Question: "Why do sausages always seem to end up either overcooked or undercooked? It feels harder to get right than steak."

Answer: You're not imagining it - sausages are genuinely trickier than a steak, for a few real reasons.

With a steak, colour on the outside gives you a decent hint about what's happening inside, which is why you can usually judge doneness without cutting in. Sausages are more of an exception. The casing hides the centre completely, and it browns and even chars well before the inside is properly cooked, especially on a hot grill or BBQ. That's why people either pull them too early chasing a "safe-looking" outside, or leave them on far too long trying to be sure, and end up with something dry and split.

Casing splitting is a common cue people rely on, but it's not a reliable one. It tells you pressure has built up inside, not that the centre has actually reached a safe temperature.

Our guide to tools and techniques covers thermometers in more depth, but the short version: pork sausages should reach around 71°C internally. If you don't have a thermometer handy, sausages are one of the few times we'd actually suggest cutting one open early in the batch to check, since there's little cost to sacrificing one, unlike carving into an expensive steak.

A few things that help before you even get to checking doneness:

• Cook over medium heat rather than high. A hot grill browns the outside fast and tempts you to judge it "done" before the centre catches up.
• Turn them regularly rather than leaving them to sit. Even colouring reduces the guesswork later.
• If you're working with a thicker or coarser sausage, expect it to take longer than a thin, smooth one, even if they look similar on the outside.

Sausages also happen to be one of the more freezer-friendly items to always have on hand, since they hold up well as a versatile freezer staple for exactly this kind of no-fuss meal. Our English pork sausages are a good place to start if you're stocking up.

Cooking Basics takeaway: Colour and casing splitting are hints, not proof, and sausages are one of the rare cases where cutting one open is worth it. When in doubt, check the centre.