Ingredients:

  • 1 lb smoked sausage
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper
  • 1 tsp extra-virgin olive oil

Instructions:

  1. Pat the smoked sausage dry with paper towels to remove surface moisture, ensuring a crispier skin.
  2. Slice the sausage into 1/2-inch rounds for maximum crust or leave as whole links for maximum juiciness.
  3. Lightly dust the sausage pieces with the smoked paprika, garlic powder, and cracked black pepper.
  4. Select a cooking method: Oven (roast at 425°F for 20-25 minutes), Pan-Sear (sear in 1 tsp oil over medium-high heat for 3-5 minutes per side), Air Fryer (cook at 375°F for 8-12 minutes), or Grill (medium-high heat for 10-15 minutes).
  5. Use a meat thermometer to verify the internal temperature has reached 165°F.
  6. Allow the meat to rest for 3-5 minutes to allow juices to redistribute before serving.