Pan-Crisped Sausages

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Updated on November 22, 2022

Our easy method for pan-fried sausages will help you cook your favorite links to golden-brown perfection. The secret is to prick the sausages with a fork to release the fat needed to crisp them up during the final stage of cooking. Serve them with an assortment of cheeses for a satisfying appetizer, or make them dinner with a crusty loaf of bread, pickles, mustard, and roasted vegetables.

Ingredients

Assorted sausages, such as chorizo, Lebanese-style, and Moroccan-style
Assorted cheeses, such as farmhouse cheddar and aged Gouda

Directions

Prick sausages all over with a fork, and transfer to a skillet (preferably cast iron) over medium heat. Fill skillet with enough water to reach a quarter of the way up sides of sausages. Simmer, covered, until sausages are cooked through and water evaporates, 10 to 15 minutes. (If sausages have cooked through but water has not evaporated, uncover, and continue to cook until water evaporates.)
Continue to cook sausages, turning, until crisp and golden brown all around, about 3 minutes. Serve with cheeses.

Originally appeared: Martha Stewart Living, January 2010