When you start to cook fresh sausage it might seem tricky at first, but with the right techniques, you can get juicy, flavorful results every time. Whether you made your sausage at home or bought fresh from a butcher, these tips will help.
If you want to learn how to make your own sausage at home, check out my beginner’s guide to making sausage.
Pan-Frying Sausage
I think this is a method that is the most uses to cook sausage. However, there are a few things to keep in mind.
- Use a skillet or frying pan over medium heat.
- Add a little oil if your sausage is very lean.
- Cook slowly, turning frequently, until evenly browned and internal temperature reaches 160°F (71°C) for pork sausage.
Eddie’s Tip! Poke small holes in the sausage once or twice to prevent juices from escaping.
Grilling Sausage
Nothing screams more summer then some sausage on the grill. If you pay a little attention they can turn out delicious. Here are some of my tips for that.
- Preheat your grill to medium heat.
- Place the sausage over indirect heat first to cook through, then finish over direct heat for some nice grill marks.
- Turn regularly to avoid burning.
Oven Cooking Sausage
This is one of the things that happened me when I got started with cooking fresh sausage. I was afraid that they were not done enough and over cooked them.
- Preheat oven to 375°F (190°C).
- Place sausages on a baking sheet or oven-safe dish.
- Bake for 20–25 minutes, turning halfway through.
- Check internal temperature (160°F / 71°C for pork).
Safety and Storage
Even if you pay all attention to the right way of cooking sausage, if you don’t do it safe it can still ruin them. I have some tips here that are, for many of us, common sense but are still mistakes people make.
- Fresh sausage should be cooked within 1–2 days of making.
- Keep raw sausage refrigerated at or below 40°F (4°C).
- Cooked sausage can be stored in the fridge for up to 5 days or frozen for 2–3 months.
Eddie’s Tip! Always use a digital thermometer. Undercooked sausage can be dangerous, and overcooked sausage can be dry.
Cooking Fresh Sausage – My Experience
A well cooked sausage is juicy, flavorful, and safe to eat, and I have done it wrong many times, but I never gave up.
It does not matter if you use a skillet, grill or oven. You have to cook them slow first before you can crank up the temperature and give that skin a nice snap.
Remember that practice makes perfect, and you have to learn from your mistakes. If you follow the few tips I gave you here and apply them to the sausage you are cooking, they should come out pretty good.
Here are some reminders:
- Cook slowly and evenly.
- Use a thermometer to check doneness.
- Choose the right cooking method for your meal.
- Store leftovers properly.
For more tips and recipes, see my basic sausage-making guide, and check out my curing salt #1 vs #2 guide if you’re making homemade sausage from scratch.
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Eddie van Aken
Eddie van Aken is the founder of The Grilling Dutchman, where he teaches practical, no-nonsense BBQ and outdoor cooking. With years of hands-on experience working with grills, smokers, and live fire, he focuses on techniques that actually work in real backyards.
When he’s not cooking, Eddie tests and reviews outdoor gear and equipment for PracticalBackyard.com. Learn more about Eddie van Aken.