Taking sausages out of the fridge about 20 minutes before cooking helps them cook more evenly and reduces the chance of the skins breaking, according to fresh meat supplier Traymoor Ltd.
Room temperature step
The supplier highlighted a pre-prep step that many home cooks miss: letting sausages reach room temperature before cooking. This method is often used for steaks but is also important for sausages.
Traymoor Ltd said: "Removing them from the fridge around 20 minutes before cooking helps them cook more evenly."
Avoid pricking sausages
Home cooks should also avoid pricking sausages, a common habit done to prevent bursting or spitting hot fat. As water and fat inside heat up and turn to steam, they build pressure, making holes a way to let that pressure out.
Traymoor Ltd said: "Although pricking them reduced the possibility of the sausages exploding, this is an unnecessary step when you cook sausages of high quality. Furthermore, much of the juices will seep out resulting in a dryer, less tasty sausage."
The supplier added that with a few tweaks, cooks could be "rustling up some of the best sausages you've ever had."
