HOW TO COOK SAUSAGE WITHOUT IT BURNING BEFORE IT'S THOROUGHLY COOKED
Using this method you will get perfectly browned sausage, and you can start from frozen. Yup, right out of your freezer into your pan.
Heat your cast iron pan (or any old pan) on medium heat.
Add your oil to the pan, be generous. I do half grapeseed oil and butter.
Add sausages. Get a nice sear going on one side on medium heat, flip it over, pour enough water to (barely) cover the bottom of the pan, put a lid on and let it go until the water evaporates. You know it's done when you hear the sizzling of the oil.
For the extra wow-factor, I threw in some maple syrup to give it a sweet and salty glaze. Give it a final flip, so the top gets a second chance to mop up the “flavor” aka the fatty juices at the bottom of the pan.
Thank you Jody @wildnorthernway for sharing your harvest. If you'll looking for a chef to hire for your bush camp or your next dinner party, she’s your gal!