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How to cook sausages without them bursting

publication date: Jul 30, 2007
author/source: Fiona Beckett
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There are two main ways of cooking sausages - frying them or baking them in an oven. I normally prefer to fry them unless I'm cooking for a crowd as an oven can dry them out. But frying them is admittedly messier and can result in the skins splitting if you cook them too fast, particularly if the sausages are very fresh.

The best way to cook them so they accumulate all that lovely sticky goo is to pat them dry (cutting the links if necessary first). DON'T prick them as that also makes them dry. Heat a frying pan and add a couple of tablespoons of sunflower or vegetable oil. Heat for another minute then add the sausages and brown lightly on all sides then turn the heat right down and continue to cook for about 15-20 minutes, turning them every few minutes. If a lot of fat accumulates spoon it off.


* Don't choose the cheapest sausages which are high in fat and salt and have very little meat content. Choose middle of the range or, for special occasions, premium range ones.


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