How to Make Breakfast Sausage

Breakfast sausages are usually in the form of sticks, circles or rolls and can be prepared in many different ways. Although the instructions are the same for each type of sausage, the cooking time may vary slightly.

Table of Contents

Ingredient

Prepare 4 to 6 servings

12 sausages OR 6 sausage rolls OR 450-g sausage rolls cut into slices.
1/4 cup (60 ml) water (boil method only)

Fry with a pan

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Heat a non-stick pan. Place a medium-sized nonstick pan on the stove over medium-low heat. Wait for the pan to heat up for about 1-2 minutes.

Note, you should not add oil or fat to the pan. The fat in the sausage will melt, which is enough fat for frying.
If you can test the temperature in the pan, remember that the temperature must reach 180 degrees Celsius before continuing to cook.

Put the sausage in the pan. Arrange the sausage sticks or sausage slices in the pan in a single layer.

You can make bacon and sausages with this method. The processing time is slightly different, but the steps are the same.
You can also make sausage rolls using this method, but must be cut into slices about 1.3 cm thick before frying. Treat these sausage slices as pre-cut sausage rolls.

Fry sausage until cooked. Sausage will be cooked after about 12-16 minutes.; ^{[1] X Research Source} The circled sausage will cook in 10-12 minutes. ^{[2] X Research Source}

Regardless of the type of sausage, you need to regularly turn the sausage during the frying process so that it is golden on all sides.
Plus 2 minutes if you use frozen sausage instead of defrosted sausage.
The sausage must be evenly browned on all sides, and the internal temperature must reach 70 degrees Celsius.

Drain the fat and serve. Remove the sausages from the hot pan and place on a plate lined with paper towels. Drain for 1-2 minutes and serve while still hot.

Store leftover sausages in the refrigerator for 1-2 days. You can also freeze leftovers for up to 30 days.

Boiled and fried

Add water to the sausage. Place the sausages in a medium-deep saucepan, then pour ¼ cup (60 ml) of water into the pan.

You should not pour the water so high that the sausage is completely covered.
Technically, you can make any kind of breakfast sausage with this method, but it’s best to use skinless or “fresh” sausages. This method may not work for sausages with shells or for round sausages.

Drain the water. Place the pan on medium-high heat. Simmer the sausage for 6-7 minutes or until the water has evaporated.

Continue cooking until the water dries up. Do not drain the water from the pan. Similarly, do not add more water if the water evaporates faster than expected.
Do not cover the pan, as doing so may cause the steam to evaporate slowly or not at all and slow down the cooking process.

Fry the sausages for about 6-7 minutes. Reduce heat to medium low and continue frying the sausages in the uncovered pan for another 6-7 minutes or until fully cooked.

Occasionally use tongs to flip the sausage while frying. This way the sausage will be golden on all sides.
Remember that you should not add oil or fat during frying because the fat in the sausage will be enough.
When done, the sausage will brown evenly, and the juices coming out of the sausage will be clear. If you check the internal temperature, the middle part of the thickest sausage should be at least 70 degrees Celsius.

Drain the fat and serve. Remove the sausages from the pan and place on several layers of paper towels to absorb the fat. After 1-2 minutes, transfer the sausage to a plate and enjoy.

Uneaten sausages can be stored in the refrigerator for 1-2 days or frozen for up to 30 days.

Remove the oven

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Preheat the oven to 200 degrees C. While waiting for the oven to heat up, line the bottom of a shallow pan or baking tray with parchment paper. ^{[3] X Research Sources}

The parchment paper helps keep the sausages from sticking, while also absorbing excess fat from the baking process.
If you don’t have parchment paper, you can place a griddle or metal cooler in the baking tray. The fat in the sausages placed on the grill will melt and the sausages will not be submerged in fat while baking.

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Place sausage on baking tray. Place the sausages on a baking tray in a single layer, keeping the sausages at least 2.5 cm apart.

