Are you supposed to boil Italian sausage?

Chef's answer
Put Italian sausages in a pot and cover them with water (add enough water to go 1 inch above the sausage). Bring the water to a boil over High heat, and once boiling cook for another 10 minutes. ... If you'd like to brown sausages, cook them on a grill for 1 minute per side, or put under the broiler for 5 minutes.
Frequently asked Questions 🎓
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You can check whether your sausages are done by cutting into one at the center. If the meat is firm, it's ready, but if it's pink and runny, it needs more time. Slicing or butterflying the sausages can reduce cooking time.
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Instructions
  • Preheat your air fryer to 180C / 350F.
  • Prick each sausage a few times with a knife, then place in a single layer in the air fryer basket. It's ok if they are touching.
  • Cook for 8 - 12 minutes, flipping the sausages halfway, until browned and cooked through. Serve immediately.
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    Fry every time. Oven is best. I haven't ovened sausages for ages though so couldn't tell you temps. Brown in frying pan then oven for half an hour til nice and caramelised.
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    about 40 minutesIt takes about 40 minutes to cook chicken sausages in the oven!.
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    Hot dogs are fully cooked when you buy them from the store. Look at the label and it will say "fully cooked", so there is no need to cook them before eating them. When you put them in water to heat them, they will heat up but floating is not an indication of "done ness" nor of a specific temperature..
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    For an extra-delicious snag, the website suggests frying sausages in a pan on a low heat with a 2-3 tablespoons of unsalted butter for 30 minutes is key. ... Once your meaty treats are in the pan turn them occasionally, and it's really important to refrain from ramping the heat up and cooking them quickly.
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    Why Do Sausages Split? Sausages split because pressure builds up on the inside as they cook (typically from vapor produced by the heat, but also from the expansion of the foody goodness inside). As the pressure increases, so does the stress in the casing of the sausage (the skin).
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