Pan-Fried Breakfast Sausage
Searing breakfast sausage is about balancing a deep brown crust with a juicy center. By starting in a cold pan and adding a splash of water halfway through, you ensure the meat cooks through evenly without burning the exterior casing or leaving the center raw.
Control the heat to avoid dry meat.
Avoid high heat, which will char the outside while the inside remains cold. Keep your vent fan on, as the fat will render and smoke as the sausage browns.
- heavy-bottomed cast iron skillet
- tongs
- small lid or baking sheet
What goes in.
- 1 lbbreakfast sausage links or patties
- 2 tbspwater
Adding water to the pan
The water creates a quick steam bath that cooks the inside of the sausage, while the remaining fat in the pan browns the exterior once the water evaporates.
The method.
Lay the sausage in a cold skillet
Arrange the links or patties in a single layer without overcrowding. Starting cold helps render the fat slowly, preventing the skins from splitting immediately.
Brown the first side
Turn the heat to medium. Let them cook undisturbed for 4 to 5 minutes until they release easily from the metal and show a rich, dark brown color on the bottom.
Add the water
Flip the sausages, then carefully pour the water into the gaps in the pan. Immediately cover with a lid or baking sheet to trap the steam for 3 minutes.
Finish the sear
Remove the lid. Continue cooking until the water has fully evaporated and the sausages have re-browned in the rendered fat, about 2 to 3 minutes more.
Other turns to take.
Maple Glazed
After the water evaporates, drizzle a teaspoon of maple syrup over the sausages and toss them in the pan for the final 60 seconds.
When it doesn't go to plan.
If the pan looks dry when you flip the links, add a half-teaspoon of oil to help the browning process.
Use a splatter screen if you have one; sausage renders a lot of fat that will pop during the final searing stage.
Transfer the finished sausages to a paper towel-lined plate for one minute before serving to absorb excess surface grease.
The ones that keep coming up.
How do I know when they are done?
The exterior should have a firm, deep brown crust, and the meat should feel taut when pressed with tongs.
Can I use a non-stick pan?
You can, but you will get much better color and crust development using cast iron or stainless steel.
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