Cooking sausages in the oven rather than frying them in oil produces a juicier and more flavourful result, according to Matt Rhoades from True Bites, a family-run butcher's shop.
While frying sausages is a traditional method, adding cooking oil is unnecessary because sausages contain enough fat to render on their own, crisping up the skin naturally. When oil is added to the pan, it can combine with the sausage fat, causing the casing to cook faster and making the skin prone to burning and splitting. This often leaves sausages charred outside yet undercooked and pink inside, while flavourful juices seep out into the pan.
Why oven cooking works better
Matt said: "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."
Pan-frying is rapid, which increases the risk of burning and sticking, while intense heat causes oil to spit and leaves more mess. In the oven, gentler heat allows fat to melt away gradually, cooking sausages at a consistent pace. This ensures the skin browns correctly while keeping juices locked in.
How to cook sausages in the oven
Preheat the oven to 200°C (180°C for a fan oven or Gas Mark 6). Line a baking tray with greaseproof paper or foil to make cleaning easier. Arrange sausages spread out and not touching. Avoid piercing them with a fork, as this lets juices escape.
Most sausages need 25 to 30 minutes to cook through, depending on thickness. After about 15 minutes, turn them to brown evenly. Once done, they should be piping hot, crispy, and more appetising than pan-fried sausages.
