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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.

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Terri Newell June 03, 2009

Love this approach! I've used it for thick links, thin links, and I even tried it with turkey sausage patties this morning. With patties, you'll want to use aluminum foil for quicker clean-up, but the parchment paper works perfect with links. I have a tiny kitchen (an RV kitchen) and this really helps manage space. Plus the sausages come out better than on the stove. Even better, this works great in my convection microwave without changing the recipe. I bake all my breakfast meats now: sausage and bacon (though not Canadian bacon, dries it out too much).

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quellcrist May 24, 2015

This worked beautifully! And you're right, it was SUPER EASY! I will be cooking sausage this way from now on. Thanks for posting and saving me time and mess.

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Piper Lee July 08, 2014

I started baking sausage a few years ago, but I've been cooking bacon in the oven for years.....LOVE IT that way!!! :P

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Ackman June 24, 2014

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!

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Pasta-Bella December 26, 2009

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.

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OneYetTwo July 17, 2009
Super Easy: Baking Sausage