Carnivore Italian Sausage Links - For the Carnivore Diet
This method gives you perfectly cooked Italian sausage links that stay juicy inside with a deeply browned exterior. Start them gently with a small splash of water to cook through evenly, then finish in hot tallow for that crisp, savory crust. Choose links with minimal additives for a more carnivore-friendly option.
Basting with beef tallow enriches the flavor, while a brief rest keeps the juices where they belong. If you include dairy, a quick Parmesan melt on top adds a salty, umami finish without relying on plant spices. Serve with fried eggs or a side of seared cheese for a complete carnivore plate.
Cook once and eat twice: the sausages reheat well in a skillet over medium heat with a touch of tallow. They also slice nicely for next-day eggs or a meaty snack.
Ingredients
- 4 raw Italian sausage links (about 1 lb / 450 g total)
- 1 tablespoon beef tallow (or pork lard)
- 1 tablespoon unsalted butter, optional
- 1 ounce grated Parmesan, optional (dairy option)
- 3 tablespoons water
- Salt to taste, optional
Instructions
- Place the sausage links and 3 tablespoons of water in a cold skillet. Cover with a lid and set over medium heat.
- Steam-simmer for 8–10 minutes, turning once or twice, until most of the water has evaporated and the sausages reach about 150°F (66°C).
- Remove the lid, let any remaining liquid cook off, then add the beef tallow. Increase heat to medium-high and brown the sausages 2–3 minutes per side until deeply golden and the internal temperature is 160–165°F (71–74°C).
- Optional dairy finish: reduce heat to low, add the butter to baste briefly, then sprinkle Parmesan over the links and let it melt from the residual heat.
- Rest 3 minutes before serving. Taste and add a pinch of salt only if needed.