How to Cook Raw Italian Sausage
- 1). Spray the skillet liberally with the cooking spray to prevent sticking.
- 2). Place the skillet onto the stove top and set the burner to medium.
- 3). Add the sausage to the skillet. To cook bulk sausage, crumble the sausage lightly into the skillet to separate it. To cook sausage links, place the links gently into the hot skillet.
- 4). Move the sausage around the skillet gently as you cook it. Cooking bulk sausage is very similar to cooking ground beef. Stir the meat gently to prevent it from burning and to ensure that all parts of the meat cook. Rotate links gently for uniform cooking -- do not pierce the sausage skins, though, because this will make them dry inside.
- 5). Continue cooking the sausage until no pink remains in the meat -- about 10 minutes. Check bulk sausage visually to ensure no pink meat remains. Insert the tip of the meat thermometer into the center of a link sausage to check the temperature. Pork, beef, veal and lamb sausage must cook to at least 160 degrees Fahrenheit and poultry sausage must cook to at least 165 degrees Fahrenheit, according to the USDA FSIS.
- 6). Remove the skillet from the stove top. Serve the sausage immediately.
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