Preparation

• Store raw sausages in the refrigerator for up to three days and in the freezer for up to two months. Cooked sausages will remain fresh in the refrigerator for up to four days. Always thaw sausages completely before baking or broiling to ensure they cook through evenly. Thaw sausages overnight in the refrigerator or in a bowl of cold water if you're short on time. Let the sausages rest for about five minutes after cooking to lock in flavorful juices.

Baked Sausages

• Preheat the oven to 400 degrees Fahrenheit. When the oven is hot, place an oven-proof skillet or a rimmed baking sheet on the center rack. Allow the skillet or baking sheet to heat up for five minutes, lightly oil the pan, then allow it to heat for two minutes more. Preheating the skillet or pan and the oil helps the sausages to brown and cook faster. Transfer the sausages to the skillet and cook, flipping once, until an instant-read thermometer registers 160 F, about 25 minutes.

Broiled Sausages

• Turn on the broiler. While the broiler heats, prick the sausages in several places with a fork. Place the sausages on a broiling pan and transfer the pan to the broiler, about 3 to 5 inches away from the heating element. Cook the sausages, flipping over once, until they are nicely browned and the internal temperature reaches 160 F, which takes 10 to 12 minutes.

Serving Suggestions

• It only takes a few extra ingredients to turn baked or broiled sausages into a complete meal. Try sauteing sliced peppers and onions while the sausages cook. Serve the sausages, peppers and onions on toasted rolls for a simple, crowd-pleasing dinner. Sausages and cabbage are a natural pair, but consider other leafy green vegetables like kale, collard greens, Swiss chard or spinach. If you're cooking a mix of sausage types, slice them in half to allow guests to sample different flavors.