Making sausage links in the oven is super easy to do and you can have them ready in 30 minutes.
Making your sausage links in the oven is easy as making patties in the air fryer. It won’t matter if its chicken sausage, Italian or smoked sausage either, they’re all simple.
The main thing you need to know is the cooking time and I got you covered there. Let’s get started.
How To Cook Sausage Links In The Oven
Ingredients needed
- Sausage links
Making sausage links in oven
- To start, preheat your oven to 400F.
- Next, lay the sausage links on a sheet pan but do not crowd them. You can use non-stock aluminum foil or parchment paper for easier clean up.
- Now, place the sausage links in the oven and allow them to cook for 25 minutes. No need to turn them. You want that caramelization to happen, that’s more flavor.
- Lastly, remove them from the oven and serve. Allow them to cool a bit because they’ll be hot but not too long because sausage links do get cold really quick.
Frequently Asked Questions (FAQs)
Can I use frozen sausage for this recipe?
Yes you can. But, you will need to add time to the recipe. About an extra 5 minutes. To add, you won’t get the same caramelization you see in the photos due to the water melting off the sausages while cooking. They will look very grey.
How long to cook sausage links in oven?
For thawed sausage links 25 minutes is the perfect time to bring the internal temp to a safe temperature. With sausages being high in fat you can also overcook them a little without worry of them becoming dry.
What to eat to sausage links for breakfast?
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Sausage Links In Oven
Ingredients
- 1 pack sausage links
Instructions
- To start, preheat your oven to 400℉.
- Next, lay the sausage links on a sheet pan but do not crowd them. You can use non-stock aluminum foil or parchment paper for easier clean up.
- Now, place the sausage links in the oven and allow them to cook for 25 minutes. No need to turn them. You want that caramelization to happen, that's more flavor.
- Lastly, remove them from the oven and serve. Allow them to cool a bit because they'll be hot but not too long because sausage links do get cold really quick.