A group of butchers have shared their tips to getting the perfect sausage – and the advice is something you might not have ever considered before
Cooking sausages might seem straightforward, but getting that perfect even browning is often a tricky feat. However, you could be skipping an essential step before you even begin cooking – and doing something else that you don’t need to do.
Sausages are a key component of the quintessential British fry-up and just as delicious when enjoyed in a sandwich for a satisfying lunch. Now, a group of expert butchers have divulged their insider tip for impeccable sausage preparation. It’s a step that’s frequently overlooked – and it turns out to be quite crucial.
The experts at online British butchers Traymoor, based in Essex, insist that the secret lies in allowing the sausages to reach room temperature before they’re cooked on the pan or grill. This method isn’t exclusive to sausages – it’s also advisable for other meats like steak.
Their guidance is straightforward: “Removing them from the fridge around 20 minutes before cooking helps them cook more evenly. In addition, there is less chance of the skins breaking.” For some, this pre-cooking practice may be a surprising insight, particularly for those who are used to cooking sausages straight out of the fridge.
But they say adopting this simple yet pivotal step can truly enhance your sausage preparation, guaranteeing a perfectly cooked addition to your meal. Moreover, the team at Traymoor advised against piercing the sausages, a technique that many swear by.
They 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.”
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For the best results, they recommend using a heavy base frying pan on a low to medium heat and caution that if the pan is too hot, you risk burning the outside while the inside remains uncooked. Experts flag frying as the top method for cooking sausages, stating it brings out the optimal flavour, reports the Express US.
In contrast, baking might not “deliver the sort of umami flavour that is typical of frying” and deep frying could deplete the sausages of their essential juices, rendering them dry. After cooking, let the sausages rest a while off the heat to ensure they stay juicy and tender. The final hurdle is proving to have enough self-control to allow them to rest before indulging.