Best Way to Cook Sausage Links & Rings | Frank and Sal's

How to Cook Thick Sausage Links

Because these links are thick, the goal is to cook the inside through before the outside burns. This is best done with a two-step "poach and sear" method or by using indirect heat.

Method 1: The Stovetop "Simmer & Sear" (Recommended)

1. Place the cold links in a single layer in a cold skillet. Do not crowd the pan.
2. Add about 1/4 inch of liquid—water, chicken broth, or even beer—to the pan.
3. Place a lid on the pan and cook over medium-low heat. Let the links gently simmer (do not boil, which can split them) for 10-15 minutes, turning them once.
4. Remove the lid and continue to cook as the liquid evaporates.
5. Once the liquid is gone, add 1 tablespoon of olive oil. Sear the links, turning them often, for another 5-8 minutes until a deep, golden-brown crust forms on all sides.
6. Confirm with a thermometer that the center has reached 160°F.

Method 2: Oven Roasting

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Place the links on the sheet, ensuring they have space between them.
3. Roast for 25-30 minutes. Turn the links over at the 15-minute mark to ensure even browning.
4. The links should be firm, browned, and read 160°F internally.

Method 3: Grilling

1. Set up your grill for two-zone cooking (a hot side for searing and a cooler, indirect-heat side).
2. Place the links on the indirect-heat (cooler) side. Close the grill lid.
3. Cook for 15-20 minutes, turning once, until the sausage is firming up.
4. Move the links to the direct-heat (hot) side. Sear for 5-8 minutes, turning often to develop a char and a crisp casing. Watch closely to prevent flare-ups!
5. Remove once the internal temperature hits 160°F.

How to Cook Thin Sausage Rings (Chevalatta)

These thin rings cook much more quickly. The goal here is a fast cook to get a great crust without overcooking the inside. Poaching is not necessary.

Method 1: Pan-Frying (Recommended)

1. You can cook the ring whole or cut it into 4-6 inch portions.
2. Add 1 tablespoon of olive oil to a large skillet over medium heat.
3. Place the sausage in the pan. Cook for 5-7 minutes per side. Turn it frequently to get even browning.
4. The sausage is done when it's browned all over, firm to the touch, and 160°F. This method is classic with garlic and broccoli rabe.

Method 2: Grilling

1. Preheat your grill to medium (direct heat).
2. Place the ring or portions directly over the heat.
3. Grill for 6-8 minutes per side. Because these are thin, they will cook fast and can burn, so watch them closely.
4. Remove from the grill when browned and the internal temp reaches 160°F.

Frequently Asked Questions