Not as common as pork sausage, and quite perishable, use or freeze beef sausage within a day of purchase.
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GRILL OR PAN | Recommended
Lightly oil grill or pan.
Grill or pan-fry sausages using medium-high heat for 10 to 14 minutes, turning often, or until a digital instant-read thermometer inserted lengthwise into centre of each sausage reads 160°F (71°C). Transfer to a plate and keep warm.
PAN FRY | Alternate
Cut sausage casings open; cook sausage meat over medium-high heat in nonstick skillet for 8 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked.
Remove from heat and drain. Use in pasta sauces, as pizza topping and more.
Use a digital instant-read thermometer to best judge if sausage is done. Cutting sausages open to check for doneness reduces the juiciness of sausages and is not a true way to test doneness.
Handle beef sausage meat as you would ground beef: Use or freeze within a day of purchase and cook to 160°F (71°C).
Instead of making meatballs from scratch, try dropping beef sausage meat into a simmering broth to poach. It’s a super-simple way to get both tender juicy meatballs and a flavourful soup broth too.