There’s a common mistake people make when cooking sausages at home, according to chefs
Sausages are a staple part of our diets, particularly during morning meals. They’re not just confined to breakfast though, and are also great for incorporating into pasta dishes, butties and even tacos – with countless varieties lining supermarket aisles.
From smoky flavours to caramelised options to plant-based alternatives, there’s a banger to suit every palate. But when it comes to cooking them to perfection, there are several factors to consider.
Spare Time writer Nicola Roy consulted various leading chefs regarding their top methods for cooking bangers, and it’s evident there’s a proper approach to follow, reports the Express.
Much of the success in cooking bangers depends on the preparation stage, and according to most culinary experts Nicola consulted, there’s one cardinal rule you must never break – avoiding puncturing the casings.
Richard Turner, a chef and butcher from Turner and George who introduced Meatopia to Britain, has strongly discouraged this practice, despite it being a common step in many cooking routines. He explained: “Assuming you are using natural casings, which of course you should be, you do not need to prick sausages. This is an old wives’ tale and allows precious juices to escape along with the fat, which is the flavour.”
This sentiment was shared by the ‘king of BBQ’ Big Nath, who maintains that the secret to a moist, flavoursome banger lies in keeping the fat securely contained within the casing. He cautioned: “Whatever you do-don’t prick the skins. We want that fat staying right where it belongs, inside.”
Calum Smith, the head of product development at HECK Sausages, also advises against pricking sausages before cooking. He suggests letting them warm to room temperature after taking them out of the fridge to prevent splitting. He explained: “This helps with even cooking, meaning there is less chance of the outside burning before the middle is cooked.”
When it comes to cooking methods, frying, grilling, and barbecuing are popular choices. However, with the latter two often not suitable during colder months, frying remains a common method. Before you start frying, choose an oil with a high smoke point, such as sunflower, rapeseed, groundnut, or avocado oil, to avoid any bitter taste that can come from using extra virgin olive oil.
Calum advised: “Use a high smoke point oil like sunflower, rapeseed, ground nut oil or avocado. This stops the acrid taste you sometimes get when frying things especially if you use extra virgin olive oil. I like to cook my sausages in a frying pan on a medium heat for about 12-15 minutes depending on how big they are, turning frequently.”
For those concerned about sausages burning, Richard offers a tip. He suggested: “Fry the sausages low and slow, turning occasionally for about 30 minutes. If the sausages are colouring too quickly, reduce the heat even further and sprinkle with a little water.”
The unpredictability of UK weather means there’s always a chance for an unexpected burst of sunshine before autumn fully arrives. If such a day comes and you’re keen to dust off the barbecue, Big Nath has divulged a rather unconventional but tasty method for grilling sausages. He explained: “This one splits opinion. Some love it, some hate it- I think it’s pure food theatre.
“Get your coal bed white-hot, grab your tongs, and lay the sausages directly on the coals. Yep, right on the fire. Keep turning until they’re cooked through (70°C internal, always), then knock the ash off and serve. You’ll get a fierce char and a flavour that screams fire-cooked.”
Richard explained patience is key when barbecuing sausages: “If you are barbecuing sausages, blanch them in boiling water for 10 minutes at 80 degrees before cooking, only cook over smouldering charcoal, low and slow.”
And if you’re after a unique twist for your bangers and mash, Calum recommends using beer as a secret ingredient. He suggested: “Sometimes I like to add a little cider or beer and some onion to the pan halfway through cooking and put a lid on for the remainder of the cooking time. This gives the sausages an even richer flavour and you can use the leftover liquid to make a good and easy gravy.”
