Food & Cooking Recipes Appetizers Pan-Crisped Sausages 2.8 (45) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 22, 2022 Rate Print Share Our easy method for pan-fried sausages will help you cook your favorite links to golden-brown perfection. The secret is to prick the sausages with a fork to release the fat needed to crisp them up during the final stage of cooking. Serve them with an assortment of cheeses for a satisfying appetizer, or make them dinner with a crusty loaf of bread, pickles, mustard, and roasted vegetables. Ingredients Assorted sausages, such as chorizo, Lebanese-style, and Moroccan-style Assorted cheeses, such as farmhouse cheddar and aged Gouda Directions Prick sausages all over with a fork, and transfer to a skillet (preferably cast iron) over medium heat. Fill skillet with enough water to reach a quarter of the way up sides of sausages. Simmer, covered, until sausages are cooked through and water evaporates, 10 to 15 minutes. (If sausages have cooked through but water has not evaporated, uncover, and continue to cook until water evaporates.) Continue to cook sausages, turning, until crisp and golden brown all around, about 3 minutes. Serve with cheeses. Originally appeared: Martha Stewart Living, January 2010 Rate It Print