Many people who enjoy eating sausages often cook them in a frying pan. As tasty as these meals can be, foodies may not realise they could further enhance the flavour of sausages by cooking them in a particular way. Calum Smith, head of product development at HECK!, has shared his top sausage cooking tips to make the meaty kitchen staple as delicious as possible.
Room Temperature Matters
First, Calum stresses the importance of taking sausages out of the fridge and bringing them up to room temperature before cooking. He explains: "This helps with even cooking, meaning there is less chance of the outside burning before the middle is cooked. It also stops the skins from splitting and helps them brown better."
Don't Prick the Skins
Calum advises against pricking sausage skins. Poking holes allows natural juices and tasty fats to escape, leading to a dry, tough sausage. By keeping the casing intact, you keep moisture locked in, ensuring the sausage remains juicy, plump, and full of flavour.
Best Oils for Frying
For frying, use a high smoke point oil like sunflower, rapeseed, ground nut, or avocado oil. This prevents the acrid taste sometimes produced when using extra virgin olive oil. If adding butter, include a little oil to stop it from burning.
The Secret Ingredient
Calum recommends adding a little cider or beer and some onion to the pan halfway through cooking, then covering with a lid for the remaining time. This gives sausages an even richer flavour, and the leftover liquid can be used to make easy gravy.
Cooking Time and Temperature
Cook sausages in a frying pan on medium heat for about 12-15 minutes, turning frequently. To check doneness, use a meat thermometer; when the internal temperature reaches 75 degrees Celsius, they are done.
Chicken Sausages
Chicken sausages can become dry if overcooked. Follow pack instructions and avoid leaving them longer. Use a meat thermometer to ensure they reach 75 degrees.
