Originally Posted by kwilkinson
For sausage I usually brown the outside, warm enough to brown it but gentle enough to not break the casing, and then toss it in a low oven to finish. I've also heard of people browing the outside, then tossing a touch of water and a lid to steam it to finish, but IMO that makes the nice sear you got on it softer and less crisp, basically defeating the purpose of searing it int he first place. You could also simmer it in water until it's cooked through and then finish it on the stovetop.
I don't know if it's the correct way or not but this works for me. I put a sausage in a pan on the stove and cover it with a clear (so I can see it) lid. I rotate it every so often so that the outside browns evenly, but the casing remains in tact. Tossing the lid on lets it cook to the desired temperature quicker.