Oven baking is the easy, convenient way to enjoy sausages, according to third-generation butchers behind British Sausage. They claim this method delivers "juicy" and "mouth-watering flavour" that cannot be replicated through frying.
Why oven baking beats frying
Frying sausages in a pan is quick, but it can lead to burning, sticking and oil splattering, creating a larger mess to tackle afterwards. It frequently produces sausages that are burnt on the outside yet remain undercooked and pink in the centre.
Air frying is among the latest methods for cooking sausages, though this can often cause them to become dried out. By contrast, baking sausages in the oven produces superior results because the more moderate heat enables the fat to melt slowly, ensuring they cook uniformly.
How to cook sausages in the oven
Here is the straightforward oven method for getting your sausages just right. It works perfectly for pork sausages, beef sausages, Cumberland sausages, chipolatas and most traditional butcher's sausages.
Begin by heating the oven to 200°C/180°C Fan/Gas Mark 6 and arrange the sausages on a baking tray. Lining the tray with foil or baking paper beforehand will make washing up considerably easier.
Should your sausages be particularly lean, add a small drizzle of oil. Most traditional sausages contain sufficient fat and won't require much extra.
Cooking time and serving suggestions
Slide the tray into the oven and cook for 25 to 30 minutes, turning the sausages halfway through to ensure they brown evenly on all sides. Once fully cooked, the sausages should be a deep golden brown on the outside and piping hot all the way through.
All that remains is to plate up and serve alongside your favourite accompaniments, such as mashed potatoes, chips, fried eggs, baked beans, gravy, or tucked inside a fresh bread roll.
