Sausages can be made juicier and crispier by cooking them with a stock cube instead of frying them in oil, according to a cooking technique shared by Katherine McPhillips.
Why cook sausages with a stock cube?
Poaching sausages in stock before finishing them in a pan, oven, or barbecue can make them more flavourful and less likely to split or burn. The method involves cooking the sausages in water with a stock cube for a few minutes, then crisping them up.
Frying sausages in oil often causes the casing to cook faster than the meat inside, leading to splits and grease splatters. Poaching gently cooks the sausages first, keeping juices locked in and allowing for better browning.
How to cook better sausages
To try this method, preheat the oven to 200°C and line a tray with baking paper. Place sausages in a pan with enough cold water to cover them halfway, add a chicken stock cube, and simmer gently for eight minutes.
After poaching, transfer the sausages to the prepared tray and cook for roughly 20 minutes until golden. The result is a tastier, crispier sausage than when fried in oil.
