Breakfast Sausage Links
This is a basic recipe that you will want to add to your repertoire. It’s easy two step method of cooking followed by browning will get you perfect results every time.
What you’ll Need to Make Breakfast Sausage Links
How to Make Breakfast Sausage Links
This recipe is very simple but will ensure that the sausage cooks all the way through. Place the links in a frying pan. The links can be fresh or frozen but make sure they are separated if they are frozen. Fill the pan with water up to half way up the links. Place the pan on turn on the heat to medium. All the water to come to a boil.
The links will arch, turn them over and continue to cook until all the water evaporates.
Allow the links to brown while moving them around on the pan to brown evenly. Remove to a plate lined with paper towels to absorb the extra grease. Serve warm.
Instructions
- Place the links in a frying pan. The links can be fresh or frozen but make sure they are separated.
- To separate frozen links, run hot water over the top of the package briefly.
- Fill the pan with water up to half-way up the links. For an 8-inch pan, you will need approximately ¾ cup of water at room temperature.
- Place the links the pan on turn on the heat to medium. As the water to come to a boil, the links will arch. Turn them over and they will straighten out. Continue to cook until all the water evaporates.
- At this point you will need to watch the links more often so that they do not burn. Move the links around the pan to allow them to brown evenly. About 12 minutes.
- Remove to a plate lined with paper towels to absorb the extra grease. Serve warm.
- Repeat to cook the remaining links or freeze if not using.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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