Sausage isn't exactly a health food; it's filled with fat, preservatives and fillers, and it's a relatively high-calorie item. Opting for turkey sausage over a more traditional variety made with pork or other red meats is healthier since turkey is leaner and lower in calories. Turkey sausage is an easy, convenient way to add protein to your breakfast or other dishes since it's already assembled and seasoned. All you have to do is cook the sausage completely through, and you can do that with minimal mess and trouble by baking it in the oven.
Preheat the oven to 350 degrees Fahrenheit for about 20 minutes. Don't cook sausage at high temperatures, or you risk bursting the casing. That can be messy, and you lose moisture and flavor through any holes in the casing.
Cut multiple turkey sausage links apart with a sharp knife. Brush them with a little cooking oil or melted butter -- preferably unsalted, since sausage is usually fairly salty -- to help them brown in the oven.
Grease the rack of a roasting pan and line up the sausages without letting them touch each other. Alternatively, lightly grease a baking tray and cover it with a layer of bell pepper and red onion chopped into large pieces. Drizzle cooking oil and a bit of balsamic vinegar over them, sprinkle on some salt and pepper to taste, and place the sausages on top.
Put the sausages in the center of the oven. Turn them over after about 15 minutes to aid even cooking and to prevent burns from the roasting pan's rack.
Bake the turkey sausages to 165 F, as measured with a food thermometer. It should take approximately 25 minutes, and the juices should run clear when you cut into a fully cooked sausage.
Things You'll Need
Cooking oil or melted butter
Roasting pan or baking tray and aluminum foil
Bell pepper and onion (optional)
Balsamic vinegar (optional)
Salt and pepper (optional)
Store fresh turkey sausages below 40 F.
Don't stick your sausages with a fork to handle them or otherwise puncture their casings before cooking them. If you do, juices that provide moisture and flavor escape the sausage during cooking.