Sausages are a household staple, but which cooking method gives the crispiest results? Shania King-Soyza cooked six thick pork sausages using an air fryer, a frying pan, and an oven, following Good Food's guidance for each method. One technique produced the crispiest sausage with a satisfying crackle in every bite, while another delivered superior flavour.
Air Fryer: The Crispiest Winner
According to Good Food, the optimum way to cook sausages in an air fryer is to pierce them several times with a knife beforehand. This allows fat to escape and helps develop a crispy exterior. Arrange sausages in the basket without overcrowding, then air fry at 180°C for 10–15 minutes, turning every five minutes for even browning.
These sausages turned out remarkably crispy, with each bite delivering a thoroughly satisfying crunch. The cooking time proved spot on, as the sausages stayed tender and juicy inside without turning tough. The absence of added fat meant they tasted less greasy while retaining delicious flavour. Air frying is highly recommended as the superior cooking method.
Pan Frying: Best Flavour, Less Crisp
To cook pan-fried sausages, heat a frying pan over medium heat (3 or 4 on an electric grill) with a little oil, then add sausages. Turn them in the oil until evenly coated, then cook for 15–20 minutes, moving them regularly. Only 10 minutes were needed, as they were ready once the outside turned deep brown and the inside became pale.
These sausages were the most flavoursome of the three methods. The direct heat caramelises the sausages, intensifying their flavour. However, they were not particularly crispy, and if left on the heat too long, they became soggy. It was also more difficult to prevent burning, as they change colour rapidly. That said, if you're pressed for time, this will be the most suitable method.
Oven: The Method to Ditch
Cooking sausages in the oven is straightforward. Preheat your oven to 190°C (170°C fan/gas 5). Richmond's packaging also recommends these settings. Pour one tablespoon of oil into a roasting tin, add sausages, and turn to coat. Roast for 20–25 minutes. The sausages are ready when golden on the outside and juices run clear, with no pink meat inside.
These sausages turned out considerably paler than anticipated, though they were fully cooked. For those without an air fryer, this would be the nearest alternative for a crispy finish, but it falls well short. It is strongly advisable to abandon oven baking entirely, as using an air fryer is a far healthier option, while pan-frying delivers far superior flavour.
