You pre cook sausage by gently cooking it first so it is fully done on the inside, then finishing it on the grill for flavor and color. This makes grilling easier and helps prevent burnt outsides with raw centers.
The easiest way is to simmer the sausage in water. Place the sausages in a pan and add enough water to cover them. Turn the heat to medium and bring the water to a light simmer, not a hard boil. Let them cook for about 10 to 15 minutes, depending on thickness. They should look plump and cooked through, but not split.
Another option is to use the oven. Lay the sausages on a baking sheet and cook at 350°F for about 15 minutes, turning once. This works well if you are cooking a lot at once.
Once pre cooked, move the sausages to a hot grill. Grill for a few minutes per side until the skin is browned and slightly crisp. You are not cooking them from raw, just adding flavor.
This method keeps sausages juicy, cuts down grill time, and makes outdoor cooking way less stressful.
How to Pre Cook Sausage by Boiling
Boiling sausage before grilling is one of the easiest and safest methods, especially if you are new to grilling. I learned this the hard way after cutting into a sausage that looked perfect on the outside but was still pink inside. Since then, boiling has been my go-to move when I want things simple and stress-free.
Start by placing the raw sausages in a pan or pot. Lay them flat and make sure they are not stacked on top of each other. Add enough water to fully cover the sausages. Cold water is fine here. Put the pot on the stove and turn the heat to medium. You are not trying to blast them with heat. A gentle simmer is what you want.
As the water heats up, keep an eye on it. Once you see small bubbles rising, lower the heat slightly. A hard boil can cause the sausage casing to split, and that lets all the juices leak out. Nobody wants dry sausage. Let the sausages simmer like this for about 10 to 15 minutes, depending on how thick they are.
You will know they are ready when they feel firm but still a little springy. If you want to be extra safe, you can check the inside temperature with a thermometer. They should be cooked through but not browned.
Once done, take the sausages out and place them on a plate. Let them sit for a few minutes so excess water can drip off. This step matters. Wet sausages do not grill well and can stick. After that, they are ready to hit the grill just long enough to get color, flavor, and those nice grill marks.
How to Pre Cook Sausage by Simmering in Beer or Broth
Simmering sausage in beer or broth is one of my favorite ways to add flavor before grilling. I first tried this at a backyard cookout after someone told me water was fine, but broth made things taste way better. They were right. The sausage picked up extra flavor without much extra work.
Start by placing the raw sausages in a wide pan. Try not to stack them so they cook evenly. Pour in enough beer or broth to mostly cover the sausages. You can use chicken broth, beef broth, or even vegetable broth. For beer, lighter beers work best because they do not overpower the meat.
Turn the heat to medium and slowly bring the liquid to a gentle simmer. You do not want it boiling hard. Big bubbles can cause the casing to burst, and that lets all the juices escape. Keep the heat low and steady. Let the sausages simmer for about 10 to 15 minutes, depending on their size.
While they cook, you may notice the sausages changing color and firming up. That is a good sign. They should be cooked through but still soft. Once done, remove them from the pan and let them rest for a few minutes. This helps them dry off a bit so they grill better.
When you put them on the grill, you are just adding color and a little smoky flavor. Because they are already cooked, you can relax and focus on getting them nicely browned without worrying about raw sausage in the middle.
How to Pre Cook Sausage Using the Oven
Using the oven to pre cook sausage is a great option when you do not want to stand at the stove. I started doing this on busy days when I had other food to prep and did not want to watch a pot the whole time. It is quiet, easy, and hard to mess up.
First, heat your oven to a medium temperature, around 350°F. While it warms up, line a baking sheet with foil or parchment paper to make cleanup easier. Place the raw sausages on the tray with a little space between each one. Do not crowd them or they will cook unevenly.
Put the tray in the oven and let the sausages cook for about 15 to 20 minutes. Halfway through, turn them over so both sides heat evenly. You are not trying to brown them here. The goal is to cook them most of the way through so the grill only has to finish the outside.
You will notice the sausages firming up and losing that raw look. That is what you want. They should still look pale, not crispy. If you press them gently with tongs, they should feel cooked but still juicy.
Once they are done, take them out and let them rest for a few minutes. This helps keep the juices inside. After that, they are ready for the grill where they can pick up color, flavor, and a little smoky taste without the risk of burning or staying raw inside.
How to Finish Pre Cooked Sausage on the Grill
Finishing pre cooked sausage on the grill is the easy and fun part. At this stage, the sausage is already safe to eat, so you are really just adding flavor, color, and that grilled look everyone loves. This is where I used to mess up by using too much heat and rushing it.
Start by preheating your grill to medium heat. You do not want roaring flames. High heat can burn the outside fast and dry out the sausage. Medium heat gives you more control and better results. Lightly oil the grill grates so the sausages do not stick.
Place the sausages on the grill and let them sit for a minute or two before turning. Do not poke them with a fork. That lets the juices escape. Use tongs instead and turn them gently. You are aiming for even browning on all sides.
Keep rotating the sausages every minute or so. You will see the casing tighten up and turn golden brown. That is a good sign. If you see flare ups from dripping fat, move the sausages to a cooler part of the grill until the flames die down.
This step usually takes about 5 to 8 minutes total. Once they look evenly browned and smell great, they are ready to come off. Let them rest for a minute before serving. That short rest keeps them juicy and makes every bite better.
Common Mistakes to Avoid When Pre Cooking Sausage
One of the biggest mistakes people make when pre cooking sausage is using heat that is too high. I have done this more than once, thinking faster was better. It is not. High heat can cause the sausage casing to split open, and once that happens, the juices run out and the sausage turns dry. Slow and gentle heat always works better.
Another common mistake is boiling the sausage too hard. A rolling boil might seem fine, but it is rough on the casing. You want a gentle simmer with small bubbles, not wild bubbling. This keeps the sausage intact and juicy.
Skipping the drying step is also a problem. When sausages come straight from water or broth onto the grill, they tend to steam instead of brown. Wet sausage sticks to the grill and does not get that nice color. Letting them rest and dry for a few minutes makes a big difference.
Overcooking during the pre cook stage is another issue. The goal is not to fully brown or dry them out before grilling. You are just cooking them through. If they are cooked too long before grilling, they will be tough by the time they are done.
Finally, poking sausages with a fork is a habit worth breaking. It feels helpful, but it lets all the juices escape. Use tongs and be gentle. Keeping the casing intact is one of the easiest ways to keep sausage juicy and flavorful.
Conclusion
Pre cooking sausage before grilling makes everything easier, safer, and honestly more enjoyable. Once I started doing it this way, I stopped worrying about cutting into a sausage and seeing pink in the middle. The meat cooks more evenly, the outside does not burn as fast, and the inside stays juicy instead of drying out.
Whether you boil, simmer in beer or broth, or use the oven, the idea is the same. You gently cook the sausage first, then finish it on the grill for color and flavor. That short grill time gives you that smoky taste without the stress. It also helps when you are cooking for a group and want everything ready at the same time.
The biggest thing to remember is patience. Gentle heat, a little resting time, and careful handling go a long way. Avoid rushing, avoid poking holes, and do not crank the grill too high. Small steps like these make a big difference.
Once you get comfortable with pre cooking sausage, it becomes second nature. It turns grilling into something more relaxed and more fun. Try it once or twice, adjust what works for you, and you will probably never go back to grilling raw sausage straight through again.