How to Prepare Breakfast Sausages

Preparation for 4 to 6 servings

• 12 sausage links OR 6 sausage rings OR 450 grams of coil sausages, sliced into rounds.
• 1/4 cup (60 ml) water (only for boiling method)

Heat a non-stick pan. Place a medium-sized non-stick pan on the stove over low-medium heat. Let it heat up for about 1-2 minutes.

• Note, do not add any oil or fat to the pan. The fat in the sausage will melt out, providing enough oil for frying.
• If you can check the temperature in the pan, ensure it reaches 180°C before proceeding.

Add the sausages to the pan. Arrange the sausages, whether stick or ring-shaped, in a single layer in the pan.

• This method works for both stick and ring sausages. The cooking times may vary slightly, but the steps remain the same.
• If you are using rolled sausages, cut them into 1.3 cm thick slices before frying. Cook these slices the same way as ring-shaped sausages.

Fry the sausages until cooked. Stick sausages will cook in approximately 12-16 minutes, while ring-shaped sausages will be ready in 10-12 minutes.

• Regardless of the sausage type, make sure to turn the sausages frequently to ensure they are golden on all sides.
• If using frozen sausages instead of thawed, add an additional 2 minutes to the cooking time.
• The sausages should be evenly browned, and the internal temperature should reach 70°C.

Drain the fat and serve. Remove the sausages from the hot pan and place them on a plate lined with paper towels. Let them drain for 1-2 minutes and serve while hot.

• Store any leftover sausages in the refrigerator for 1-2 days. You can also freeze leftovers for up to 30 days.

Add water to the sausages. Place the sausages in a medium-sized, deep pan, then pour ¼ cup (60 ml) of water into the pan.

• You should not pour enough water to completely cover the sausages.
• Technically, you can cook any type of breakfast sausage this way, but it's best suited for skinless or 'fresh' sausages. This method may not be as effective for sausages with casings or ring-shaped sausages.

Simmer the water down. Place the pan over medium-high heat. Let the sausages simmer for 6-7 minutes or until the water evaporates.

• Continue cooking until the water is gone. Do not pour the water out of the pan. Similarly, do not add more water if it evaporates faster than expected.
• Do not cover the pan, as this could trap steam, slowing down the cooking process.

Fry the sausages for about 6-7 minutes. Lower the heat to medium-low and continue frying the sausages for another 6-7 minutes or until fully cooked.

• Occasionally use tongs to turn the sausages while frying. This ensures the sausages are evenly browned on all sides.
• Remember, do not add any oil or fat while frying, as the fat released from the sausages is sufficient.
• Once done, the sausages should be evenly golden, and the juices released will be clear. If you check the internal temperature, the thickest part of the sausage should reach at least 70°C.

Drain the fat and serve. Remove the sausages from the pan and place them on a few layers of paper towels to absorb the fat. After 1-2 minutes, transfer the sausages to a plate and enjoy.

• If not eaten immediately, leftover sausages can be stored in the refrigerator for 1-2 days or frozen for up to 30 days.

Preheat the oven to 200°C. While waiting for the oven to heat up, line the bottom of a shallow pan or baking tray with parchment paper.

• The parchment paper will prevent the sausages from sticking and absorb excess fat that drips during the baking process.
• If parchment paper is unavailable, you can place a metal cooling rack or grill rack into the baking tray. The fat from the sausages will drip down, preventing them from sitting in grease during baking.

Arrange the sausages on the baking tray. Place the sausages in a single layer, ensuring there is at least 2.5 cm of space between each one.

• You can prepare both stick-style and ring-style sausages using this method. The exact cooking time may vary, but the process for both types is the same.
• Roll-up sausages can also be cooked this way. Simply cut the roll into 1.3 cm thick slices and follow the same preparation method as for the ring sausages.

Bake until the sausages are fully cooked. Place the tray of sausages in the preheated oven. Bake ring sausages for 15-16 minutes; bake stick sausages for 20-25 minutes.

• Both stick and ring sausages should be flipped halfway through cooking to ensure both sides are evenly browned.
• When done, the sausages should be golden brown, and the juices should run clear. The internal temperature of the sausages should reach at least 70°C.

Serve while warm. Remove the sausages from the oven and transfer them to a serving plate. Enjoy the sausages while they are still hot.

• If the sausages have excess grease when removed from the oven, you can blot the excess fat with a paper towel.
• Leftover sausages can be stored in the refrigerator for 1–2 days or frozen for up to 1 month.

Preheat the oven with top heat. Turn on the oven's top heat function and wait for it to heat up for about 3-5 minutes.

• Most top-heat ovens only have an “ON” (on) and “OFF” (off) switch, but some may have “LOW” (low) and “HIGH” (high) settings. For ovens with temperature settings, use the low setting.

Place the sausages near the heat source. Arrange the sausages in a single layer on the top grill rack. Place the rack into the preheated oven, about 10-15 cm from the top heating element.

• If you don’t have a top grill rack, you can place a metal cooling rack in a baking tray with sides and use it as a grill. Make sure the fat from the sausages can drip down during grilling, so avoid using a flat baking tray.
• Both stick and ring sausages can be cooked using this method. For stick sausages, the rack should be about 10-12.5 cm from the heating element, while ring sausages should be placed about 15 cm away.
• For rolled-up sausages, slice them into 1.3 cm thick pieces and prepare them like pre-sliced ring sausages.

Grill with top heat for 6 minutes. Grill the sausages for 3 minutes on one side, then flip them over and grill for another 3 minutes, or until the juices run clear and the center is no longer pink.

• This cooking time is suitable for both stick and ring sausages, but stick sausages are generally more convenient and may cook slightly faster.
• The internal temperature of both types of sausages should reach at least 70°C before removing them from the oven.

Serve while warm. Remove the sausages from the oven and place them on a serving plate. Enjoy the sausages while they are still warm.

• If you’re not eating the sausages right away, store them in the refrigerator for 1-2 days or freeze them for up to 1 month.

Reheat the cooked sausages in the microwave. Heat the sausages in the microwave on the highest power setting, in 10-15 second intervals.

• This method works for both homemade and pre-cooked sausages. It can be used for both stick and ring sausages.
• Arrange the sausages in a single layer on a microwave-safe plate, lined with paper towels. Cover them with another paper towel to prevent splattering.
• For thawed sausages, heat them for 10 seconds per stick or ring, and for frozen sausages, heat them for 15 seconds. Keep in mind that heating times may vary based on the microwave’s power.

Another method for reheating sausages is on the stovetop. Heat the sausages on medium heat for about 8-10 minutes.

• Similar to the microwave method, this approach works for almost any type of pre-cooked sausage: stick or ring style, homemade or pre-made, thawed or still frozen.
• Place the sausages in a single layer in a non-stick pan. Cover with a lid and set the stove to medium heat.
• Heat thawed sausages for 8 minutes, or 10 minutes for frozen ones. Avoid flipping the sausages while reheating. When done, the sausages should be evenly warm.

Finished.

• Raw sausages can typically be stored in the refrigerator for up to 3 days. If not used within 3 days, freeze them and consume within a month.
• For even reheating, it’s best to thaw sausages before warming them up.
• When slicing a sausage roll into rounds, keep in mind that a 450g roll will yield 6 servings. Freeze the sausages for about 10-15 minutes before cutting them into 1.3 cm thick slices and cooking them just like pre-sliced sausages.

• Both stick and ring sausages must reach an internal temperature of at least 70°C.