A taste test comparing oven, air fryer and frying pan methods has declared a clear winner for cooking sausages. The oven produced the juiciest, most evenly cooked bangers with minimal mess, according to the trial.
The frying pan method took 25 to 30 minutes and resulted in patchy cooking and a burnt flavour, leaving a greasy hob and scorched pan. The air fryer performed better, cooking sausages in 23 minutes at 180°C, yielding evenly browned, crispy skin and moist interiors with less grease.
However, the oven emerged as the superior technique. Sausages were arranged on a foil-lined tray and cooked at 180°C (fan) for just over half an hour, flipped halfway. They came out uniformly cooked, with succulent, tasty insides and a pleasing crunch on the outside.
Butchers and chefs often recommend the oven, and this test confirmed its advantages. Clean-up was also effortless—simply bin the foil and rinse the tray. While it is the most time-consuming method, the results justify the wait.
