Secrets to beautiful sausages
Sausages can be pan-fried, baked, grilled or barbecued or depending on your personal preference or recipe.
Whichever method you choose, 3 cardinal rules apply:
Never, ever, ever prick sausages.
(You’ll be giving all those delicious natural juices and flavour an escape route.)
Gently does it.
Cook sausages slowly over a moderate heat so the skins don’t split or burst.
(You want to keep the moisture and flavour in. See point 1!)
Never boil or blanch fresh sausages. the flavour escapes out of the sausage and into the water.
Additional tips for frying
- Use a low flavoured oil (like vegetable or canola) so you don’t overpower the flavour of the sausage.
- Turn the sausages regularly to ensure they cook evenly.
- Remember low and slow over a medium heat. Around 15 minutes for a medium diameter sausage and between 20 and 30 minutes for a thick sausage.
Barbecue and Grilling
- Remove sausages from fridge 30 minutes before cooking. You’ll be rewarded with a shorter cooking time and more evenly cooked-through sausages.
- Avoid charring by using radiant rather than direct heat.
- With Pork or Cumberland sausages use a little oil as very little fat should come out of the sausages.
Tips for cooking sausages in the oven
- Preheat the oven to 180c.
- Line an oven tray with baking paper.
- Brush the sausages with a vegetable oil.
- Place the sausages on baking paper, making sure they don’t touch each other.
- Bake sausages for 15-20 minutes or until cooked. Turn occasionally during cooking to ensure they brown evenly.
- Baking them on a bed of your favourite chopped veggies will stop your sausages drying out and add flavour to your veggies