Shania King-Soyza cooked six thick pork sausages using an air fryer, a frying pan, and an oven to determine which method yields the crispiest, most flavourful results. The air fryer produced sausages with an unmistakable crackle in every bite, while pan-frying delivered superior taste but lacked crispiness. Oven-baked sausages were fully cooked but pale and less crispy, making them the least impressive option.
Air Fryer Method Produces Unbelievably Crispy Sausages
Following Good Food's instructions, King-Soyza pierced the sausages several times with a knife before cooking to release fat and create a crispy coating. She placed them in the air-fryer basket without overcrowding, then air-fried at 180 °C for 10–15 minutes, turning every five minutes for even browning.
The result was remarkably crispy sausages with a satisfying crunch in every bite. The cooking time was perfect, leaving the inside tender and juicy without becoming hard. The lack of added fat made them less greasy while preserving their delicious flavour. King-Soyza recommended air frying as the best overall method for crispy sausages.
Pan-Frying Offers Best Flavour but Soggy Texture
For pan-fried sausages, King-Soyza heated a frying pan over medium heat with oil, then added the sausages and turned them to coat evenly. She cooked them for 15–20 minutes, moving and turning regularly, though they were ready in just 10 minutes when the outside turned deep brown and the inside was pale.
These sausages were the tastiest of the three methods due to direct heat caramelising the meat, enhancing flavour. However, they were not crispy and could become soggy if left too long. They also risked burning quickly, making them suitable for those short on time.
Oven Baking Results in Pale, Less Crispy Sausages
King-Soyza preheated the oven to 190 °C (170 °C fan/gas 5) as recommended by Richmond. She poured one tablespoon of oil into a roasting tin, added the sausages, and turned them to coat. Roasting for 20–25 minutes produced sausages that were golden on the outside, though some varieties brown more than others. The juices ran clear with no pink meat inside.
The oven-baked sausages were much lighter in colour than expected but fully cooked. King-Soyza noted that if you don't have an air fryer, this method comes closest to recreating crispiness, but it is far from the same level. She recommended ditching oven baking altogether, as air frying is healthier and pan-frying is tastier.
