How to Cook Pre-Cooked Sausage: Oven, Stove & More (2024)

Co-authored byMarrow Private Chefsand Carmine Shannon

Last Updated: April 4, 2024Fact Checked

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   Preheat the oven to 400°F (204°C). Let your oven warm up fully before putting in the sausages, or they’ll dry out.^[2] Check the packaging the sausage came in for temperature recommendations, since different sausages may have different requirements.

   • Oven cooking is a simple way to warm large, uncut sausages indoors.
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   Spread the sausages evenly on a tray lined with parchment paper. Cover a tray with parchment paper or tin foil sprayed with a non-stick cooking spray to prevent the sausages from sticking to the pan. Space the sausages ¹⁄₂in (1.3cm) apart in a single layer to allow them to cook on all sides.^[3]

   • If you’re cooking a lot of sausages, bake them in multiple batches or on multiple sheets.
   • Most sausages, both raw and smoked, don’t require any preparation to be oven-roasted. The big difference between the two is that raw sausages are roasted whole and cut after, whereas smoked sausages can be cut ahead of time and roasted in pieces.

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   Bake the sausages for 15 minutes, or until they reach 165°F (74°C). Check the internal temperature of the sausages with a meat thermometer after about 12 minutes.^[4] Stab the thickest part of the sausage with the thermometer, then wait until the temperature reading is stable. Once they’re 165°F (74°C), they’re done.^[5]

   • If the sausage is shriveled or blackened, take it out of the oven.
   • If you want your sausage to be extra browned/crispy, flip them once after about 8 minutes, or put them under a broiler for a few minutes. Watch the sausages the entire time—broilers can burn them quickly.
   • You can also check for doneness through the color of the juice. If you cut open a sausage and the juices run clear, they’re done. The only drawback is that this method can dry out your sausages.

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   Heat around 2UStbsp (30mL) of oil on a skillet over medium heat. Add enough vegetable oil to barely cover the bottom of a pan or dutch oven, then turn on your burner to medium heat. The oil helps keep the sausage from burning or sticking to the pan.^[6] Wait a few minutes for the pan to heat up.

   • Use medium or medium-high heat only. If the pan is too hot, the sausage may crack or shrivel.
   • If you’re using the sausage as an ingredient in another dish (a pasta or soup, for example) cut them into ¹⁄₂in (1.3cm) rounds, or slice them in half lengthwise.
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   Add the sausages and cook for 5 minutes on each side. Cook the sausage for 10 minutes, or until they turn brown and the juice coming out of them runs clear. After 5 minutes, flip them over. Once they’re all a similar, uniform color, remove the pan from the heat.^[7]

   • If you cut your sausages, cook them for three minutes on one side and two on the other.
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   Drain the pan and serve the sausage, or add it to another dish. Hold the sausages/slices in place with a spatula and pour out any liquid left in the pan. Now they’re ready to eat or be stirred into another stovetop recipe.

   • For example, you might use the sausages while making a gumbo or pasta sauce.

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   Boil water, beer, or tomato sauce in a large stockpot. Fill a large stockpot (big enough to hold all your sausages) with a liquid of your choosing and bring it to a boil. The liquid in the pot flavors the sausage, so get creative!^[8] Usually, 6USqt (5.7L) is enough to submerge the sausages, although it depends on the size of your pot.^[9]

   • If you have a lot of sausage to boil, do it in separate batches or use multiple pots.
   • For extra flavor, add seasonings like lemon, bay leaves, sage, salt, pepper, or red pepper flakes. This is especially good if you’re boiling other ingredients in the pot, as well.^[10]
   • Cover the pot to make the water boil faster. When you can stir it without disrupting the bubbles, the water is ready.
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   Fully submerge the sausages in the water. Use a spoon to carefully place the sausage in the pot to avoid splashing hot water on yourself. Push the sausage down with a spoon or tongs so they’re covered by the water, then wait for the water to return to a boil.

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   Boil the sausage for 10 to 15 minutes. Cover the pot again to speed up the process, then let them boil.^[11] Check them after ten minutes by removing one from the pot and inserting a meat thermometer into the middle and checking if it’s 165°F (74°C), or by cutting one open and checking if the juice is clear.

   • Drain the water by pouring the pot’s contents into a large colander or tip the pot over while holding the lid over it.

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   Preheat your grill to medium heat (~350°F (177°C)). If you’re using a gas grill, set the temperature to 350°F (177°C). If you’re using a charcoal grill, light the charcoal, then check the temperature by holding your hand above it. When it’s medium-high, you should only be able to comfortably have your hand over it for 6 seconds.

   • Preheating usually takes about 10 minutes.
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   Space the sausages evenly on the grill. Arrange the sausages near the center of the grill, but not directly in the middle. Instead, space them out a little closer to the sides. Leave at least ¹⁄₂in (1.3cm) of space between each sausage. That way the heat can reach them more indirectly, which makes them less likely to burst.^[12]

   • You can cut the sausages in half lengthwise first to give them a slightly different flavor and texture.
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   Grill the sausages for 9 minutes or until they are uniformly brown. Flip the sausages regularly to get them crispy on all sides and watch for them to turn an even brown color..^[13] If the skin cracks or burns, immediately take the sausages off the heat.

   • If the casing splits, turn the temperature down (for charcoal grills, close the vents) and watch the sausages very carefully. They may have been left on the grill for too long.
   • Dark grill marks on the sausages are okay, just make sure the outer casing is a uniform golden brown color.
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   Remove the sausages and cool them for 2 minutes. Take the sausages off the grill immediately to prevent overcooking. Place them on a plate, then let them rest so the juices stay inside the meat. Once they’ve cooled a little, you’re ready to dig in!

   • When sausages are on the grill too long, they may burst or appear wrinkled after they cool.

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   Preheat an air fryer to 375°F (191°C), then add the sausage. One of the best (and easiest) ways to heat up fully cooked smoked sausage is in an air fryer. Preheat your air fryer to 375°F (191°C) and put your sausages in the basket once it heats up.^[14]

   • You can cook the sausages whole, halved, or in pieces.
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   Cook the sausage for 8-10 minutes, and flip them once. If you’re worried about the sausages sticking, spray them with a little bit of cooking oil. Let them cook for about 5 minutes, then take out the basket and give it a shake. If you have full sausages, flip them over. Cook them for another 3-5 minutes, then serve!^[15]

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