Cooked six thick pork sausages using an air fryer, frying pan, and oven to determine which method yields the crispiest, most flavorful bangers. The air fryer produced the crispiest sausage with a satisfying crackle in every bite, while pan-frying delivered the most impressive flavor. The oven method is best abandoned entirely.
Air Fryer Method
According to Good Food's guidance, the optimal way to prepare sausages in an air fryer is to prick them several times with a knife beforehand to allow fat to escape and achieve a crispy exterior. Arrange sausages in the basket without cramming or layering to ensure uniform cooking. Air fry at 180°C for 10–15 minutes, rotating every five minutes for even browning.
The air fryer sausages were remarkably crispy, with each bite offering a satisfying crunch. The cooking duration was spot-on, leaving the sausages tender and succulent inside without becoming tough. The absence of extra fat made them taste less oily while retaining scrumptious flavor. Air frying is strongly recommended as the optimal cooking technique.
Pan Frying Method
To pan-fry sausages, warm a frying pan over medium heat (3 or 4 on an electric grill) with some oil, then place the sausages in. Roll the sausages in oil until completely covered to assist browning. Cook for 15–20 minutes, shifting and rotating frequently for even cooking. Mine only required 10 minutes as they were done when the exterior turned rich brown and the meat inside became light.
These sausages proved the most flavorful of the three methods. Direct heat caramelizes the sausages, boosting taste. However, they weren't crispy, and if cooked excessively long, they became soggy. It was also trickier to prevent burning as they change color extremely rapidly. This method is ideal if you're pressed for time.
Oven Method
Oven cooking is straightforward: preheat to 190°C (170°C fan/gas 5), as recommended by Richmond's packet instructions. Add one tablespoon of oil to a roasting tin, place the sausages in, and rotate to coat thoroughly. Roast for 20–25 minutes. Sausages are ready when golden on the exterior, though some varieties brown more than others. Juices should run clear with no pink meat visible.
The oven sausages turned out considerably paler than anticipated but were thoroughly cooked. For those without an air fryer, this method comes closest to replicating that satisfying crunch, though it falls well short. Oven baking is best abandoned entirely, as using an air fryer is far healthier while pan-frying delivers superior flavor.
