For anyone tired of dry, tough sausages, a butcher has revealed a simple alternative to frying that guarantees juicier results. Jorge Thomas from Swaledale Butchers suggests oven-baking sausages instead of pan-frying, which he says ensures a tender and flavourful bite.
According to Thomas, the best way to cook a Cumberland sausage is to slow-bake it in the oven at a moderate heat. This method allows the seasoning to develop fully and ensures the sausage cooks evenly without splitting. He explains that oven-baking keeps the sausage juicy inside while crisping up the casing.
To prepare, let sausages reach room temperature for 30 minutes before cooking. Preheat the oven to 200C (180C Fan/Gas Mark 6) and lightly coat the sausages with olive oil to improve browning. Place them on a non-stick or lined baking tray, spaced apart, and bake for 15 to 20 minutes, turning occasionally until golden and crispy.
To check they are cooked through, use a meat thermometer to ensure the internal temperature reaches 75C. Alternatively, slice into the thickest part—there should be no pinkness and the juices should run clear. Allow the sausages to rest for a few minutes before serving to lock in the juices.
