How to Tell if A Sausage is Cooked? Guide on Cooking Sausages

Sausages are definitely one of the most delicious meals.

You can grill ’em, bake ’em, or fry ’em for breakfast, lunch, or dinner! But if you are a novice when it comes to cooking sausages, you may need more than just good luck to have a great meal.

Here is a complete guide on cooking sausages that will help you.


How to Tell if A Sausage is Cooked?

Sausage undercooking is a prevalent problem.

According to the USDA Food Safety and Inspection Service, undercooked or raw sausages may contain harmful germs that may make you ill (1).

Sausages should be cooked to a specific internal temperature that is particular to each kind of meat to be considered safe to consume.

As raw meats might contain hazardous viruses, parasites, and germs, doing so compromises the dish’s flavor and increases your chance of food poisoning.

The sausage could seem crispy on the exterior yet still be uncooked within.

A meat thermometer can determine when the sausages are finished cooking. The thermometer’s tip should go into the sausage link ends.

Wait some seconds to receive an accurate measurement. For pig, beef, and lamb, the internal temperature of the sausage must hit 160°F; for duck, geese, chicken, and game birds, it must reach 165°F.

You can use the meat thermometer without having to puncture the sausage casings.

The meat will lose its moisture when you do, resulting in dry, tough sausages. The little gap on either side of the sausage formed into links should be where the end of the thermometer must be inserted.

You can also boil them beforehand and throw them onto a grill or in a skillet to ensure they are adequately cooked.


How to Tell If Sausages Are Cooked Without a Meat Thermometer?

Flip the sausages over about every two minutes until they are evenly golden brown.

Please remove one of the sausages from the pan, and cut it in half crosswise near the end. It will indicate doneness if it feels firm, looks juicy, and is taupe.

It will be tender to the touch, bleeding inside, and pink in color if undercooked.

The method described above may be used with grilled, pan-fried, and oven-roasted sausages. The universe of boiling bratwursts or other sausages is unique.


Cutting Test

Slice sausage in half to reveal the inside. The interior must be brown, and the liquids shouldn’t be watery or runny.

If the sausage is barely pink, but the moisture appears thick, you may turn the heat off and let it rest to finish cooking.


Test for Pressure

The texture of cooked sausages is firm.

If a sausage flips like noodles when you lift it or seems soft and spongy to the touch, it’s still underdone.

Meat thermometers are a reliable tool to check whether the sausage is done.

Tear a link open to check the temperature inside if you do not have a thermometer.

With some effort, you may get adept at feeling the exterior of the sausage to gauge how cooked it is by how firm it feels.


What Shade Should Cooked Sausage Have?

The kind of meat in the sausage and the method used to make it will determine the perfect color after it is cooked.

The easiest method to determine if the sausage is fully cooked is to check the temperature, but the color is also a helpful indication.

Here are some characteristics of cooked sausage’s color to watch for:


Red, Uncooked Sausage

The interior of an uncooked sausage will likely be crimson if it includes lamb, beef, or game meats.

When uncooked, this kind of meat is naturally crimson.

The inside of the sausage has to be cooked until it is either light pink or brown.

If sausage is red, it can also indicate that it is chorizo. We recommend focusing on the interior’s texture and temperature to determine if something is cooked in this situation.


Raw, Pink Sausage

The sausage would be pink in the center when uncooked, whether composed of pork or poultry (such as turkey or chicken).

The interior of this sausage has to be fried until it becomes brown.


Cured Pink Sausage

Many sausages are treated or cured with nitrites, giving the flesh a pink hue that never goes away, even after the sausage is fully cooked.

Although cooked sausage that has been cured doesn’t need to be, carefully check the box for instructions.

Cook cured sausage till the interior is brownish or light pink.


How to Tell a Bad Sausage from a Good One?

Seasoning the sausage badly or cooking it with an improper technique can turn a good sausage into a bad one. For example, Italian sausage is cooked differently than a cured kind.

Most of us get two types of sausages: fresh and cured.

Cured sausages are smoked and salted before they are put up for purchase. Fresh kinds are made from fresh meat without any curing.

Sausages can be made from meats like turkey, pork, lamb, beef, or chicken. You can use belly, loin, leg, shoulder, or any other cuts of meat for sausages. Vegan sausages are also available.

A natural or synthetic casing is used to wrap the sausages.

Since sausages can be made quickly, many people might mistake the cooking process for simplicity.

However, having the perfect meal of sausages requires more! It would help if you had some finesse so that you don’t end up with an undercooked, burnt, or lousy sausage.

Sometimes, the sausage might have deliciously browned skin, but when you have a bite, it might be uncooked and mushy on the inside.

Overdone sausages will also have no flavor and taste like rubber.

Scared to serve uncooked sausages, some people might even tend to cook their sausages for too long. They taste pretty bad even though they appear succulent and delicious. Cook it long enough to have a crispy shell that is moist and juicy inside.


How to Cook the Best Sausages?

Sausage may be prepared in a variety of ways.

Depending on the preferences for the texture and look of the sausages, the amount of time you have available, and how healthy you want to make the meal, you should choose the cooking technique.

Here are the most often used techniques for preparing sausages:



This is the approach to use while preparing sausages if you are unsure of your culinary abilities.

You need a saucepan with water or another liquid, such as wine, broth, or beer, to boil the sausages. To give the sausages additional flavor, you may add garlic, onions, or tomatoes to the cooking liquid.

Throw the sausages into the liquid after it has begun to boil. Allow the substance to boil for around half an hour.

Since boiling sausages doesn’t provide the crispy surface that most people desire, some individuals use a frying pan with a little oil to give their sausages a charred appearance and crispy texture.



Sausages are prepared by pan-frying them in butter or oil in a frying pan. Depending on the size and girth of the sausages, the process takes about 15 minutes. To provide the sausages with great color on both sides, you should turn them.

Sausage may also be stir-fried. You constantly turn the ingredients while stir-frying meals. As a result, the sausages acquire a lovely crimson hue all around.

Deep frying sausages is another alternative if you don’t care about the calorie count.



Among the most popular ways to prepare sausages is on the grill. Grilling a sausage normally takes ten minutes or so.

While grilling sausages, you should flip them often to ensure that they cook properly in the center and are properly browned on all sides.



A lot of sausages may be prepared in a single batch by baking. Larger sausages need a bit more time to cook in the oven.

However, sausages baked in the oven taste better and cook more easily.

To make the sausages crispy on all sides, turn them over halfway through cooking.


What Will Happen If I Eat Undercooked Sausages?

You will hate the strange taste of undercooked sausages.

But more than that, you should be worried about the health concerns they can bring, which are way more unpleasant than the taste. They can have viruses, germs, bad bacteria, and parasites that need to be killed with heat, or you can get food poisoning.

Pork sausages can be the worst when undercooked. They can induce abdominal discomfort, fever, and headaches. Trichinosis is also a food-based sickness that comes from raw or undercooked meat.