UK family-run butchers True Bites have recommended an “easier” cooking method for sausages that they say gives a “better, tastier sausage”. Instead of using a frying pan, they suggest oven cooking, which evenly cooks sausages and keeps the skin intact, holding in the juices.
Why oven cooking beats frying
Frying sausages can be tiresome, leave a greasy cooker hob, and result in unevenly cooked sausages, according to the butchers. Oven cooking provides steady heat, helps sausages cook evenly, and removes the need to keep turning them in a pan.
“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,” True Bites said. “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.”
When to use the oven
Oven cooking is also handy when cooking several sausages at once, making a cooked breakfast, feeding the family, or preparing sausages for breakfast sandwiches, mashed potatoes, easy casseroles, or simple traybakes. No oil is needed for traditional sausages, though a tiny amount can be used for very lean ones – far less than frying requires.
How to cook sausages in the oven
Preheat the oven to 200C/180C Fan/Gas Mark 6. For very thick sausages, lower the temperature slightly and cook a little longer. Place sausages on a baking tray, optionally lined with foil or baking paper, and add the tiniest amount of oil if using lean sausages.
Cook for 25 to 30 minutes, turning halfway through so they brown evenly. Thinner sausages may cook quicker, while thicker butcher’s sausages may need 30 to 35 minutes. The sausages should be golden brown outside, piping hot through, with clear juices and no raw-looking meat in the middle.
