This one only applies if you’re sautéing your sausages on the stovetop. If you’re grilling them, the heat of the flames will get that crispy, crackly texture you’re looking for without the skillet. But when cooking them on the stove, using a cast iron skillet is the only way to get that super-crispy skin. It’s something that just can’t be done in a nonstick pan, and sausages are likely to stick to a stainless steel skillet.
6. Turn them regularly
Of course, you don’t want your sausages to be crispy and delicious on only one side — you want that delicious taste and texture on all sides! To make sure you get it, turn the sausages regularly during cook time, making sure they’re nicely browned on all four sides before they come out of the pan.
