I prefer to thaw sausages before cooking because the colour is easier to control. If you have forgotten, you can still cook separate frozen links in the oven. A solid block needs a different approach.
Check how they are frozen
Remove all packaging. If the links are frozen together, thaw the pack in the refrigerator, or in a leak-proof bag in cold water, changing the water every 30 minutes. Cook immediately after cold-water thawing. Do not force a knife between frozen sausages or put the plastic pack into the oven.
Oven method for separate links
Heat to 180°C fan / 200°C conventional. Put individually separated frozen links on a lightly oiled rimmed tray with space between them. Plan around 30–40 minutes for substantial links as a starting estimate; frozen cooking can take roughly 50% longer than thawed cooking. Turn as they loosen and again during browning. Reduce heat if sweet or cheese-filled casings colour too quickly.
Probe more than one sausage
The outside can look cooked while the middle is still cold. Check the centre of several thick links. Reach at least 71.1°C for pork, beef or lamb (72°C on a whole-degree display), or 74°C for poultry. Continue cooking gently if needed; rest 2–3 minutes only after the target has been reached.
Serve with a quick salad and bread. This guide covers raw fresh sausages, not fully cooked smoked ribs. General frozen-cooking guidance comes from USDA's Big Thaw; the exact time still depends on the links and oven.
What to make with it
For a complete meal, try Classic Italian Sausage & Basil Pasta or Classic Italian Sausage & Pepper Rolls. Each recipe includes measured ingredients and serving suggestions.
