Super Easy: Baking Sausage

Acadia*'s Note:

My daughter taught me to cook bacon with no splatter or mess on the stove top, by baking it instead. So I decided to try baking breakfast link sausage the same way. I use a 10"x15" jelly roll pan or the bottom of a broiling pan. I buy parchment paper for baking in rolls in bulk online. I bake 3 pounds of maple breakfast link sausage at a time and freeze it in individual servings.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 36

• 1 lb breakfast sausage links
• 1 lb breakfast sausage links
• 1 lb breakfast sausage links

Directions:

1. Preheat oven to 400 degrees F.
2. Line a 10"x15" jelly roll pan with parchment paper for cooking/baking.
3. Place one package of sausage links in the jelly roll pan flat on top of the parchment paper in a single layer.
4. When the oven comes up to temperature, place the pan with the sausage on the middle shelf of the oven and bake for 15 minutes.
5. When the time goes off remove the sausage from the oven and rotate them to the other side.
6. Place them back in the oven for another 10 minutes or until sausage is thoroughly cooked through.
7. Remove finished sausage to paper towels or brown paper and blot excess grease off of the links with paper towels.
8. Repeat process until entire 3-pounds of sausage is cooked.
9. Freeze in portion sized bags.
10. Afterward, clean-up is a breeze. Wait for grease to cool and then throw away parchment paper.

Reviews

[Terri Newell]

I always do my sausages this way....less messy, and no need to stand over a hot stove turning the sausages and getting spit on with fat. Before baking, I poke each sausage several times with a knife tip, to help them release more fat without bursting as they bake.

[Pasta-Bella]

Perfect for Christmas morning when there's so much going on in the kitchen and the rest of the house that sausages in a skillet can easily be forgotten and burned. Here, set the timer and let the oven take care of the sausage. Thanks!

[OneYetTwo]

This is a great trick! I am now able to cook up a large batch of sausage at the beginning of the week and have it quick and easy in the morning for breakfast.