Ways to cook sausages
Cooking with sausage's are a popular meal option for their versatility, unique flavour combinations, and heartiness. In the midst of warm summertime weather and spirited backyard barbecues, is our sausage’s time to shine.
- Put a non-stick pan over a medium heat then add the sausages. A little of the fat from the sausages will start to come out as they warm up, turn the sausages in the hot fat to coat them.
- Keep cooking for 15-20 mins, moving them around in the pan and turning them over regularly so they all cook evenly.
- They’ll be ready when the outside of the sausages are a deep golden brown and the inside is pale but with no sign of pink or blood. Any meat juices running off should be clear.
The main thing here is to avoid rapid cooking or a too-hot pan, which can lead to a burnt sausage with a raw centre or, exploding the sausage when the moisture in the snag turns to steam and bursts the skin. For a fat snag this may take up to 45 minutes. These are great served with mashed potato, onion gravy and your favourite green vegetables.
Heat oven to 190°C/170°C.
- Pour the oil into a roasting tin and add the sausages.
- Turn them around in the oil to coat them then roast for 20-25 mins, turning 2 or 3 times during cooking, until they have picked up some golden colour on the outside (some sausages will brown more than others), the juices run clear and there is no sign of pink in the meat inside – cut one open if you’re not sure and return to the oven for another 5 mins before testing again.
Baking sausages is often seen as the easiest way to cook them, especially when there is a large number to cook.
The danger here is that baking sausages can dry them out, but popping them in a baking dish with some chopped vegetables and tinned tomatoes to make a one-pot meal is a neat solution.
- Remove the sausages out of the fridge about 30 minutes before cooking.
- Turn the outside burner on the barbecue to high and the one inside it on to low to create a hot and a cool side.
- Separate the sausages from their links and lightly oil them. Start cooking the snags over the hot burner to seal them. Leave them there until they are a nice medium-brown, but keep them away from random flames and flare-ups.
- Move thick snags between the low burner (and a switched off burner next to it) so they can continue cooking without burning. Thin sausages can be moved directly over to the low burner to finish cooking.
The barbecue has a number of heat zones perfect for evenly cooking snags, both big and small. Also, any fat rendered out of the snag drips away rather than heading to your waistline. Note, however, that fat can cause flare-ups that can burn your snags.