Here we are browning sausage. We begin by preheating a pan over medium heat. You can add oil, but here we like to render the fat from the sausage. We distribute the sausage across the bottom to create more surface area for contact with the hot pan. This increases the browning and caramelization, also known as the maillard reaction. We’ll let the sausage brown and come back to it after a few minutes, giving it a stir and a scrape to cook evenly. The brown bits on the bottom of the pan are known as “fond”.  These are caramelized pieces that add extra flavor and texture. After a few more minutes of stirring, the sausage should be an even golden brown. You’ll want to let it cook past the point of brown to achieve that golden consistency and texture. Don’t be afraid to push the color to get the best flavor and extra crispy pork.

The last step of cooking your sausage is to remove the leftover fond from the pan, also known as de-glazing, by adding wine, stock, or water. Scrape the remnants off the bottom of the pan and use in your next sauce or soup.

You can garnish your next pasta dish or main entree with your cooked sausage or store in an airtight container in the fridge for up to 1 week.