Frying sausages often gives them a charred and greasy texture, but I have discovered a simple method to make them crispier and more flavourful using an everyday ingredient everyone has in their kitchen.
The Problem with Frying Sausages
Sausages are the quintessential comfort food, whether you're preparing a satisfying breakfast sarnie or pairing them with creamy mash for tea. Yet, I used to avoid cooking sausages entirely because I detested frying them; the oil would spit and splash everywhere in the pan, coating every nearby worktop.
I grew weary not just of wiping up the greasy residue, but frequently discovered that frying left the sausages blackened, dried out and unappealingly greasy. After researching some recipes, I learned that sausages typically lose their flavour when cooked at high temperatures, as this causes the meat to lose its flavourful juices.
The Simple Solution: Poaching with a Stock Cube
Fortunately, there's a straightforward technique to keep sausages moist on the inside and golden on the outside, and it begins with replacing the oil with a chicken stock cube instead.
It may seem peculiar, but numerous people opt to poach sausages before cooking them fully. This simply involves gently simmering them in water with a chicken stock cube for several minutes before browning them in the oven, pan or barbecue.
Sausages are fairly thick, and when fried in oil over high heat, the exterior typically cooks considerably faster than the centre, which can cause the skin to burst and allow the juices and fat to seep out. Consequently, sausages can become dry, inconsistently cooked, and frequently burnt on the exterior while remaining undercooked inside.
However, poaching maintains the succulence of sausages by enabling the centres to reach a safe temperature, ensuring they cook more uniformly. This method allows the sausages to cook more gradually and retain all the juices, resulting in them being far more flavourful than usual.
I initially discovered this method on a butcher's website last year, and after testing it myself, I can confirm it produces much tastier sausages and is now my go-to cooking approach. While poaching may seem like additional work, it typically takes under 10 minutes, and I've found it's actually considerably less stressful than frying them.
How to Poach Sausages
You will need:
- A pack of sausages
- A little water
- One chicken stock cube
It's perfectly acceptable to poach sausages in plain water if you prefer, but incorporating a stock cube adds herbs and seasoning, significantly enhancing their flavour. The sausages will emerge richer with a far more intense flavour simply by using an ingredient you probably already have in your kitchen cupboard. I occasionally like to add a dash of beer and fresh herbs to the water as well, though it depends on what I have available.
Method:
To start, preheat the oven to 200°C and line a baking tray with baking paper. Then place the sausages in a pan and add enough water to cover them halfway, along with a chicken stock cube. Place the pan over a medium heat and gradually bring the water to a gentle simmer. Take care not to let it boil vigorously, as this can cause the sausages to split.
Once the water is simmering, lower the heat slightly and gently cook the sausages for approximately 8 minutes, until they are firm and cooked through. They won't appear appetising and golden at this stage, but remain patient, as the end result will look mouth-watering. Once the sausages are prepared, transfer them to the oven and cook for 12 to 20 minutes, until browned.