You can prepare breakfast sausages in the form of a tree or a circle by this method. The exact baking time can vary, but the process for both types of sausage is the same.
Sausage rolls can also be prepared using this method. Cut the sausage roll into slices about 1.3cm thick and cook in the same way as a pre-cut sausage.

Bake until sausage is fully cooked. Place the sausage tray in the preheated oven. Bake sausage rolls for 15-16 minutes; Grill the sausages for 20-25 minutes.

Both bacon and sausages need to be turned once halfway through the baking time so that both sides are golden brown.
When done, the sausage should be evenly browned and the water coming out should be clear. The internal temperature in the middle of the sausage should be at least 70 degrees Celsius.

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Serve while warm. Remove the sausage from the oven and transfer to a serving plate. Enjoy the sausage while it’s hot.

If the sausage is still too fat when removed from the oven, you can blot off excess fat with a paper towel.
Uneaten sausages can be stored in the refrigerator for 1-2 days or frozen for up to 1 month.

Grilled on fire

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Preheat the oven on top fire. Turn the oven on and wait for it to heat up for about 3-5 minutes.

Most of the above fire ovens have only “ON” “OFF” button, but some have “LOW” (low) “HIGH” (high). For low- and high-heat ovens, set them to low.

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Place the sausage near the heat source. Arrange the sausages in a single layer on the high-fire grill. Place the grill in the preheated top oven, about 10-15 cm from the top heat bar. ^{[4] X Research Sources}

If you don’t have a top grill, you can place the metal rack in a round-walled baking tray and use it as a grill. You’ll need to allow the fat in the sausage to drip off during the baking process, so don’t use a flat baking tray.
Both round and round sausages can be used this way. When grilling sausages, you should place the grill 10-12.5 cm away from the heat bar. With sausage rolls, the grill should be 15 cm away from the heat bar.
With sausage rolls, you need to cut into slices 1.3 cm thick and process them like pre-cut sausage rolls.

Bake on high heat for 6 minutes. Grill the sausages over high heat for 3 minutes, then flip to the other side. Continue grilling for another 3 minutes or until the water comes out clear and the meat in the center is no longer pink.

The above baking times are suitable for sausages and sausages, but sausages are often more convenient, sometimes cooking faster.
The internal temperature of both sausages must be at least 70 degrees Celsius before removing from the oven.

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Serve while warm. Remove the sausage from the oven and place it on a serving plate. Enjoy while the sausage is still warm.

If you’re not eating the sausage right away, store it in the refrigerator for 1-2 days or freeze it for up to 1 month.

Heat

Reheat cooked sausages in the microwave. Heat the sausages in the microwave at full power and in batches of 10-15 seconds at a time.

This method can be applied to both homemade and prepared sausages. Both tree and round sausages can be prepared this way.
Arrange the sausages in a single layer on a microwaveable plate lined with paper towels. Cover with a paper towel on top to keep the sausages from splattering.
Reheat defrosted sausage for about 10 seconds per piece or sausage, and heat for 15 seconds with frozen sausage. Note that the exact reheating time may vary depending on the power of the microwave oven.

Another way to reheat cooked sausages is to heat them on the stove. Heat the sausages for about 8-10 minutes over medium heat.

Similar to the microwave method, you can use this method to reheat nearly any cooked breakfast sausage: bacon or round sausages, home-cooked or ready-to-eat sausages, defrosted or frozen.
Place the sausages or slices in a single layer in a nonstick pan. Cover and place on the stove over medium heat.
Reheat sausage for 8 minutes if defrosted or 10 minutes when frozen. You should not flip the sausage while it is reheating. When finished heating, the sausage should be warm evenly.

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Completed.

Advice

Raw sausages can usually be kept in the refrigerator for up to 3 days. If not using within 3 days, freeze the sausage and use within a month.
For even hot dogs, it’s best to defrost them before reheating.
When cutting sausage rolls into slices, note that 1 450g sausage roll will make 6 servings. Freeze sausages for 10-15 minutes before slicing into slices about 1.3cm thick and serving as pre-cut sausages.

Warning

Both bacon and sausage must reach an internal temperature of at least 70 degrees Celsius.

Things you need