I tried 3 ways to cook sausage, but this one was the best.

Sausage is a popular meat choice because of its versatility, unique combinations and heartiness. Sausage is now in season, thanks to the warm weather and backyard barbecues.


how I cooked sausage in the oven:

I preheated the oven to 350°F and sprayed a nonstick baking pan with canola oil.

I cooked each side for five minutes, then checked the dish after 10 minutes.

The casing was not as crisp as I wanted, so I put the sausage back into the oven for another minute. The casing still had a little crunch, but this was not due to overcooking.


Although a higher temperature might have produced a better outer crust than I expected, I was concerned that the sausage would dry out if it were left in the oven for too long at high heat. Although the result was moist, it has a few distinctive characteristics of this particular smoked sausage: a strong smoky and crisp casing. This method is ideal for easy cleanup (no oil splatters all over).

Grilling sausage

It was so easy to grill sausage that I was surprised. I used a Weber propane barbecue. This ended my nightmares of putting charcoal all over the place, waiting for them to heat up and then trying to extinguish them.


The woodsy and smoky flavours of the smoked sausage were brought out by grilling the sausage. The sausage was hot and juicy, and it tasted just like a campfire. Grilling had problems, such as occasional flame flare-ups that caused the casings to break easily and inconsistent charring.


I pan-fried the entire rope to ensure I had a direct comparison with the other methods. Here’s how it turned out:

First, heat a 12-inch nonstick skillet on medium-high heat. Next, add the sausage to the pan and cook for five minutes.

To prevent the sausage from scorching, I adjusted the heat to medium.

To flip the sausage, I used silicone-covered tongs. Success! A small amount of oil was used to protect the pan and create a crispy crust on the outside.

I was intrigued to see how the brand recommends using medallions, so I bought another pack of rope-smoked sausage and began cutting and frying.

I used a similar method to round one: a nonstick skillet, medium heat, and some vegetable oil.

Because I had smaller sausage pieces, I reduced the cooking time to just three minutes for the first side and two for the second.

I found the immediate oil sizzle promising, and once I had flipped them, the golden brown crust confirmed that we were on our way. This method required the shortest cook time and produced consistently tender crispy sausage bites.

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