Pan Fried Italian Sausage

Ingredients

• 1 packageItalian sausages
• 15 ml (1 tbsp)olive oil

Instructions

1. 1

   Heat the pan

   Set a non-stick frying pan over high heat.

2. 2

   Add the oil

   Pour in 15 ml (1 tbsp) olive oil and use a paper towel to spread it over the pan.

3. 3

   Add the sausages

   Place the sausages in the hot pan.

4. 4

   Turn the heat down

   When the sausages begin to sizzle, lower the heat to medium-high and turn them over.

5. 5

   Cover and turn

   Cover the pan and turn the sausages every minute as they cook.

6. 6

   Brown the sausages

   Cook for about 15 minutes, continuing to turn them so they brown on all sides.

7. 7

   Check the temperature

   Check the centre of the sausages with a food thermometer; it should reach at least 74°C (165°F).

8. 8

   Rest before slicing

   Take the sausages off the heat and leave them to rest for a few minutes before slicing.

9. 9

   Serve

   Serve the sausages.

What are Italian sausages?

Italian sausages are seasoned sausages associated with Italian cooking and Italian-American dishes. They are often served whole or sliced, with their savoury seasoning bringing plenty of flavour to a simple meal.

This version cooks them in a frying pan with a small amount of olive oil. Turning them regularly helps brown the outside while they cook through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 32 calories, 0g protein, 0g carbs, 4g fat.

The sausage provides most of the protein and fat, while the olive oil adds fat; the recipe lists no carbohydrate ingredients. Pair a sausage with vegetables for a balanced plate, or add potatoes or bread if you would like a more substantial meal.

Choose the right pan

Non-stick surface: the recipe uses a non-stick pan, which helps the sausages release as they brown. Spread the oil in a thin layer with a paper towel, as directed.

Room to turn: arrange the sausages so you can roll them around the pan. If they are crowded, cook them in batches.

Control the heat

Initial heat: start the pan on high, then reduce it to medium-high once the sausages begin to sizzle. This gives them contact with a hot surface without keeping the heat at its highest setting throughout.

Steady cooking: keep the pan covered and turn the sausages every minute, following the recipe's method.

Check for doneness

Temperature: check the centre of a sausage with a food thermometer and look for at least 74°C. Take care not to measure only the outer layer.

Colour: browning on all sides is a useful visual cue, but use the temperature check to confirm they are cooked through.

Allow time to rest

Resting: once cooked, lift the sausages out of the pan and leave them for a few minutes before slicing. This also gives you time to prepare the rest of the meal.

Timing: the stated cooking time is about 15 minutes; allow a few extra minutes for resting and serving.

What to serve with them

Vegetables: serve with a green salad or cooked vegetables for freshness alongside the rich, savoury sausages.

A fuller plate: potatoes, bread or pasta make a more substantial accompaniment. Add a sauce or dressing if you want extra moisture and flavour.

Recipe notes & tips

• Spread the olive oil evenly over the pan with a paper towel, as directed.
• Turn the sausages every minute for even browning.
• Use a food thermometer to check the centre reaches 74°C.
• Let the sausages rest for a few minutes before slicing.
• Keep the pan covered during cooking, as the method specifies.

Variations

• Add herbs: serve with chopped fresh parsley for a fresh finish.
• Add vegetables: cook sliced peppers alongside the sausages if your pan has room.
• Serve in rolls: slice or leave the sausages whole and tuck them into bread rolls.
• Add a sauce: serve with mustard or tomato sauce at the table.
• Make it a plate: pair the sausages with potatoes and a green salad.

Common mistakes to avoid

• Leaving the heat too high: reduce it to medium-high once the sausages start to sizzle.
• Turning too infrequently: turn them every minute as they cook for browning on all sides.
• Guessing doneness by colour: check the centre with a thermometer and aim for 74°C.
• Crowding the pan: cook in batches if there is not enough space to turn each sausage.
• Slicing straight away: let the sausages rest for a few minutes before cutting.

How to store

Refrigerate leftovers in a covered container within two hours and use within 3–4 days. Reheat until steaming hot throughout, either in a frying pan or in the microwave.

Frequently asked questions