Sausages will be tastier and juicer if you do 1 simple task before cooking them

Don’t we all have a long-standing love affair with sausages and hot dogs — whether it’s a backyard BBQ, a ballgame, or a late-night snack run.

There’s something undeniably comforting about that smoky, savory bite, tucked in a bun or served up with a heap of mashed potatoes. From bratwursts to spicy links, these grill staples are more than just meat.

There’s nothing more disappointing than tossing a couple of sausages on the grill, only to end up with dry, chewy links that split open before you can even flip them. But what if we told you there’s a dead-simple trick that guarantees juicy, flavor-packed sausages every single time — and all it takes is 10 extra minutes?

Barbecue fans, this one’s for you.

According to Jules Clancy, founder of the popular cooking blog The Stone Soup, the real secret to next-level sausages isn’t in the grill marks — it’s in poaching them first.

“I was convinced last year by my Irishman that the best way to cook sausages if you’re serving them whole is to gently poach them to cook them through before browning them in a pan or on the BBQ,” she wrote. “Well worth the effort for tender, juicy bangers and mash.”

So, what’s poaching — and why should you bother?

Poaching is as easy as it sounds: just simmer your sausages in a bit of water before finishing them off on the grill or in a pan. This gentle cooking method helps heat the inside thoroughly without drying them out or scorching the skins.

No more splitting casings. No more raw centers. Just mouthwatering, juicy sausage that holds onto every bit of flavor.

Bonus tip: You can level up even more by poaching them in broth instead of water, and tossing in extras like onions, garlic, or herbs for a flavor bomb that’ll impress any backyard guest.

How to Poach Sausages Like a Pro:

1. Place raw sausages in a saucepan.
2. Add enough cold water (or broth) to just cover them.
3. Optional: Add aromatics like sliced onion, garlic cloves, or fresh herbs.
4. Gently bring the water to a simmer—but don’t boil! Simmer for about 10 minutes.
5. Finish the sausages on the grill or pan to get that perfect golden-brown sear.

That’s it.

So next time you fire up the BBQ, give this underrated method a shot. Whether you’re prepping for a weekend cookout or whipping up a late-night sausage sandwich, a 10-minute poach might just change your grilling game forever.

And don’t forget to share this tip with all your sausage-loving friends — life’s too short to eat bad sausage.