Baking is a lower-fat cooking alternative to pan-frying sausages, and it does not require any special equipment. Oven-baking gives sausages their snappy texture and brown color, which is not possible with other low-fat cooking methods, such as steaming or boiling.
Frozen sausages take longer to cook than thawed sausages, but the technique and cooking temperature are the same. All types of sausages can be cooked in the oven, from hot dogs to breakfast sausages.
Baking with Other Ingredients
Bake frozen sausages with other ingredients to make a one-pan meal. The slower cooking process of baking also allows for glazed or sauced sausages.
Root vegetables and other hearty vegetables benefit from the longer cooking times required for baking sausages from frozen. Potatoes, turnips, carrots, corn and yams all take well to being oven baked with frozen sausages.
Softer vegetables, such as whole cherry tomatoes, peppers, green beans and peas can be added to the pan halfway through the cooking process.
Sauces and Glazes
To make baked frozen sausages with a glaze or sauce, toss the frozen sausages -- and any root vegetables -- with seasoning before baking. Use sugar -- or sugar substitute -- to create a sticky glaze. Possible combinations include:
- Honey and whole grain or Dijon mustard
- Montreal steak spice, brown sugar and maple syrup
- Balsamic vinegar, olive oil and fresh minced garlic
Heat the oven to 375 degrees Fahrenheit, and place a rack in the center of the oven.
Cut any vegetables you're cooking with the sausages into equal sized pieces, roughly 1 to 2 inches.
Toss the vegetables and frozen sausages with any seasonings you're using, such as for a sauce or glaze, or simply dress with a scattering of fresh or dried herbs.
Spread the sausage and vegetable mix evenly onto a rimmed baking sheet or a baking pan. To ensure even cooking, keep the sausages in a single layer. If you are making a sticky glaze, brush the bottom of the pan with cooking oil before adding the sausage and vegetables.
Bake in the oven, uncovered, for 15 minutes. Remove the pan from the oven, shake the pan gently to turn the vegetables and sausages to ensure even browning.
Return the pan to the oven, and bake for another 10 to 15 minutes, until the sausages are fully cooked through.
For additional browning, broil the sausages -- with the vegetables -- for the final 5 minutes of cooking. Place the pan 2 inches away from the broiler.
Checking for Doneness
Sausages are fully cooked when:
- There is no hint of pink at the center of the sausage
- The juices run clear when the sausage is cut
- Raw and emulsified sausages will be much firmer, and have a bouncy texture when cut or pressed gently with a finger
- Sausages made from pork, beef, lamb or veal have an internal temperature of 160 F
- Sausages made from chicken or turkey have an internal temperature of 165 F
Measure the internal temperatures with an instant-read thermometer to make sure they're cooked thoroughly.
Leftover sausages and vegetables can be stored in an airtight container in the fridge for three to four days. Stored in the freezer, it will be safe to eat indefinitely, but the quality of the texture will deteriorate significantly after two to three months.