Some Sausage-Cooking Help, Please....
I make a great breakfast sausage. I use high-quality, fatty ground pork from a wonderful butcher.
I have trouble getting it sufficiently browned on the outside without it overcooking and drying out the inside.
Any tips out there? Broiling, maybe? Paying more attention instead of working on the other breakfast components, perhaps?
The iron skillet gets very hot so when I heat it up (electric stove), I turn it on high at first, then add oil/bacon grease and turn it down to med or med/low.
Then I add the sausages.
You have to keep an eye on it, though.
Maybe cook the sausage first and then cook the eggs in any leftover grease in the pan. That way you don't have to multi- task. Toast bread while the eggs cook.
Does this have the casing on it? I've never seen it get dry on the inside.
I always add some water to the skillet when starting off, whether links or patties - breakfast sausage or Italian/Polish sausage. The water boils off, then the sausage browns. If links, then I pierce them to let the fat/juices caramelize. Always come out fully cooked, juicy & tender.
Perhaps a reverse sear approach would work...here is an excellent essay about its application in BBQ
I think you could start it at a low temp in the oven and then finish it in a very hot skillet. The principle behind reverse sear is that meat will brown, the Maillard reaction, a lot faster when the overall temp is higher.
Some commercial sausage packages indicate to heat your pan and add sausages and a few tablespoons of water at the beginning of the cooking process. Maybe the water will help to keep the sausages moist.