I used to boil sausages because it felt “safe.” Look, boiling is fine if you’re making a quick hot dog, but for anything else, you’re basically turning them into soggy, flavorless water balloons. If you must boil, do it for 8 to 10 minutes for fresh sausages, then sear them in a pan for 2 minutes to salvage some dignity.
Sausage Cook Time Grill at Ronald True blog
Seriously, just don’t boil unless you’re camping or a British person making bangers and mash. (And even then, they usually brown them afterward.)
How to Tell When They’re Done (The No-Thermometer Method)
If you’re like me and lose thermometers in the couch cushions, use your senses. A cooked sausage should be firm to the touch but give slightly when squeezed—it shouldn’t feel like a squishy stress ball. The skin should look wrinkled and browned, and if you cut into it, the inside should be opaque, not translucent or glistening pink.
Pro tip: Let them rest for 2 to 3 minutes after cooking. This redistributes the juices so you don’t bite into a tiny volcano of grease. Your taste buds will thank you.
