This year we’ve been getting quite a bit of our pork turned into sausage links. BEST. IDEA. EVER. I am in love with these links. They are delicious, filling, and the perfect dinner on nights when I’ve failed to think ahead. They defrost quickly and deliver a punch of flavor with little effort on my part.
In the summer months I would throw them on the grill or into the smoker. Sometimes a dozen at a time- a few for dinner and the rest to be used throughout the week. Once cooked they are excellent on homemade pizza, in omelets, or sliced and fried for a quick lunch. My kids will gladly eat them cold with a bit of ketchup.
But I think my favorite way to cook these “grilling sausages” is actually indoors, in a big cast iron skillet. I brown them and then gently steam them. The trick is not to overcook the sausages. When I first started using this method I would test the sausages with an instant read thermometer, aiming to pull them from the pan when they achieved an internal temp of 140 degrees. I am now able to asses their doneness by poking them with my finger. They should be firm, but still springy.
To keep the dishes to a minimum, I like to cook a big pile of greens in the same pan I used to cook the sausages. The sausages flavor that steaming liquid, which in turn flavors the greens. A bit of garlic and fresh lemon add depth and balance. We usually round out the meal with rice or sweet potatoes “baked” in the instant pot. Brown mustard makes a good accompaniment.
Photo credit: Ingrid Laubach
What You’ll Need
Package (or two) of Grass Fat Farm Italian or Andouille Links
1 cup bone broth or water
1-2 bunches of greens (whatever you like- collards, kale, bok choi, chard)
2-4 cloves of garlic
lemon
heavy pan (we use cast iron) with lid
An instant read thermometer is handy, but not necessary
Steps to Delicious Easy Sausage Supper:
Heat cast iron pan over medium high heat.
Put sausages in pan and turn every minute or so to brown on all sides. About 8 minutes.
After sausages have been browned (about five minutes), add broth or water, put a lid on, and turn heat down to low.
While sausages cook, chop greens and mince garlic.
Cook sausages for 8-12 minutes. When they are done they will be firm, but still retain a bit of spring when you poke them with your finger. Internal temp should be 140 degrees.
Remove sausages from pan and tent with foil or an upturned bowl.
Add greens and garlic to the liquid in the skillet, cover, increase heat to medium, and cook for about ten minutes or until greens are done to your liking.
Squeeze half a lemon onto the cooked greens.