{ COOKING SAUSAGES

}

I’m sure you have been to at least a couple of those
weekend warrior cookouts. You know, the kind where the
host builds a gigantic fire made up of 75-percent lighter
fluid in the grill, barely waits for it to die down, and then
throws on a few bratwursts to cook, haphazardly flipping
them to and fro with a big fork and keeping a lazy eye on
them as he attends to the more important matter of cold
beer. By the time the dessicated blackened carcasses come
off the grill, the only consolation is that the beer has at the
very least deadened your senses to the point that you can
manage to choke them down with plenty of mustard and
ketchup to lubricate them.
OK, maybe a bit of an exaggeration, but people seem to
be under the impression that a sausage is less delicate, less
prone to overcooking than, say, a good steak. And this is
true—to a degree. Because it is cured with salt, a sausage
essentially comes prebrined. When cooked to a given
temperature, it’ll retain more moisture than unsalted meat
cooked to the same temperature. But that doesn’t mean you
shouldn’t treat it with care. How you cook your sausage
depends on whether or not it’s stuffed into a casing or
formed by hand.
Cooking Sausage Links Indoors