UK family-run butchers True Bites recommend cooking sausages in the oven rather than in a frying pan, saying the method is "easier" and produces a "better, tastier sausage".
Why the oven beats the frying pan
The frying pan remains the most popular way to cook sausages, but it can be tedious, leave the hob splattered with grease and result in unevenly cooked meat. Oven cooking, by contrast, gives steady heat, cooks the sausages evenly and removes the need to keep turning them.
True Bites 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. Oven cooking gives the sausages steady heat, helps them cook evenly, and means you do not need to keep turning them in a frying pan. You still get a good colour on the outside, but with less mess and less fuss."
How to cook sausages in the oven
The method works for pork sausages, beef sausages, Cumberland sausages, chipolatas and most conventional butcher's sausages. Preheat the oven to 200C/180C Fan/Gas Mark 6. Very thick sausages can be cooked at a slightly lower temperature for a little longer.
While the oven heats, arrange the sausages on a baking tray, optionally lined with foil or baking parchment for easier cleaning. Lean sausages may need the smallest drop of oil, but traditional sausages generally need none. Cook for 25 to 30 minutes, turning halfway through so they colour evenly. Thinner sausages may be ready sooner; thicker butcher's sausages may need 30 to 35 minutes.
Checking the sausages are done
When cooked, the sausages should be golden brown outside and piping hot throughout, with no raw-looking meat in the centre. The juices should run clear and the texture should be firm all the way through. Oven cooking is also convenient for larger quantities, whether preparing a full cooked breakfast, feeding the family, or making sausages for breakfast rolls, mashed potatoes, casseroles or a traybake.
