How to bake Sausage Links
Ever wondered how to bake sausage links in an oven? This post will guide you through cooking the sausage links to perfection, how to tell if a sausage link is cooked through, and some easy oven dinner ideas to go along with the sausages. It’s so easy to bake sausages for breakfast, lunch or dinner!
Servings: 6 sausages
Calories: 95kcal
Ingredients
- 6 sausage links 340-400g, 12-14oz
- Oil I use olive oil spray
Instructions
- Begin by preheating the oven to 200C / 400F / 180C fan / Gas Mark 6.
- Place parchment paper or aluminium foil on a baking tray or a shallow baking pan.
- Next, spray it with oil, or add a little oil to a paper towel or a cloth and rub it over the covered tray.
- Prick the sausages a few times with a fork. If the sausage links are still joined together, use a pair of scissors to snip them apart.
- Then place sausage links in a single layer on the baking tray.
- Bake in the centre of the oven for 25-30 minutes. Use tongs to turn them once after 15 minutes. The cooking time will vary depending on the sausage so double check your packaging just in case.
- If you have a meat thermometer handy, check the internal temperature reaches 155–165°F (68–74°C).
- Serve immediately or allow to cool completely before storing in the fridge in an airtight container for later.
Notes
- Sausage size: The thickness of the sausages will affect the cooking time. I based this recipe on regular British pork sausages which weigh about 67 grams each. Smaller chipolata sausages will cook a little quicker, and larger bratwurst style will take longer. If in doubt, check the packaging for cooking times, and use a meat thermometer just to be sure!
- Turn the sausage: Make sure you turn the sausages over halfway through to ensure even cooking.
- Cook properly: Undercooked sausage can be dangerous and lead to food poisoning. For food safety, the best way to make sure the meat is perfectly cooked is to check the middle temperature with a meat thermometer. When the internal link temperature reaches between 155–165°F (68–74°C), they are ready! If you don't have a meat thermometer, the next best way to check is by slicing the meat open and checking the colour. If it's still a little pink, cook it for another 5-10 minutes and then check again.
- Store cooked sausage links in an airtight container in the fridge for up to 4 days.
- Freeze cooked or raw sausage links in an airtight container in the freezer for up to 3 months. Thaw completely before cooking or reheating.
Nutrition
Serving: 1g | Calories: 95kcal | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 187mg