temperature and food handling tips to avoid cross-contamination.
Preparation instructions
Prepare the sausages
1Take the sausage links out of the refrigerator and pat them dry with paper towels. This helps achieve better browning and crispiness when frying. Let them sit at room temperature for about 5 minutes while you prepare your pan.
Heat the pan with oil
2Place a non-stick or cast iron skillet on medium heat and add 1 tablespoon of vegetable or olive oil. Let the oil heat up for about 1-2 minutes until shimmering but not smoking. Heating the oil properly prevents sticking and promotes crispiness.
Cook the sausages evenly
3Add the sausage links to the hot pan in a single layer. Let them cook undisturbed for 3 minutes until the bottom side is nicely browned and crispy. Then, using tongs, turn each sausage to the next side. Continue turning every 2 minutes to brown all sides evenly, cooking for about a total of 10 minutes.
Check the internal temperature safely
4Use a meat thermometer inserted into the thickest part of a sausage link to check the internal temperature. The sausages are safely cooked when they reach 160°F (71°C). If you don’t have a thermometer, check by cutting into one sausage to ensure juices run clear, with no pink center.
Rest and serve
5Remove the sausages from the pan and let them rest for 2-3 minutes. This step lets the juices redistribute, keeping them juicy inside while maintaining the crispy outside. Serve warm and enjoy!
Cooking Tips
-Avoid overcrowding the pan to ensure even browning and avoid steaming the sausages instead of frying.
-If using frozen sausages, thaw them fully in the refrigerator before cooking for even cooking and food safety.
-Use tongs to turn sausages gently, avoiding piercing them to keep juices inside.
-Serve with your favorite mustard or dipping sauce for extra flavor.
Equipment Needed
- Non-stick or cast iron skillet
- Tongs
- Meat thermometer (recommended for food safety)
- Paper towels
- Plate
Grocery Shopping List
- [ ] Pork sausage links (6 pieces) (~$4) - Choose fresh, uncooked sausages. Look for natural casing if you want extra crispiness.
- [ ] Vegetable or olive oil (~$1) - Pick an oil with a high smoke point such as vegetable oil or light olive oil.
Total approximate cost: $5
FAQ
Can I use precooked sausage links for this recipe?
Yes, if using precooked sausages, you only need to fry them for 3-4 minutes until heated through and crispy, turning frequently. No need to worry about internal temperature as they are already cooked.
What oil is best for frying sausages?
Use oils with a high smoke point such as vegetable oil, canola oil, or light olive oil for best results when frying sausages.
How do I know when the sausage is fully cooked?
The safest way is to use a meat thermometer; the internal temperature should reach 160°F (71°C). Alternatively, cut into a sausage to check that the juices run clear and the center is no longer pink.
Can I freeze leftover cooked sausage links?
Yes, cooked sausage links can be frozen for up to 2 months. Thaw them safely in the fridge before reheating.
How to avoid sausages bursting while frying?
Avoid piercing the sausages with forks or sharp objects. Also, cook them on medium heat to prevent the skin from bursting due to rapid heat.