Food & Cooking Recipes Appetizers Pan-Crisped Sausages 4.2 (14) Learn how to cook sausages in a pan for crispy, juicy results every time. Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins Servings: 4 to 6 Jump to recipe Learn how to cook sausages in a pan using our easy, no-fuss method. Pricking them with a fork before adding them to the pan helps them to release the fat they need to crisp up as they cook. Meanwhile, adding a small amount of water—just enough to come one-quarter of a way up the sides of the sausages—ensures they stay moist and juicy. Use this method for small-to-medium sausages such as chorizo, merguez, or even uncooked breakfast sausage links. Slice sausages and serve with assorted pickles and cheeses for a delicious appetizer or enjoy them as an entree with rice and roasted vegetables. Our Guide to Spicy Pork Sausages, From Andouille to Hot Italian Why Use Water When Cooking Sausages It can be temping to throw sausages directly into a hot skillet or onto a smoking grill for a quick cook, but the result is often less than stellar—think dry, crumbly meat or burst casings. Instead, we prefer to heat them with water in a covered skillet, which creates a moist environment for them to cook through gently and evenly. Once the sausages are no longer raw, you'll continue cooking them (uncovered this time) until the water in the pan evaporates and the outsides become deliciously crispy. Speaking of crispiness, don't forget to prick the sausages first with a fork; This will allow some of the rendered fat inside to seep out into the pan, which both helps to keep the casings from bursting and eliminates the need for additional oil. The Best Sausages to Use for This Method This prick-simmer-and-fry method works best with small to medium sausages that contain plenty of fat, so choose it when cooking options like chorizo and merguez (a North African sausage typically made with ground lamb). If you're looking to cook larger links like bratwurst or Italian sausage, use more liquid—it should come at least halfway up the sides of links—and skip the pricking step. You can brown them first before adding the liquid, or transfer them to a separate skillet with oil after simmering to crisp them up. Directions Prick sausages; add to skillet with water: Prick sausages all over with a fork, and transfer to a large 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 cooked through: 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.) Sausages are cooked through when they register 165°F on an instant-read thermometer. If you don't have one handy, use a sharp knife to cut into the center of one of the links; the meat should feel firm and no longer be pink. Remove lid and cook until browned: Continue to cook sausages, turning, until crisp and golden brown all around, about 3 minutes. Serve with cheeses. How to Serve Pan-Crisped Sausages To serve these crisp sausages as an appetizer or snack, set them out on a platter (or directly in the skillet, for a more rustic presentation) along with assorted cheeses, plus bread or crackers. Don't forget the pickles—like these pickled peppers or our sweet and spicy bread-and-butter pickles—at least one type of mustard, and some fruit preserves. You can also serve these sausages for the main course alongside some saffron rice and roasted or grilled vegetables. A vegetable-packed pasta salad like this herby corn-and-zucchini orzo salad would also make a delicious accompaniment. 5 More Recipes With Sausage to Try Black Beans and Sausage Sausage, Mushroom, and Pickled Pepper Pizza Spanish Cod With Chorizo and Fennel Shrimp and Sausage With Cheesy Grits Penne With Spinach Pesto and Turkey Sausage Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.