Forget frying or baking—experts have revealed that boiling sausages before a quick fry yields the juiciest results. The butchers at Lepp Farm Market shared their preferred method for everyday cooking, which involves a two-stage process that they claim produces “some of the best bangers you’ll ever taste”.
To start, place raw sausages in a pot and cover them with cold water, ensuring about an inch of water above the sausages. Heat the pot on medium until it reaches a gentle simmer—avoid vigorous boiling or piercing the sausages, as this can cause loss of flavourful juices. Simmer for just two to three minutes, which raises the internal temperature to a safe 160°F (71°C).
After draining, the sausages are fully cooked and can be used as is in casseroles or pasta dishes. For a golden-brown finish, heat one tablespoon of oil in a frying pan over medium heat and fry the sausages briefly until they are nicely coloured. This method reduces splatter and mess compared to traditional pan-frying, according to the butchers.
