For smaller frozen breakfast sausage links, throw them in a pan with a couple of tablespoons of water and cook until heated through. To be safe, use our sausage-cooking hacks and check for an ...

Twist the sausage into 4-inch links. Remove any air pockets by piercing the sausages with a needle. The sausages can be refrigerated for up to 1 week, or frozen for up to 3 months.

Bake them for 15–20 minutes for smaller sausages or 30–40 minutes for larger ones, turning them halfway through to help them brown evenly and cook thoroughly.

To start, drop your sausages into a large pot or saucepan and fill it with enough cold water to just cover the sausages. Put the vessel on the stove, turn the heat to medium-high, and cook just ...

Links should be 6- to 8-inches long for Italian sausage, but length is ultimately up to you. Direct meat into the first link, then twist clockwise to separate it from the rest of the sausage.