Last updated on July 10th, 2026
As we’re just about to enter summer, that can only mean one thing: BBQ weather! If you’re like me and love to get organized for those big summer get-togethers, the best way is to be fully prepared with the pro way of making perfectly grilled sausages, particularly from raw. And here’s where poaching sausages comes in.
What is Poaching?
Summer means BBQ season, and if you’ve ever pulled a sausage off the grill only to cut into it and find the middle still pink, you already know the problem: the outside chars long before the inside catches up.
The fix is simple. Poach your sausages first, then finish them on the grill.
Poaching means gently cooking the sausages in water before they ever touch the grates. It takes the guesswork out of grilling. You can prep everything ahead of a get-together instead of hovering over the grill the whole time.
Why Poach Sausages Before Grilling (Benefits to Poaching)
A few things make this step worth the extra five minutes:
- No more raw centers. The sausage cooks evenly all the way through before it hits direct heat, so you’re not relying on the grill alone to finish the job.
- Less stress when hosting. You can poach a big batch earlier in the day, then just brown them on the grill when guests arrive.
- A shorter trip on the grill. Since the inside is already cooked, you only need a couple of minutes per side to get color and that smoky flavor, which lowers the risk of burning the casing.
- Less fat in the end. Poaching draws some of the rendered fat out into the water instead of leaving it in a frying pan, so it’s a lighter way to cook sausage than pan-frying in oil.
How to Poach Sausages
There are two different ways of poaching sausages.
Depending on what appliances you have, you can either poach your sausage on the stove, or in your slow cooker!
Both get you to the same result, so it really comes down to how much hands-on time you want to spend.
| Method | Time | Hands-on? | Best for |
|---|---|---|---|
| Stovetop | 10–20 minutes | Yes, needs watching | Small batches, last-minute prep |
| Slow cooker | 1–1.5 hours | No, set and forget | Large batches, prepping earlier in the day |
Poaching Sausages on the Stove
- Place the sausages in a pot and cover them completely with cold water.
- Bring the water up to a bare simmer over medium heat. You’re looking for small bubbles breaking the surface, not a rolling boil.
- Once it reaches a simmer, turn the heat down low or pull the pot off the burner entirely. A full boil will split the casings and push the juices and seasoning out into the water.
- Let the sausages sit in the hot water until they reach an internal temperature of about 150°F, checked with a meat thermometer. For standard-sized sausages, this usually takes 10 to 20 minutes depending on thickness.
- Remove the sausages, let them cool, and refrigerate until you’re ready to grill.
Poaching Sausages in a Slow Cooker
- Place the sausages in the slow cooker and cover them completely with cold water.
- Set the slow cooker to high.
- Cook for roughly 1 to 1.5 hours, then start checking the internal temperature with a thermometer.
- Pull the sausages once they hit about 150°F internally.
- Refrigerate until you’re ready to finish them on the grill.
A slow cooker is a good option if you’re already using it for other dishes that day, since it heats gently and won’t scorch the sausages or let the water boil over while you’re not watching it.
It’s also handy for cooking a large batch at once without taking up stovetop space.
How Long Do Sausages Take To Cook In The Slow Cooker?
It of course depends on the slow cooker you are using, but mine personally took an hour and twenty minutes. This was cooking raw sausage to an internal temperature of 160°F to 165°F (71°C to 74°C).
The great thing about using a slow cooker is that you can set-and-forget, and don’t need to worry about the pot coming to a boil.
If you don’t already have a slow cooker, the one I have linked below is the same slow cooker as mine, and I really love it! They come in at a pretty low price and are so versatile.
NOTE: Poaching sausages may not seem all that different from “Sous Vide” Sausages. The equipment and method of cooking is very similar. A Sous Vide approach however would require the sausages be placed in a vacuum sealed plastic bag THEN placed into the water bath. Both poaching directly in the water, or going the Sous Vide route offer similar cooking benefits – Poaching your sausages directly in the water doesn’t require the additional equipment that Sous Vide would, therefore I’m a fan of the simplicity!
- Spacious 7-quart manual slow cooker serves 8+ people or fits a 6-lb. roast
- Set cooking time to high and get a hot meal in no time or set it on low and tonight’s dinner can cook while you’re at work
- Keep food at an ideal serving temperature for as long as you need to with the convenient warm setting
- One-pot cooking means there are less dishes to clean, plus the lid and removable stoneware are dishwasher safe
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Getting the Internal Temperature Right
This is the part that trips a lot of people up, so it’s worth spelling out clearly.
