If your sausages turn out burned or greasy, stop frying them in a pan. A simpler oven technique yields crispier, juicier results with less effort, according to butcher Matt Rhoades from True Bites.
Why Frying Fails
Sausages contain significant fat that renders on its own to crisp the skin. Adding oil to the pan mixes with the sausage fat, causing the casing to cook faster and increasing the risk of burning and splitting. Frying often leaves sausages charred outside yet undercooked inside, while flavourful juices leak into the pan.
The Oven Advantage
Matt Rhoades recommends cooking sausages in the oven. “Cooking sausages in the oven is one of the easiest ways to get them evenly cooked, nicely browned, and ready to serve without standing over a frying pan,” he said. Oven heat is gentler, allowing fat to melt slowly and sausages to cook evenly. This method ensures the skin browns properly and juices stay intact, resulting in crispier, more flavourful sausages with less mess.
How to Cook Sausages in the Oven
Preheat the oven to 200°C (180°C fan) or Gas Mark 6. Line a baking tray with baking paper or foil for easy cleanup. Place sausages on the tray, spaced apart so they are not touching. Do not prick them with a fork, as breaking the skin causes juices to escape and diminishes taste.
Cook for 25 to 30 minutes, depending on sausage thickness. After 15 minutes, turn the sausages to ensure even browning. Once cooked, they should be piping hot, crispy, and far more appealing than fried versions.
