How to Cook Italian Sausage in the Oven, Air Fryer, and on the Stove

Ingredients

• 6 fresh Italian sausage links (sweet or hot, about 1½ lbs)
• 1 teaspoon neutral oil (stove and air fryer only)
• ¼ cup water (stovetop method)
• Kosher salt and cracked black pepper, if the links are unseasoned

Instructions

1. 01

   Start from cold, not frozen. Take the links out of the fridge 15 minutes ahead. Never pierce the casings — every hole you poke drains the fat that keeps the sausage juicy.

2. 02

   Oven: 400°F, 25 to 30 minutes. Heat the oven to 400°F. Space the links on a foil-lined sheet pan or a rack set inside it. Roast 25 to 30 minutes, flipping once at the halfway mark, until deep brown and 160°F inside.

3. 03

   Air fryer: 375°F, 12 to 15 minutes. Brush the basket with a little oil and lay the links in a single layer with space between them. Cook at 375°F for 12 to 15 minutes, turning at 7 minutes. Check the thickest link for 160°F.

4. 04

   Stove: sear, steam, sear again. Set a cast iron skillet over medium heat with a teaspoon of oil. Brown the links 2 minutes per side, add ¼ cup water, cover and steam 8 to 10 minutes, then uncover and let the water cook off while the casings crisp.

5. 05

   Check the temperature, not the clock. Fresh pork sausage is done at 160°F in the center. Thin links run fast and thick links run slow, so an instant-read thermometer beats any timer.

6. 06

   Rest before you cut. Move the links to a board and rest 5 minutes. Cutting straight off the heat dumps the juice onto the cutting board instead of keeping it in the sausage.

Larry’s rule: Medium heat, never high. Blasting sausage splits the casing, the fat runs out, and you end up with a dry link in a puddle of grease.