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Apr 12

Oven Baking Sausage: Quick, Easy and Minimal Mess



Baked Sausage Sweet Italian Hot Italian British Banger American Coujntry Breakfast Chorizo Spanish Style Italian Cheese Pork 300x225 Oven Baking Sausage: Quick, Easy and Minimal Mess

Baked Sausage (Sweet Italian, Hot Italian, British Banger, American Country Breakfast, Chorizo Spanish Style, Italian Cheese & Pork) clockwise

There are so many ways to cook sausage; Grilled, Boiled, Broiled, Pan Fry, Pan Steamed and Baked to name a few.

Having tried all of these techniques I can say that baking sausage (homemade or store bought), is the simplest, easiest, least mess and for me the most confident way to know that they have been completely cooked.

When cooking sausage there is a double concern. The first concern is that all ground meat should be cooked to 160 degrees and the second issue is that pork in the United States can harbor the parasite Tricinosis.

Baking sausage is simple.

  • Remove the sausage from the refrigerator 10 – 15 minutes before cooking to remove the chill from the meat.
  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
  • Layer the baking pan with aluminum foil or parchment paper
  • Place the sausages evenly on the cooking sheet
  • Place the baking pan in the oven on the middle rack
  • Baked for 20 – 25 minutes (40 to 60 minutes if the sausages are especially large / thick, turning them once)
  • Remove from oven and enjoy

It is that simple and does not require you to continually turn the sausages as they cook in a frying pan or on the grill. The only downside to baking sausage is that you will not have the characteristic grill marks that are created when pan frying or grilling. Personally, I am willing to forgo the grill marks when the alternative is simpler, easier and not as messy.

Baked Sweet and Hot Italian Sausage 300x225 Oven Baking Sausage: Quick, Easy and Minimal Mess

Italian Sausage (Hot & Sweet) Cooked on a Baking Sheet

 

 


3 comments

  1. pajh

    > The first concern is that all ground meat should be cooked to 160 degrees and the second issue is that pork in the United States can harbor the parasite Tricinosis

    Those are actually the same concern. Cooking to 71°C (for ground meat; pork steaks are fine at 65°) is what kills Trichinella. And it’s only a problem with cheap crappy meat. Buy good-quality sossinge, have an awareness of the source, and you’ll be fine.

  2. Baky

    Yes, must cook very well, as Pajh said, to kill the dangerous viruses, worms, etc. I like these sausages and I like other styles like the ones showed here:

  3. Tonibee

    200c or 400f = gas mark 6

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