Cooking sausages isn’t rocket science, but it is a little bit of art and a lot of patience. The key is matching the cooking time to the type of sausage—fresh needs more time, pre-cooked needs less—and using a thermometer if you’re nervous.
Now go grab that pack from the fridge, crank the heat (but not too high), and remember: even if you mess up, you can always hide it in a bun with mustard. Nobody questions a good bun.
