Sausages are a super convenient food that can easily be thrown into a frying pan, baked in the oven or grilled on the barbecue. However, cooking sausages too quickly can result in them shedding their juices or even worse, splitting and drying out completely.
There is a way we have found to best prepare your gourmet sausages so they remain juicy, flavourful and with that delicious crispy skin we all love.
Whether you poach , smoke, grill, bake or pan fry your sausages, you should cook on a slow and low heat. Cooking a sausage too quickly will cause the liquids to boil and burst the skin, releasing the juices and flavours out of your sausage.
In an ideal world, I slowly poach my sausages in beer and onions for a few minutes until 75% cooked. I then allow them to rest for a few minutes before grilling over charcoal at a medium heat. This method adds colour, crisps up the skin and adds a smokiness to the delicacies.
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