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Sausage Cooking Tips



Isernio’s suggests this fool proof method of cooking sausage properly every time. This method does not rob the sausage of taste or texture, and allows it to be finished in a pan, oven or on a grill.


  • Bring a skillet of water large enough to immerse your sausages, to a boil.
  • Lower uncooked sausages into boiling water, place the lid on and immediately turn heat off.
  • Let sausages sit in the hot water for approximately 7 minutes.
  • Drain the water and wipe out the skillet, if you’re using the same skillet to brown the sausages.
  • Pan brown the sausages over medium heat with a teaspoon of olive oil, or grill over medium heat.
  • Sausages should reach an internal temperature of 155°F for pork and 165°F for chicken.
  • Or, immediately submerge in an ice bath (bowl filled with ice & water) to halt cooking and store in zip lock bags in the refrigerator. For a quick meal, simply brown on each side in an oiled skillet.



  • Cut open package and form small patties by hand, approximately 3” in diameter and ½” thick. . Or, place package in freezer for approximately 30 minutes, then slice into patties approximately ½” thick.
  • Place patties in a nonstick skillet that is already hot.       Cook over medium heat, turning once, until the internal temperature reaches 165°F and patties are browned (about 3-4 minutes per side). The pinkness inside should have disappeared (use an instant read thermometer to check temperature). If necessary, add a small amount of vegetable oil to facilitate browning and prevent sticking.
  • -OR- crumble sausage into a nonstick skillet, and cook over medium heat, breaking up sausage into desired size using a wooden spoon.       Cook until pinkness just disappears and sausage is browned. If necessary, add a small amount of vegetable oil to facilitate browning and prevent sticking.

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