Anyone who has ever cooked sausages knows the frustration: sometimes they turn out juicy and perfect, other times dry and tough. While frying is the fastest method, it creates mess, demands close attention, and leaves room for error. According to Jorge Thomas from Swaledale Butchers, there is a better technique.
Thomas suggests oven-baking sausages instead of frying. He explains that slow-baking at a moderate heat ensures a juicy, flavourful bite with a perfect balance of caramelisation and tenderness. This method allows the seasoning to fully develop and guarantees the sausage cooks uniformly without splitting.
For best results, let sausages reach room temperature for 30 minutes before cooking and allow them to rest for a few minutes afterwards to lock in the juices. Preheat the oven to 200C (180C fan) or Gas Mark 6. Lightly coat the sausages with a little olive oil to improve browning, but do not go overboard—Cumberland sausages are naturally fatty and will release their own oils during cooking.
Lay the sausages on a non-stick or lined baking tray, ensuring they are well spaced. Bake for 15 to 20 minutes, turning occasionally until the top is golden brown and crispy. To confirm they are fully cooked, use a meat thermometer—the internal temperature should reach 75C. Alternatively, slice into the thickest part; there should be no pinkness and the juices should run clear.
After cooking, let the sausages rest for a few minutes before cutting into them. This allows the juices to redistribute, keeping them moist and tender. Oven-baking is the best option for a slow, even cook with minimal effort, keeping the sausage juicy inside while crisping up the casing.
