There are many ways to grill sausages, and the oven is the most convenient one. If you’re grilling the sausage in a skillet or grill, you’ll want to keep an eye on it and keep an eye on turning it over to keep it from burning. When baking sausages in the oven, you can line a baking sheet with foil for easy cleanup. Then, place the sausages on top of the foil, keeping the distance even. Depending on the size of the sausage, adjust the oven to 177 °C and bake for about 20-40 minutes.
Prepare the sausage
Thaw the sausage out of the refrigerator 20 minutes ahead of time. Take the sausages out of the refrigerator 20 minutes before you start grilling and let them thaw on a cutting board so they cook more evenly as they cook. 
Preheat oven to 177 °C. If your oven is slow to preheat, it’s best to start preheating the oven before taking the sausage out of the fridge.
If the sausages are joined together, you’ll have to separate them along the seam first. Otherwise, they cannot be placed separately when roasting, so that the heating will be uneven. Use a knife to separate the sausage from the connection.
Line a baking sheet with foil. Cut a piece of tin foil slightly larger than the baking pan, spread it evenly on the baking pan, and then wrap the excess foil around the edge of the baking pan. In this way, the sausage will not stick when grilling, and it is also easy to clean the baking pan. 
Place the grill on a baking sheet so the grease from the sausage can be strained. If you don’t want your sausage to be too oily, you can place a grill on a baking sheet. The grill should be just the right size to snap into the pan so that it won’t move when you handle the pan.
When the sausage is grilled on the grill, the oil in the sausage will drip directly into the grill pan below instead of piling up next to the sausage.
Arrange the sausages on the baking sheet, being evenly spaced. It is best to have a spacing of about 5 cm, so that even if the sausage rolls while grilling, it will not pile up.
To bake for about 20 minutes. Place the sausage pan on the middle rack of the oven. For regular sized sausages, 20 minutes should be enough. 
Flip the sausage halfway through the grill. After 10 minutes, pull out the oven rack and use a fork to flip the sausages. Flip the original down side up.
If the sausage is large or chunky, it may take up to 40 minutes. For relatively large or thick sausages, 20 minutes may not be cooked. If you’re roasting for 40 minutes, flipping the sausage at 20 minutes should do the trick. 
Make a slit in the sausage to see if it is done. After 20 minutes or 40 minutes (for larger sausages), remove the roasting pan and place it on the stovetop. Hold the sausage in place with a fork with one hand, and use a sharp knife with the other to make a slit in the sausage. The opening should be cut a little deeper so that you can see whether the meat inside is cooked or not.
If the meat is still pink inside, bake for another 10 minutes. A cooked sausage should be brown from the inside out. If the sausage is still pink in the center, you will have to return the baking sheet to the oven for another 10 minutes.
After 10 minutes, pick another sausage to see if it is done. If it is still undercooked, it needs to be baked for a few more minutes. Pick another sausage, make a slit, and if the flesh is still pink on the inside, then bake for another 5 minutes until the sausage is browned from the inside out, which means the sausage is done.
If you’re concerned that the meat is underdone, check the meat temperature with a meat thermometer. If you want to know if a sausage is cooked through, use a meat thermometer to measure the temperature inside the sausage. Insert a meat thermometer into the sausage, up to the center, and see if it reads 71°C or higher. 
If the temperature is too low, bake for another 5-10 minutes until the temperature reaches 71 °C.