how to cook sausages

[oracleslave]

Really cannot be ar$ed with dieting, I try and eat sensibly ( most of the time) and exercise.

It's not a diet - it's a lifestyle that I find has other benefits other than just weight loss.

[d000hg]

only the ones with meat content > 90% though.

Yuck. Those "artisan" sausages are just too heavy for my taste. You need the bread for it to be a proper sausage.

[CloudWalker]

Job Done!

[CheeseSlice]

If I want to keep the majority of fats in I just put the sausages in a small non-stick oven dish/tray, then bung in the oven for 30 mins. No oil required.

You'll never retain all of the fat as the sausages will seep slightly at each end where the string has been cut.

[Underscore Pt2]

If I want to keep the majority of fats in I just put the sausages in a small non-stick oven dish/tray, then bung in the oven for 30 mins. No oil required.

You'll never retain all of the fat as the sausages will seep slightly at each end where the string has been cut.

Agreed - this is how ive cooked them for about 20 years. and the magic part is you can use the fat that comes out for cooking off onions etc.

[suityou01]

Cooking Sausages in Olive Oil??????

[d000hg]

If I want to keep the majority of fats in I just put the sausages in a small non-stick oven dish/tray, then bung in the oven for 30 mins. No oil required.

You'll never retain all of the fat as the sausages will seep slightly at each end where the string has been cut.

I find the skins always go leathery when oven cooking. They're OK done that way but frying is always better.

But then I prefer it when they split a bit, the burst sausage meat tastes better!

[VectraMan]

I use a tablespoon of olive oil over a med-high heat, chuck in the sausages, cover with a lid (if you have one for the pan, for a few minutes, hold the lid down and then shake the pan, to move the sausages around to get some colour on them. Then turn them down to a low-medium heat to cook through. Then take the lid off for the last few minutes.

Might have to try that. How long for the middle part?

I usually cook them under the grill, with lots of cursing whilst trying to get them to roll the right way round to make them half-way even whilst simultaneously swearing at the smoke alarms which are now making ear piercing din just because I'm cooking something.

[evilagent]

Might have to try that. How long for the middle part?

I usually cook them under the grill, with lots of cursing whilst trying to get them to roll the right way round to make them half-way even whilst simultaneously swearing at the smoke alarms which are now making ear piercing din just because I'm cooking something.

I prefer grilling too.
I put them in a makeshift tray from cooking foil.
This way, the fat doesnt spill into the main tray, and the fat can be thrown away with the tray once finished.

Anyway, shape the tray to be just big enough for the sausages, and when you roll them over, you can lean
them on the sides of the tray.

Fancy some now. With chips and grilled tomatoes.

[minestrone]

Is this something to do with Kate Bush?

I take it nobody read the reviews of the concert then.

Anyways, I used to make sausages, mountains of them, in every conceivable way we could make them.

The recognised perfect sausage mixture is 50% fat, stop eating them while you still have mobility.