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[Food] What’s the best way to cook sausages?
- Thread starter Giraffe
- Start date
Oven.
Hillian1
( . ) ( . )
George Foreman.
Psychobilly freakout
HellBilly
Where is the boil option ?
Not that I would boil them, just being pedantic to be honest.
Grill is the best, listening to them spitting and hissing is most satisfying.
Oven only for toad in the hole.
Not that I would boil them, just being pedantic to be honest.
Grill is the best, listening to them spitting and hissing is most satisfying.
Oven only for toad in the hole.
AmexRuislip
Trainee Spy 🕵️♂️
The wife knows better 
Fry (no oil) for me although prefer barbecued if poss
Don't puncture before cooking
Don't puncture before cooking
Albion_Dave
Well-known member
Fry & get the best quality sausages you can.
Another vote for the George Foreman, a life changing purchase.
Taybha
Whalewhine
Oven 25 mins at 180 fan assisted , sling your sausage in and then shake at 15 mins , mmmmmmmmmmmmm .
Ernest
Stupid IDIOT
Always grill my bangers and NEVER barbecue then after the problem I had at my annual NATURIST BBQ where I tossed the vicars SAUSAGE by mistake on to the FIRE
Pevenseagull
Anti-greed coalition
- Jul 20, 2003
- 19,613
Surely the correct answer is to CLIFFTONVILE it?
maffew
Well-known member
Do you pierce your snags before frying?I seem to recall my dad doing that but I never have done
jakarta
Well-known member
Jakarta Towers Breakfast Regime, also known as the Sunday Morning One Frying Pan Option
1. Cut fat off your rashers of bacon, fry them to frizzled crispyness.
2. Cook your rashers in the bacon fat. Put bacon into a Server in warmed Oven,
3. Cook your Sausages in the bacony residues. Sausages to server also.
3. Add Knob of butter and sliced Mushrooms (for full on Heart Attack Mode I throw a few slices of Black Pudding in as well - all to server in Oven).
5. Two Eggs go in at the end (I will probably have scoffed the frizzled fat by this stage - Chefs privilege).
Add Microwaved Baked Beans and a couple of slices of Toast - maximum calories and minimal washing up.
1. Cut fat off your rashers of bacon, fry them to frizzled crispyness.
2. Cook your rashers in the bacon fat. Put bacon into a Server in warmed Oven,
3. Cook your Sausages in the bacony residues. Sausages to server also.
3. Add Knob of butter and sliced Mushrooms (for full on Heart Attack Mode I throw a few slices of Black Pudding in as well - all to server in Oven).
5. Two Eggs go in at the end (I will probably have scoffed the frizzled fat by this stage - Chefs privilege).
Add Microwaved Baked Beans and a couple of slices of Toast - maximum calories and minimal washing up.
Last edited:
Pevenseagull
Anti-greed coalition
- Jul 20, 2003
- 19,613
Other way round. 1/3rd each egg, plain flour and full milk batter (rest in fridge for at least an hour) Oven on full wack, slice up some onions fry them in a metal handle pan, transfer to saucepan. Seal the sausages in the pan. Sausages out, batter in 30 seconds on hob, sausages back in. Into the oven
Half a mug of cold water, slowly add 2 tablespoons of plain flour whilst vigorously whisking, add one of those pods of beef stock,
Stick in the pan with the onions.
Have a fag.
Stir the gravy.
Stick a bag of mixed veg in the microwave.
Make a cup of tea
Assemble.
Tricky Dicky
New member
Only buy good sausages - the thought of cheap sausages and the crap (sometimes literally) that's in them, turns my stomach.
For chipolatas, I'm happy to fry them, slowly. For the big snags, I do them in the oven, unless you fry them very,very slowly, they burn on the outside before the centre cooks. Unlike cuts, I tend to like my bangers well done.
Of course, never prick them, it lets more fat out and they end up being dry. 'pricking them is left over from the war when the water content was higher.
For chipolatas, I'm happy to fry them, slowly. For the big snags, I do them in the oven, unless you fry them very,very slowly, they burn on the outside before the centre cooks. Unlike cuts, I tend to like my bangers well done.
Of course, never prick them, it lets more fat out and they end up being dry. 'pricking them is left over from the war when the water content was higher.