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Pan-fried Chicken Sausage: Crispy and Flavorful


According to chef Annata, “Pan-frying is one of the simplest and tastiest ways to cook meat and vegetables at home.”

While pan-frying may seem easy, there are a few important techniques to knowing in order to get crispy results every time without burning your food. 

From proper oil selection to ideal cooking temperature, learning the nuances of pan-frying will ensure your chicken sausage and other ingredients are cooked to perfect brown and crisped goodness. 

This guide shares tried-and-true methods for pan-frying success so you can enjoy flavorful, satisfying meals with ease.

Key Takeaways

Pan-frying allows chicken sausage to develop a nice brown crust and become crispy on the outside while cooking through on the inside. By following tips such as using enough oil and cooking in batches, home cooks can achieve perfectly browned and crispy sausage every time.

How to Pan-Fry Chicken Sausage

There’s nothing quite like a hot pan-fried sausage to satisfy your appetite. In this guide, I’ll share my tried-and-true method for cooking up crispy, delicious chicken sausage at home.

Ingredients : 

A good chicken sausage starts with high-quality ingredients. You’ll need:

  • 1 package of chicken sausage, casing removed and sliced into 1/4-inch-thick rounds
  • 1 tablespoon olive oil
  • Sea salt
  • Black pepper

To finish, place the cooked sausages on a paper towel-lined plate to soak up any excess oil. Enjoy!


Proper preparation is key to pan-frying sausage to savory perfection. Follow these steps:

  1. SEASON THE SAUSAGE: Place the sliced sausage rounds onto a plate and generously season both sides with sea salt and black pepper. This will allow the spices to penetrate the meat.
  2. HEAT THE OIL IN A LARGE SKILLET over medium-high heat. Once the skillet is hot, add the olive oil. The oil is ready when it’s slightly smoking.
  3. ADD THE SAUSAGE to the skillet in an even layer, being careful not to overcrowd the pan. This allows each piece to make direct contact with the hot surface to develop a nice brown crust.
  4. COOK THE SAUSAGE for 2-3 minutes per side, until browned and cooked through, flipping once. The internal temperature should reach at least 160°F (1).
  5. DRAIN ON A PAPER TOWEL-LINED PLATE. Lightly salt the cooked sausage rounds before serving.

To conclude, carefully shake the skillet to achieve an evenly browned sausage without any sticking. The results will be well worth your time.

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Credit :  Official Johnsonville

Common Pan Frying Mistakes to Avoid

When pan frying foods, it’s easy to encounter some common pitfalls that result in less than ideal outcomes. This guide identifies the most frequent errors and provides solutions to help you successfully pan fry with perfect results every time.

Not Using Enough Oil/Fat

  • Oil allows food to brown and cook through without sticking.
  • Use at minimum 1 Tbsp of oil per portion being fried. Olive, vegetable, avocado or peanut oil work well.

Overcrowding the Pan

  • Food steams instead of browning when pan is too full.
  • Leave space between each piece for hot oil to surround them.

Using Too High of Heat

  • Food can burn on the outside before cooking through.
  • Use a medium-high temperature and allow time for gradual browning.

Flipping Too Early

  • Flipping prematurely disturbs a developing crust and causes pieces to stick.
  • Wait until bottom is deeply browned before carefully flipping once halfway through.

Not Properly Drying Food

  • Moisture on the surface prevents browning and leads to steaming.
  • Thoroughly pat food dry before adding to hot oil.

Neglecting the Pan Between Batches

  • Oil temperature drops each time cold food is added, preventing browning.
  • Allow oil to fully reheat between batches before adding more food.

By avoiding these common mistakes, you’ll achieve perfectly browned and crispy results every time. Practice makes perfect when it comes pan frying!

Tips for Perfect Chicken Sausage Pan-Frying

Learning the techniques that result in perfectly browned and crispy sausage makes all the difference. Follow these expert-approved methods.

Preparation Tips:

Taking a little time prepping the sausage properly ensures it holds together while cooking.

  • Remove casing from sausage before slicing
  • Cut into 1/4 inch rounds for optimal surface browning
  • PAT SAUSAGE DRY with paper towels before cooking to enhance crispiness (2)
  • Generously SEASON all sides with sea salt and black pepper

Cooking Tips:

Proper pan selection and use of temperature control settings result in ideal surface caramelization.

  • USE a HEAVY-BOTTOMED pan like cast iron or stainless steel for even heating
  • Heat a FILM of oil like olive or avocado over MEDIUM-HIGH until SHIMMERING
  • LEAVE SPACE between sausage rounds for browned surfaces
  • Cook 3-4 minutes per side until DEEPLY GOLDEN BROWN andINTERNAL TEMP of 160°F
  • RESIST THE URGE TO FLIP SOON for a nicely caramelized crust

Carefully timing each cooking stage produces outstanding sausage flavor and texture worth enjoying again and again.


Properly pan-frying chicken sausage is a simple way to add delicious flavor and texture to any meal. 

By following some basic tips, like using the right oil, heating your pan properly, seasoning the sausage well, and being patient until both sides are deeply browned, your sausage will turn out perfectly crispy every time. Remember not to overcrowd the pan or flip too soon. 

With a little practice, soon pan-frying sausage will become easy and you’ll be enjoying hot, crispy sausage on a regular basis! 

Don’t be afraid to experiment with different oils or seasoning combinations too. Before long, you’ll be a pro at achieving crispy, caramelized sausage with minimum effort for maximum deliciousness. Now get cooking – I’m sure your family will thank you for adding this satisfying meat to your meals. Let me know if you have any other questions!


  1. https://thermomeat.com/internal-temperature-chicken-sausage-done/
  2. https://www.thedailymeal.com/1243942/why-you-should-pat-meat-dry/

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