You probably do the poke test first. It’s the kitchen equivalent of shaking a gift box to guess what’s inside, which is to say, completely unreliable.
A raw sausage feels like a firm, cold pillow, while a cooked one feels like a slightly less firm, warm pillow. That’s not helpful, is it?
Trust me, poking harder won’t reveal the secret. It just turns your sausage into a leaky, sad little balloon.
The Color Conundrum
You might think color is a dead giveaway. “Oh, it’s brown, it must be done!”
My friend, that’s how you end up with a sausage that looks like a veteran sunbather on the outside but is still pale and shivering on the inside. Color is a liar, especially with pork sausage, which can brown beautifully before the center has even said hello.
It’s like judging a book by its cover, except the book contains raw pork. You don’t want that plot twist.
