Whenever I cook merguez sausages (sauté in pan for 2 minutes on each side until brown all over), they come out chewier than I would like. Is that just how merguez is? Am I cooking it too long? Should just stick to browning one side? Because merguez is red in color, I find it difficult to know when it's cooked, so perhaps I've been erring on the side of cooking too long?