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Smoked sausage ingredients card — 1 lb smoked sausage, olive oil, onion, bell pepper, smoked paprika, garlic powder, black pepper

Best Way to Cook Smoked Sausage: Skillet vs Oven vs Grill

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 16 oz smoked sausage, pork kielbasa-style
  • 1 Tbsp olive oil
  • 1 medium onion sliced
  • 1 bell pepper sliced (any colour)
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • No added salt the sausage carries the salt

Equipment

  • large cast-iron skillet (or any large skillet)
  • sharp knife + cutting board
  • Tongs

Method
 

  1. Slice the sausage into ½-inch coins (or leave the links whole — whole-link times are in the method H2s) and pat dry with paper towels.
  2. Heat the olive oil in a large cast-iron skillet over medium heat.
  3. Add the coins in a single layer — don't overcrowd — and sear 3–4 minutes per side until deeply browned on the cut faces and heated through (whole links: 2–3 minutes per side).
  4. Push the sausage to the edges, add the onion and bell pepper with the smoked paprika, garlic powder and black pepper, and cook 5–6 minutes until soft and lightly caramelised.
  5. Rest 2–3 minutes before serving. Serve on toasted buns with Dijon and sauerkraut, or over rice.

Notes

  • Medium heat, never high — high heat splits the casing before the centre is warm.
  • Turn often with tongs, never a fork.
  • Never prick or score the casing.
  • Pat the coins dry before they go in the pan.
  • Let the sealed package sit on the counter 10–15 minutes before cooking.
  • No added salt — the sausage carries the salt; taste before adding any.