When sausage is done and fully cooked the sausage should be firm and have clear and runny juices.
You can cut the sausage open to make sure the inside of the sausage is brown and not pink as brown means the sausage is done and pink means the sausage is not fully done yet.
Also if you have a meat thermometer that is another way to check for when sausage is done as sausage should reach an internal temperature of 160 F to 165 F when it's fully cooked.
If you want to keep the sausage from splitting you should poke holes in the sausage before frying the sausage.
The reason you poke holes in sausages when frying them is to allow the steam in the sausages to escape which prevents the sausages from splitting.
It's better to fry sausages in oil instead of butter as frying the sausages in butter compliments the fat better than oil as well as lubricating the pan better.
When frying sausage with butter you should use unsalted butter so that the salt in the salted butter does not crystallize and collect in the pan.
Portuguese sausage is not raw since it's a cured sausage.
So since Portuguese sausage is a cured sausage and not raw you can eat the Portuguese sausage without further cooking it.
However you can heat up or cook Portuguese sausage further if you want too but it does not require cooking prior to eating it.
Unlike fresh sausages like Italian sausage or Mexican chorizo, Portuguese chourico and linguica are smoked sausages, meaning they are fully cooked and ready to eat.
Hailing from the northern region of Trás-os-Montes, this Portuguese sausage combines pork loin with wine, garlic, bay leaves, and sweet or hot paprika.
It's usually sliced into thin pieces and eaten uncooked with a piece of bread.
Hawaiian linguiça, also known as Portuguese sausage, is usually smoked using banana leaves.
Linguiça is also used in francesinha, a traditional Portuguese dish, from Porto.
The linguiça is incorporated in its sauce, giving it a distinct flavor.
Mexican sausage is chorizo, whereas Portuguese sausage is chourico, but they are both pronounced chor-EE-soh.
The Portuguese sausage is in a casing and is cooked in the same way that you would cook German or Polish sausage.
After it is boiled, grilled or broiled, it is sliced up into rounds and added to a dish.