Forget the frying pan: cooking sausages in the oven is the superior method, according to the butchers at True Bites. This technique results in juicier, tastier sausages with less mess and even cooking.
Why Oven-Baked Sausages Win
Pan-frying often leads to unevenly cooked sausages and oil splatters on the hob. In contrast, the oven provides consistent heat, ensuring sausages cook uniformly without constant flipping. You achieve a nice colour on the outside while minimising hassle.
This method is particularly useful when preparing several sausages at once, though it isn't the fastest. For larger sausages, it took around 35 minutes to cook, turning them halfway to brown evenly.
How to Cook Sausages in the Oven
Start by preheating the oven to 180°C fan. Line a baking tray with foil and place the sausages on top. If the sausages are very lean, add a small drizzle of oil; otherwise, no extra oil is needed.
Avoid pricking sausages with a fork, as this lets juices and fat escape, making them drier. Place the tray in the oven and cook for 25 to 35 minutes. After about 15 minutes, turn the sausages to brown the other side.
After 35 minutes, the sausages were golden brown on the outside and piping hot throughout. Using foil made clean-up a doddle—no scrubbing required, and the sausages didn't stick.
