Cooking meats is something I still haven't caught on since I started cooking, and sausages are usually a hit or miss. I'm aware that pork has to be cooked thoroughly so I do cook them for some time, and end up coming out dry or tough.
What I usually do is cook up a couple of links of sausage in a pan with olive oil, just to get a little browned. Then I put them on a plate and slice them into pepperoni-like pieces and return them to the pan to cook them until all the red or raw meat is gone.
At what point should I stop? Is a little redness OK?
Are there other, more efficient methods such as cooking sausages in the oven?
Thanks for your help.
What I usually do is cook up a couple of links of sausage in a pan with olive oil, just to get a little browned. Then I put them on a plate and slice them into pepperoni-like pieces and return them to the pan to cook them until all the red or raw meat is gone.
At what point should I stop? Is a little redness OK?
Are there other, more efficient methods such as cooking sausages in the oven?
Thanks for your help.