Just brought some Sausage`s for tonights tea.

So whats the best way to cook them.

fry high heat, fry low heat, grill, oven on baking tray, oven in water????

I am thinking of doing bangers and mash if that helps, i just want a tasty sausage.

I'm a griller myself..Although I do like a fried sausage I always seem to get splattered by hot fat!

Prick a few times then oven for about 25 mins. They go such an even colour and taste lovely.

I have never got on well with frying sausages. I used to do that when I was about eight and it used to get charred in come places, and possibly underdone in others. When eating them, I could never be confident that they were actually cooked properly.

What temp in a electric oven?

I'd say about 180. On a lined baking tray, no water.

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No pricking. Into a heavy based frying pan with the tiniest amount of oil on the lowest heat for 40-45 minutes. A good sausage can't be rushed!

I don't prick my sausages either. I put them in a frying pan, but i start them in the oven. I have a phobia about the middles being undercooked. So, they get about 15 mins in the oven at 180, and then finished off on the hob.

I fry them on the lowest heat for about 40-50 mins as suggested in this Guardian article, 'How to cook the perfect sausage'

http://www.guardian.co.uk/lifeandsty...erfect-sausage

Tastes lovely but does take ages.

If I had the time and could be bothered i'd fry on a low heat. It's nice to have the slight charring on each edge.

These days though I bung em in the oven.

No pricking!

Colour on all sides in an oven-proof pan, then transfer to the oven, temp 160, for thirty minutes, turning occasionally.

I microwave for a minute then dry fry for about 10 mins or so, depending on thickness

I do the same

Nice n easy this way!

I wrote 'come' instead of 'some'...how weird!

I put mine on a trivet over a roasting tin, I don't prick them & just bake them in the over until evenly browned. They come out lovely & not sat in any fat which I can just pour away in to the bin when it cools a bit.

This.

My alternative method of choice is to butterfly the sausages and do them on the George. Useful if you just want to do a couple quickly for a sausage sandwich.

All this sausage-talk is really making me want some!

Do people still believe the pricking myth ?

Never prick, ends up in dry sausages.

On a griddle pan slowly rolling to colour on each side.

You had to prick the 'sausages' you used to get in the 70s or earlier otherwise they'd explode (hence the term bangers).

And it does allow for the joke (?) about the pack with a serving suggestion picture of Anthony Worrall-Thompson at work in his kitchen with the line below "Prick with a fork!"

The worst sausages today are far better than those.

My way:

Add a little fat to the pan and get it sizzling hot.

Add the sausages to seal them then turn and seal the other side.

Turn the heat down to medium and cover.

Cook for 2 minutes the turn and repeat.

After the second 2 minutes turn the heat off but leave the pan, still covered, over the source for 3 or 4 minutes.

A similar result to the long cooking but much, much quicker.

I am finding it hard to find a sausage that tastes nice.

Very, very easy nowdays.

i do the same without the pricking

Maybe you just don't like sausages?

I am fussy with sausages, I tend to prefer the frozen ones to fresh.

A tip: Look for sausages with 85% or more meat content.

There are many flavours of sausage now, have you tried the ones flavoured with chorizo? They are yummy! And have you tried Richmonds? They have less than 85% meat but they are mega yummy!

One of my favourite shops in Edinburgh is Crombies on Broughton Street - they have absolutely the best selection of sausages. They do buy online with home delivery - http://www.sausages.co.uk/

We usually pan fry in a cast iron pan, no pricking and for as long as we can stand it!