Poaching is a par-cook step, not the finish line. You’re bringing the sausage most of the way to done, then letting the grill finish it off and add color and flavor.
| Stage | Target internal temperature |
|---|---|
| After poaching (par-cooked) | About 150°F |
| Finished pork or beef sausage | 160°F |
| Finished chicken or turkey sausage | 165°F |
Pull the sausages from the poaching water around 150°F, then grill them until they reach the full safe temperature for whatever meat they’re made from.
A meat thermometer is the only reliable way to check this. Color alone can be misleading, since spices and casings can make a sausage look done on the outside well before the middle has actually caught up.
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- HOURS OF USE: This indoor outdoor thermometer is ready for everything from oven-roasted turkey to all-day brisket on the smoker, running for up to 70 hours on a full charge.
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- YOUR COOKING HUB: The Smart Hub features a speaker for audio notifications as well as push notifications on your phone, making it an essential among your grill accessories or smoker accessories.
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Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
What To Do After You’ve Poached Your Sausages
So you’ve poached your sausages, what next?
There are actually a few different ways you can cook them:
Grilling
If you follow the steps above for poaching, you can then just heat the sausages up on the hot grill to brown the skin and give the sausages a little extra flavor.
Better yet, pop them in the BBQ to heat them up and this will add a smoky flavor to your sausages and you’ll truly get the best tasting sausages!
Simply place the poached sausages over hot coals or a hot grill for about 2 minutes per side. This is enough to brown the casing and pick up some smoky flavor without drying anything out, since the inside is already nearly cooked.
Use indirect heat
You can also just cook sausages in indirect heat on your BBQ if you just want them heated up.
It’s worth noting that if you choose this method, slow smoking sausages at a lower temperature can cause the skin to become tough and chewy, so beware. It may be better to just pop them on the hot grill for a short period before indirectly smoking them!
If you’re making homemade sausage, look for natural casings to prevent this from happening!
What Pairs Well with Grilled Sausages
Sausages tend to be rich and fatty, so something acidic or tangy on the side helps balance things out:
- Relish
- Mustard
- Pickles
- Pickled onions
- Sauerkraut
- Kimchi
- Horseradish
Poaching Sausages: The Best Way To Ensure Completely Cooked Food
Now you are ready to try it yourself!
I also wrote about how you can cooks sausages in the microwave, not just as a pre-cursor to grilling, but as a method of completely cooking the sausage. Although possible, the appearance and outcome of cooking sausages in a microwave is probably less appetising to most vs poaching them then grilling them to get that tasty crispiness on the outside of the sausage that I certainly love!
Let me know in the comments section below how it goes and if you have any questions, just ask!
Poaching Sausage FAQs
Should I pierce the sausages before poaching?
No, do not pierce them as this will allow some of the flavor to escape while cooking and remove moisture too.
What is best to serve with sausages?
Thanks to the high-fat content found in sausages, acidic, tangy foods pair best with them – pickles onions, mustard, pickles, horseradish, sauerkraut, kimchi and relishes pair really well with sausages. Did someone say hot dogs?
What is the best way to grill raw sausages?
If you’re using the BBQ, prepare the fire and once the coals have turned black, place the sausages above the coals for about 2 minutes on each side until brown.
Then, return to indirect heat and let the sausages cook through for another 15-20 minutes.
How long does it take to cook sausage meat?
To ensure the meat is fully cooked through, cook your sausages so the internal temperature is at least 320 degrees Fahrenheit. If there are still signs of pink meat, just let them cook a little longer and they should begin to brown.
The size of your sausages will affect cooking times and larger sausages will need longer to cook the whole way through.
What’s the best way to grill raw sausages without poaching first?
If you skip poaching, build a hot fire and place the sausages directly over the coals for about 2 minutes per side until browned, then move them to indirect heat and let them cook through for another 15 to 20 minutes, checking the internal temperature before serving.
How long does it take to cook sausage meat all the way through?
It depends on the size of the sausage and the method, but you’re always working toward the same safety target: 160°F internal temperature for pork or beef sausage, and 165°F for chicken or turkey sausage. If a sausage is still pink in the middle, it needs more time, whether that’s on the grill or back in the poaching water.
Can I poach sausages ahead of time?
Yes. Poach them, let them cool, then refrigerate in an airtight container for up to 3 to 4 days until you’re ready to finish them on the grill.
Hi,
“How long does it take to cook sausage meat?
To ensure the meat is fully cooked through, cook your sausages so the internal temperature is at least 320 degrees Fahrenheit”.
I think there is a typo here, because cooking practically any meat to an internal temp of 320° F will way overcook it. Maybe you mean 120°F, which is the minium temp described by Kenji Lopez-Alt in his Food Lab article on Serious Eats about poaching sausages before grilling them. https://www.seriouseats.com/the-food-lab-the-best-way-to-grill-sausages
Oh you’re right, I’ve updated the article now!