|
||||||||
How to cook the perfect sausage??? |
![]() |
|
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Aug 2011
Posts: 178
|
How to cook the perfect sausage???
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. |
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Feb 2010
Location: Guess...
Posts: 18,307
|
I'm a griller myself..Although I do like a fried sausage I always seem to get splattered by hot fat!
|
|
|
|
|
|
#3 |
|
Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
|
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. |
|
|
|
|
#4 |
|
Forum Member
Join Date: Aug 2011
Posts: 178
|
Quote:
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. |
|
|
|
|
#5 |
|
Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
|
Quote:
What temp in a electric oven?
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Jul 2008
Posts: 4,230
|
|
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Aug 2006
Posts: 12,236
|
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!
|
|
|
|
|
|
#8 |
|
Forum Member
Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
|
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.
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Jan 2009
Posts: 3,480
|
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. |
|
|
|
|
|
#10 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
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. |
|
|
|
|
|
#11 |
|
Forum Member
Join Date: Jun 2007
Posts: 2,943
|
No pricking!
Colour on all sides in an oven-proof pan, then transfer to the oven, temp 160, for thirty minutes, turning occasionally. |
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Mar 2010
Posts: 1,224
|
I microwave for a minute then dry fry for about 10 mins or so, depending on thickness
|
|
|
|
|
|
#13 |
|
Forum Member
Join Date: Feb 2010
Posts: 2,250
|
Quote:
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. ![]() Nice n easy this way! |
|
|
|
|
|
#14 |
|
Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
|
Quote:
I do the same
![]() Nice n easy this way! |
|
|
|
|
#15 |
|
Forum Member
Join Date: Jun 2006
Location: Leeds
Posts: 2,164
|
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.
|
|
|
|
|
|
#16 |
|
Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
|
Quote:
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!
|
|
|
|
|
#17 |
|
Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
|
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! |
|
|
|
|
#18 |
|
Guest
Join Date: May 2004
Posts: 8,966
|
Do people still believe the pricking myth ?
|
|
|
|
|
|
#19 |
|
Forum Member
Join Date: Mar 2006
Posts: 30,072
|
Never prick, ends up in dry sausages.
On a griddle pan slowly rolling to colour on each side. |
|
|
|
|
|
#20 |
|
Inactive Member
Join Date: Jan 2006
Posts: 12,882
|
Quote:
Do people still believe the pricking myth ?
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. |
|
|
|
|
|
#21 |
|
Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
|
I am finding it hard to find a sausage that tastes nice.
|
|
|
|
|
|
#22 |
|
Inactive Member
Join Date: Jan 2006
Posts: 12,882
|
Quote:
I am finding it hard to find a sausage that tastes nice.
|
|
|
|
|
|
#23 |
|
Forum Member
Join Date: Dec 2010
Location: Nottingham
Posts: 2,545
|
Quote:
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. |
|
|
|
|
|
#24 |
|
Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
|
Quote:
I am finding it hard to find a sausage that tastes nice.
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! |
|
|
|
|
#25 |
|
Forum Member
Join Date: Mar 2001
Location: Scotland
Posts: 2,292
|
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! |
|
|
|
![]() |
|
|
All times are GMT. The time now is 17:51.




